Kale and Brussels Sprouts Salad With Pear and Halloumi
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- ½small garlic clove
- Kosher salt and black pepper
- ¼cup olive oil, plus more for frying
- 3tablespoons fresh lemon juice (from 1 lemon)
- 4ounces thinly sliced lacinato kale, ribs removed before slicing (about 4 cups)
- 6ounces brussels sprouts, trimmed and thinly sliced (about 2 cups)
- 1Comice or Bartlett pear, cored and thinly sliced
- 8ounces halloumi, cut into 1-inch cubes
- ⅓cup chopped toasted almonds
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
399 calories; 32 grams fat; 10 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 3 grams polyunsaturated fat; 18 grams carbohydrates; 5 grams dietary fiber; 7 grams sugars; 13 grams protein; 696 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Make the dressing: Set the garlic clove on a cutting board and use the side of a knife to smash it. Remove the paper skin, then run a knife through the garlic a few times until finely chopped. Gather the garlic into a pile and sprinkle a bit of kosher salt over the top. Hold the blunt side of the knife at an angle and use the blade to drag and smash the garlic and salt across the board. Repeat until it forms a smooth paste. Add it to a large bowl.
- Step 2
Add ¼ cup olive oil, the lemon juice and a few grinds of pepper to the bowl and whisk to combine. Add the sliced kale and, using clean hands, massage the dressing into the kale for 1 to 2 minutes.
- Step 3
Add sliced brussels sprouts and pear, and gently toss until coated. Set aside.
- Step 4
Pat the halloumi dry with a clean kitchen towel. Set a medium nonstick skillet over medium-high heat and add just enough oil to barely coat the bottom. Add the halloumi cubes to the hot oil and cook until the cheese is golden brown on one side, 1 to 2 minutes. Flip the cubes and continue to cook until they are golden all over. Use a slotted spoon to transfer the cubes to a towel-lined plate.
- Step 5
Toss the kale mixture one more time and season to taste with salt and pepper, keeping in mind that the halloumi is salty. Transfer the mixture to a serving platter and top with the warm fried halloumi and toasted almonds.
Private Notes
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Cooking Notes
Carla
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!
Coleman
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
gabrielle
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!
Cam
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.
wendy
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!!
Linda
Made it tonight as a main course. Added honey to the dressing and used Pomegranate seeds instead of pears. Family loved it!
someone2feed
This salad is nearly inedible with the raw brussels sprouts. I regret not checking the notes first, the only way I can imagine eating this without turning on the oven is using pre-shredded brussels sprouts that are much thinner than it was possible for me to slice them using a knife. The halloumi was good but I’d also say the salad overall is a bit dry. All in all, would just go with something else.
amanda
Almonds: 1 cup sliced almonds 2 Tbsp powdered sugar 1/4 tsp salt 1/4 tsp cayenne OR 1/2 tsp (or up to 1 tsp) harissa seasoning blend Preheat oven to 400. Rinse almonds in colander under cold water. Toss with powdered sugar, salt, seasoning. Spread on parchment lined baking sheet, bake for 4-9 min
Me
How about just using the cuisine art for the Brussels?! Fast and easy.
CP
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
Reminders
Add honey to dressing
cmn
Can make with Apple too
Aly
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!
Sara D.
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!
MsMcK
Would like more w/apple or pomegranate; sautee /roast kale b sprouts briefly first
sonia
Loved it just as written.
Jennifer
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.
Kathleen
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.
Trudy
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.
Christina
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!
Marina G
I skipped the almonds and added pomegranate seeds and salmon! Such a fabulous fall salad.
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