Cut pears in half lengthwise. Cut into 1/2-inch wedges and remove the seeds using a paring knife. Toss in 1 Tablespoon oil and spread out on a parchment paper or foil lined, rimmed baking sheet.
Trim the bottoms off of the Brussels sprouts and cut in half lengthwise. Toss in 2
Tablespoons oil. Season with salt and pepper. Spread out on parchment paper or foil lined baking sheet.
Make sure the pans are not overcrowded. Bake pears and Brussels sprouts about 25-35 minutes or until slightly tender and golden brown, turnover half way through cook time. Set aside to cool. Reduce heat to 350 degrees F.
Spread almonds out on a baking sheet. Bake at 350 degrees F for 5-8 minutes or until aromatic and golden brown.
Place kale in a salad bowl. Top with pears, Brussels sprouts, golden raisins and almonds. Toss with enough salad dressing to lightly coat the salad and serve immediately.