- 1 package of Brussels sprouts 10 oz, sliced thin
- 1 cup pomegranate seeds
- 1 cup pecans rough chopped
- 1 pear chopped
- ½ cup blue cheese crumbled
- For Dressing:
- ⅔ cup olive oil
- ⅓ cup apple cider vinegar
- 1 teaspoon dijon mustard
- 2 tablespoon maple syrup
- salt and pepper to taste
Place the first five ingredients in a large bowl and toss gently.
To make dressing put all dressing ingredients into a small jar and shake well.
Dress salad right before serving. You will have leftover dressing.
Calories: 428kcal | Carbohydrates: 17g | Protein: 4g | Fat: 39g | Saturated Fat: 6g | Cholesterol: 8mg | Sodium: 170mg | Potassium: 232mg | Fiber: 3g | Sugar: 11g | Vitamin A: 120IU | Vitamin C: 6.9mg | Calcium: 84mg | Iron: 0.8mg