Fall Kale Salad



4 cups of Tuscan Kale; de-stemmed and chopped

2- 3 cups of shredded Brussels Sprouts

1/4 of a red onion; sliced thinly

1 1/2 cup roasted beets; chopped

1/2 cup parsley; chopped

1-2 cups of candied pecans or walnuts (homemade or store bought… I got my pecans from Trader Joe’s)

1/2 cup slivered almond

1/2 cup of crumbled goat cheese

1 apple; chopped

1 small shallot; finely minced

2 tbsp Dijon mustard

5-6 tbsp olive oil

1 tbsp red wine vinegar

Salt & pepper



In a small bowl or Mason jar, whisk or shake together your shallot, mustard, oil, vinegar and salt and pepper to taste.

Make sure to mix until the oil and mustard are completely emulsified.



In a large bowl (preferably what you are serving the salad in), add your kale.

Massage the kale until it looks bright green and slightly wilted.  (Kale is a very fibrous green, and is very hard to digest unless you break it down, making it more tender).

Add the other ingredient (onion, apple, beets, pecans, almonds, Brussels sprouts, etc).

Toss with dressing and mix well.

Note: add dressing to this salad about 20-30 minutes before you plan on eating it so that all the flavors and combine together.  Also, the dressing will help soften the kale up.


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