Kale and Brussels Sprouts Salad with Apple and Walnuts
This can be a satisfying entree by adding 1 cup of leftover (cooked) quinoa or brown rice, and avocado.
[su_expanding_quote_book alignment=”full” source_author=”Joel Fuhrman, MD” source_title=”Super Immunity: The Essential Nutrition Guide for Boosting Your Body’s Natural Defenses” full_quote=”Cruciferous vegetables are twice as powerful as other plant foods. A 20% increase in cruciferous vegetables intake corresponds to a 40% decrease in cancer rates. All vegetables contain protective micronutrients and phytochemicals, but cruciferous vegetables have a unique compounds with proven and powerful immune-boosting effects and anticancer activity.” short_quote=”Cruciferous vegetables are twice as powerful as other plant foods.”]Variations:
- Use any nuts or seeds (pumpkin, sunflower) instead of walnuts
- Use pear or mango instead of apple
- Or use dried cranberries
Ingredients
- 1/2 cup walnuts
- 3 - 4 tablespoons fresh lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons shallot finely chopped, about 1 medium
- 2 garlic cloves small, finely minced
- Kosher salt
- freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1 bunch kale stemmed, leaves thinly sliced, about 2 small bunches
- 3/4 pound Brussels sprouts trimmed, thinly sliced
- 1 apple cored, cut into matchsticks
Adjust servings: servings
Units:
Instructions
- Toast walnuts in small skillet over medium heat, mixing occasionally. Cool. Chop coarsely.
- Whisk lemon juice, mustard, shallot, garlic, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl, then whisk in oil in a slow, steady stream. Adjust salt and pepper to taste. Set aside.
- Mix together kale and Brussels sprouts in a large mixing bowl. Add about 3/4 of the dressing, and use your hands to massage dressing into greens. Taste and add more dressing as needed Reserve any leftover dressing for another use.
- Add apple and half of walnuts; toss together to combine. Transfer to a serving bowl, and top with nuts and remaining radishes.
- Do ahead Dressing can be prepared 3 days ahead; cover and chill. Nuts can be toasted and chopped 1 day ahead; cover and keep at room temperature. 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.
Recipe Notes
Modified from Epicurious: Kale Salad with Brussels Sprouts and Apples
You might also like my Kale Salad with Apricots.
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