Ingredients
Scale
- 1 pound Brussels sprouts, washed and trimmed
- 1 large Anjou or Bosc pear, roughly chopped
- 1/2 cup toasted hazelnuts
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 cup dried cranberries
Instructions
-
Prepare the ingredients
Trim and wash the Brussels sprouts and roughly chop the pear. -
Chop the mixture
Place the Brussels sprouts, pear, hazelnuts, lemon juice, olive oil, and salt into a food processor. -
Pulse
Pulse until everything is chopped into small, bite-sized pieces but not puréed. -
Add cranberries
Transfer the mixture to a serving bowl and toss with the dried cranberries. -
Serve
Serve immediately or chill slightly before serving for a crisp, refreshing salad.
Notes
- Add crumbled goat cheese or feta for a creamy element.
- Substitute hazelnuts with pecans, walnuts, or almonds.
- Let the salad sit for 10–15 minutes so the lemon dressing softens the Brussels sprouts slightly.
- Works well as a holiday side dish or light lunch salad.
