Photo Credit: Jennifer Olson

Fresh Fall Salad

Kale, brussels sprouts, fennel, apple and pomegranate make up this delicious, healthy salad full of autumn flavor.

By: Chef Jorge de la Torre, Sarah Moon and Vincent Armada

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fresh fall salad

Fresh Fall Salad

Course: Salad
Keyword: root vegetables
Servings: 4 servings
Calories: 253kcal
Author: Chef Jorge de la Torre, Sarah Moon and Vincent Armada


  • ½ pound brussels sprouts ends trimmed
  • 1 small garlic clove finely grated
  • 2 tablespoons fresh lemon juice
  • ¼ cup finely grated Parmesan ½ cup more to shave
  • kosher salt
  • freshly ground black pepper
  • 2 bunches kale
  • 1 cup pecans roasted
  • 1 bulb fennel quartered, cored and thinly sliced lengthwise
  • 1 tart apple, such as Granny Smith quartered, cored and thinly sliced lengthwise
  • ½ cup pomegranate seeds
  • ½ cup parsley, tender leaves ans stems coarsely chopped
  • 3 tablespoons olive oil


  • Remove all outer leaves from brussels sprouts, and place in a large bowl with garlic, lemon juice and ¼ cup Parmesan. Season with salt and pepper.
  • Remove stems from kale. Thinly slice leaves into thin ribbons by rolling them and then cutting. Add to sprouts and dressing. Massage leaves until evenly coated. Let sit about 5
  • Add pecans, fennel, apple and pomegranate seeds to brussels sprouts; toss to coat. Add parsley and olive oil. Season with salt, pepper and more lemon juice, if desired. Garnish with Parmesan shavings.


Live Naturally is excited to partner with Johnson & Wales University. Vincent Armada, Dean of Culinary Education Jorge de la Torre, and Deanna Fontaine developed these recipes. Known as a recognized leader in culinary education, JWU is changing the way the world eats. For info, visit


Calories: 253kcal | Carbohydrates: 26g | Protein: 5g | Fat: 15g | Sodium: 1165mg | Fiber: 4g | Sugar: 8g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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