Brussels Sprouts Salad

Let this design be the one that makes you love Brussels sprouts. It's simple as can be -- and unexpectedly fabulous. I love the sweetness of the pear, but you could easily substitute apples, butternut squash, or even roasted grapes in this recipe. Toss all of the above in Chardonnay Vinaigrette and gobble up your greens like never before.

Yield: 6 servings , Prep time: 30 minutes , Cook time: 15 minutes



  1. Preheat the oven to 400 degrees.
  2. Dice the pears and spread them on a cookie sheet; place them into the preheated oven and cook for 15 minutes, or until they start to brown and become tender.
  3. While the pears are roasting, prep the sprouts. Remove the bottom stems, peel the outermost leaves, and thinly slice. Place the sliced sprouts in a bowl.
  4. Next, toast the pine nuts in a dry sauté pan until golden brown and fragrant.
  5. When the pears are finished cooking, toss with the Brussels sprouts and Chardonnay Vinaigrette. Plate and garnish with the toasted pine nuts.

Tips + Tricks

**Brussels sprouts can wilt if sliced too much in advance of service. Chop them no more than 2 hours ahead of time and dress the salads right before serving.