Shredded kale and Brussels sprouts are the base, while pear, dried cranberries, blue cheese, and pecans combine for this hearty yet light fall/ winter salad. Just shake the dressing in a jar - even make it ahead! This salad makes great leftovers.
Author: Alicia Shaw, RD
Serves: 6-8
Ingredients
Dressing
½ cup olive oil
½ cup orange juice
2 teaspoons dijon mustard
¼ cup shallot, minced
½ teaspoon salt
½ teaspoon ground black pepper
Salad
1 bunch kale, stems removed
1 pound Brussels sprouts, stem end trimmed
1 pear, cored and sliced
¾ cup dried cranberries
½ cup blue cheese crumbles
⅓ cup pecans, toasted, roughly chopped
Instructions
In a jar with a tight fitting lid, combine salad dressing ingredients and shake to combine. (Make up to one week ahead of time and refrigerate.)
Using a knife or food processor, thinly shred the raw kale and Brussels sprouts. Add to a large bowl. with pear, cranberries, blue cheese, and pecans.
At least 30 minutes before serving, toss the salad with the dressing. Then serve!
Recipe by Laughter and Lemonade at https://www.laughterandlemonade.com/shredded-brussels-sprout-kale-salad/