Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table

A couple of weeks ago, I had a big bag of lovely little fresh Brussels sprouts--they are always a great price this time of year.  I also had some beautiful firm-but-ripe pears froma friend's tree, and it occured to me that they might mix well in a salad.  This is what I came up with and they did, indeed, mix well!  We've had it a couple more times since then. (I think it would be a great addition to a Thanksgiving or Christmas feast, BTW.)


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BRYANNA'S BRUSSELS SPROUTS & PEAR SALAD WITH PECANS AND DJON-MAPLE-BALSAMIC DRESSING
Servings: 6

Salad:
1 1/2  lbs Brussels sprouts, trimmed and sliced 1/4" thick
1 Tbsp olive oil
2 large pears, firm but ripe, peeled, cored, sliced 1/4" thick
1/2 cup toasted pecans, coarsely chopped
2 large green onions thinly sliced
Dressing:
2 Tbsp water or aquafaba
2 Tbsp balsamic vinegar
1 Tbsp maple syrup
1 Tbsp extra virgin olive oil
1/2 Tbsp Dijon mustard (smooth or grainy)
1/4 tsp salt

Toss the Brussels sprouts with the 1 tablespoon olive oil and spread on a rimmed baking sheet.  Bake at 400 degrees F for about 20 minutes, or until they have browned a bit on top. remove from the oven.

Cut the pear slices into about 1" pieces. Whisk the dressing ingredients together well. Mix together all of the ingredients in a bowl.  Serve at room temperature.

Nutrition Facts
Nutrition (per serving): 205 calories, 98 calories from fat, 11.5g total fat, 0mg cholesterol, 125mg sodium, 598.3mg potassium, 25.4g carbohydrates, 7.6g fiber, 11.9g sugar, 5.1g protein.

Enjoy!