Kale Apple Salad with Crispy Shallots

• kale, chopped finely through a food processor↗4 cup
• brussels sprouts, finely shredded with a mandoline↗2 cup
• shallots, thinly sliced↗4
• vegetable oil↗0.25 cup
• large honeycrisp apples↗1
• rosemary cashews, roughly chopped (I bought the Planter's Rosemary Sea Salt cashews from Target)1 cup
• garlic bread cheese, cubed (I get mine at Trader Joe's, but halloumi would work as a substitute)1
• Salad Girl Crisp Apple Maple dressing (or dressing of choice, or homemade)

Step-by-step instructions

1. 1

   Chop stuff: Shred up your kale and brussels. You can keep these in containers in the fridge to assemble salads throughout the week! Chop your nuts and apples and set aside. (Toss the apples with a few drops of lemon juice if you don’t want them to brown.)

2. 2

   Make your shallots: Fry the shallots in a bit of oil in a skillet until golden and crispy, or fry them in the microwave using the method in the notes section.

3. 3

   Fry the bread cheese: Cube and fry the cheese in a nonstick over medium heat until golden brown and delicious.

4. 4

   Assemble: Toss kale, brussels, apples, cashews, shallots, cheese, and dressing together. Salad happiness! Enjoy!