Shaved brussels sprouts thinly sliced pear with a mix of parsley. This simple Pear-Brussels Sprout Salad is fresh, crisp and full of flavor, perfect for warm Spring days.
It’s amazing how our taste change as we age, I attribute that to the maturing of our taste buds. When I was a child I strongly disliked Brussels Sprouts and unfortunately for me my childhood home was one in which dinner was a non-negotiable.
Breakfast was decided by whoever made to the kitchen first, lunch was free choice, dinner was decided by my Mom, who made it clear she wasn’t a short order cook and as long as she was responsible for our health and well-being, we would have to eat the foods she prepared.
Whenever we had Brussels Sprouts, I called them baby cabbage, I would eat everything else on my plate and leave them with the hope that my mother would tell me I didn’t have eat them. No such luck.
Years went by before I gave Brussels Sprouts a try again. I’m not really sure when I decided to try them again, but when I did my opinion had changed. Brussels Sprouts was once again a part of my diet, my choice.
I found myself including it in my salads which has become one of my favorite ways to have it.
This Pear Brussels Sprouts Salad, which is so easy, has become one of my all time favorites. It’s fresh, crisp and so delicious when served with the Poppy Seed Dressing I shared here last week.
- 2 ½ cups shredded Brussels Sprout, about 20 sprouts
- 1 ½ cups leaf only, flat leaf parsley
- 1 ½ cups leaf only, curly leaf parsley
- 1 15 oz. can chickpeas, rinsed, drained and roughly chopped
- 2 small pears thinly sliced
- ½ cup dried cranberries
- ⅓ cup chopped walnuts
- Poppy Seed Dressing
- Wash and trim the sprouts, place in the food processor and shred. Remove and place in a large bowl.
- Wash, dry and roughly chop parsley, add to bowl with the Brussels Sprouts.
- After rinsing and draining the chickpeas, roughly chop and add to bowl.
- Add pears, cranberries and walnuts and toss everything together.
- Make the Poppy Seed Dressing.
- Serve salad allowing those being served to dress their own salad.
- Store any remaining salad in an airtight container in the fridge.
- Serving Size: 4
- Calories: 292
- Sugar: 23
- Sodium: 301.7
- Fat: 5.3
- Saturated Fat: 0.5
- Carbohydrates: 55.8
- Fiber: 13.7
- Protein: 11.3
- Cholesterol: 0
If you make this recipe or a version of it, take a picture and share with me on Instagram, tag it #thewholeserving or leave a comment below. I’d love to see or hear about your version of this Pear-Brussels Sprout Salad.