Warm Brussels Sprouts and Pear Salad with Dijon Vinaigrette
User Reviews
4.8
-
Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
4
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Calories
16223 kcal
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Cuisine
American, Vegetarian, Vegan, gluten-free
Warm Brussels Sprouts and Pear Salad with Dijon Vinaigrette
Description
This salad starts with a Dijon vinaigrette made by whisking minced garlic with olive oil, apple cider vinegar, Dijon mustard, salt, sugar, and cracked black pepper until it becomes light and slightly creamy. Separately, dried cranberries are softened by soaking in hot water before draining.
Shredded Brussels sprouts are sautéed in olive oil until they soften but remain bright green, then seasoned with salt and pepper. The residual heat gently continues to soften the sprouts after removing from heat. The warm sprouts are combined with thin pear slices and the softened cranberries, which add sweetness and chew.
Some of the Dijon vinaigrette is drizzled over the salad to coat the ingredients lightly, adding tang and depth. The combination of warm tender sprouts with fresh pear and fruit accents creates a balanced salad that can function as a side or a light meal.
Ingredients
DIJON VINAIGRETTE
- 1 garlic $0.08, small clove
- 2 Tbsp olive oil $0.22
- 1 Tbsp apple cider vinegar $0.03
- 1/2 Tbsp Dijon mustard $0.04
- 1/8 tsp salt $0.01
- 1/4 tsp sugar $0.01
- black pepper $0.03, freshly cracked
SALAD
- 10 oz Brussels sprouts $2.79, shredded
- 1/2 Tbsp olive oil $0.06
- 1 D'anjou pear $0.69
- 1/3 cup dried cranberries $0.60
- salt $0.05, to taste
- black pepper $0.05, to taste
Instructions
- To make the vinaigrette, mince the garlic and add it to a small bowl with the olive oil, vinegar, Dijon, salt, sugar, and freshly cracked pepper. Whisk the ingredients together until the dressing becomes light and almost creamy in appearance. Set the dressing aside to allow the flavors to blend.
- Place the dried cranberries in a small bowl and add very hot water. Let the cranberries soak for about five minutes, or until they soften slightly. Drain the cranberries and set them aside. Slice the pear into thin strips.
- Heat a large skillet over medium heat. Add 1/2 Tbsp olive oil and tilt the pan until it is covered. Add the shredded Brussels sprouts and sauté them until they begin to soften, but are still bright green (about 5 minutes). Remove them from the heat and season with salt and pepper. They will continue to soften from the residual heat in the skillet.
- Add the pear slices and cranberries to the wilted Brussels sprouts. Drizzle some of the dressing over the salad and toss to combine. Add more dressing as needed. Finish with a final pinch of freshly cracked pepper.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 16223 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 162.23kcal | 8% |
| Carbohydrates | 21.35g | 7% |
| Protein | 2.4g | 5% |
| Fat | 8.73g | 13% |
| Sodium | 397.63mg | 17% |
| Fiber | 4.38g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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