Our Warm Brussels Sprouts and Pear Salad is filling and packed with vitamin C. Helpful hint: When cooking, stir Brussels sprouts to keep the color bright and avoid burning. Serves 8.
2 tablespoons olive oil
1 tablespoon apple cider vinegar
2 teaspoons Dijon mustard
1/4 teaspoon pepper
10 ounces fresh Brussels sprouts, shredded
1 pear, sliced
1/3 cup dried cranberries
For the dressing, whisk together olive oil, vinegar, mustard, and pepper until the dressing becomes light and almost creamy.
Spray skillet with cooking spray and heat over medium heat. Add Brussels sprouts and sauté until soft, but still bright green (about 5 minutes). Transfer mixture to bowl.
Add pear and cranberries to wilted Brussels sprouts. Drizzle dressing over salad and toss to combine.