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.