This salad is the perfect alternative to heavy holiday side dishes. Bright green flavors and a light lemony mustard dressing is the perfect base for this favorite fall or winter salad. I love having this as a Thanksgiving kale salad.
Peel and dice the shallot. Add to a small or medium-sized bowl.
Add the salt and the lemon juice to the shallot. Let this mixture sit while you assemble the salad, and then finish the dressing right before adding it to the salad.
Once you are ready to assemble the salad, add in the olive oil. Whisk in the olive oil a little at a time.
Season with fresh ground black pepper and then add the dressing to the salad.
How to make the kale salad
Toast the pecans. (Optional) Place the pecans in a skillet over medium heat. Warm them until they are just toasted. Set them aside to cool.
Chop the kale. Remove the stems from the kale. Slice the kale into fine ribbons. Add to a large bowl.
Shave the Brussels sprouts. Start by removing any outer leaves that are brown or unsightly. Using a mandoline or sharp knife, slice the Brussels sprouts as thin as you can get them. Add the shaved Brussels sprouts to the kale.
Grate the cheese. Using a box grater, grate the pecorino romano cheese. Add the cheese to the veggies.
Dice the apple. You can dice, slice, or cut the apple into matchsticks.
Dress the salad. Finish the salad dressing using the instructions above and then add the dressing to the salad. Toss and serve.
VariationsThis delicious fall salad can be varied to include different seasonal vegetables as well. A few add-ins that I love are: