Harvest Kale Salad with Pear Vinaigrette from Roche Bros

Serves: Total Time:
1 30 min


  1. 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.
  2. Toss kale and Russian red kale blend with dried cranberries, candied pecans, and roasted brussels sprouts.
  3. To serve, top with crumbled goat cheese, and finish with Cindy's Kitchen Pear Vinaigrette.
Cindys Note

Roger Bowles
Prepared Foods Director

Roger has nearly two decades of experience as an innovative corporate chef and merchandiser.

Roche Bros.  Logo


  • 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
Pear Vinaigrette  Image

This recipe was made using Pear Vinaigrette .

Share Your Favorite Recipe

Your email

Your location

Your recipe

Send Your Recipe