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5 from 1 vote

Apple & Pear Chopped Kale Salad

Elevate your Thanksgiving feast with this crave-worthy Apple & Pear Chopped Kale Salad. It's a side dish that's sure to steal the show.
Prep Time20 minutes
Total Time20 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: kale, salad, side dish, thanksgiving
Servings: 8 servings
Calories: 220kcal

Ingredients

  • 1 bunch curly kale, stems removed and torn into 2-3" pieces (200 grams)
  • 2 cups brussels sprouts, trimmed (150 grams)
  • 1 large green apple, chopped (250 grams)
  • 1 large pear, Anjou or Bosc variety, chopped (230 grams)
  • 4 oz apple smoked cheddar cheese, chopped into ~3/8" squares
  • 1/2 cup rosemary Marcona almonds (60 grams)
  • 1/2 cup crispy fried onions (21 grams)

Apple Crisp Dressing

Instructions

  • Prepare dressing. Add all dressing ingredients to a shaker and shake until well combined. Set aside.
  • Prepare kale and brussels sprouts. Add slicing blade to your food processor. Load trimmed brussels sprouts into the feeder tube, then pulse, gently pushing the brussels sprouts down toward the blade using your food processor's pusher. Repeat until all brussels sprouts are shredded. Remove the slicing blade from the food processor and remove the Brussels sprouts to a large bowl; set aside.
  • Add kale to the food processor, being careful not to overload the food processor bowl. Pulse the kale 5-10 times until the leaves are chopped into <1" pieces (many will be smaller). Repeat until all the kale is shredded, then remove to the bowl with the Brussels sprouts.
  • Assemble the salad. To the bowl with the kale and brussels sprouts, add chopped apples, pears, and cheese. Top with dressing and toss with tongs. Once the dressing has evenly coated the salad, top with Marcona almonds and crispy fried onions before serving.

Notes

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Nutrition

Serving: 1.5cups | Calories: 220kcal | Carbohydrates: 25g | Protein: 7g | Fat: 11g | Cholesterol: 15mg | Sodium: 395mg | Potassium: 298mg | Fiber: 4g | Sugar: 16g