Super Greens Salad

Super Greens Salad


  • 1/2 cup pecan or walnut pieces
  • 10 oz. washed and dried kale leaves, thick stems removed
  • 1 cup shredded brussels sprouts
  • 1 (5-ounce) container of crumbled Gorgonzola or blue cheese
  • 1 red apple, sliced (tossed in Sicilian Lemon White Balsamic or lemon juice)
  • 1/4 cup Gravenstein Apple Balsamic Vinegar
  • 1/4 cup Mushroom Sage Olive Oil
  • 1/2 tsp course sea salt
  • 1/4 tsp fresh cracked pepper


  1. Heat the oven to 350F. Spread nuts in a single layer on an ungreased baking sheet. Roast for 5-10 minutes. Toss the nuts occasionally to ensure even cooking cooking.  Nuts are done when they appear a shade darker and smell toasty. Let cool. 
  2. Assemble the greens and brussels sprouts in a large bowl. Toss with toasted nuts, crumbled cheese and apple slices.
  3. Assemble the dressing in a tight fitting jar. Combine the Vinegar, Oil, salt and pepper, and shake vigorously until well blended. Splash over salad and toss.


Adapted from At The Table by Andrea Messina

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