This is one of my favorite easy-to-make salads, not just because it’s quick but because it’s a crowd pleaser and it holds up as leftovers too. The champagne vinaigrette is a good one to make extra of and keep on hand all year round, but it’s perfectly easy to make right when you make the salad.
My favorite part is that you can interchange the ingredients to suit your taste or even the seasons. Since it is currently fall I wanted to use apple, which pairs perfectly with goat cheese, walnuts and the dates. However you could add gorgonzola instead of goat cheese, or fresh figs instead of the dates. Some torn up prosciutto would be awesome in here too!
You can make this in advance and add all of the ingredients minus the apple and the dressing and just add those two items right before serving. This is the perfect salad for a bridal or baby shower – just multiply the recipe based on how many people you’re feeding!
Kale and Brussel Sprout Chopped Salad with Champagne Vinaigrette Recipe
Makes 4 servings.
For the Salad
- 4 cups chopped kale, (4-5 large kale leaves)
- 3 cups chopped brussel sprouts
- 1/2 cup crumbled goat cheese
- 1/2 Granny Smith apple, julienned and cut in half.
- 4 Medjool dates, chopped
- 1 cup walnuts, chopped and toasted
For the Vinaigrette
- 1 small garlic clove, finely chopped
- 2 TBSP Dijon mustard
- 1/4 cup champagne vinegar
- 2 TBSP fresh lemon juice
- 2 TBSP honey
- 1/2 cup olive oil
- salt and pepper to taste
In a small skillet, toast the walnuts over medium heat until warmed through (about 4-6 minutes); set aside.
Whisk together the garlic, mustard, vinegar, lemon juice, honey and olive oil in a bowl. Season with salt and pepper to taste.
In a large serving bowl, combine kale, brussel sprouts, goat cheese, apple, dates and walnuts. Toss to combine.
Toss with dressing – you may want to use part or all of the dressing based on your preference.
Next, try this Spicy Sesame Noodles recipe!