Yields1 Serving
 2 1/2 lbs. Brussels sprouts, finely shredded
 1 cup pomegranate seeds
 1/2 cup pecans, rough chopped
 1 pear, chopped
 1/3 cup olive oil
 3 tablespoons apple cider vinegar
 1 tsp dijon mustard
 2 tsp maple syrup
 salt and pepper to taste
Prep:
1

Wash and trim Brussels sprouts and shred. The easiest way to do this is to pass them through the feeder on you food processor with the slicing blade in place. You can pass through feeder again for a really fine cut [we love it this way!]

2

Chop pecans.

Make:
3

Place the first four ingredients in a large bowl and toss gently.

4

To make dressing put all dressing ingredients into a small jar and shake well.

5

Dress salad right before serving. You will have leftover dressing.

Ingredients

 2 1/2 lbs. Brussels sprouts, finely shredded
 1 cup pomegranate seeds
 1/2 cup pecans, rough chopped
 1 pear, chopped
 1/3 cup olive oil
 3 tablespoons apple cider vinegar
 1 tsp dijon mustard
 2 tsp maple syrup
 salt and pepper to taste

Directions

Prep:
1

Wash and trim Brussels sprouts and shred. The easiest way to do this is to pass them through the feeder on you food processor with the slicing blade in place. You can pass through feeder again for a really fine cut [we love it this way!]

2

Chop pecans.

Make:
3

Place the first four ingredients in a large bowl and toss gently.

4

To make dressing put all dressing ingredients into a small jar and shake well.

5

Dress salad right before serving. You will have leftover dressing.

Brussel Sprout Salad With Pear And Pomegranate