Kale & Brussels Salad Recipe

Prepare kale

Wash kale leaves thoroughly and dry them well (use a salad spinner or pat dry). Remove thick stems with a knife, stack leaves, roll them tightly and finely chop into thin ribbons. Place chopped kale in a large mixing bowl.

Massage kale

Sprinkle 1/4 teaspoon of the salt (from dressing amount) over the chopped kale and drizzle 1 teaspoon of olive oil. Using clean hands, massage the kale for 2 minutes until it darkens and becomes tender. This reduces bitterness and softens texture.

Shave Brussels sprouts

Trim the stem ends of the Brussels sprouts, remove any yellowed outer leaves, and thinly slice or shave them with a sharp knife or mandoline. Add the shaved sprouts to the bowl with the massaged kale.

Prepare apple and other mix-ins

Core and julienne the apple into thin matchsticks; immediately toss with the lemon juice (from the dressing ingredient) to prevent browning. Add the apple, dried cranberries, toasted pecans, and half of the shaved Parmesan to the bowl with the kale and Brussels sprouts. Toss gently to combine.

In a small bowl or jar, combine the apple cider vinegar, Dijon mustard, honey, minced garlic, remaining 1/4 teaspoon salt, and black pepper. Whisk or shake to emulsify. Slowly drizzle in the extra-virgin olive oil while whisking (or add oil to jar and shake vigorously) until the dressing is well combined and slightly thickened. Taste and adjust seasoning — add more honey for sweetness, vinegar for brightness, or salt and pepper to taste.

Pour about three-quarters of the dressing over the salad mixture. Toss thoroughly with tongs so the dressing coats the kale and Brussels sprouts evenly. Let the salad sit for 5–10 minutes to allow flavors to meld and kale to soften further. If it seems dry, add the remaining dressing a little at a time until you reach the desired coating.

Taste and adjust: add more salt, pepper, or a squeeze of lemon juice if needed. Transfer to a serving bowl, sprinkle with the remaining Parmesan and the optional extra toasted pecans or seeds as garnish.

Serve: the salad can be served immediately or chilled for up to 1 hour. If making ahead by more than 1 hour, store the dressing separately and toss just before serving to keep textures bright.