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If you’re on the lookout for a salad that truly captures the essence of autumn, look no further than the vibrant and delicious Fall Kale and Brussels Sprouts Salad with Honeycrisp Apples, Nuts, and Parmesan Recipe. This salad brings together hearty kale and shredded Brussels sprouts with the crisp sweetness of Honeycrisp apples, the crunch of toasted hazelnuts and walnuts, and the savory touch of shaved Parmesan—all tied together with a zesty lemon dressing. It’s a wonderful medley of textures and flavors that’s perfect for cozy dinners or festive gatherings, ensuring every bite bursts with seasonal goodness.
Ingredients You’ll Need
Creating this Fall Kale and Brussels Sprouts Salad with Honeycrisp Apples, Nuts, and Parmesan Recipe is wonderfully simple, yet each ingredient plays an essential role in delivering its signature taste, crunchy texture, and beautiful autumnal color.
- Lacinato kale: This hearty, dark green kale adds a slightly earthy and robust flavor that holds up well to massaging and dressing.
- Shredded Brussels sprouts: They contribute a subtle bitterness and a crisp snap that pairs beautifully with the other ingredients.
- Olive oil: Essential for massaging the greens and creating a smooth, flavorful dressing base.
- Honeycrisp apples: Thinly sliced for sweet, juicy bursts with a crisp texture that lighten the salad perfectly.
- Hazelnuts: Toasted to add a warm, nutty crunch that complements the creamy parmesan.
- Walnuts: Also toasted for a slightly bitter, buttery crunch that enhances the salad’s complexity.
- Shaved Parmesan: Adds a salty, creamy punch with its sharp, nutty flavor and delicate texture.
- Lemon juice: Provides refreshing acidity to brighten the greens and balance the richer elements.
- Sea salt: Brings out the natural flavors of all the components without overwhelming.
- Ground black pepper: Adds a mild kick to keep the dressing lively and interesting.
How to Make Fall Kale and Brussels Sprouts Salad with Honeycrisp Apples, Nuts, and Parmesan Recipe
Step 1: Massage the greens
Start by combining the thinly sliced Lacinato kale and shredded Brussels sprouts in a large mixing bowl. Drizzle 2 tablespoons of olive oil over the greens, then use your hands to massage the oil into the leaves for at least 30 seconds. This step softens the greens, breaks down their fibrous texture, and helps develop flavor, turning your salad base tender and luscious.
Step 2: Toast the nuts
While the greens are getting nicely massaged, heat a small frying pan over medium-high heat and toast the walnuts and hazelnuts for about 3 minutes, or until they’re crispy and beautifully browned. Keep an eye on them to avoid burning. Once toasted, roughly chop the nuts to create a delightful crunchy texture that contrasts with the tender greens and juicy apples.
Step 3: Add apples, nuts, and parmesan
To the massaged greens, gently add the thinly sliced Honeycrisp apples, toasted walnuts and hazelnuts, and shaved Parmesan cheese. Be sure to reserve a small portion of each to sprinkle on top just before serving — this adds visual appeal and an extra burst of flavor with every bite.
Step 4: Whisk the dressing
In a small bowl, combine the juice of one lemon with the remaining tablespoon of olive oil, sea salt, and freshly ground black pepper. Whisk these ingredients briskly until emulsified. This bright, tangy dressing cuts through the richness of the nuts and cheese, bringing balance and cohesion to the salad.
Step 5: Toss and combine
Drizzle the lemon dressing over the salad mixture and toss everything thoroughly to make sure every leaf and slice is coated in the vibrant flavors of the dressing. This final mix ensures the salad is well-seasoned and ready to impress.
Step 6: Plate and garnish
Transfer the tossed salad into a large serving bowl or your favorite salad bowl. Top with the reserved Honeycrisp apples, toasted nuts, and Parmesan shavings to create an inviting presentation that’s as beautiful as it is delicious.
How to Serve Fall Kale and Brussels Sprouts Salad with Honeycrisp Apples, Nuts, and Parmesan Recipe
Garnishes
For an extra touch, sprinkle a few more toasted nuts or a dusting of freshly ground black pepper on top. A light drizzle of honey or a scattering of pomegranate seeds can also add festive flair and an unexpected pop of sweetness and color.
Side Dishes
This salad pairs fabulously with roasted chicken, grilled salmon, or even a hearty vegetable stew. It’s also a perfect companion to warm artisan bread or crusty baguettes to help soak up any leftover dressing.
Creative Ways to Present
Try serving the salad in individual mason jars layered with dressing, greens, nuts, and apple slices for an elegant, portable option. Alternatively, toss everything right in a beautiful wooden bowl for rustic charm, perfect for family-style dinners or potlucks.
