Ingredients

The following ingredients have 6 Servings
  • 4 Tbsp olive oil
  • 2 ½ Tbsp apple cider vinegar
  • 2 tsp maple syrup
  • 1/4 tsp sea salt
  • 2 Tbsp finely chopped shallot
  • 4 cups thinly sliced Brussels sprouts ((3/4 lb Brussels sprouts yield ~4 cups))
  • 2 cups finely chopped kale, stems removed ((purple kale is pretty! // or sub more Brussels sprouts))
  • 1 cup chopped apple ((Pink Lady or other crunchy, sweet-tart apples are best // 1 medium apple yields ~1 cup))
  • 4 pitted medjool dates, finely chopped ((4 medjool dates yield ~1/2 cup))
  • 1/4 cup chopped roasted hazelnuts ((see instructions if using raw))

Instruction

  • Optional: If using raw hazelnuts, roast whole hazelnuts on a bare baking sheet at 350 F (176 C) for 12-15 minutes or until fragrant.
  • Prepare dressing by adding olive oil, apple cider vinegar, maple syrup, salt, and shallot to a small jar with a lid and shaking to combine. Or, add to a bowl and whisk. Set aside.
  • Trim the Brussels sprouts, halve them lengthwise, and slice very thinly with a knife or the slicing disc on a food processor.
  • Add the Brussels sprouts and kale to a large mixing / serving bowl, shake or whisk the dressing again, and add about half of it. Then massage with clean hands for 1-2 minutes to infuse the Brussels sprouts and kale with the dressing and make them easier to chew and digest.
  • Add the remaining salad ingredients (apples, dates, and roasted hazelnuts) and the remaining dressing. Toss to coat, breaking any clumps of dates up into small pieces. Enjoy!
  • Best when fresh. Leftovers will keep in the refrigerator for 24 hours, but the apple will start browning and the veggies may get a little soggy. Not freezer friendly.