Description

A vibrant and nutritious Brussels Sprout Kale Apple Salad featuring thinly sliced Lacinato kale and shredded Brussels sprouts, tossed with juicy Honeycrisp apples, toasted hazelnuts and walnuts, shaved parmesan, and a zesty lemon-olive oil dressing. This salad offers a delightful balance of crisp textures, nutty flavors, and tangy brightness, perfect for a healthy appetizer or light meal.

Ingredients

Scale

Greens

1 bunch Lacinato kale, thinly sliced
3 cups (6 ounces) shredded Brussels sprouts

Fruit

2 Honeycrisp apples, thinly sliced (1/8″ on mandoline)

Nuts & Cheese

2/3 cup hazelnuts
1/2 cup walnuts
1/2 cup (4 ounces) shaved parmesan

Dressing & Seasoning

3 tablespoons extra virgin olive oil (divided)
Juice of 1 lemon
1 teaspoon sea salt
1/2 teaspoon ground black pepper

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Instructions

Massage the Greens: Combine the thinly sliced kale and shredded Brussels sprouts in a large mixing bowl. Drizzle with 2 tablespoons of extra virgin olive oil and massage the oil into the leaves for at least 30 seconds to soften and release flavors.
Toast the Nuts: Heat a small frying pan over medium-high heat and toast the walnuts and hazelnuts for about 3 minutes or until they become crispy and browned. Remove from heat and roughly chop.
Assemble the Salad: Add the thinly sliced apples, toasted walnuts and hazelnuts, and shaved parmesan to the kale and Brussels sprout mixture, keeping a small amount of each aside to garnish the salad before serving.
Prepare the Dressing: In a small bowl, whisk together the juice of one lemon, remaining 1 tablespoon of olive oil, sea salt, and ground black pepper until well combined.
Toss the Salad: Drizzle the dressing evenly over the salad ingredients and toss everything gently but thoroughly to distribute the flavors.
Serve: Transfer the salad to a large serving bowl and top with the reserved apple slices, nuts, and parmesan for an attractive presentation and extra flavor bursts.

Notes

Massaging the kale helps reduce its bitterness and makes it more tender for better texture and flavor.
Toasting the nuts enhances their crunchiness and brings out a deeper nutty flavor.
Use a mandoline to get evenly thin apple slices for consistent texture in every bite.
Substitute parmesan with a vegan cheese option to make the salad vegan-friendly.
Store leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days.