Kale Salad with Shaved Brussels Sprouts

AutopilotR
Estimated read time 2 min read



This hearty kale salad is served with a zesty whole lemon vinaigrette, which gives the curly kale and shaved brussels sprouts with a burst of citrus. Crisp matchsticks of Honeycrisp apple bring an extra refreshing sweetness, while toasted pecans provide a satisfyingly nutty crunch.

Frequently Asked Questions

  • What is curly kale?

    Curly kale is one of the most common types of kale and is often found in grocery stores. It has bright green, tightly packed curly leaves with a peppery flavor. You can eat curly kale raw and use it in salads, smoothies, or sautée it with oil, garlic, and lemon juice for a simple side dish.

  • How do you toast pecans?

    The best way to toast nuts is in the oven. Start by arranging your pecans on a baking sheet. Toast the pecans on the lower third rack of your oven at 350°F to prevent burning for about ten minutes or until they are fragrant and browned. 

Notes from the Food & Wine Test Kitchen

You can use lacinato or red kale instead of curly kale and your favorite apple type instead of Honeycrisp. We suggest a similarly sweet-tart apple such as a Fuji, Gala, or Pink Lady.



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