Kale and Brussels Sprout Salad

We’ve said it before, and we’ll say it again: Salad is the sleeper hit on any holiday spread, and this crunchy kale and brussels sprouts salad recipe is a shoo-in for annual family favorite. The almonds are toasted in a bit of olive oil, infusing them with extra-savory flavor, while the dressing is made from zippy Dijon and shallot. We’ll concede Pecorino is notably pungent; if you prefer something softer, swap it out for crumbled goat cheese, tangy feta, or big shavings of Parmesan cheese. You could also easily swap the nuts to suit your menu or your family’s preferences (try pecans, walnuts, pistachios, or a combination). Over the years, you may see fit to toss in a few extras—dried cranberries? Golden raisins? Pomegranate seeds? They’d all be welcome.

Outside of the holiday season, you may find yourself craving this salad for dinner. Make it heftier by adding in sliced grilled chicken breast, roasted butternut squash, a big spoonful of quinoa, or craggy pieces of oven-roasted tofu.

To make quick work of the raw brussels sprouts, use a mandoline or food processor with a shredding disc, or simply go at them with a sharp knife and a little elbow grease. Tuscan or lacinato kale leaves are tender straight off the stalk; if you substitute curly kale, massage it with a few tablespoons of olive oil before tossing with the salad dressing (adjust the amount of oil in your vinaigrette accordingly).