Fresh Harvest Salad with Kale and Brussels Sprouts

Do you eat your harvest vegetables in the fall? I know I sure love to! There is something about the fresh, earthy flavors paired with the changing weather. I love finding healthy, delicious recipes with seasonal veggies to bring to holiday get-togethers. This salad is a crowd pleaser for sure and the dressing is so amazing you’ll want to lick the bowl! Try making this salad for your next family event. Or just for yourself to enjoy…it’s that good!

Kale and Brussels Sprout Salad

 

INGREDIENTS

 

1/4 cup fresh lemon juice

2 tablespoons Dijon mustard

1 tablespoon minced shallot

1 small garlic clove, finely grated

1/4 teaspoon kosher salt plus more for seasoning

Freshly ground black pepper

2 large bunches of Tuscan kale (about 1 1/2 lb. total), center stem discarded, leaves thinly sliced

12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife

1/2 cup extra-virgin olive oil, divided

1/3 cup almonds with skins, coarsely chopped

1 cup finely grated Pecorino

 

Instructions

 

Combine lemon juice, Dijon mustard, shallot, garlic, 1/2 tsp. salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld.

Mix thinly sliced kale and shredded brussels sprouts in a large bowl..

Measure 1/2 cup oil into a cup. Spoon 1 Tbsp. oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.

Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper.

DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.

Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.

 

**You can replace the pecorino with parmesan if preferred. 

 

Head to Bon Appetit website for full details on this recipe.