Kale Brussels Sprout Pear Salad

December 2, 2021

Kale Brussels Sprout Pear Salad

With bitter greens, this kale brussels sprout pear salad has everything from sweet fruit to salty blue cheese to crunchy almonds all tossed in sherry vinaigrette.

With bitter greens, this kale brussels sprout pear salad has everything from sweet fruit to salty blue cheese to crunchy almonds all tossed in sherry vinaigrette.

From fall to winter, I go all in on brussels sprout salads. Yes, I love my sprouts roasted, but sometimes I think I prefer them left raw.

As a year round salad enthusiast, I like to adapt to the cold season switch by picking greens that are sturdier and more filling. These are the ones that aren’t delicate and not at risk of wilting.

They can stand up to salad additions like roasted vegetables (potatoes are so good) and fruit (try citrus or apples).

For this salad, I slice brussels sprouts and combine them with chopped Lacinato kale and scallions. To offset those intense greens, I add diced red Bartlett pears for subtle sweetness and blue cheese for something strong and kind of spicy.

Never one not to have nuts is a salad, I also stir in roughly chopped almonds.

For dressing, I whisk together sherry vinaigrette with minced garlic and mustard. It has just enough flavor to balance out the sweet and savory ingredients while reinforcing why everything is included in this hearty and crisp bowl.

This salad always satisfies my craving for chopped salads. It’s more nutritious than just simply romaine.

Kale Brussels Sprout Pear Salad

Serving The Salad

This is one of those big salads that definitely could be considered a lunch or dinner salad. It eats like a meal on its own.

But because it has brussels sprouts as a base, you can think of it as a side dish and a salad in one. These kinds of two-for-one dishes really come in handy for holiday meals.

How To Cut Brussels Sprouts

To prep your sprouts for a salad, you will need to trim off the bottom and discard any wilted leaves.

Then thinly slice the sprouts lengthwise. I find it’s best to use a paring knife for this. They don’t turn out as thin as they would with a grating disc in a food processor for a shredded brussels sprout salad, but I like the bite of sliced raw brussels sprouts.

Ingredients including brussels sprouts, kale and pears

Ingredients & Substitutions

This is what you need for the salad:

  • Brussels sprouts: Look for brussels sprouts with tightly packed leaves. They should be green and not have any yellow spots.
  • Kale: Also known as dino kale, lacinato kale leaves are a dark, almost bluish green. First pull out the thick rib down the center. Then chop the leaves. You can also use curly kale.
  • Pears: Bartlett pears are fragrant, juicy and sweet. Their texture is soft and buttery. I love the red color with all the greens in the salad. If you prefer apples, they would be a great swap.
  • Scallions: For something light and oniony, I include a couple sliced scallions.
  • Almonds: Chopped almonds give the salad nutty crunch.
  • Blue cheese: When you have pears in a salad it’s pretty much impossible not to throw in crumbled blue cheese. Fruit and this pungent salty cheese are perfect together. If you aren’t a blue cheese fan, use goat cheese or feta instead.
  • Parsley: Fresh herbs are one of my favorite final touches to salads. That includes chopped parsley.
  • Sherry vinaigrette: The dressing for the salad is a combination of minced garlic, sherry vinegar, whole grain mustard, salt, black pepper, and of course, olive oil.

How To Make This Kale Brussels Sprout Salad

  1. Combine the salad ingredients in a large bowl. That includes the kale, brussels sprouts, scallions, pears, almonds, blue cheese and parsley.
  2. Make the vinaigrette. Whisk together the garlic, mustard, sherry vinegar, salt, pepper and olive oil in a small bowl.
  3. Toss the salad with the vinaigrette.

Making The Vinaigrette In Advance

The salad is best made right before you are planning to serve it. So that means you should wait to slice the brussels sprouts, chop the kale and dice the pears.

But what you can do ahead of time is make the vinaigrette. Store it in the refrigerator up to 2 days in advance. You may find that the olive oil turns solid at the colder temperature in the fridge. Just run the airtight container with the dressing under warm water and shake it around for the oil to turn to liquid again.

Brussels Sprout Salad with Pears

More Brussels Sprout Recipes

Crunchy Brussels Sprout Peanut Salad
Crispy Roasted Brussels Sprouts
Honey Sriracha Roasted Brussels Sprouts
Roasted Brussels Sprout Pasta

More Kale Recipes

Lemon Kale Orzo
Mandarin Orange Kale Salad
Roasted Cauliflower Kale Salad
Baked Kale Barley Risotto

CLICK HERE TO SEE THE STEP-BY-STEP WEB STORY INSTRUCTIONS FOR THIS RECIPE!

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Kale Brussels Sprout Pear Salad

Kale Brussels Sprout Pear Salad

  • Author: Paige Adams
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: Serves 4
  • Category: Salad
  • Method: Toss
  • Cuisine: American
  • Diet: Vegetarian

Description

With bitter greens, this kale brussels sprout pear salad has everything from sweet fruit to salty blue cheese to crunchy almonds all tossed in sherry vinaigrette.


Ingredients

Scale
  • For salad
  • 1 pound brussels sprouts, trimmed and thinly sliced lengthwise
  • 2 cups chopped Lacinato kale, ribs removed
  • 2 scallions, thinly sliced
  • 2 red Bartlett pears, cored and diced
  • 1/4 cup roughly chopped almonds
  • 1/4 cup crumbled blue cheese
  • 1 tablespoon chopped parsley
  • For vinaigrette
  • 1 garlic clove, minced
  • 1 teaspoon whole grain mustard
  • 2 tablespoons sherry vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 cup olive oil

Instructions

  1. In a large bowl, combine the brussels sprouts, kale, scallions, pears, almonds, blue cheese and parsley.
  2. For the vinaigrette, whisk together the garlic, mustard, sherry vinegar, salt, pepper and olive oil in a small bowl.
  3. Drizzle the vinaigrette into the salad, tossing to combine.

Notes

The vinaigrette can be made up to 2 days in advance. Store in an airtight container in the refrigerator. If the olive oil becomes solid, run the container under hot water and shake it around. The olive oil will turn into liquid again.

Keywords: kale brussels sprout salad

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Recipe rating

  1. This looks great! Will be trying this soon. Need new recipes just to help with diet and diabetes.