Shredded Kale, Pear Noodle and Brussels Sprouts Salad

Shredded Kale, Pear Noodle and Brussels Sprouts Salad

I literally took the entire summer off from brussels sprouts. I never once made them at home. I was holding out until full-blown fall and winter to enjoy this mini cabbage-like veggie.

They totally look like mini cabbages, right?

Shredded Kale, Pear Noodle and Brussels Sprouts Salad

I’m a big fan of brussels sprouts. I went about a full month last year eating just a piece of salmon, roasted whole brussels sprouts and sweet potato noodles for dinner. I kinda “overdosed” on brussels, so I told myself I’d have a sweet reunion once the temperatures dropped below 60 degrees.

Last night was chilllllyyyy. Last night I wore my winter coat to dinner… and a scarf, which, I left at the restaurant, so Lu had to run back and get it. Don’t you love husbands?

Now, back to brussels sprouts: I used to love them whole or halved, but shredding them is now my new jam. Shredding brussels sprouts makes this lovely crunchy texture that’s thin enough to be manageable and not too chewy.

Shredded Kale, Pear Noodle and Brussels Sprouts Salad

The longer the sliced sprouts sit in a dressing, the softer they become and it’s almost like they were boiled and chilled – they’re nice and tender.

The purpose of this recipe was to make a new go-to potluck salad. Last year, it was my brussels sprouts with apple noodles, but that just took too long to make.

This new recipe takes half the time and saves better in the refrigerator – add some protein to it and bring to work for lunch! I can’t wait to make this and bring it on the fall picnic I’m planning for Lu and me.

Shredded Kale, Pear Noodle and Brussels Sprouts Salad

You can add grilled chicken to it, shrimp, quinoa, chickpeas, it’s totally versatile.

The pear noodles are what bring it altogether – so don’t try making it without the spiralized pears! The pears offer a velvety crunchiness and the perfect amount of sweetness to this dish.

What type of pears should you use? I love Asian pears this time of year, but Anjou or Bosc work really well too!

Shredded Kale, Pear Noodle and Brussels Sprouts Salad

It feels so good to be back in brussels sprouts season!

Nutritional Information & Recipe

Weight Watchers PointsPlus* 5 points

*These points were calculated using the official Weight Watchers PointsPlus® calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.


5.0 from 3 reviews
Shredded Kale, Pear Noodle and Brussels Sprouts Salad
Prep time
Total time
Serves: 3-4
  • For the vinaigrette:
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon minced shallot
  • salt and pepper, to taste
  • 1 teaspoon honey
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon Dijon mustard
  • For the salad:
  • 6oz (about 2 cups) brussels sprouts, thinly sliced
  • 1 pear, Blade D (any pear will do – I love Bosc or Anjou)
  • 3 tablespoons sliced blanched almonds
  • 1 cup finely chopped (aka shredded) kale
  1. Place a medium skillet over medium-high heat. Once heated, add in the sliced almonds and cook, shaking the pan frequently, until toasted and fragrant, about 3 minutes. Set almonds aside.
  2. Whisk together all of the ingredients for the dressing. Taste and adjust to your preference, then set aside.
  3. In a large mixing bowl, combine and toss the brussels sprouts, pear noodles, toasted almonds, and kale. Drizzle over with the vinaigrette and toss again. Serve.

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  1. Will sauteed sprouts work OK for this recipe?

    I haven’t had raw Brussels sprouts. I may do half raw half cooked to compare.

  2. This looks amazing! So I’m thinking about making this for teacher-conference meals next week – should I leave the dressing on the side for the teachers to put on themselves or will this be ok dressed & in the fridge for them to serve as needed? Thanks!

  3. Brussels with apples is how I got my in-laws to eat sprouts (they are meat and potato folks, through and through). I know they would enjoy this too….the pear is such a simple and flawless upgrade. Wonderful.

  4. This looks absolutely delicious!!

  5. This looks delicious!!

  6. I made this last night for dinner, and my husband said it was the best salad I have made! I roasted the brussel sprouts and it was really yummy! Thank you:) I love how easy it was to make, and it even tasted good for leftover lunch today! Thank you for these easy to make, super yummy, healthy recipes!

  7. I have a 3 blade spiralizer. What blade do I substitute for Blade D? I have Brussels sprouts and kale in my garden and a friend just gave me some winter pears, so I’m eager to try this. Sounds delicious.

  8. I’ve made this several times in the past couple weeks and loved it each time. I’ve been using Asian pears, as you recommended in your blog entry, but I’m sure that it’s great with any pear variety. This wonderful recipe is sure to be a staple for me. Thank you so much!

  9. This was a hit at Thanksgiving! Thank you, Ali!

  10. The Brussel Sprouts and Pear salad looks delicious. I will definitely try some of these recipes. Thanks for sharing!

  11. How did you slice the sprouts? How thin. From the picture, they just look halved

  12. This looks really good, I’m obsessed with kale! Do the pear noodles turn brown if made too much in advance or does the dressing prevent that?

  13. Great recipe, everyone loved it. Made one addition of 1 cup raspberries just before serving for color and added sweetness.


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