Shredded Kale, Pear Noodle and Brussels Sprouts Salad
Prep Time 25 minutes mins
Total Time 25 minutes mins
Servings 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
- 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
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.