This salad has great flavor, texture and color.  I love to use both roasted and raw greens in the salad that add a bit of complexity and texture. The cellulose in kale can be a bit overwhelming for some salad eaters, but I have found that gently rubbing the leaves between your hands helps to break down the cellulose and makes the leaves much more palatable and enjoyable.  Roasting shaved Brussel Sprouts caramelizes them just enough to help bring out their natural, sweet flavor and tenderizing them. The berries add some sweetness and seasonal beauty and work so well with the toasted almonds and quinoa.  For vegan diners, simply eliminate the feta. I like to top this salad with a lemon-balsamic vinaigrette, but you can opt for any light dressing.  If you need a more substantial salad for dinner, you could very easily add chicken on the side.

Serves 4


  • 6 ounces kale leaves, stems removed
  • 1 small romaine heart, thinly sliced horizontally
  • 6 ounces shaved Brussel sprouts
  • 1 cup cooked quinoa
  • 1 cup crumbled feta (omit for vegan option)
  • 1/2 cup toasted sliced almonds
  • 1 sliced avocado
  • 1  cup raspberries
  • 1 cup blueberries
  • 1 cup blackberries
  • 2 tablespoons olive oil

lemon vinaigrette:

  • 2 tablespoon freshly squeezed lemon juice
  • 2 teaspoons Dijon mustard
  • 1 tablespoon Alessi white balsamic glaze
  • kosher salt and freshly cracked pepper to taste
  • 1/4 cup extra virgin olive oil


Preheat oven to 375.  Using a food processor, and slicing attachment, feed sprouts through tube and slice to 1/4 inch.  Spread Brussel sprouts in an even layer on a rimmed baking sheet and toss with 2 tablespoons of olive oil and salt and pepper.  Roast in oven for about 10-12 minutes until bright green and tender.  Remove from oven and allow to cool.  Gently massage kale leaves between your hands by rubbing gently.  You will notice that the leaves turn brighter green and begin to wilt a bit as the cellulose in the leaves begins to break down and the leaves tenderize a bit.  Place massaged kale and romaine on a large serving platter and top with cooled Brussel sprouts.  Top with remaining ingredients, distributing evenly amongst greens.  Whisk all ingredients for vinaigrette together and drizzle over salad.  Toss gently and serve immediately!  Enjoy!