Harvest Crunch Salad

Name: Harvest Crunch Salad
Prep time: 10 min
Yield: 4
Ingredients: 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

SERVINGS:

CALORIES: 297

PREP: 10 minutes

COOK:

Egg-Free, Vegetarian, Gluten-Free, Pescatarian

Ingredients

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

Directions

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.

Nutritional Info

Per serving
Calories (kcal)	297
Total Fat (g)	21
Saturated fat (g)	4
Trans fat (g)	0
Cholesterol (mg)	6
Sodium (mg)	287
Total Carbohydrate (g)	25
Dietary Fiber (g)	6
Total Sugars (g)	14
Added Sugars (g)	3
Protein (g)	6
Vitamin D (mg)	0
Calcium (mg)	124
Iron (mg)	2
Potassium (mg)	472