Shaved Brussels & Kale Salad Recipe
apples + medjool dates + goat cheese + honey citrus vinaigrette + marcona almonds + pickled apricots
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Ingredients
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Salad Base
Honey Citrus Vinaigrette
Method
Preparing the Salad
- 1
Shave Brussels Sprouts
Remove the outer leaves from the Brussels sprouts and cut off the stems. Using a sharp knife or a mandoline, thinly slice the Brussels sprouts and place them in a large salad bowl.
- 2
Prepare Kale
Remove the tough stems from the kale leaves and tear the leaves into bite-sized pieces. Add the kale to the bowl with the Brussels sprouts.
- 3
Slice Apples and Dates
Core and thinly slice the apples, leaving the skin on for added texture and color. Remove the pits from the Medjool dates and chop them into small pieces. Add both to the salad bowl.
- 4
Add Nuts and Cheese
Sprinkle the Marcona almonds and crumbled goat cheese over the salad mixture.
- 5
Incorporate Pickled Apricots
Chop the pickled apricots into smaller pieces if they are large and scatter them over the salad.
Making the Vinaigrette
- 6
Combine Ingredients
In a medium bowl, whisk together the olive oil, fresh orange juice, honey, apple cider vinegar, Dijon mustard, salt, and black pepper until well combined and emulsified.
- 7
Dress the Salad
Pour the vinaigrette over the salad mixture and toss gently to coat all the ingredients evenly.
Serving
- 8
Plate the Salad
Serve the shaved Brussels and kale salad immediately, garnishing with additional goat cheese and Marcona almonds if desired.