Kale and Brussel Sprout Salad With Hazelnuts, Pears, and Cranberries

Kale Salad with Brussles Sprouts, Pear, Hazelnuts, and Cranberries

Kale Salad with Brussles Sprouts, Pear, Hazelnuts, and Cranberries



1 bunch Kale

2 Cups Brussels Sprouts, thinly sliced

1 medium Pear, cored and cut into 1/2 inch pieces

1 Cup Hazelnuts, roasted lightly and roughly chopped

1/3 cup dried unsweetened Cranberries

3 Tbsp Extra Virgin Olive Oil

3 Tbsp Balsamic Vinegar

Sea Salt and fresh ground Pepper

From Mind Body Green

Step 1 Wash and dry Kale.  Remove the middle stem and rip into bite sized pieces.  Place Kale in a large bowl and massage for 2-3 minutes until noticeably darker in color and softer in texture.

Step 2 Toast Hazelnuts in toasted on light until slightly browned.  Make sure to watch Hazelnuts as they toast as they can burn quickly.  Once toasted chop roughly and add to bowl with Kale.

Step 3 Add Cranberries, Brussels sprouts, chopped Pears to Kale and Hazelnuts and mix well.

Step 4 Whisk Olive Oil and Vinegar together with Salt and Pepper.  Then add to salad bowl and mix well so that all veggies are coated with dressing.

Serve and Enjoy! So easy, simple, and yummy!  I eat this as a side salad at dinner or for lunch and it lasts for a few days in the fridge.