Prepare the vinaigrette: Place the oil, mustard and lemon juice into a small bowl and whisk together. Add honey and whisk vigorously until completely blended. Add salt and pepper to taste. Set aside.
Prepare the salad: Using a food processor with the slicing disc attachment, slice Brussels sprouts and then, transfer to a medium-sized bowl. Repeat with cauliflower. Remove slicing disc and replace with blade attachment. Place kale into food processor and pulse to finely chop. Transfer chopped kale to bowl.
Add apple, pecans and grated cheese to bowl and mix everything together until well combined. Drizzle half of the vinaigrette into the bowl and toss. Add more vinaigrette as required. Season with salt and pepper and serve.
Chopped Kale Salad
Ingredients
6 cups kale
2 cups cauliflower
4 cups Brussels sprouts
1 apple, cored and sliced
1 cup pecans, roughly chopped
1 cup Asiago cheese, grated
For the vinaigrette:
½ cup extra virgin olive oil
1 heaping teaspoon Dijon mustard
juice from one lemon
1 tablespoon honey, more to taste - optional
salt and pepper to taste
Directions
Prepare the vinaigrette: Place the oil, mustard and lemon juice into a small bowl and whisk together. Add honey and whisk vigorously until completely blended. Add salt and pepper to taste. Set aside.
Prepare the salad: Using a food processor with the slicing disc attachment, slice Brussels sprouts and then, transfer to a medium-sized bowl. Repeat with cauliflower. Remove slicing disc and replace with blade attachment. Place kale into food processor and pulse to finely chop. Transfer chopped kale to bowl.
Add apple, pecans and grated cheese to bowl and mix everything together until well combined. Drizzle half of the vinaigrette into the bowl and toss. Add more vinaigrette as required. Season with salt and pepper and serve.
Chopped Kale Salad
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Kale, Brussel’s sprouts, cauliflower chopped up with apples and nuts in a lemony vinaigrette!
This CHOPPED KALE SALAD is easy to make and extra tasty!
This CHOPPED KALE SALAD is seriously addictive and includes some vegetables that are as good for us as they taste. We guarantee you’ll be making it again and again. A solid recipe like this deserves to be made and enjoyed often.
Consider the following when you go to make this CHOPPED KALE SALAD at home or at the cottage:
KALE
Including this nutrient-packed green ensures that the salad ranks high in your healthy menu options. We suggest stripping the curly leaves from their woody stems and finely chopping them. Remember to save those stems and add them along with other vegetable scraps to your next batch of PURE VEGETABLE BROTH.
CAULIFLOWER & BRUSSELS SPROUTS
You’ll hopefully realize after making this salad that cauliflower doesn’t have to be cooked to be enjoyed. We love adding it raw for the robust flavour and texture it adds to the salad.
We’re big fans of Brussels sprouts too. These compact bundles of tight leafy greens. Shredding them for this salad give it volume and ensures you get a taste of their goodness with almost every bite.
APPLE
The addition of thinly sliced apple adds a lovely tang and sweetness into the mix. Although we removed the core of the apple for this use, we decided to leave the skins to maximize the healthy fibre in this dish. Look for varieties that are crisp, tart and crunchy like Honey Crisp or Pink Lady.
NUTS & CHEESE
There’s something quite fabulous about tossing a handful of chopped pecans in and amongst the prepared veggies and apple. The pecans add a welcome nuttiness to the flavour profile.
If Asiago isn’t readily available in your local supermarket, we’re confident you’ll have the same tasty results substituting in a Parmesan or feta cheese. These options all have a nice level of saltiness to them that plays well off of the greens, apple and nuts.
SIMPLE LEMON VINAIGRETTE
Head HERE to watch our 1-minute tutorial on how to make this easy salad dressing. Just goes to show, fabulous need not be complicated.
One final thought on this salad is about leftovers (if you end up with any): the salad really goes the distance and holds well if stored in an airtight container right after preparation. It’s a perfect traveller for a nice, light take-to-work lunch.
Prepare the vinaigrette: Place the oil, mustard and lemon juice into a small bowl and whisk together. Add honey and whisk vigorously until completely blended. Add salt and pepper to taste. Set aside.
Prepare the salad: Using a food processor with the slicing disc attachment, slice Brussels sprouts and then, transfer to a medium-sized bowl. Repeat with cauliflower. Remove slicing disc and replace with blade attachment. Place kale into food processor and pulse to finely chop. Transfer chopped kale to bowl.
Add apple, pecans and grated cheese to bowl and mix everything together until well combined. Drizzle half of the vinaigrette into the bowl and toss. Add more vinaigrette as required. Season with salt and pepper and serve.
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