Can we just talk about alltheapples right now? Can you handle it, you guys? I feel like I have never been more obsessed than I am this year. Sweet Tango? I’m yours.
They are tart, sweet and more crisp than any other variety. If you haven’t started your obsession I’m going to strongly suggest you do before it’s too late. I am told they are an “early” apple….so they could be gone soon. But don’t worry, I actually go to the farm daily to buy a few more just in case, so if you need one, just call me or stop over. My fruit drawer is overflowing. My counters are overflowing. My home has been invaded by the Sweet Tango and I am not one bit ashamed.
So this salad. I really really love this salad. It’s simple and light and fresh. But when you put a Sweet Tango in the mix? Gah! I eat it daily, literally. Cant Get Enough.
The crunch of the kale and brussels are toned down a bit by massaging a tangy vinaigrette into them. Did you catch my Instagram story last night? I showed how massaging kale can make the texture so much more delish…it works like a charm and if you don’t do it, I highly suggest you try it out.
I love this salad for so many reasons, friends. First off, the recipe makes a ton. And while I am typically not a fan of leftover salad this one is an absolute winner leftover-which means I can have the leftovers on hand for lunches all week long. The kale and brussels don’t get soggy..and the apples stay perfectly crisp and do not brown because of the lemon in the vinaigrette. So great! It’s also fantastic for entertaining because it can sit out and room temperature.
And the taste? So lovable. You can taste every individual ingredient..yet they all mingle together so well in the light, fresh vinaigrette. The apples, gouda and toasted walnuts are a match made for my heart….add the rest of the textures and flavors into the mix and it’s a total fall celebration!
Kale, Brussels + Apple Salad
notes: I have been seeing shredded brussels sprouts and kale all over the place these days…Trader Joes, Target and many local markets. If you’re in a time pinch, those could be great time savers. Also, use your favorite variety of apples for this recipe..I love a sweet, tart combination so Honey Crisp and Sweet Tango tend to be my go-tos.
For the Vinaigrette
1/4 Cup Fresh Lemon Juice
2 Tablespoons Dijon Mustard
1 Garlic Clove, grated or pressed
1/3 Cup Extra Virgin Olive Oil
Kosher or Sea Salt + Black Pepper
For the Salad
2/3 Cup Walnuts
1 Pound Tuscan Kale, stems removed and thinly sliced
1/2 Pound Brussels Sprouts, ends trimmed off and thinly sliced
3 Radishes, halved and halves thinly sliced
2 Apples, cored and cut into matchsticks
1 Cup Shredded Gouda Cheese
Kosher or Sea Salt and Freshly Ground Black Pepper
For the Vinaigrette
Combine all ingredients in a mason jar or other jar with tight fitting lid and shake well to combine and season with salt and pepper. Alternately, whisk all ingredients together in a small bowl. Set aside or store in the refrigerator for up to 3 days.
For the Salad
Place walnuts in a skillet over medium heat. Cook for 2 minutes, stirring often, or until they turn golden brown and you smell them begin to slightly toast. Set aside.
Add kale and brussels sprouts to a large bowl. Drizzle half of the vinaigrette over the top and use your hands to massage the vinaigrette into the leaves/sprouts. Add the radishes, apples, gouda and walnuts and gently toss to coat. Season the salad with salt and fresh ground black pepper. Add desired amount of remaining dressing to the salad, to taste, and gently toss. Serves 8-10 as a side.
Adapted from this recipe