Recipe by Erin Pellegrin, RD

Did you know our friend the Brussel sprout makes for a wonderful winter salad? Pear it – pun intended – with a shallot, or even red onion, seasonal fruit for slight sweetness, top with whatever nuts/seeds you have on hand, and you have a flavorful salad that’s not heavy or overdone. Plus the dressing is simple – as a homemade salad dressing should be. It brings everything together making this salad a wonderful side or open up more space on your dinner plate to get in that extra serving of veggies! 

Salad Ingredients

  • 1 lb. Brussels Sprouts – trimmed and thinly sliced 
  • 1 shallot – thinly sliced 
  • 1 pear – sliced 
  • 1 pomegranate – deseeded 
  • 1 Tbsp pumpkin seeds 
  • 1 Tbsp pecans 

Dressing Ingredients

  • ¼ C extra virgin olive oil 
  • ¼ C white wine vinegar 
  • 1 Tbsp raw honey 
  • 1 tsp Dijon mustard 
  • Salt and pepper – to taste 


  1. Combine Brussels sprouts, shallot, pear and pomegranate seeds in a large bowl.  
  1. Combine all dressing ingredients in glass container and shake to combine, or small bowl and whisk to combine. Season with salt and pepper, to taste.  
  1. Drizzle dressing over the salad and top with pumpkin seeds and pecans. Mix to combine. Enjoy! 
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