Brussels Sprouts Kale Apple Salad

With all the sweets and heavier recipes this season I’m right here to deliver you one thing tremendous contemporary and bursting with a mixture of candy, tangy and salty flavors. AKA a scrumptious taste explosion you gained’t be capable to get sufficient of.

Kale salad recipes, for my part, get a foul rap, however this brussels sprouts kale apple salad has crisp greens, juicy honeycrisp apples, tangy & creamy gorgonzola cheese, and a crunchy nut & seed combination. Take all of that, toss it in a light-weight, completely candy maple cider dressing and also you’ve acquired your self a rattling good fall and winter salad.

Not solely is that this salad an exquisite meal prep lunch, however it’s additionally the proper facet dish for the vacations.

Give this beautiful salad a strive the subsequent time you want some lunch inspo, and be at liberty to customise it with totally different proteins and fall produce! You’ll make this one many times, promise.

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Every thing you’ll have to make this brussels sprouts kale apple salad

This deliciously crunchy kale apple salad is full of all the textures and flavors you crave. Candy, tangy, salty and oh-so addicting. Plus, kale is a superfood, so this salad is further particular. Right here’s all the pieces you’ll have to make it:

• For the dressing: we’re utilizing a light-weight, candy & tangy maple cider French dressing made with olive oil, apple cider vinegar, garlic, pure maple syrup, grainy dijon mustard, salt & pepper.
• For the salad: you’ll want brussels sprouts, kale, purple or inexperienced cabbage, apples (I really like honeycrisp the very best!), purple onion, dried cranberries or cherries and tangy gorgonzola crumbles.
• For the nut & seed crunch: we’re making a candy and salty topping with pecans, pumpkin seeds, maple syrup and salt. SO GOOD.

Straightforward methods to customise

You’ll be able to actually make this brussels sprouts kale apple salad your individual with some easy components swaps. Right here’s what we advise:

• Select the cheese. In case you’re not a fan of gorgonzola, be at liberty to make use of goat cheese, feta cheese, shredded parmesan and even white cheddar cheese. They’ll all nonetheless be scrumptious.
• Select your fruit. I really like utilizing honey crisp apples however fuji, pink girl, and so forth. work simply as effectively. Pears would even be excellent on this salad! They’ll break down extra within the salad, so in the event you use them it’s finest to eat the salad instantly. I additionally assume pomegranate seeds could be lovely within the salad.
• Make it vegan and/or paleo. Merely pass over the cheese.
• Go nut free. You can too use further pumpkin seeds as a substitute of pecans. Straightforward!

Add an exquisite seasonal twist

This brussels sprouts kale apple salad would even be superb with diced, roasted butternut squash or candy potatoes. About 2 cups ought to do the trick — be sure you try our information for roasting the very best butternut squash right here!

Wanting so as to add a lift of protein?

With the nuts and cheese included on this kale apple salad you’ll really get nearly 9g of protein per serving, however cooked, chopped hen breast, roasted chickpeas and even bacon could be a scrumptious manner so as to add much more protein! Bonus factors in the event you double the dressing and use it as a marinade for the hen. YUM.

You would additionally maintain it vegetarian by including a can of chickpeas or through the use of roasted chickpeas.

Suggestions for utilizing kale in salads

Uncooked kale leaves are a lot harder than a leafy inexperienced like spinach, so don’t neglect the following tips for making kale salads:

• Chop it small. Make sure you chop it very finely in order that the bites aren’t too giant. Use a pointy knife or salad chopper, or pulse the kale just a few instances in a meals processor.
• Therapeutic massage it. Add the maple cider dressing to your bowl with the kale, brussels sprouts & cabbage first and toss all of it collectively rather well. You’ll be able to even do that along with your arms and “therapeutic massage” the dressing in in order that all the kale and crunchy veggies are effectively coated.
• Let it marinate. You’ll then need to let the dressed kale, brussels sprouts and cabbage sit for a bit (when you make the nut & seed combination) in order that the veggies absorb all the taste.

The most effective methods to shred brussels sprouts

Together with finely chopping up your kale, you’ll additionally have to shred all of these brussels sprouts. Listed here are 3 simple methods to do it:

1. Use a meals processor: trim the small stem off of the brussels sprouts and add them to your meals processor a few handful or so at a time. Use the slicing attachment in your meals processor and pulse till they’re good and shredded.
2. Use a field grater: you’ll be able to shred your brussels sprouts in opposition to a field grater on the facet with the most important holes. I’d counsel spraying the grater with a little bit of cooking spray in order that the sprouts simply glide in opposition to the grater.
3. Shred them with a knife: that is the strategy I usually use, and when you get the dangle of it it should go fairly shortly. Utilizing a pointy knife reduce the stem off of your brussels sprouts after which reduce them in half lengthwise. Then, with every half laying flat facet down, chop your brussels sprouts into positive shreds. No want for them to be excellent!

