I absolutely love a massaged kale salad. If you don’t like kale salad, chances are you’re not preparing it correctly. When it’s massaged with oil and salt or your dressing of choice it becomes almost silky and super tender. But it remains sturdy and doesn’t wilt like arugula or other salad greens do. This makes it the ultimate base for a hefty salad like this one. Feel free to swap out the pecans for your nut of choice!
Fall Kale and Brussel Sprout Salad
Ingredients
- 10 oz chopped kale
- 1 lb shaved brussel sprouts using a mandolin or very sharp knife
- 1 apple, thinly sliced
- 1/2 cup toasted pecans, chopped toast at 350° for 5-7 minutes
- 8 oz crumbled goat cheese
- 1 pomegranate, seeded
Dressing
- 1/4 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- 1 tbsp dijon mustard
- 1 tsp salt
- 1 tsp pepper
- 1/4 tsp garlic powder
- 2 tsp honey
Instructions
- Combine all dressing ingredients to a jar and shake well.
- In a large bowl, massage 1/3 of the dressing into the kale. Once it's turned dark green and is very soft, add the shaved brussel sprouts and another 1/3 of the dressing.
- Top with sliced apple, pomegranate seeds, chopped pecans, and goat cheese. Drizzle over more dressing, if you want more.