Brussels sprouts—love them or loathe them, they seem to be the veggie version of marmite. But pair them with juicy pears, and you’ve got a match made in culinary heaven. This salad brings warmth and a surprising burst of flavor, like a cozy sweater on a chilly autumn day. And honestly, who knew Brussels sprouts could taste this good?
Steps
- Mince a small clove of garlic and combine it with olive oil, apple cider vinegar, Dijon mustard, salt, sugar, and freshly cracked pepper in a bowl. Whisk the mixture until it becomes creamy and well-blended. Set the vinaigrette aside to allow the flavors to meld.
- Place dried cranberries in a small bowl and cover them with hot water. Let them soak for about five minutes until they soften, then drain and set them aside.
- Slice a D’anjou pear into thin strips and set it aside for later use.
- Heat a large skillet over medium heat and add olive oil, tilting the pan to coat the bottom. Add shredded Brussels sprouts and sauté them for about five minutes until they soften slightly but remain bright green. Remove from heat and season with salt and pepper.
- Combine the sautéed Brussels sprouts with the sliced pear and softened cranberries in a bowl. Drizzle some of the prepared vinaigrette over the mixture and toss to combine, adding more dressing if desired.
- Finish by seasoning the salad with a pinch of freshly cracked pepper. Serve the salad immediately while warm.
Ingredients
- 1 small clove garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1/2 tablespoon Dijon mustard
- 1/8 teaspoon salt
- 1/4 teaspoon sugar
- Freshly cracked pepper to taste
- 10 ounces shredded Brussels sprouts
- 1/2 tablespoon olive oil
- 1 D’anjou pear, sliced into thin strips
- 1/3 cup dried cranberries, softened in hot water
- Salt and pepper to taste
Nutritional Values
Calories: 648.92 kcal | Carbohydrates: 85.4 g | Protein: 9.6 g | Fat: 34.92 g | Sodium: 1590.52 mg | Fiber: 17.52 g
FAQ
- Can I use whole Brussels sprouts instead of pre-shredded ones?
- Yes, you can use whole Brussels sprouts if pre-shredded ones aren’t available or are more expensive. Simply shred them using a mandoline or food processor for convenience.
- How can I enhance the flavor of the salad?
- To add more flavor, consider incorporating ingredients like crumbled blue cheese or feta, walnuts, or bacon bits. You can even use the bacon grease to sauté the Brussels sprouts for an added depth of taste.
- What is the serving size of this salad recipe?
- This recipe yields four small side salad portions. Despite being a side, the Brussels sprouts make it quite filling due to their hearty nature.
- How do I make the Dijon vinaigrette dressing?
- To prepare the Dijon vinaigrette, mix minced garlic with olive oil, apple cider vinegar, Dijon mustard, salt, sugar, and freshly cracked pepper. Whisk until it has a creamy, emulsified consistency.
- What other winter salads do you recommend trying?
- If you enjoy winter salads, you might want to try the Roasted Cauliflower and Quinoa Salad, Parsley Salad with Almonds and Apricots, Shaved Brussels Sprouts Salad, or Sweet Crunch Winter Salad.
Tips
- If whole Brussels sprouts are more affordable, consider purchasing them instead of pre-shredded ones. Use a mandoline or food processor to shred them easily.
- To enhance the flavor and texture of the salad, consider adding extras such as crumbled blue cheese, feta, walnuts, or cooked bacon bits. You can even use the bacon grease to sauté the Brussels sprouts for added richness.
- When preparing the salad, soak dried cranberries in hot water for about five minutes to soften them before adding them to the dish. This will improve their texture and blend well with the other ingredients.
- Make the Dijon vinaigrette in advance to allow the flavors to meld together, resulting in a more cohesive and flavorful dressing.
Equipment
- Mandoline – If you are not using pre-shredded Brussels sprouts, a mandoline is useful for slicing them finely.
- Food Processor – Alternatively, a food processor can be used for shredding Brussels sprouts.
- Whisk – For mixing the Dijon vinaigrette.
- Large Skillet – For sautéing the Brussels sprouts.
