This crunchy combo of Brussels sprouts and kale with Honeycrisp apples, toasted almonds and raisins is a perfect make-ahead to serve your family or bring to gathering. Prep the Brussels sprouts and kale, toast the almonds, and make the dressing the day before, then assemble with the remaining ingredients. Enjoy!
Makes 8-1 cup servings
Ingredients:
For the Dressing:
- 1/4 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 small garlic clove, minced
- ¼ teaspoon salt
- Freshly ground black pepper
- 1/2 cup extra virgin olive oil
For the Salad:
- 16 oz. Brussels sprouts, ends trimmed, shredded with a knife or mandolin (4 cups shredded)
- 1 large bunch of Tuscan kale, center stem discarded, leaves thinly sliced (2 cups)
- 1 large Honeycrisp apple, cored and chopped
- 1/3 cup golden raisins
- 1/3 cup slivered almonds, toasted
- Salt and black pepper to taste
Directions:
- Combine 1/4 cup apple cider vinegar, 2 tablespoons of Dijon mustard, honey, one minced garlic clove, salt, and freshly ground black pepper in a small bowl; stir to blend. Whisk in olive oil and set aside to let the flavors meld.
- Toss shredded Brussels sprouts and kale in a large bowl. Add the chopped apple, golden raisins and almonds. Add dressing and gently toss all ingredients to coat with dressing. Serve or refrigerate until ready to serve.
Tips:
- Make Ahead: Dressing, Brussels sprouts and kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and Brussels sprouts mixture separately and chill. Cover almonds and let stand at room temperature.
- How to Toast Slivered Almonds in the Oven or Toaster Oven: Preheat the oven to 325°F and spread the nuts in a single layer on a rimmed baking sheet. Bake for 3-4 minutes. Check after 3 minutes and stir. to prevent burning. Remove when almonds are golden brown and fragrant.