Brussels Sprouts and Anjou Pear Salad
Ingredients
The Salad
-
900
g
Brussels sprouts
-
¼
small
red cabbage, shaved
-
2
pieces
underripe Anjou pears, peel on, cored and julienned
-
½
cup
organic raisins
-
¼
cup
raw pecans, toasted and chopped
-
¼
cup
raw macadamia nuts, chopped
-
2
tbsp
finely chopped fresh sage
-
1
tbsp
finely chopped fresh thyme
The Dressing
-
¼
cup
extra light tasting olive oil
-
2
tbsp
Dijon mustard
-
2
tbsp
white balsamic vinegar
-
1
tbsp
raw honey, melted
-
1
clove
garlic, minced
-
1
tsp
Himalayan salt
-
1
tsp
freshly cracked black pepper
Instructions
- Shave the Brussels sprouts and place them in a large mixing bowl.
- In another bowl, combine the shaved red cabbage, julienned pear, raisins, toasted pecans, macadamia nuts, sage, and thyme.
- Prepare the dressing by mixing all dressing ingredients in a large glass measuring cup until smooth and emulsified.
- Pour the dressing over the Brussels sprouts and mix well by hand, massaging the sprouts for 2-3 minutes.
- Add the remaining reserved ingredients and mix gently until combined.
- Cover the salad and refrigerate for at least 2 hours or overnight to allow flavors to meld.
- Serve the salad garnished with additional pear slices and fresh herbs if desired.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
200mg
Cholesterol
0mg
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