Harvest crunch salad

By Sara Lynn Cauchon
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  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 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
  • Salt and pepper to taste


  1. In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper.
  2. In a large bowl, combine the kale, Brussels sprouts, shallots, and half of the dressing. Toss well.
  3. 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.
Calories 297


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