Ingredients
Scale
- 1 large bunch Lacinato kale, stems removed and finely chopped
- 2 cups Brussels sprouts, shredded or thinly sliced
- 1 large Honeycrisp apple, thinly sliced
- 1/2 cup pomegranate arils
- 1/2 cup toasted walnuts, roughly chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon maple syrup or honey
- Salt and black pepper to taste
Instructions
- Start by preparing your leafy greens. Wash the kale thoroughly and pat it dry. Remove the tough stems and thinly slice the leaves into ribbons. Place the kale in a large mixing bowl. Add a tiny pinch of salt and a drizzle of olive oil, then massage the kale with your hands for 2-3 minutes. This process breaks down the tough fibers, making the leaves tender and much easier to digest. Shred the Brussels sprouts using a mandoline or a sharp knife and add them to the bowl with the massaged kale.
- Place the walnuts in a small dry skillet over medium heat. Toast them for 3-5 minutes, tossing frequently, until they become fragrant and slightly golden. Set them aside to cool. In a small jar or bowl, whisk together the extra virgin olive oil, lemon juice, apple cider vinegar, Dijon mustard, maple syrup, salt, and pepper. Vigorously shake or whisk until the dressing emulsifies and becomes smooth. Taste the dressing and adjust the acidity or sweetness to your preference.
- Add the sliced apples, pomegranate arils, and toasted walnuts to the bowl of greens. Pour the dressing over the ingredients and toss everything together until evenly coated. Transfer the salad to a large serving platter or individual bowls. For the best flavor, let the salad sit for about 10 minutes before serving so the dressing can slightly soften the apples and sprouts. Top with an extra sprinkle of black pepper or a few more pomegranate seeds for a beautiful presentation.
- Cook Time: 20 minutes