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!

Ingredients

Salad

2 cups roasted Brussels sprouts (recipe below)
1 firm but ripe red-skinned pear, quartered, cored, and thinly sliced
4 cooked baby beets, cut into 8 wedges each (I used Beetology)
1 small, ripe avocado, cubed
5 ounces (140 grams) baby spring lettuce mix
1/4 cup unsalted, roasted pumpkin seeds, shelled

Dressing

1/4 cup orange juice
1/4 cup olive oil
1 tablespoon Baron Herzog Chenin Blanc or other dry white wine
1 tablespoon vinegar (gluten-free if needed)
1 teaspoon Haddar Dijon Mustard
1/2 teaspoon orange zest
kosher salt, to taste
freshly ground Gefen Pepper, to taste

Roasted Brussels Sprouts

2 cups pre-checked frozen Brussels sprouts, defrosted
2 tablespoons olive oil, divided
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon Tuscanini Balsamic Vinegar
1 teaspoon Gefen Honey

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brussel sprouts brussels sprouts chavi feldman fresh fruit gourmet honey kosher keto mother's day ideas pear salad pears

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brussel sprouts brussels sprouts chavi feldman fresh fruit gourmet honey kosher keto mother's day ideas pear salad pears

Citrus Pear Salad with Honey Balsamic Sprouts

Name: Citrus Pear Salad with Honey Balsamic Sprouts
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 cups roasted Brussels sprouts (recipe below); 1 firm but ripe red-skinned pear, quartered, cored, and thinly sliced; 4 cooked baby beets, cut into 8 wedges each (I used Beetology); 1 small, ripe avocado, cubed; 5 ounces (140 grams) baby spring lettuce mix; 1/4 cup unsalted, roasted pumpkin seeds, shelled; 1/4 cup orange juice; 1/4 cup olive oil; 1 tablespoon Baron Herzog Chenin Blanc or other dry white wine; 1 tablespoon vinegar (gluten-free if needed); 1 teaspoon Haddar Dijon Mustard; 1/2 teaspoon orange zest; kosher salt, to taste; freshly ground Gefen Pepper, to taste; 2 cups pre-checked frozen Brussels sprouts, defrosted; 2 tablespoons olive oil, divided; 1/2 teaspoon kosher salt; 1/4 teaspoon pepper; 1 tablespoon Tuscanini Balsamic Vinegar; 1 teaspoon Gefen Honey

Chavi Feldman

Family Table by Mishpacha Magazine

Recipe Description:

Ingredients

Salad

2 cups roasted Brussels sprouts (recipe below)
1 firm but ripe red-skinned pear, quartered, cored, and thinly sliced
4 cooked baby beets, cut into 8 wedges each (I used Beetology)
1 small, ripe avocado, cubed
5 ounces (140 grams) baby spring lettuce mix
1/4 cup unsalted, roasted pumpkin seeds, shelled

Dressing

1/4 cup orange juice
1/4 cup olive oil
1 tablespoon Baron Herzog Chenin Blanc or other dry white wine
1 tablespoon vinegar (gluten-free if needed)
1 teaspoon Haddar Dijon Mustard
1/2 teaspoon orange zest
kosher salt, to taste
freshly ground Gefen Pepper, to taste

Roasted Brussels Sprouts

2 cups pre-checked frozen Brussels sprouts, defrosted
2 tablespoons olive oil, divided
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon Tuscanini Balsamic Vinegar
1 teaspoon Gefen Honey

Directions

Step 1 - Prepare the Brussels Sprouts

Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Spray a baking sheet with cooking spray and set aside.
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.
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.
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.

Step 2 - Prepare the Dressing

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

Step 3 - Prepare Salad and Assemble

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

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Citrus Pear Salad with Honey Balsamic Sprouts

Directions

Prepare the Brussels Sprouts

Prepare the Dressing

Prepare Salad and Assemble

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