Brussel Spout Pear Salad

Brussel Spout Pear Salad


For the Salad:

  • 2 cups brussel sprouts about 15 sprouts
  • 4 cups fresh arugula or greens of your choice, spinach is also great
  • 1 pear chopped
  • 1/2 cup almonds or pecans
  • 1/2 cup raisins, dried cherries, or cranberries optional

For the Dressing:

  • 1/2 cup avocado oil or olive oil
  • 1 tbsp white balsamic vinegar
  • 1 tbsp red wine vinegar or apple cider vinegar
  • 1 lemon, juiced
  • 1 tsp dried basil
  • 1/2 tsp salt + more to taste
  • 1/2 tsp freshly ground pepper


  1. Begin by cutting your sprouts in half, and removing the bottom stem. Place inside a food processor or blender and pulse for 10-20 seconds or until the brussels have been "chopped".
  2. In a large bowl toss in arugula, brussels sprouts, pear, raisins, and almonds or pecans.
  3. To make the dressing, place the ingredients in a small bowl or jar. Whisk or shake until completely incorporated. Toss 1/2 cup of the dressing on the salad. You can use the entire jar, or reserve some for a later use. Adjust the dressing to your taste!

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