It is a massive amount of kale, and even using my very largest bowl, I had to chop and add the kale in three separate batches. I have many cookbooks, but made three of Jenn’s recipes to bring to the gathering. Thank you, Jenn! The Dijon mustard adds a little zip, and the brussel sprouts are crispy and crunchy. I have tried numerous kale preparations before, and had assumed I just didn’t like the stuff. I still did the kale by hand. Also threw in a handful of craisins. Let me know how it turns out! Love your recipes- thank you! Taste and adjust seasonings with salt, pepper and some of the reserved vinegar mixture from the raisins, if needed. This salad is a meal paired with some fresh bread for a quick light dinner. Hi Jennifer! . Thanks SO much, Jenn. My 95-year-old mother who likes what she likes and my meat-and-potatoes husband loved it! Easy to make ahead – will not wilt – it just softens the kale and raw brussels sprouts. My husband was not interested claiming it too “healthy” looking and changed his mind upon tasting, even proclaiming it a favorite. Brussel sprouts never tatsed better. Enjoy! I’ve made this wonderful salad several times, springing it on unsuspecting guests. I added some halved red grapes for some sweetness. I only use curly kale because it’s the most readily available. Next time I will halve everything so there isn’t so much to eat. What attracted me to this recipe were the other ingredients, which are some of my favorites. You’ll love it. It is not often I repeat a recipe in a week, but made it on Wednesday and will make again on Saturday. 2020 . It also keeps well for several days. I make it for just myself often. Tastes even better the next day. Not a guest at Christmas dinner last night was less than pleased to have seconds and asked for your recipe! I also jazz things up a bit on occasion by adding some sour dried cherries, chopped boiled eggs, and shrimp (marinated in the dressing and then broiled a few minutes per side on a cookie sheet). This is the best salad I have ever had. You’re my go-to when it comes to amazing meals. Made with crisp power greens, toasted walnuts, chunks of Parmesan and a lemony Dijon dressing — this salad tastes like a healthful, crunchy Caesar. I serve this with roasted chicken! I added dried cherry infused cranberries for a touch of sweetness. Instead of juicing 2 lemons, I only juiced one and a half, since I have learned to add acidity little by little and by one’s preference of taste (like salt). I can’t get my husband to eat green stuff and he loved this as did I. I made it for our dinner group and they really liked it as well. Your recipes never disappoint! My teenage son said he was not sure what he’d think but was willing to try and loved it! Let the salad sit at room temperature for at least 30 minutes (or up to a few hours in the fridge) to allow the flavors to meld and the vegetables to soften. Add apple? My only recommendation is to only sauce what you are going to eat that same day so it doesn’t turn soggy. I adore it. Sylvia. As another reviewer suggested, I also devein the kale and coarsely shred it in the food processor. Added some dried cranberries for color and sweetness. A big win! I was out of nuts and used dried cranberries, yummy. I found this recipe through Family Circle magazine, I was just checking it out and came across an ad for California Walnuts, What luck, anyway it looked so good I thought I’de share it with you, I truly hope you enjoy it! temp? It makes a nice big batch and I was worried about how well it would keep. It is so refreshing and satisfying! The salad dressing really helps to tie this together, I do tend to add more garlic than what is called for which gives it a little kick. This salad is absolutely fabulous and very nutritious! Subbed Manchego and almonds for a spin on it! I’m sharing it with everyone I know and bringing it to every potluck. This definitely fits the bill! I have added strawberries in it and I also plan to add mango this summer to brighten it up for a lunch with friends and some white wine. So, I decided to give this a try – awesome! Even folks who only eat iceberg like the salty, umami goodness. Often if you let kale sit for a bit it will be come more tender. I have made this salad several times. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Wow made this for dinner last night and everyone loved it. Crunchiness of the toasted walnuts against all the other ingredients brings out an entirely amazing level of taste. Yum yum yum! I used curly kale and tuscan kale today. Each time, I get a genuine “YUM!” and a request for the recipe. Would this taste good without the cheese? Thank you for sharing your awesome recipes. Your website has really improved the food we eat at my house and I have finally found the be-all end-all recipes for some things that I had been trying a different recipe for each time I make them (over decades of cooking a lot). I agree with some other reviewers that it wanted a bit of sweetness, so added a hefty handful of dried cranberries as well as a tiny amount of sugar and some raspberry balsamic to the dressing . Great recipe! Period. I did experiment with pushing about 1/2 of the brussels sprouts (still whole) through my food processor’s very thing slicing blade, and then changing the blade to a grater for the other half. And it’s still really good!!! This review is precisely my opinion. This is quite possibly the most flavorful and nutritious salad I ever had – added bonus – the family agrees! Can the kale and b/s be partially cooked for this salad? Delicious!!! The recipe makes a generous amount of salad, so I usually have leftovers, and they get even better over time. This is a yummy salad. They work great! Asking for health reasons. Sorry, Jenn – it’s unusual for me to not be wowed by one of your recipes. We both love it and are so glad to have leftovers that we enjoy just as much as the first day. You can add any protein you want for delicious & healthy lunch! Delicious! That said, the wife and I loved it. This was wonderful. It was delicious and healthy! Hope that helps make it a bit more appealing! In a small bowl mix vinegar, oil, salt, mustard and sugar. I use 3/4 of the olive oil called for (6 tbsp), and I add a cup of dried cranberries. You had me at Kale. I substituted pine nuts for the walnuts and added cranberries and it was absolutely amazing! I felt the olive oil flavor came through too strong. Thanks so much for a great recipe! I use my food processor slicing disc for the Brussel sprouts and the chopping blade for the kale and walnuts. This was very good, I did feel like it needed a touch of sweetness so I added some dried cherries and cranberries, next time I might try green apple slices. Unfortunately, I don’t have a green apple dressing but I will keep an eye out and report back if I find one . This salad was good but you really do need to let it sit and have the flavors blend. If you followed the recipe exactly, I don’t think you did anything wrong – it could just be that you have a stronger than average dislike of kale. The brussel sprouts, however, we’re great quartered by hand for crunchy little nuggets of goodness! It is definitely a keeper. Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! It makes a large amount but keeps for days, and my family loves it so much that it’s gone before I know it. Easy to make. I found your site in an attempt to eat healthier, and I have loved all of your recipes, so far. Spoon half of the dressing over the salad and toss very well. Thank you, Susie. I was in a cooking rut until I stumbled across your website.