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–+ servings

Baked Kale Salad with Brussels Sprouts, Honey Mustard, Apple and Cheddar

4.58 | 7 reviews
This baked kale salad is one of my favorite variations. It's packed with greens and high-protein grains, it is filling, and its flavors combine together perfectly. The crisp sweetness of the apple plus the sharp cheddar and honey mustard is a match made in salad heaven, just trust me!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings

Equipment

Ingredients

For the baked salad
  • 1 cup uncooked sorghum or quinoa
  • 2 pounds lacinato kale
  • 1 1/2 pounds Brussels sprouts
  • Diamond Crystal kosher salt
  • Freshly ground black pepper
  • Extra-virgin olive oil
For the honey mustard dressing
  • 1 heaping tablespoon Dijon mustard
  • 2 tablespoons white wine vinegar
  • 1 tablespoon honey
  • 6 tablespoons extra virgin olive oil
  • Diamond Crystal kosher salt
  • Freshly ground black pepper
For the toppings
  • 1/2 cup hazelnuts
  • 1 small green apple
  • 2 ounces sharp white cheddar

Instructions 

  1. Begin by boiling your grains according to package instructions. When they are ready, drain and set aside.
  2. Position two racks at the bottom section of your oven and preheat to 400*F.
  3. Remove the ribs from the kale and thinly slice it. Transfer it to a half sheet pan.
  4. Thinly slice the Brussels sprouts and transfer to a half sheet pan. It's ok if your pans look a bit crowded, if they are too sparse the vegetables will get too crisp in the oven!
  5. Drizzle both the kale and the Brussels sprouts with 1-2 tablespoons of extra-virgin olive oil and season with a liberal pinch of salt and a few cracks of black pepper. Mix to coat.
  6. Add the Brussels sprouts to the bottom rack of the oven and put the kale on the rack right above. I bake these both for 18-20 minutes, or until the vegetables are browning on the edges.
  7. While the vegetables are roasting, whisk together all the ingredients for the dressing except the oil. Then whisk continuously while slowly drizzling in the oil to emulsify. Taste and season with salt and pepper to taste.
  8. Roughly chop 1/2 cup of hazelnuts. Transfer them to a pan over medium heat and toast for 3-4 minutes or until fragrant.
  9. Thinly slice the apple and crumble the cheddar.
  10. When the vegetables are out of the oven, combine them on one sheet pan and pour in the grains. Cover in the dressing and mix to combine.
  11. To serve, portion into four bowls, top with the hazelnuts, crumbled cheddar and apple slices. Serve immediately!