February 11, 2023

Brussels Sprouts Kale Apple Salad

Apples are the surest fall staple, but this salad is delicious any time of the year!   A simple shallot lemon vinaigrette adds so much punch and is all that's needed here to make this quick and easy salad delicious! 

Ingredients

 1 bunch Tuscan kale (also known as lacinato or dinosaur kale)
 2 cups Brussel sprouts (can buy shaved, pre-cut)
 3 oz Parmesan cheese, grated
 1 Pink apple, or any sweet apple, cored and thinly sliced with skin on
 1 lemon, zested and juiced
 1 small shallot, diced (about 2 TBSP)
 1 clove garlic, pressed or minced
 1 ½ tsp dijon mustard
  cup extra-virgin olive oil
 ¼ cup roasted sunflower seeds
 fresh ground black pepper
 flaky salt

Directions

1

In a small bowl, start building the vinaigrette. Add the lemon juice and zest, shallot, garlic, and Dijon mustard to bowl and whisk together. While whisking, slowly add in the olive oil. Sprinkle with salt and ground pepper and set vinaigrette aside.

2

Wash and dry the kale. Strip the leaves from the stem (discard or save stems for another recipe). Slice leaves into thin ribbons and transfer to a large bowl. Slice the bottoms off of the Brussels sprouts and any damaged leaves. Cut them into halves and then into thin slices. Add them to the bowl with kale.

3

Add the apple slices to the kale mixture. Pour 1/2 of the vinaigrette over top, reserving some for later. Mix well, using hands if necessary. Sprinkle with flaky salt and ground pepper. Set mixture aside for at least 30 minutes.

4

Before serving, add in the grated Parmesan, sunflower seeds and another drizzle of vinaigrette to taste, gently mixing to incorporate.

This salad is best when it has a little time to sit for a bit to incorporate flavors and to soften the greens. It's also just as good the next day! Any unused vinaigrette can be used to freshen it up, if any leftovers- or will keep in the fridge for up to a week for another salad.

Brussels Sprouts Kale Apple Salad

Brussels Sprouts Kale Apple Salad

Category, , , , DifficultyBeginnerYields4 Servings
Prep Time20 mins

Ingredients

 1 bunch Tuscan kale (also known as lacinato or dinosaur kale)
 2 cups Brussel sprouts (can buy shaved, pre-cut)
 3 oz Parmesan cheese, grated
 1 Pink apple, or any sweet apple, cored and thinly sliced with skin on
 1 lemon, zested and juiced
 1 small shallot, diced (about 2 TBSP)
 1 clove garlic, pressed or minced
 1 ½ tsp dijon mustard
  cup extra-virgin olive oil
 ¼ cup roasted sunflower seeds
 fresh ground black pepper
 flaky salt

Steps

1

In a small bowl, start building the vinaigrette. Add the lemon juice and zest, shallot, garlic, and Dijon mustard to bowl and whisk together. While whisking, slowly add in the olive oil. Sprinkle with salt and ground pepper and set vinaigrette aside.

2

Wash and dry the kale. Strip the leaves from the stem (discard or save stems for another recipe). Slice leaves into thin ribbons and transfer to a large bowl. Slice the bottoms off of the Brussels sprouts and any damaged leaves. Cut them into halves and then into thin slices. Add them to the bowl with kale.

3

Add the apple slices to the kale mixture. Pour 1/2 of the vinaigrette over top, reserving some for later. Mix well, using hands if necessary. Sprinkle with flaky salt and ground pepper. Set mixture aside for at least 30 minutes.

4

Before serving, add in the grated Parmesan, sunflower seeds and another drizzle of vinaigrette to taste, gently mixing to incorporate.

This salad is best when it has a little time to sit for a bit to incorporate flavors and to soften the greens. It's also just as good the next day! Any unused vinaigrette can be used to freshen it up, if any leftovers- or will keep in the fridge for up to a week for another salad.

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