Place the chopped kale in a large bowl with a pinch of salt and a drizzle of olive oil. Massage the kale for 1–2 minutes until softened and darker in color.

Add the shaved Brussels sprouts, apple slices, orange segments, and microgreens to the bowl.

In a small bowl, whisk together the orange juice, lemon juice, honey, olive oil, salt, and pepper until emulsified. Drizzle the vinaigrette over the salad and toss gently to combine. Enjoy!