Pear-Brussels Sprout Salad

Preparation 15 mins Serves 5 cups     adjust servings


  • 2 1/2 cups shredded Brussels Sprout, about 20 sprouts
  • 1 1/2 cups leaf only, flat leaf parsley
  • 1 1/2 cups leaf only, curly leaf parsley
  • 1 15 oz. can chickpeas, rinsed, drained and roughly chopped
  • 2 small pears thinly sliced
  • 1/2 cup dried cranberries
  • 1/3 cup chopped walnuts
  • Poppy Seed Dressing


  1. Wash and trim the sprouts, place in the food processor and shred. Remove and place in a large bowl.
  2. Wash, dry and roughly chop parsley, add to bowl with the Brussels Sprouts.
  3. After rinsing and draining the chickpeas, roughly chop and add to bowl.
  4. Add pears, cranberries and walnuts and toss everything together.
  5. Make the Poppy Seed Dressing.
  6. Serve salad allowing those being served to dress their own salad.
  7. Store any remaining salad in an airtight container in the fridge.


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