Kale and Brussels Sprouts Salad With Pear and Halloumi Recipe (2024)

Rather than serving this salad raw, slice up the brussels and kale as instructed and spread out on a rimmed baking sheet. Roast in oven at 400 degrees for 10 minutes. Proceed as the recipe directs. Delicious!

Absolutely delicious!!! A new dinner staple. I added a drizzle of honey to add a little sweetness and cut the lemon, but otherwise followed the recipe exactly

This salad is great! I made several substitutions based on what I had on hand. I subbed green apple for pear and walnuts for almonds. I also subbed feta for halloumi, which crisps up nicely if you dredge it a little in corn starch. Lastly I added some microgreens that I needed to use up. Overall this salad is delicious and I will definitely be making again!

Enjoyable with some tweaks - added about 2 tbsp of honey to the dressing, roasted the Brussels tossed in olive oil lightly in a 450 degree oven for about 8 min just to soften them a bit and crisp the edges. Added citrus glazed salmon instead of the Halloumi as we are a dairy free household.

Ditto on the honey; tasted it first, it seemed a little flat, so I added honey in a little hot water (it was too thick otherwise) and some nutritional yeast for umami. Delicious!!

Made it tonight as a main course. Added honey to the dressing and used Pomegranate seeds instead of pears. Family loved it!

We love this one!!! We do roast the Brussels for 10 minutes, as other commenters suggest. Really good reminder that we should all be frying halloumi all the time

Add honey to dressing

Can make with Apple too

OMG. This is mind-blowingly delicious! Took the notes' suggestions and roasted the veggies, added a touch of honey to the dressing. Sooooooo so good. Thank you!

A mainstay meal salad. It's also easy to sub out an ingredient or two if you don't have the right ones. I make this one a lot!

Would like more w/apple or pomegranate; sautee /roast kale b sprouts briefly first

Loved it just as written.

Based on others’ notes, I added a bit of honey to the dressing. I used a mandolin for the Brussels sprouts. The cheese was good, but we all thought 1 inch cubes were too big. It would have been better to do 1/2 inch cubes, although with the chaos of Thanksgiving meal prep, that would have meant much more turning than the bigger cubes. I will definitely make this again.

Delicious and easy to make! A mandolin made quick work in slicing the brussels sprouts and pears. 1/2-1Tbsp of maple syrup to the dressing was a nice touch.

I wanted to love this salad but the parts just didn't add up. There isn't enough dressing to tame the raw brussels. The sprouts would probably be better roasted, but then you're roasting those and frying the halloom and dealing with the kale and dressing and pear/apple and honestly, there are better autumn/winter salad recipes out there that don't involve that amount of work. The kale massaged with the dressing (garlic was dealt with by using a fine grater) was good.

Delicious lunch! I baked the thinly sliced Brussels and kale for 10 min at 425. This is a perfect transition from summer to winter salads because it’s a little bit baked and a little bit raw!

I skipped the almonds and added pomegranate seeds and salmon! Such a fabulous fall salad.

Just lackluster. I read notes and made adjustments with sweetness, and should have tried roasting Brussels as that would. have rounded out the dish. Otherwise, it felt rather one-note. But I grade a recipe based on how it was written. And as written, it was a two. With adjustments a three.

I found the Brussel sprouts too raw tasting. I would roast like others suggested. Other than that, it was a great, hearty salad!

Delicious! Thinly mandolined the Brussels sprouts. Added cucumber and apple instead of pear. Yum for a crowd!