Shredded Kale, Pear and Brussels Sprouts Salad

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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

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Nutritional Information & Recipe

Inspiralized

Shredded Kale, Pear Noodle and Brussels Sprouts Salad

Yields 3-4

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 This time of year, I love taking advantage of the abundance of brussels sprouts. I roast them into vegetable bowls, slice and...

25 minPrep Time

25 minTotal Time

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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:
  • 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

Instructions

  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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Shredded Kale, Pear and Brussels Sprouts Salad

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29 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.

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