Brussels and Kale Salad with Spiced Apples

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)
  1. 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.