Kale Salad With Brussels And Apples Recipe

Name: Kale Salad With Brussels And Apples
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup olive oil; 1 teaspoon honey; 1 teaspoon dijon mustard; 2 tablespoons fresh lemon juice; 1/4 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper; 1 bunch kale middle rib removed, roughly chopped; 5 Brussels sprouts trimmed; 1 Honey Crisp or Gala Apple, cored and cut into quarters; 2 small carrots peeled and cut into 4 inch pieces; 1/4 cup pumpkin seeds roasted and salted; 2 tablespoons golden raisins

Servings: persons

1/3 cup olive oil
1 teaspoon honey
1 teaspoon dijon mustard
2 tablespoons fresh lemon juice
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 bunch kale middle rib removed, roughly chopped
5 Brussels sprouts trimmed
1 Honey Crisp or Gala Apple, cored and cut into quarters
2 small carrots peeled and cut into 4 inch pieces
1/4 cup pumpkin seeds roasted and salted
2 tablespoons golden raisins

1
In jar with tight fitting lid, combine olive oil, honey, dijon, lemon juice, salt and pepper Shake to combine. Set aside until ready to use. Can be made 2 days ahead.
2
Attach Fresh Prep Slicer/Shredder Attachment to KitchenAid(R) Stand Mixer, and attach slicing blade. Position large bowl under attachment to catch sliced ingredients. Put apple sections into
3
feed tube. Turn stand mixer to speed 6 and process until apples are sliced. Repeat with remaining apple sections. Add brussel sprouts to feed tube and process on speed 7. Remove slicing blade and attach coarse shredding blade. Fill feed tube with carrots and turn stand mixer to speed 5 until carrots are shredded. Roughly chop kale and combine with apples, carrots and brussel sprouts. Drizzle with desired amount of dressing and toss. Sprinkle salad with pumpkin
4
seeds and golden raisins.
5
Divide salad between 4 plates. Serve immediately.

221

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/3 cup olive oil, 1 teaspoon honey, 1 teaspoon dijon mustard, 2 tablespoons fresh lemon juice, and more.

Yes, Kale Salad With Brussels And Apples falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Kale Salad With Brussels And Apples

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions