Go Back

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.