Try your take on the Too Early for Autumn Salad that pairs kale and apples with a taste of summer via corn and Brussels sprouts. The walnut baklava adds savory sweetness.
- Brussel sprouts, halved, cleaned, and shredded
- 2 apples, cored and sliced thin like matchsticks on a mandolin
- 1 bunch baby kale, stemmed and roughly chopped
- 1 cob of corn, 1 each, husked and kernels taken off the cob
- 1 walnut baklava, crumbled
- 1 Tbsp salt
- 1 Tbsp pepper
- 1 tsp brown sugar
- 1 Tbsp maple syrup
- 2 tsp Dijon mustard (preferably whole grain)
- 1-2 oz apple cider vinegar
- 4 oz & 2 oz canola oil
- Prepare a medium-sized skillet on medium-high heat. Add a splash of oil and proceed to cook the corn kernels for several minutes until soft, then add the Brussel sprout leaves.
- Continue to cook until the leaves are soft, then season with salt and pepper. Set aside to cool.
- Next, make the dressing. Combine the vinegar, brown sugar, maple syrup, mustard, and a pinch of salt and pepper in a small bowl and whisk heavily. Slowly add the canola oil while continuing to whisk, taking your time and making sure the mixture stays together. Set aside while the Brussels sprouts and corn are cooling.
- When everything has sufficiently chilled, mix all ingredients (save the baklava), including a pinch more salt and pepper, being sure to give a light coating with the dressing.
- Crumble the baklava over the top and finish with a pinch more dressing, if desired.