Kale and Brussels Sprout Salad
This kale Brussels sprout salad is guaranteed to be your new favorite salad for the fall and winter months! It's irresistibly delicious yet easy enough to make for both weeknight dinner and the holidays.
- 1 medium shallot, minced
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- ¼ teaspoon salt plus more if needed
- 6 cups chopped kale, stems removed
- 12 ounces Brussels sprouts
- 2 small apples, cored and chopped (about 2 cups)
- ¼ cup pecans, chopped
- 2 tablespoons dried cherries
- ¼ cup shredded parmesan cheese
Make the balsamic vinaigrette: In a small bowl, combine minced shallot, olive oil, balsamic vinegar, and salt. Let sit for ~10 minutes while you prepare the rest of the salad.
Shred Brussels sprouts: Trim off the ends of the Brussels sprouts and cut in half. Shred Brussels sprouts in food processor or finely chop with your knife.
Massage the kale: Place the kale in a large bowl and add 1 tablespoon of the balsamic vinaigrette. Rub the dressing into the kale with your hands for a few minutes until the kale starts to soften.
Add the remaining ingredients to the bowl: Brussels sprouts, apples, pecans, dried cherries, and parmesan cheese. Toss with the vinaigrette. Season with additional salt if needed. Serve and enjoy!