- Harvest Crunch Salad
Harvest Crunch Salad
Meal Tags: Dinner, Lunch, Salad
Dietary Tags: Egg-free, Gluten-free, Pescatarian, Vegetarian
- 1/4 cup olive oil
- 3 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- Salt and pepper to taste
- 6 cups green kale, finely chopped
- 2 cups shredded Brussels sprouts
- 1 shallot, thinly sliced
- 2 red pears, chopped
- 1/4 cup chopped hazelnuts
- 1/4 cup crumbled blue cheese
In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper.
In a large bowl, combine the kale, Brussels sprouts, shallots, and half of the dressing. Toss well.
Arrange the mixture in a large serving dish. Top with the red pears, blue cheese, hazelnuts, and the remaining dressing.
Serve immediately or store in the refrigerator for up to 3 days.