This salad could really be made out of any ratio of Brussels sprouts to kale - or just one of them. Adapted from Bon Appétit.
Adapted (slightly!) from Come n' Get It! The Calgary Stampede Centennial Cookbook, submitted by Toni Dixon, Director, Calgary Stampede
If you're taking this to go, add the nuts just before serving to keep them crunchy.
Thanks to BBC Good Food!
Adapted from Beyond the Plate, where it was inspired by Dorie Greenspan’s Chard Stuffing. Quantities of each ingredient are up to you, of course - adjust each according to your taste.
adapted with thanks to KitchenAid!
adapted from Gourmet, July 2007