Brussels sprouts have been a family favorite the past few years. I had never had them as a child and was surprised when my children actually enjoyed them! I always like to find ways to add different flavors each time I make them, and this salad is a welcome change with delicious flavors.
Brussels Sprouts, Pear and Candied Pecan Salad
- 1/2 cup whole pecans
- 1/4 cup dairy free butter substitute
- 2 Tbsp brown sugar
- 4 cups Brussels sprouts, sliced thinly
- 1/2 fresh pear, sliced thinly
- 4 slices of bacon, cooked until crisp and crumbled
- dairy free parmesan style cheese, optional
- 1/2 pear, cubed
- 1/4 cup white wine
- 1/4 cup olive oil
- 1 clove garlic, minced
- 1/2 tsp dijon mustard
- 1/4 tsp pepper
- pinch of salt
In a small saucepan over medium heat, melt together the dairy free butter and brown sugar. Once melted, pour over the whole pecans and toss until pecans are coated. Spread pecans evenly on a parchment-lined baking sheet. Allow to cool and dry for 1-2 hours.
Preheat oven to 350 degrees. Spray a baking sheet lightly with non-stick spray. Slice the Brussels sprouts and spread them evenly on the baking sheet. Bake until Brussels are bright green and softened, and just beginning to brown on the edges, approximately 8-10 minutes. Remove from oven and allow to cool slightly.
Make the vinaigrette by combining 1/2 pear, cubed, white wine, olive oil, garlic, dijon mustard, pepper and salt in a blender. Blend until smooth. Pour into a glass jar with a lid for storage until ready to use. The ingredients may separate before using, just shake it up to recombine.
In a large bowl, combine the Brussels sprouts, sliced pear, crumbled bacon and pecans. Pour half of the dressing over the top and toss to combine. Serve warm. The remaining dressing can be drizzled over top. Sprinkle with dairy free parmesan style cheese, if desired.