Autumn Harvest Kale and Brussels Sprout Salad with Apple and Pomegranate
Embrace the flavors of fall with this vibrant Autumn Harvest Kale and Brussels Sprout Salad. This delightful dish combines the earthy tones of fresh kale with the subtle bitterness of Brussels sprouts, creating a perfect green base. The salad is then uplifted with the sweet crispness of sliced apples and the tangy burst of pomegranate seeds, offering a symphony of flavors in every bite.
Remove the leaves from the stems and tear them into medium-sized pieces by hand. Set aside in a large salad bowl.
Slice the Brussels Sprouts:
Wash the Brussels sprouts and slice them thinly, either by hand or with a mandolin for uniform thickness.
Add the sliced Brussels sprouts to the bowl with the kale.
Make the Dressing:
In a small bowl or jar with a lid, combine lemon juice, apple cider vinegar, minced garlic, Dijon mustard, agave honey, olive oil, a pinch of salt, and a grind of fresh pepper.
Whisk or shake well to emulsify. Taste and adjust seasoning if necessary.
Dress the Salad:
Drizzle the dressing over the kale and Brussels sprouts.
Using your hands, gently massage the leaves with the dressing until they begin to soften.
Add Fruits:
Add the sliced apple and pomegranate seeds to the salad.
Final Toss:
Toss everything together gently to combine.
Serve immediately or let it sit for a few minutes to allow flavors to meld.
Notes
The amounts of the vegetables are approximate, adjust them to your liking.
The dressing tastes good with any salad.