Kale and Brussel Sprouts Salad
The OG kale salad to end all kale salads.
- 1 large bunch Tuscan kale about ¾ pound
- 6 ounces brussels sprouts
- ¼ cup raw sunflower seeds
- 1 teaspoon plus ⅓ cup extra-virgin olive oil
- ½ small shallot
- ½ large lemon
- 1 small garlic clove
- 2 tablespoons Dijon mustard
- 2 ounces Parmesan
- Kosher salt
- Freshly ground black pepper
- 1 Pink Lady apple
Preheat oven to 350 degrees. Toss sunflower seed with oil, salt, and pepper. Bake for 7-10 minutes or until fragrant.
Meanwhile, start to build vinaigrette. Finely chop shallot half and transfer to a medium bowl. Juice lemon half over the bowl. Discard seeds; you should have about 2 Tbsp. juice.
Using a microplane, finely rate 1 garlic clove into bowl. Whisk in 2 Tbsp. Dijon mustard; season with salt and pepper.
Wash and dry 1 bunch kale, then pat leaves dry. Strip leaves from thick stems, discarding stems, then thinly slice leaves. Transfer to a large bowl.
Trim the ends off the brussel sprouts and thinly slice them lengthwise. Add to the bowl with the kale.
Cut apple in half, removing the core and seeds. Thinly slice lengthwise and add to the bowl.
Whisk the remaining oil into the bowl with the lemon mix.
Drizzle over the veggies and season with salt and pepper. Toss to coat.
Add sunflower seeds and cheese, tossing to combine.
Serve ane enjoy! 😀