I literally took the entire summer off from brussels sprouts. I never once made them at home. I was holding out until full-blown fall and winter to enjoy this mini cabbage-like veggie.
They totally look like mini cabbages, right?
I’m a big fan of brussels sprouts. I went about a full month last year eating just a piece of salmon, roasted whole brussels sprouts and sweet potato noodles for dinner. I kinda “overdosed” on brussels, so I told myself I’d have a sweet reunion once the temperatures dropped below 60 degrees.
Last night was chilllllyyyy. Last night I wore my winter coat to dinner… and a scarf, which, I left at the restaurant, so Lu had to run back and get it. Don’t you love husbands?
Now, back to brussels sprouts: I used to love them whole or halved, but shredding them is now my new jam. Shredding brussels sprouts makes this lovely crunchy texture that’s thin enough to be manageable and not too chewy.
The longer the sliced sprouts sit in a dressing, the softer they become and it’s almost like they were boiled and chilled – they’re nice and tender.
The purpose of this recipe was to make a new go-to potluck salad. Last year, it was my brussels sprouts with apple noodles, but that just took too long to make.
This new recipe takes half the time and saves better in the refrigerator – add some protein to it and bring to work for lunch! I can’t wait to make this and bring it on the fall picnic I’m planning for Lu and me.
You can add grilled chicken to it, shrimp, quinoa, chickpeas, it’s totally versatile.
The pear noodles are what bring it altogether – so don’t try making it without the spiralized pears! The pears offer a velvety crunchiness and the perfect amount of sweetness to this dish.
What type of pears should you use? I love Asian pears this time of year, but Anjou or Bosc work really well too!
It feels so good to be back in brussels sprouts season!
Nutritional Information & Recipe
Weight Watchers PointsPlus*: 5 points
*These points were calculated using the official Weight Watchers PointsPlus® calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- For the vinaigrette:
- 2 tablespoons extra virgin olive oil
- 1 tablespoon minced shallot
- salt and pepper, to taste
- 1 teaspoon honey
- 2 tablespoons apple cider vinegar
- ½ teaspoon Dijon mustard
- For the salad:
- 6oz (about 2 cups) brussels sprouts, thinly sliced
- 1 pear, Blade D (any pear will do – I love Bosc or Anjou)
- 3 tablespoons sliced blanched almonds
- 1 cup finely chopped (aka shredded) kale
- Place a medium skillet over medium-high heat. Once heated, add in the sliced almonds and cook, shaking the pan frequently, until toasted and fragrant, about 3 minutes. Set almonds aside.
- Whisk together all of the ingredients for the dressing. Taste and adjust to your preference, then set aside.
- In a large mixing bowl, combine and toss the brussels sprouts, pear noodles, toasted almonds, and kale. Drizzle over with the vinaigrette and toss again. Serve.