Harvest Kale Salad With Apples, Pears and Honey Dressing

How to Make Harvest Kale Salad With Apples, Pears and Honey Dressing

1. Prepare the kale and Brussels sprouts

   Rinse the kale and Brussels sprouts well under cold water, then pat them very dry.

   Strip the kale leaves from the tough stems, then finely chop or tear the leaves into bite-size pieces.

   Slice the halved Brussels sprouts very thinly, crosswise, so they look shredded and mix easily into the salad.

2. Make the honey dressing

   In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon, honey, salt, and pepper.

   Add a tiny pinch of cinnamon, then whisk again until the dressing looks slightly thick and nicely emulsified.

3. Dress and soften the kale

   Place the chopped kale and shredded Brussels sprouts in a large serving bowl.

   Drizzle on about half of the dressing and use clean hands to massage it into the greens.

   Massage for one to two minutes, until the kale turns darker and feels more tender.

   Let the greens rest for five minutes so they absorb the flavors and relax even more.

4. Add fruit, nuts, and cheese

   Add the sliced apple, pear, dried cranberries, and toasted pecans to the bowl with the greens.

   Gently toss everything together, then crumble the feta over the top.

   Drizzle on more dressing to taste, saving a little in case you like extra at the table.

5. Taste and serve

   Taste the salad and add a pinch more salt or pepper if the flavors need a boost.

   Serve right away for the crispest texture, or chill for up to thirty minutes before serving.

   If making ahead, keep the dressing and fruit separate, then toss everything together shortly before eating.