Skill Level
Vegan Pear & Brussels Sprouts Salad with Walnut Vinaigrette
Walnut Vinaigrette
| Maple Syrup | 1/2 Cup | |
| Walnuts | 1/2 Cup | |
| Apple Cider Vinegar | 1/4 Cup | |
| Ground White Pepper | 1/2 teaspoon | |
| Dry Mustard Powder | 1 teaspoon | |
| Garlic Powder | 1/8 teaspoon | |
| Olive Oil | 2 Tablespoons | |
| Canola Oil | 2 Tablespoons |
Salad
| Brussels Sprouts | 2 Cups | |
| Red Pears | 2 | |
| Cannellini Beans | 1 Can | |
| Toasted Walnuts | 1/2 Cup | |
| Dried Cranberries | 3/4 Cup | |
| Baby Spinach | 2 Cups | |
| Kale | 1 Cup |
As much as I hate fall/winter weather, I must admit I do like some of the ingredients you can find this time of year!
The Walnut Dressing adds a great flavor, but if you cant be bothered just use a Balsamic Vinaigrette.
You can add Cheese to this if you like, I don’t think it needs it as the Cannellini Beans add creaminess.
1.Make the Dressing by blending everything together with a stick blender or in a food processor, season with salt to taste and set aside.
- Cut the bottoms off the Brussels Sprouts and shred them, add to a large bowl.
- Add the Spinach.
- Drain and rinse the Cannellini Beans, add to the bowl.
- Add the Toasted Walnuts & Dried Cranberries.
- Toss with some of the Dressing.
- Slice the Red Pears last and add them to the Salad and serve.
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