1small garlic clovegrated or put in a garlic press
½large lemon, juicedapprox. 2 tablespoons
2tablespoonsDijon mustard
1large bunch kale about ¾ pound, washed, dried, ribs and stems removed, and thinly sliced or 1/2 bag pre-washed torn kale leaves with any random ribs and stems removed
1/2bag ofpre-shaved brussels sprouts*
1/4cupparmesanfreshly grated or pre-grated
1apple thinly slicedyour favorite, preferably a bit tart, seeds removed
Instructions
Toasted Sunflower Seeds
Preheat oven or toaster oven to 350°. Combine sunflower seeds and 1 tsp. oil on a small rimmed baking sheet lined with foil or parchment (for less clean up!). Season with salt and pepper. Toast until darkened and very fragrant, 7–10 minutes. Set a timer to avoid burning! Let cool and set aside.
Mustard Vinaigrette
Mix shallot, garlic, lemon juice, and mustard together in a medium-sized bowl. Then whisk in olive oil to combine. Season with salt and pepper. Set aside.
Salad assembly
Place kale, brussels sprouts, and apple slices in a large bowl and use your hands or tongs to mix together. Then drizzle dressing over salad and toss again to coat. Season with salt and pepper. (Allow ample time for the dressing to work its magic and soften the brussels sprouts and kale, at least 1 hour!) Before serving, add parmesan cheese and sunflower seeds and toss lightly to incorporate.
Notes
*If raw Brussels sprouts are difficult for you to digest, try roasting or sauteeing them. Or completely omit and substitute with arugula or thinly sliced broccoli.There are many varieties of kale. Original recipe calls for Tuscan Kale but you can use any type in this recipe.This salad would be a refreshing addition to any Thanksgiving meal!If you like a sweeter dressing, add some honey...a teaspoon or two.Adding a protein makes this salad a delicious lunch or dinner option. Try it with shredded or sliced chicken (or turkey) or add soft-boiled eggs.