Type: Salad
Prep Time: 15 min.
Cook Time: 0 min.
Ready in: 15 min.
Servings: 6


  1. For the dressing: In a small bowl, combine apple cider, vinegar, maple syrup, olive oil, mustard, and thyme in small bowl; set aside.
  2. Combine kale, Brussels sprouts, half of the Beemster, almonds, and pomegranate seeds in large bowl and toss with dressing.  Top with remaining ½ cup Beemster.


  • ¼ cup apple cider
  • 3 tbsp apple cider vinegar
  • 3 tbsp maple syrup
  • 2 tbsp extra-virgin olive oil
  • 1 tbsp Dijon mustard
  • 1 tsp fresh chopped thyme (optional)
  • 4 cups thinly sliced kale
  • 4 cups shredded Brussels sprouts
  • 1 cup shredded Beemster Lite
  • ½ cup sliced almonds, toasted if desired
  • ½ cup pomegranate seeds or dried cranberries

Cheeses Mentioned


Made from 2% Milk from Beemster cows. Though lower in fat and calories, this cheese still delivers on flavor and satisfaction! 

Pairs with:

Hefeweizen, Pinot Grigio, Pinot Noir. Sweet-tart apples, red grapes, apricot and peaches.