Vegan Pear & Brussels Sprouts Salad with Walnut Vinaigrette

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


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
_mg_0032_mg_0029_mg_0035As 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.

  1. Cut the bottoms off the Brussels Sprouts and shred them, add to a large bowl.
  2.  Add the Spinach.
  3. Drain and rinse the Cannellini Beans, add to the bowl.
  4. Add the Toasted Walnuts & Dried Cranberries.
  5. Toss with some of the Dressing.
  6. Slice the Red Pears last and add them to the Salad and serve.




20 min



Skill Level