Combine the kale and Brussels sprouts in a large mixing bowl and drizzle with 2 tablespoons of olive oil. Massage the olive oil into the leaves for at least 30 seconds.

Toast the walnuts and hazelnuts in a small frying pan over medium-high heat for 3 minutes or until crispy and browned. Roughly chop them.

Add the apples, walnuts, hazelnuts, and parmesan cheese to the salad, reserving a small amount of each of the ingredients to top the salad before serving.

Combine the lemon juice, 1 tablespoon of olive oil, and salt and pepper. Whisk briskly to combine.

Drizzle dressing across the salad and toss to combine.

Plate the salad in a large serving bowl or salad bowl. Top with your reserved ingredients.