Make Ahead and Storage
Storing Leftovers
Store any leftover Fall Kale and Brussels Sprouts Salad with Honeycrisp Apples, Nuts, and Parmesan Recipe in an airtight container in the refrigerator. It’s best eaten within 2 days to enjoy the apples’ crispness and the kale’s texture before they mellow too much.
Freezing
This salad is best enjoyed fresh, especially because the apples and greens do not freeze well. To preserve leftover ingredients like toasted nuts or Parmesan, keep them separate and add fresh to future salads rather than freezing the assembled dish.
Reheating
This salad is designed to be served cold or at room temperature, so reheating is not recommended. If you’d like a slightly warmer dish, try serving the kale and Brussels sprouts massaged and dressed but add warm grilled chicken or roasted vegetables on top instead.
FAQs
Can I use other types of apples instead of Honeycrisp?
Absolutely! While Honeycrisp apples provide the perfect balance of sweet and tart with a crisp texture, Granny Smith or Fuji apples can be great alternatives depending on your personal taste preference.
Is it necessary to massage the kale and Brussels sprouts?
Massaging softens the fibrous greens, making them much more tender and enjoyable to eat raw. Skipping this step can result in a tougher, more bitter salad, so it’s definitely worth investing a bit of time here.
Can I substitute other nuts for hazelnuts or walnuts?
Yes, feel free to experiment with pecans, almonds, or even pistachios. Just toast them lightly to bring out their flavor and add that satisfying crunch to your salad.
What kind of Parmesan should I use?
Use good quality Parmesan or Parmigiano-Reggiano and shave it fresh if possible. Pre-shredded cheese won’t deliver the same melt-in-your-mouth texture or flavor.
Can I prepare this salad in advance?
You can prep the individual components (like toasting nuts, slicing apples, and massaging greens) ahead of time, but it’s best to assemble and dress the salad just before serving to keep everything fresh and crisp.
Final Thoughts
You really can’t go wrong with this Fall Kale and Brussels Sprouts Salad with Honeycrisp Apples, Nuts, and Parmesan Recipe. It’s a celebration of autumn’s best flavors and textures, bursting with natural sweetness, crunch, and savory delight. Give it a try—you might find it quickly becomes your go-to salad for cozy fall evenings and festive gatherings alike!
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Fall Kale and Brussels Sprouts Salad with Honeycrisp Apples, Nuts, and Parmesan Recipe
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Total Time: 23 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This vibrant Fall Salad recipe combines nutrient-packed kale and shredded Brussels sprouts with crisp Honeycrisp apples, toasted hazelnuts and walnuts, and shaved parmesan, all brought together with a zesty lemon-olive oil dressing. With its mix of textures and autumnal flavors, this salad makes for a refreshing and healthy seasonal side or light main dish.
Ingredients
Greens
- 1 bunch Lacinato kale, thinly sliced
- 3 cups (6 ounces) shredded Brussels sprouts
Fruits & Nuts
- 2 Honeycrisp apples, thinly sliced (1/8″ on mandoline)
- 2/3 cup hazelnuts
- 1/2 cup walnuts
Cheese & Dressing
- 1/2 cup (4 ounces) shaved parmesan
- 3 tablespoons olive oil, divided
- juice of 1 lemon
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Instructions
- Prepare the Greens: Combine the thinly sliced kale and shredded Brussels sprouts in a large mixing bowl. Drizzle with 2 tablespoons of olive oil and massage the oil thoroughly into the leaves for at least 30 seconds to soften and enhance flavors.
- Toast the Nuts: In a small frying pan over medium-high heat, toast the walnuts and hazelnuts for about 3 minutes or until they become crispy and nicely browned. Remove from pan and roughly chop them once cooled slightly.
- Assemble the Salad Base: Add the thinly sliced apples, toasted and chopped walnuts and hazelnuts, and shaved parmesan to the bowl with the greens. Reserve a small portion of each ingredient aside to use as a flavorful topping when serving.
- Make the Dressing: In a small bowl, combine the juice of one lemon, 1 tablespoon of olive oil, sea salt, and ground black pepper. Whisk briskly until the dressing is well emulsified and balanced in flavor.
- Toss the Salad: Drizzle the prepared dressing evenly over the salad ingredients and toss gently but thoroughly to ensure every component is coated with the dressing.
- Serve and Garnish: Transfer the salad to a large serving or salad bowl and garnish the top with the reserved slices of apple, chopped toasted nuts, and shaved parmesan for an attractive presentation and added texture contrast.
Notes
- Massaging the kale softens its texture and reduces bitterness, making it more palatable in raw salads.
- Toasting nuts enhances their flavor and adds a satisfying crunch to the salad.
- Use a mandoline slicer for uniformly thin apple slices to ensure even texture and presentation.
- Feel free to substitute hazelnuts or walnuts with pecans or almonds if preferred.
- Best served fresh but can be prepared up to 1 hour ahead if stored refrigerated, toss again before serving.
