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5 from 1 vote

Brussel Sprout & Pear Salad with Dijon Vinaigrette

Prep Time10 minutes
Total Time10 minutes
Servings: 6 servings
Author: Amy Rains

Ingredients

For the Salad:

  • 2 cups brussels sprouts about 15 sprouts
  • 4 cups fresh arugula or greens of your choice, spinach is also great
  • 1 pear chopped
  • 1/2 cup almonds or pecans
  • 1/2 cup raisins, dried cherries, or cranberries optional

For the Dressing:

  • 1/2 cup avocado oil or olive oil
  • 1 tbsp dijon mustard
  • 1 tbsp red wine vinegar or apple cider vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp dried basil
  • 1/2 tsp salt + more to taste
  • 1/2 tsp freshly ground pepper

Instructions

  • Begin by cutting your sprouts in half, and removing the bottom stem. Place inside a food processor or blender and pulse for 10-20 seconds or until the brussels have been "chopped".
  • In a large bowl toss in arugula, brussels sprouts, pear, raisins, and almonds or pecans.
  • To make the dressing, place the ingredients in a small bowl or jar. Whisk or shake until completely incorporated. Toss 1/2 cup of the dressing on the salad. You can use the entire jar, or reserve some for a later use. Adjust the dressing to your taste!
  • Season with additional salt and pepper to taste.

Nutrition

Calories: 300kcal | Carbohydrates: 20g | Protein: 4g | Fat: 24g | Saturated Fat: 2g | Sodium: 237mg | Potassium: 381mg | Fiber: 4g | Sugar: 4g | Vitamin A: 540IU | Vitamin C: 29.9mg | Calcium: 74mg | Iron: 1.6mg