Preheat oven to 425°F.
Slice 1 honey crisp apple and set aside. Next, trim the ends of 350g brussels sprouts and cut each one in half length-wise. Finally, cut each sausage link in half width-wise. Transfer the brussels sprouts and apple slices to a sheet pan and cover with 2 tbsp olive oil and a generous pinch of salt. Toss to coat and spread out evenly on the sheet pan, taking an extra minute to ensure all of the sprouts are open-side down on the pan. Without being fussy, make a little space between each piece to promote browning. Nestle the sausage halves on top and bake at 425°F for 35 minutes, or until the sprouts are golden brown.
While that's cooking wash and dry 10 large kale leaves. Remove the stems then tear, or cut, each leaf into bite-sized pieces and set aside (you should have about 4 cups of torn kale). Next, drain 1 540 mL can brown lentils into a colander, or strainer, and rinse with cold water. Shake the colander vigorously to remove extra water and set aside in the sink to dry while you make the dressing.
Make the dressing by mixing 3 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tbsp grainy dijon mustard and 1/2 tbsp honey in a jar or small bowl. Mix until emulsified, then add salt and cracked black pepper to taste. It should be bright and very mustard-forward.
When the brussels sprouts are golden brown, add your washed and dried lentils to the pan. Place torn kale on top, and cover in honey-mustard vinaigrette. Take a moment to massage the vinaigrette into the kale before mixing it through the rest of the pan. Bake for another 10-15 minutes, or until the kale is wilted and starting to brown and the lentils are warmed-through. Serve with grated gruyére and chopped roasted almonds. Enjoy!
