Massaging the kale leaves well with the dressing allows the leaves to soften and tenderize—the key is to not be shy and just get your hands in there. The bowl is full of gorgeous colors: There are red kale leaves, green Brussels sprouts, golden croutons, and jewel-toned pomegranate seeds. All together this salad is a gorgeous feast for the eyes, inviting eaters to dig in. It’s all tossed with a sweet-tart Dijon mustard vinaigrette, whose sharp flavor plays off the buttery herb croutons. P.S. You can use green kale leaves if you can’t find red.
