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
Scale
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.
