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Farm To People

Kitchen Notebook

March 14, 2018

Shaved Brussels Sprout & Asian Pear Salad

40 Mins

Serves 4 as a side

 


  • 1 lb Brussels Sprouts
  • 1/2 Asian Pear
  • ¼ Onion
  • ¼ cup Torn Parsley Leaves
  • 1 Tbsp Dijon Mustard
  • 2 tsp Maple Syrup
  • 3 Tbsp Red Wine Vinegar
  • 1 Garlic Clove, finely minced
  • 1/2 cup Olive Oil
  • Salt and Pepper
  • Toasted Nuts (optional)


Using a sharp knife or the thinnest blade on a mandoline, slice each sprout thinly. Slice the Asian pear and onion in the same manner. Combine in a large bowl.

Put the dijon, maple syrup, red wine vinegar, garlic and olive oil in a jar with a tight-fitting lid. Close and shake until well-combined. Pour over Brussels sprout mixture, and toss to coat. Refrigerate for at least 30 minutes. Before serving, sprinkle with toasted nuts and torn parsley when.

 


40 Mins Brussel Sprouts Dinner healthy eating Paleo salad Veg vegan Vegetarian Winter

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40 Mins Brussel Sprouts Dinner healthy eating Paleo salad Veg vegan Vegetarian Winter


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