The evolution of my involvement with Thanksgiving has mirrored my switch from the biotech industry to the wine industry, and marked the beginning of my food blogging. One of the first recipes I blogged was this kale and brussels sprout salad, which I originally obtained from Saveur magazine in 2011. The copy of the recipe below is now my family’s version. This recipe has been passed around, with each new person adding a small twist. It is our favorite hearty holiday salad, and satisfies almost all dietary requirements. Gluten-free, and easily vegan, if the cheese is removed.