Pear & Brussel Sprout Salad

The perfect fall/winter salad!

These little green balls are loaded with nutrients like vitamin C, vitamin A, vitamin K and folate, to name a few.

This recipe combines many fall classics but with a unique flavor! This salad is a great addition to any fall/winter celebration table but also can be enjoyed any day of the week. 

6 servings

What You’ll Need

Salad Ingredients

• 1 cup cooked quinoa (1/4-1/2 cup uncooked) 
• 2 pears, chopped 
• 2 green onions, sliced 
• 1-2 cups fresh spinach 
• 1 bell pepper, diced 
• 1 cup raw Brussel sprouts, sliced 
• ¼ cup sliced almonds, toasted 
• Optional- ¼ cup feta cheese, crumbled 

Dressing Ingredients

• 1/3 cup canola oil 
• 1/3 cup rice vinegar 
• 2 tbsp soy sauce 
• 2 tsp sesame oil 
• 2 tbsp sugar 
• ¼ tsp ground ginger 

How to Make Pear & Brussel Sprout Salad

1. In a large bowl combine all the salad ingredients. Mix to combine 
2. For the dressing: combine all the dressing ingredients in a small bowl. Whisk ingredients together and pour over the salad ingredients. You may not need to use all the dressing ingredients, so add until salad is wet and everything is evenly mixed.  

*If you want to make this salad ahead of time, keep the dressing off until ready to serve. If you are having this salad as a weekly lunch option, keep dressing off until the day you are ready to eat the salad.

Idea from The Girl Who Ate Everything

Nutrients per serving

Using feta cheese, and apple cider vinegar.

289 Calories
4.5 g Protein
22 g Carbohydrate
21.3 g Fat
3.4 g Fibre

I hope you enjoy this Pear & Brussel Sprout Salad recipe. If you try it, be sure to leave a comment below!