Kale Salad

When I really think about it, I was never a big fan of kale…but that was really only because I had never given it a chance. I love spinach and would frequently skip all things kale if I had the option. Luckily, that all changed this past Christmas when Ryan and I attended a couples potluck dinner. As I was talking with friends I served myself some salad without realizing it was kale. A few bites in and I was sold! Ryan and I now joke all the time that we could eat this salad every night. It serves a group well and delivers a ton of flavor! The dressing is key and I frequently make extra to tuck in the fridge for throwing together quick salads during the week! So big thanks to my friend Ashley who made me a “kale lover” for life!
Xx, Heather


2 bunches tuscan kale, center stem discarded, julienned

1 pound brussel sprouts, trimmed and thinly sliced

1/2 cup sliced almonds

1 cup grated parmesan or asiago

1 cup Lemon Dressing:

1 shallot

1/4 cup fresh lemon juice

1 tablespoon sea salt

1 3/4 cup extra virgin olive oil

pepper to taste


1. Preheat oven to 350 degrees F. Toast almonds for about 10 minutes until golden brown. Set aside and cool.

2. While almonds are toasting, make the lemon dressing. In a bowl or food processor, combine shallot, lemon juice and salt. If using a food processor, leave motor running and add olive oil slowly. If not, whisk dressing while adding olive oil slowly. Add pepper to taste.

3. In a large mixing bowl, combine kale, brussel sprouts, parmesan and almonds. Slowly toss with dressing a little at a time until you have the desired amount.

4. Serve salad. Makes about 4 1/2 cups.