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–+ servings

Fall Kale Salad

5 from 2 votes
Serves: 4 servings
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Ingredients

  • 6 cups chopped tuscan kale
  • 1 honeycrisp apple, thinly sliced
  • 1/2 cup pomegranate seeds
  • 1/3 cup crumbled feta or goat cheese
  • 1/3 cup chopped pecans

Roasted Brussels Sprouts

  • 10 oz shaved brussels sprouts, or 1 lb whole brussels sprouts sliced
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 tsp maple syrup
  • Salt & pepper

Maple Dijon Vinaigrette

  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 1 tbsp balsamic vinegar
  • 1 tbsp maple syrup
  • 1 tbsp dijon mustard
  • 1 clove garlic, crushed
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Directions

  1. Preheat the oven to 425 F.
  2. Layer the shaved brussels sprouts onto a sheet pan and toss them with the olive oil, maple syrup, balsamic and a pinch of salt and pepper.
  3. Bake for 20-25 minutes, until brown.
  4. Prepare the dressing by whisking together the listed ingredients in a small bowl until smooth.
  5. In a large bowl, add in the kale and massage it with 2-3 tbsp of the dressing to break down the fiber and soften it up.
  6. Once the brussels sprouts are done, add them into the kale with the remaining salad ingredients, toss together with the dressing and enjoy!
  7. This salad will stay fresh in the fridge for up to 4 days if using kale. If you're using any other green base, I suggest only dressing the portion you're going to eat right away so that it doesn't get soggy.