Warm Brussel Sprout and Pear Salad
This warm brussel sprout and pear salad is bursting with fall flavors! This would make a great side at Thanksgiving or any special holiday meal.
Ingredients
- 10 ounces Brussel sprouts shredded
- 1/2 tablespoon olive oil
- 1 pear chopped
- 1/3 cup dried cranberries
- 1/4 cup pecans chopped
Apple Cider Vinaigrette:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon Dijon mustard
- 2 teaspoon shallot minced
- 1/2 teaspoon honey
- 1/8 teaspoon salt
- black pepper to taste
Instructions
- Whisk the vinaigrette ingredients in a small mixing bowl and set aside.
- Heat the olive oil in a large skillet and add the shredded Brussel sprouts. Cook for about 5 minutes, ensuring the Brussel sprouts keep their light green color. Do not to overcook.
- In a large mixing bowl add the cooked Brussel sprouts, pear, cranberries, and pecans and toss with the apple cider vinaigrette.
- Enjoy!
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