Shredded Kale, Pear and Brussels Sprouts Salad

dairy freegluten freepaleovegetarian
Shredded Kale, Pear and Brussels Sprouts Salad

Use up your winter brussels sprouts with this zesty and slightly sweet kale and brussels sprouts salad with spiralized pears and toasted almonds.

Shredded Kale, Pear and Brussels Sprouts Salad

Shredded Kale, Pear and Brussels Sprouts Salad

This time of year, I love taking advantage of the abundance of brussels sprouts. I roast them into vegetable bowls, slice and bake them into frittatas, and I shred them into salads, like with this Shredded Kale, Pear and Brussels Sprouts Salad.

The pears are spiralized, so every bit of salad has a little crunch of pear. When you simply slice a pear into a salad, they always end up in the bottom of the salad and not in every bite to lend their sweetness to the kale and sprouts. Spiralizing pears is easy because there’s no prep and the noodles come out beautifully. Just make sure your pear is not overripe or it will turn to mush while spiralizing.

Shredded Kale, Pear and Brussels Sprouts Salad

I love shredding kale, because it makes it easier to chew and digest and makes for a fluffy salad. The toasted almonds are nutty and fragrant and add the finishing touch to this veggie packed salad.

If you want to add protein, try serving it with a pork chop, chickpeas, quinoa, or add some cubed cheese! This salad also saves and travels well, so pack it for a week of lunches! The longer the salad sits in the fridge, the more flavorful and soft it becomes – I recommend no more than 3 days for optimal freshness.

Shredded Kale, Pear and Brussels Sprouts Salad

Watch our video of this recipe using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Inspiralized

Nutritional Information & Recipe

Inspiralized

Shredded Kale, Pear Noodle and Brussels Sprouts Salad

Prep Time25 mins
Total Time25 mins
Servings: 3 -4

Ingredients

  • 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
  • 1/2 teaspoon Dijon mustard
  • For the salad:
  • 6 oz 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

Instructions

  • 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.
  • Whisk together all of the ingredients for the dressing. Taste and adjust to your preference, then set aside.
  • 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.

Shredded Kale, Pear and Brussels Sprouts Salad

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating




The maximum upload file size: 300 MB. You can upload: image. Drop file here

30 comments

Will sauteed sprouts work OK for this recipe? I haven't had raw Brussels sprouts. I may do half raw half cooked to compare.
Ali Maffucci says:
You can definitely cook them, but this dish is meant to be cold and refreshing! You should try raw brussels, they're amazing!
Ann G says:
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!
Ali Maffucci says:
It will definitely be okay in the fridge!
Ann G says:
Great! Thank you so much :)
annie says:
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.
Ali Maffucci says:
Apples would be so delicious here too! Love it!
This looks absolutely delicious!!
Kelly says:
This looks delicious!!
Elana W. says:
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!
Sarah Eastman says:
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.
Karen says:
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!
Lisa says:
This was a hit at Thanksgiving! Thank you, Ali!
Teri Speight says:
The Brussel Sprouts and Pear salad looks delicious. I will definitely try some of these recipes. Thanks for sharing!
Lani says:
How did you slice the sprouts? How thin. From the picture, they just look halved
Lisa says:
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?
Larry says:
Great recipe, everyone loved it. Made one addition of 1 cup raspberries just before serving for color and added sweetness.
Valerie says:
SO GOOD! I only had spicy brown mustard, and the vinaigrette was still tasty. I used 2 tsp Stevia instead of honey. Do yourself a favor, and double the recipe! I cooked bacon this morning, so I wiped out the excess grease and toasted the almonds in the bacon pan. They are savory and delicious!
Meaghan says:
So happy you loved the dish!
Megan says:
That salad looks delicious.

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

BREASTFEEDING TWINS. 🤱🏻👶🏻👶🏻⁣

breastfeeding may look like it comes easy to me, but it doesn't. I've had many visits with lactation consultants, tongue tie revisions, pediatric PT appointments, and I have very large boobs, so I could never just effortlessly latch my babies. there is a lot of maneuvering, holding my boobs in place, and making sure my babies can breath 😅

I have a strong supply and a fast let down, so my babies take in a lot of milk way too fast which causes gassiness, excessive spit up (like, really excessive), and combined with all of my kids having tongue ties making it difficult for them to handle the flow, it's difficult. ⁣🥺

needless to say, I really wanted to breastfeed. thankfully, I'm blessed with a strong supply. I'm able to nurse my babies, and I know many women struggle to but can't, so I will never take it for granted. #fedisbest, but I know the emotional toll the pressure breastfeeding can take on a woman and that's something I can certainly sympathize with.⁣ all mamas are warriors 💪🏼👑

between Luca and Roma alone, I have nursed for over 30 months! 🤯

with rio and sol, I’m telling myself I'd like to make it to a year. 12 months and then I'm done with nursing forever. phew! as much as I love to nourish my babies, it's a lot on me. I often feel chained down by the nursing schedule, and it's a lot physically on my body.⁣ bottle or breast, it’s a full time job!

so why keep going? the bond that I've felt nursing my babies is one I will remember for the rest of my life. cradling them, the skin-to-skin, the little noises they make, the way they curl up on me, their little hands touching my skin. the mere fact that my body grew them on the inside and is now growing them on the outside is humbling. it's been an unbelievable experience that I'm grateful to have had. and of course, all of these feelings and bonding moments can be done with bottle-feeding, too 🙏🏼🍼

FYI Lu didn’t want me to post this photo because he said it was too sexual. more to come on that 🤬
...

a couple years ago, I started taking photos of my weeknight dinners to show what I was cooking for our family and you all loved the realness. 🙏🏼 I don’t know why I stopped (honestly, I think I felt like these photos made my feed look less cohesive, which is a ridiculous thought/care/concern) … so here we are with tonight’s meal: curried lentils with roasted cauliflower, chutney, cilantro and roasted garlic naan 👏🏼 I’m back in the kitchen and it feels so good. like exercise, cooking makes me feel like me again and brings me mental clarity (it’s like a meditation for me) 💓 #whatsfordinner #dinner #whatiatefordinner ...

hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
...