Apple, Kale and Brussels Sprouts Salad
Serve this Kale, Apple, and Brussels Sprouts Salad as an easy and elegant winter side dish. Dressed in a homemade dijon dressing, this vegan and gluten free recipe is completely foolproof and perfectly balanced between savory and sweet.
Servings: 4
Calories: 340kcal
Ingredients
for the dressing:
- ¼ cup olive oil
- ½ shallot chopped
- 2 tablespoon lemon juice
- 2 tablespoon water
- 1 tablespoon dijon mustard
- 2 teaspoon apple cider vinegar
- 1 garlic clove
- pinch of salt and pepper
for the salad:
Instructions
- Start by making the dressing: add all of the ingredients to a small blender or a food processor and pulse for 10 seconds. Reserve the other half of the shallot for the actual salad.
- Place the kale in a large bowl and add the 1 tablespoon of olive oil, along with 1 tablespoon of the dressing. Then, use your hands to massage the kale for at least 30 seconds, which will help break down the bitterness of it.
- Add the remaining salad ingredients to the bowl, then pour the rest of the dressing on top and use kitchen tongs to toss everything together. NOTE: if you're preparing this in advance, wait to add the dressing until you're ready to serve; otherwise, the kale will get soggy.
- Enjoy!
Notes
*Calories are per serving and are an estimation
*If you're making this in advance, wait to add the dressing until you're ready to serve it so that the salad doesn't get soggy
*Make sure to slice the brussels sprouts really thinly (or, run them through your food processor for a few seconds)
*See the full blog post for more salad substitutions and/or additions!
Nutrition
Calories: 340kcal | Carbohydrates: 40g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Sodium: 72mg | Potassium: 719mg | Fiber: 6g | Sugar: 27g | Vitamin A: 3749IU | Vitamin C: 93mg | Calcium: 111mg | Iron: 2mg