Pear and Brussel sprout salad with pecans and cranberries

Pear and Brussel sprout salad with pecans and cranberries
Makes: 4-6 portions
Prep time:
Cook time:
Total time:
  • 500 gr Brussel sprouts
  • 350 gr pear
  • 50 gr dried cranberries
  • 50 gr pecan nuts
  • 100 gr (olive)oil
  • 33 gr white wine vinegar
  • 15 gr honey
  • 6 gr mustard
  1. Remove the base of the sprouts and any outer leaves that are not good looking.
  2. Cut the sprouts in half and then in thin strips.
  3. Blanch the sprouts briefly in salted water for a minute, drain and refresh under cold running water to avoid overcooking. Drain again and dry using a tea towel or salad spinner.
  4. Dice the pear.
  5. Roast the pecan nuts in a pan without oil until they are toasted.
  1. Mix the white wine vinegar, honey and mustard with salt and pepper to taste.
  2. Add the oil and stir to combine.
  1. Mix the dressing with the cooked and dry Brussel sprouts.
  2. Add the diced pear, dried cranberries and toasted pecan nuts. Taste and correct the seasoning if needed.
Stuff to know
This will make enough for 4-6 persons as a side dish.
Blanching the sprouts will keep them from overcooking and turning horrible.
Only add the nuts just before serving so they stay crunchy.
The amount of dressing is too taste.
Add cooked bacon bits if desired.
Replace the cranberries with Goji-berries or raisins