Winter Kale Salad with Apples and Cheddar
Prep time: 
Total time: 
Serves: 2
  • 1 bunch Tuscan kale, sliced into thin ribbons
  • ½ pound Brussels sprouts, core removed, thinly sliced
  • 1 Honeycrisp apple, cored, seeded, thinly sliced
  • 2 ounces sharp white cheddar cheese, shredded or thinly sliced
  • ¼ cup roasted and salted sunflower seeds
  • ¼ cup good quality olive oil
  • Juice and zest of 2 lemons
  • 1 small shallot, minced
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, grated
  1. Massage the kale with your fingers for a few minutes until broken down, and add it to a large bowl. Add the remaining ingredients.
  2. To make the dressing, put all of the ingredients in a jar and shake until well combined. Taste, adjust the seasoning, and add it to the salad before serving. Enjoy immediately.
Recipe by Tiny Red Kitchen at