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Brussels and Kale Salad with Spiced Apples
- Yields: 8–10 servings
- Ingredients:
- 1 cup slivered almonds or shelled pumpkin seeds
- 1/4 cup fresh lemon juice (from 1 large lemon)
- 2 tablespoons Dijon mustard
- 2 tablespoons finely chopped onion
- 1 tsp. minced garlic
- Kosher salt
- Freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1 pound kale (about 2 small bunches), stemmed, leaves thinly sliced
- 3/4 pound Brussels sprouts, trimmed, thinly sliced
- 4 oz. crumbled feta cheese or shaved Parmesan cheese
- 1 crisp apple, such as Pink Lady or Honeycrisp, cored, cut into matchsticks
- 6 radishes, halved, thinly sliced (optional)
- Dressing can be prepared 3 days ahead; cover and chill. . Kale and Brussels sprouts can be sliced 1 day ahead; place in an airtight container and chill. Salad can be tossed together 30 minutes ahead; keep at room temperature.