Retailer this brussels sprouts apple salad for later

As a result of this salad is full of crunchy veggies, it should really be scrumptious over the course of some days after it marinates within the dressing! Retailer any leftovers in an hermetic container within the fridge for as much as 4-5 days. The nuts will soften a bit over time, so in the event you’re prepping this salad forward of time I’d suggest leaving the nut combination off till you’re able to serve.

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I hope you like this crunchy brussels sprouts kale apple salad recipe! In case you make it be sure you go away a remark and a ranking so I understand how you preferred it. Take pleasure in, xo!

Brussels Sprouts Kale Honeycrisp Apple Salad with Maple Cider Dressing

Candy & crunchy brussels sprouts kale apple salad with a light-weight maple cider dressing. This lovely, fall-inspired kale apple salad has fantastic flavors and textures from tangy gorgonzola, dried cranberries and a pecan pumpkin seed crunch combination. Benefit from the excellent lunch or facet dish all season lengthy!

Substances

• For the maple cider dressing:
• ¼
  cup
  olive oil
• 3
  tablespoons
  apple cider vinegar
• 1-2
  tablespoons
  pure maple syrup, relying on how candy you want your salad dressing
• 1
  teaspoon
  grainy dijon mustard
• 1
  garlic clove, minced
• ½
  teaspoon
  salt
• Freshly floor black pepper
• For the salad:
• 8
  ounces
  brussels sprouts, stems and outer yellow leaves eliminated
• 2
  cups
  very finely chopped kale, stems eliminated
• 1
  cup
  shredded purple or inexperienced cabbage
• 2
  medium-large honeycrisp apples, sliced
• ¼
  of a purple onion, thinly sliced
• ⅓
  cup
  dried cranberries (or sub dried cherries)
• 1/3
  cup
  gorgonzola crumbles*
• For the salted pecan pumpkin seed crunch:
• 1/3
  cup
  chopped pecans (or walnuts)
• 1/3
  cup
  pumpkin seeds
• ½
  tablespoon
  pure maple syrup
• ¼
  teaspoon
  salt

Directions

1. In a medium bowl, whisk collectively the components for the dressing: olive oil, apple cider vinegar, pure maple syrup, dijon mustard, minced garlic, salt and freshly floor black pepper. Style and add slightly extra maple syrup in the event you like a sweeter dressing.
2. Subsequent, shred your brussels sprouts: shave the brussels sprouts through the use of a meals processor with the slicing attachment and pulse till the brussels sprouts are thinly sliced. In case you don’t have a meals processor, be at liberty to make use of a pointy knife to thinly slice. Add shredded brussels sprouts to a big bowl.
3. Within the giant bowl with the brussels sprouts, add the shredded kale and cabbage and pour dressing over. Use tongs or clear arms to combine all the pieces collectively for 1-2 minutes. It could appear lengthy however this helps to interrupt down the kale and evenly distribute the flavour of the dressing. Enable it to sit down and marinate when you make the pecan pumpkin seed crunch.
4. To make the pumpkin pecan crunch: place pecans and pumpkin seeds in a skillet over medium warmth. Toast for 3-5 minutes, stirring often till they flip barely golden brown and aromatic, then flip off warmth and instantly add in maple syrup and a pinch of sea salt. Stir for 30 extra seconds to coat, then switch to a plate or piece of parchment paper to chill for a couple of minutes. Among the nuts will barely stick collectively however that is what we would like for the ‘nut crunch’ within the salad. Enable to chill for five minutes.
5. Add the sliced apples, purple onion and dried cranberries/cherries and gorgonzola to the salad and toss to mix. Sprinkle the nut combination on high and toss once more. If you’re serving the salad later, I like to recommend leaving the nut combination out till you’re able to serve so it stays good and crunchy. Take pleasure in!

Recipe Notes

Be at liberty to sub goat cheese or feta, shredded parm or white cheddar for the gorgonzola if it’s not your favourite.

Including 2 cups of diced roasted butternut squash or candy potatoes to this salad is scrumptious!

Pears could be a wonderful sub for the apples. They’ll break down extra within the salad although so it’s finest to eat instantly.

To make it vegan: pass over the gorgonzola.

To make it nut free: use further pumpkin seeds as a substitute of pecans.

Diet

Servings: 4 servings

Serving dimension: 1 serving (primarily based on 4)

Energy: 401kcal

Fats: 27.5g

Saturated fats: 5.1g

Carbohydrates: 36.6g

Fiber: 7.3g

Sugar: 24.2g

Protein: 8.6g