Kale Salad With Brussels Sprouts, Apples & Maple Walnuts

November 16, 2019

Nowadays, kale salad gets knocked as cliché and overexposed.

But when I first started making this recipe for a Thanksgiving menu years ago, it made perfect sense. The basic formula—thinly shredded kale and Brussels sprouts, pungent dressing, savory cheese, and crunchy nuts—makes a refreshing option on plates piled high with stuffing, gravy and sweet potatoes.

Lighten and brighten your Thanksgiving spread.

I know kale salad isn’t the most traditional of sides, but sometimes you need a few greens on the table, no? Since this is the salad that made me a kale convert, I feel confident that it will go over well even with superfood haters mainly because it’s all about massaging the kale and then putting cheese and nuts on it. It works well as a vegetable side dish, but it would also be an excellent light meal for the day after Thanksgiving.

Basic in the best possible way.

Kale Salad With Brussels Sprouts, Apples & Maple Walnuts

For the Walnuts:
1 1/2 cups raw walnuts
1/3 cup real maple syrup
1/2 teaspoon cayenne pepper

For Dressing:
1/4 cup fresh lemon juice (from 1 large lemon)
2 tablespoons Dijon mustard
2 tablespoons finely chopped shallot (about 1 medium)
1 small garlic clove, finely grated
Kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil or avocado oil

For the Salad:
6 cups lightly packed kale, stemmed, leaves thinly sliced
3/4 pound Brussels sprouts, trimmed, thinly sliced
1 cup cheddar cheese or vegan cheddar, grated on the large holes of a box grater
1 crisp apple, cut into matchsticks
5 radishes, halved, thinly sliced

Preheat the oven 350 degrees F. Line a baking sheet with parchment paper. Add the walnuts to the baking sheet and toss with the maple syrup, cayenne and a pinch of salt. Bake for 15-20 minutes, stirring 2-3 time throughout cooking until the walnuts are toasted and golden. Remove from the oven and spread the walnuts in one layer. Allow to cool.

Meanwhile, 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. 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 (you may not need all of it). Reserve any leftover dressing for another use. Add cheese, apple, and half of the radishes; toss together to combine, and season with salt and pepper to taste. 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 made 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.

Holiday Appetizer Party!

Thurs, December 5, 2019, 6.30-8pm – BOOK NOW

Whether you’re throwing a casual cocktail party or an elaborate holiday feast, deliciously decadent appetizers are necessary for a truly festive evening. Come enjoy this extensive list of sometimes gooey, sometimes crispy, and always scrumptious holiday starters! Guests are welcome to bring their favorite wine, beer or spirit to enjoy with the recipes.

Herbed Goat Cheese Stuffed Mushrooms
Sweet and Savory Roasted Nuts and Pretzels
Pomegranate Guacamole with Sweet Potato Chips
Buffalo Cauliflower Bites with Creamy Ranch Dipping Sauce
Sun-Dried Tomato Muhammara (Roasted Red Pepper Dip) with Crudite
Chocolate Peanut Butter Truffles