Brussel Sprout and Kale Winter Salad

Brussel Sprout and Kale Winter Salad

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Ingredients

For Dressing

  • ⅓ cup extra virgin olive oil
  • ½ small onion
  • ½ large lemon
  • 1 small garlic clove
  • 2 tablespoons Dijon mustard

For Salad

  • 1 large bunch Tuscan kale (about ¾ pound)
  • 6 ounces brussels sprouts (about 4-6 pieces)
  • 2 ounces Parmesan cheese or nutritional yeast
  • 1 apple
  • ¼ cup sunflower seeds, toasted

Instructions

To make the Dressing:

  • Finely chop onion half and transfer to bowl.
  • Juice lemon half and add to bowl (about 2 Tbsp. juice).
  • Using a grater, finely rate 1 garlic clove into bowl.
  • Whisk in 2 Tbsp. Dijon mustard and oil and season with salt and pepper.

To make the Salad:

  • Wash and dry one bunch kale – pat leaves dry with a clean towel. Strip leaves from thick stems, discarding stems, then thinly slice leaves. Transfer to a large bowl.
  • Trim knobby end of 6 oz. brussel sprouts and pull off any dried or gnarly outer leaves. Cut all brussel sprouts in half lengthwise, then arrange halves cut side down on board and very thinly slice. Add to bowl with kale.
  • Slice 1 apple in half, cut out core and seeds, then thinly slice. Add to bowl with kale. Snack on remaining apple.
  • Drizzle dressing over kale mixture. Season with salt and pepper. Toss with tongs or your hands to coat.
  • Add cheese or nutritional yeast and toasted sunflower seeds.
  • Toss again lightly to incorporate.

Notes

Dressing, kale mixture, and toasted sunflower seeds can be prepared ahead.
Cover dressing and kale mixture separately and chill.
Cover sunflower seeds and store at room temperature.

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