Make-Ahead Instructions: The Dressing: You can make the dressing two days in advance. Place it in an airtight container and store it in the fridge until you are ready to use. The Greens: The kale and brussels sprouts can also be prepped a few days in advance. Wash, blot dry, and de-stem. You can chop the kale and slice the Brussels sprouts. They both are relatively hearty and keep well in the fridge. The Rest: The cheese, nuts, olives, and green onions can all be prepped in advance. Store them in separate containers and toss the salad together right before serving. Last minute: Wait to chop the apples until right before you are serving the salad so they don't get brown.