Fall Shredded Brussel's Sprout Kale Salad
 
Prep time
Cook time
Total time
 
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:
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
  1. 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.)
  2. 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.
  3. 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/