Harvest Kale Salad with Pear Vinaigrette from Roche Bros
| Serves: | Total Time: |
|---|---|
| 1 | 30 min |
Directions
- Clean, and quarter brussels sprouts. Quick boil (blanch) for about 5 minutes. Toss brussels sprouts in olive oil, salt and pepper. Roast in oven at 400 degrees for approximately 15 minutes.
- Toss kale and Russian red kale blend with dried cranberries, candied pecans, and roasted brussels sprouts.
- To serve, top with crumbled goat cheese, and finish with Cindy's Kitchen Pear Vinaigrette.
Roger Bowles
Prepared Foods Director
Roger has nearly two decades of experience as an innovative corporate chef and merchandiser.
Ingredients
- 2.5 oz. kale, chopped
- 2 oz. brussels sprouts, quartered
- .5 oz. candied pecans
- 1 oz. dried cranberries
- 1 oz. crumbled goat cheese
- 2 oz. Cindy's Kitchen Pear Vinaigrette
This recipe was made using Pear Vinaigrette .