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Citrus Pear Salad with Honey Balsamic Sprouts


I tested this salad on Hoshana Rabbah this year and couldn’t believe how delicious and gourmet tasting it was. The roasted Brussels sprouts add such an intense burst of flavor, which is further complemented by the pears and citrusy dressing. This is certainly a winner!


Prepare the Brussels Sprouts

1. Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Spray a baking sheet with cooking spray and set aside.
2. Slice Brussels sprouts lengthwise. In a large bowl, toss brussels sprouts with one and a half tablespoons olive oil, kosher salt, and black pepper to coat thoroughly.
3. Transfer the Brussels sprouts to the baking sheet and roast until tender and caramelized, about 30–40 minutes, shaking the pan every five to seven minutes for even browning.
4. Transfer brussels sprouts to a mixing bowl. Add remaining half tablespoon olive oil, balsamic vinegar, and honey and toss to coat evenly. Taste and season with extra kosher salt if necessary.

Prepare the Dressing

1. Whisk orange juice, oil, wine, vinegar, mustard, and orange zest in a small bowl to combine.
2. Season with salt and pepper to taste.

Prepare Salad and Assemble

1. Combine salad ingredients except for the pumpkin seeds.
2. Add dressing and toss well.
3. Serve topped with pumpkin seeds.


Photography: Moishe Wulliger

Food Styling: Renee Muller