Try this kale and Brussels sprout salad
This hearty kale and Brussels sprout salad is served with a whole lemon vinaigrette that adds a citrus element. Crispy apple strips provide a refreshing sweetness, while toasted walnuts add a delicious nutty crunch.
What is kale?
Kale is one of the most common types of cabbage and is often found in supermarkets. It has curly, compact, bright green leaves with a peppery flavor. You can eat it raw and use it in salads or smoothies, or sauté it with oil, garlic, and lemon juice for a simple yet delicious side dish.
How do you roast pecans?
The best way to roast them is in the oven. Start by placing the pecans on a baking sheet. Toast the pecans on the third rack from the bottom of the oven at 350°F to prevent burning, for about ten minutes or until they are fragrant and golden brown.
Ingredients:
- ½ cup whole lemon vinaigrette, plus more for serving
- 4 cups shredded kale
- 2 cups of thinly sliced Brussels sprouts
- 2 Honeycrisp apples, cut into strips
- ½ cup roasted pecans, roughly chopped
- Salt and black pepper to taste.
Preparation:
1. Mix the lemon vinaigrette with the kale and Brussels sprouts; massage the kale mixture with the vinaigrette to soften the green leaves.
2. Add the apples and toasted nuts; mix.
3. Season to taste with salt and black pepper.
4. Serve with additional vinaigrette on the side.
Enjoy!