Name: Warm Brussels Sprouts and Pear Salad with Dijon Vinaigrette
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 1 small clove garlic ($0.08); 2 Tbsp olive oil ($0.22); 1 Tbsp apple cider vinegar ($0.03); 1/2 Tbsp Dijon mustard ($0.04); 1/8 tsp salt ($0.01); 1/4 tsp sugar ($0.01); Freshly cracked pepper ( $0.03); 10 oz shredded Brussels sprouts ($2.79); 1/2 Tbsp olive oil ( $0.06); 1 D'anjou pear ($0.69); 1/3 cup dried cranberries ( $0.60); salt and pepper to taste ($0.05)

Warm Brussels Sprouts and Pear Salad with Dijon Vinaigrette

This Warm Brussels Sprouts and Pear Salad combines winter flavors in a warm and filling side dish, all in about 15 minutes.

15 min total 10 min prep 5 min cook 4 162 cal

Instructions

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1 To make the vinaigrette, mince the garlic and add it to a small bowl with the olive oil, vinegar, Dijon, salt, sugar, and freshly cracked pepper. Whisk the ingredients together until the dressing becomes light and almost creamy in appearance. Set the dressing aside to allow the flavors to blend.
2 Place the dried cranberries in a small bowl and add very hot water. Let the cranberries soak for about five minutes, or until they soften slightly. Drain the cranberries and set them aside. Slice the pear into thin strips.
3 Heat a large skillet over medium heat. Add 1/2 Tbsp olive oil and tilt the pan until it is covered. Add the shredded Brussels sprouts and sauté them until they begin to soften, but are still bright green (about 5 minutes). Remove them from the heat and season with salt and pepper. They will continue to soften from the residual heat in the skillet.
4 Add the pear slices and cranberries to the wilted Brussels sprouts. Drizzle some of the dressing over the salad and toss to combine. Add more dressing as needed. Finish with a final pinch of freshly cracked pepper.