fresh fall salad
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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How this works

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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