Brussels Sprout and Pear Winter Salad

I did it, I got a post up today! Haha kidding a side the last 4 months or so I’ve been going with the flow and putting my posts together the night or day before posting as opposed to having a dozen or so in que and working ahead for when times get busy. I still have a lot of recipes created in advance but posts not written and sometimes I haven’t gone through the photos. I also have a bunch that are ready but I’ve decided not to post until I get them re-photographed. Anyways long story short we had plans last night that changed at 4:30pm when I got a call from a friend who had great seats to a MN Wild Hockey game that he wasn’t going to be able to use. So we changed our plans, left the to do list sitting there, dishes in the sink (I know! Eek), and headed to the game after A’s gymnastics getting there just in time.

The Brussels sprouts are from local agricultural farmers known as Boggiatto Produce (view product). The Brussels sprouts they farm are absolutely amazing and have a crazy amount of flavour compared to normal supermarket produce.

The family had a blast and we got back really late but I was still so pumped I decided to burn the midnight oil and pull this post together! Family first and I honestly was ok if I didn’t get a post up today but without further delay and rambling I give you this simply delicious Brussels Sprout and Pear Winter Salad!

This salad is a simple twist on a salad I shared last month, my Apple Brussels Sprout Fall Salad. As I’ve said many times if you don’t have an ingredient there may be things you can substitute. Or maybe you see a recipe and there is an ingredient isn’t your thing, not in season, or maybe you’re really craving apples and the recipes call for pears. I was craving that salad and I didn’t have apples but I had pears, I also didn’t have a pomegranate and I’m always craving cranberries and that is what I wanted to use in the other recipe but I resisted (used dried cranberries in this case), and I didn’t have the cheese so I substituted and even used a different dressing. It turned out to be amazing! With most of my recipes I hope that they inspire you and make something you enjoy even if it isn’t exactly to my recipe.

I don’t know about you but when I roast brussels sprouts my favorite thing to do is sneak all those crunchy loose leaves when I pull them out of the oven. I use to tell S they were burnt but she finally caught on to me and started sneaking them too!

When it comes to dressing I’m not a big or heavy dressing person so I like to use a Cranberry Pear White Balsamic Vinegar or one of the other balsamic vinegars I have but for a quick and easy dressing you can go with just oil, lemon, salt and pepper or my Maple Mustard Vinaigrette.

If you’re looking for a “green” salad to make for the holidays this is a delicious option! It’s not only pretty but it tastes as good as it looks. It also makes a big filling salad that will go a long way. Don’t worry if you have extra it’s so good the next day, as long as you serve the dressing on the side and add the roasted brussels sprouts just before. Even if you toss them in the salad and they loose some crunch you still have the delicious roasted flavor.

It’s also a great salad to balance out all the delicious holiday eats and get some greens, not that anyone has to twist my arm to eat brussels sprouts or a delicious flavor packed salad like this one.

I hope you are all having a great holiday season and taking time to spend it with those who matter most, family. I do have one more recipe coming this week but since I will for sure be posting on Monday for Meatless Monday I may take a few days off to spend with family. Although I really want to share the special hot cocoa recipe I have planned it’s still in season next week! So if I don’t get the post up Friday, cheers to happy healthy holidays! By healthy I still mean enjoy them because I know I will be with a few cocktails, donuts, and my mama’s caramel rolls!

Brussels Sprout and Pear Winter Salad

Makes 4-6 main dish servings, 12-20+ servings as a side

7oz arugula

1lb brussels sprouts

1c tricolor quinoa

2-3 pears, ripe but not too soft

1/2c dried cranberries, Craisins

2 TBSP lemon juice

Cranberry Pear White Balsamic Vinegar or another flavored vinegar that pairs well for dressing or Maple Mustard Vinaigrette.

Maple Mustard Vinaigrette

1/2c Dejon or brown mustard (Sir Kensington’s Brown Mustard, a lighter dejon mustard if adding cheese)

1/3c apple cider vinegar

2 TBSP maple syrup

Notes:

If wanting to make without slicing and shaving brussels and apples. You can pull the leaves from brussels to roast and buy already shaved brussel sprouts (you will need 4-5 cups), and chop apples with a knife.

If serving at a gathering you can toss everything together except the roasted brussels, keep those in an airtight container and add just before putting out/serving.

Another dressing option is my Maple Tahini Dressing.

Preheat oven to 400F. Cook quinoa according to package instructions and chill. Spray 2 rimmed baking sheets with non stick spray, I like coconut oil. For quick clean up you can line pans with foil and than spray. Cut ends from brussel sprouts and pull the outside leaves off of the sprouts and lay on the baking sheets. You will want a good sheet to two layered with the brussel sprout leaves. Once you have a good layer spray with coconut oil spray and sprinkle with just a hint of sea salt. Bake for 10 -15 minutes until brown and crispy. Take the remaining brussel sprouts and shave them with a mandolin. In a very large bowl combine arugula and shaved brussel sprouts. Slice pears thinly, remove seeds, and place in a bowl with lemon juice and water to prevent browning if not serving right away. Once quinoa has cooled toss arugula and brussel sprout mixture with quinoa. Mix dressing ingredients together, keep in the refrigerator until ready to use. Either toss in the roasted burssel sprouts, pears, and dried cranberries. Drizzling with dressing. Enjoy!

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