Kale Brussels Salad with Honey Mustard Vinaigrette
Ingredients
- 5-6 cups curly kale, chopped into small pieces about 1 large bunch
- 8-10 pieces Brussels sprouts, shredded
- 1 small Apple, chopped
- ¾ cup walnuts chopped
- ⅓ cup grated Parmesan
- ⅓ cup lemon juice
- ½ cup e.v olive oil, cold pressed
- 1 tbsp grainy Dijon mustard
- 1 tbsp honey
- 2 Fat cloves garlic, minced
- sea salt and black pepper to taste
Instructions
- Add the chopped kale and shredded Brussels sprouts to a large bowl and drizzle with a squeeze of lemon juice. Using your clean hands, massage the kale and brussels sprouts until slightly tender, and starting to wilt, about 2 minutes. Set aside!
- To make the dressing: In a small bowl, whisk together the ⅓ cup lemon juice, ½ the the Parmesan cheese, ½ cup olive oil, minced garlic, honey, mustard salt, and pepper until fully combined and emulsified.
- To serve, in a large serving bowl, place the massaged kale and brussels sprouts, chopped apple and vinaigrette, mix everything well. Top the salad with the remaining Parmesan cheese, walnuts and serve.
Notes
This salad is great to make ahead of time.
The lemon-honey-mustard vinaigrette will keep fresh in the fridge for up to a week.
The kale and Brussels can be massaged and tossed with the dressing for up to 2 hours before serving.
The lemon-honey-mustard vinaigrette will keep fresh in the fridge for up to a week.
The kale and Brussels can be massaged and tossed with the dressing for up to 2 hours before serving.
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