Pear & Brussel Sprout Salad

I am a BIG fan of Brussel sprouts but not everyone in my household shares this same love. Why do I love these round little veggies so much? A few Brussel sprout facts for you- the name comes from the vegetables origin- Brussels, Belgium. They are a cruciferous vegetable, like broccoli and cabbage and they grow on stalks. These little green balls are loaded with nutrients like vitamin C, vitamin A, vitamin K and folate, to name a few. The are also very high in fiber, helping us stay regular but also keeping us fuller for longer. These guys are a great seasonal vegetable to add to your table.

With Thanksgiving just around the corner, I wanted to try a recipe using Brussel sprouts that everyone would enjoy. This recipe combines many fall classics but with a unique flavor! This salad is a great addition to any Thanksgiving table but also can be enjoyed any day of the week.

Ingredients:

Salad:

–          1 cup cooked quinoa (1/4-1/2 cup uncooked)

–          2 pears, chopped

–          2 green onions, sliced

–          1-2 cups fresh spinach

–          1 bell pepper, diced

–          1 cup raw Brussel sprouts, sliced

–          ¼ cup sliced almonds, toasted

–          Optional- ¼ cup feta cheese, crumbled

Dressing:

–          1/3 cup canola oil

–          1/3 cup rice vinegar

–          2 tbsp soy sauce

–          2 tsp sesame oil

–          2 tbsp sugar

–          ¼ tsp ground ginger

Directions:

1.       In a large bowl combine all the salad ingredients. Mix to combine

2.       For the dress: combine all the dressing ingredients in a small bowl. Whisk ingredients together and pour over the salad ingredients. You may not need to use all the dressing ingredients, so add until salad is wet and everything is evenly mixed.

*If you want to make this salad ahead of time, keep the dressing off until ready to serve. If you are having this salad as a weekly lunch option, keep dressing off until the day you are ready to eat the salad.

Idea for recipe: The Girl Who Ate Everything

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