Source: realsimple.com, attributed to By Ananda Eidelstein, November 2018

Both kale and Brussels sprouts stand up to the test of time and hold dressing well for much longer than the standard salad can, making this make-ahead salad, the smartest item on your holiday menu.

Makes 10 servings. Prep time: about 30 minutes.

Ingredients

• 1 cup hazelnuts
• ¼ cup white balsamic or white wine vinegar
• 1 tablespoon honey
• 1¼ teaspoon kosher salt
• 1 teaspoon Dijon mustard
• ¼ teaspoon freshly ground black pepper ½ cup olive oil
• 1 large bunch red kale, ribs removed, leaves torn into bite-size pieces (about 10 cups)
• 1 pound Brussels sprouts, trimmed and shredded in a food processor (about 6 cups)
• 1 cup pomegranate seeds

Directions

• Roast hazelnuts for 8-12 minutes in a 350°F oven. Nuts should be in a single layer on a rimmed baking sheet. Remove when golden brown and fragrant, let cool, then rub hazelnuts between your fingers to loosen skins. Discard skins. Roughly chop hazelnuts.
• Whisk vinegar, honey, salt, mustard, and pepper in a medium bowl. Slowly whisk in oil. Toss kale and Brussels sprouts with ¼ cup dressing in a large bowl. Using your hands, massage dressing into kale mixture until leaves are slightly softened and shiny, about 2 minutes. Let stand for 10 minutes. Add pomegranate seeds and remaining dressing and toss to combine. Serve immediately or refrigerate overnight.

Just before serving, add hazelnuts and toss to combine.

Notes

• The original recipe says this makes 8 servings; it makes more than that.
• I buy Trader Joe's dry roasted & unsalted Oregon Hazelnuts to avoid having to roast the nuts.
• The original recipe calls for 2 tablespoons of honey.
• Peach white balsamic vinegar works well instead of white wine vinegar.
• It can be difficult to find red kale. I usually substitute dinosaur (lacinato) kale and chiffonade the leaves.
• I usually double the pomegranate seeds and add extra hazelnuts.