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Add de-stemmed, chopped kale to a large salad bowl, drizzle with olive and sprinkle with salt. Massage the kale leaves, squeezing and pinching with your hands, until the leaves have softened, about 3-4 minutes.
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Add shredded Brussels sprouts (I use the grater attachment on my food processor to quickly shred the sprouts), and toss to combine.
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If serving immediately, add dressing and toss to combine, otherwise leave dressing on the side and add just before serving.
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Top with sliced Moroccan chicken, cubed aged white cheddar, candied pecans, apple slices and quartered figs (if using). Serve and enjoy!