Make-Ahead Holiday Salad

1 c. hazelnuts
1/4 c. white balsamic vinegar or white wine vinegar
2 T. honey
1-1/4 t. kosher salt
1 t. Dijon mustard
1/4 t. freshly ground black pepper
1/2 c. olive oil
1 large bunch red kale, ribs removed, torn into bite-size pieces (about 10 c.)
1 lb. Brussels sprouts, trimmed and shredded in a food processor (about 6 c.)
1 c. pomegranate seeds
2 c. butter-and-herb croutons

Preheat oven to  350 degrees. Roast hazelnuts in a single layer on a rimmed baking sheet until golden brown and fragrant, 8-12 minutes. Let cool. Rub hazelnuts with fingers to loosen skins; discard skins (some will stick, which is okay). Transfer hazelnuts to a cutting board and roughly chop them; set aside.

Whisk vinegar, honey, salt, mustard, and pepper in a medium bowl. Slowly whisk in oil.

Toss kale and Brussels sprouts with 1/4 c. 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.

Add croutons and toasted hazelnuts just before serving, and toss to combine.

Serves 8.

Adapted from Real Simple magazine, Nov. 2018, p. 113.