Lunch: Kale Salad with Brussels Sprouts, Apples, and Hazelnuts

This recipe includes fertility superfoods such as:

Kale, Lemon, Honey, Nuts

Health and fertility benefits of Kale Salad with Brussels Sprouts, Apples, and Hazelnuts

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries. Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. One tbsp of honey has a glycemic index (GI) of 55. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

2/3 cup hazelnuts (3 ounces)
1/4 cup fresh lemon juice (from 1 large lemon)
2 tablespoons Dijon mustard
2 tablespoons finely chopped shallot (about 1 medium)
1 small garlic clove, finely grated
Kosher salt
Freshly ground black pepper
1/2 cup extra-virgin olive oil
1 pound Tuscan kale (about 2 small bunches), stemmed, leaves thinly sliced
3/4 pound Brussels sprouts, trimmed, thinly sliced
2 ounces Mimolette cheese or aged gouda, grated on the large holes of a box grater (1 cup)
1 crisp apple, such as Pink Lady or Honeycrisp, cored, cut into matchsticks
6 radishes, halved, thinly sliced

Instructions

Heat oven to 350 °F. Place hazelnuts on a rimmed baking sheet and toast 8-10 minutes, tossing once or twice, until fragrant and skins have blistered. Bundle nuts in a kitchen towel and rub vigorously to remove skins. Spread out and let cool, then coarsely chop. Set aside.
Meanwhile, whisk lemon juice, mustard, shallot, garlic, 1 tsp. salt, and 1/2 tsp. pepper in a medium bowl, then whisk in oil in a slow, steady stream. Set aside.
Mix together kale and Brussels sprouts in a large mixing bowl. Add about 3/4 of the dressing, and use your hands to massage dressing into greens. Taste and add more dressing as needed (you may not need all of it). Reserve any leftover dressing for another use.
Add cheese, apple, and half of the radishes; toss together to combine, and season with salt and pepper to taste. Transfer to a serving bowl, and top with nuts and remaining radishes.

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