Grilled Brussel Sprouts, Pear and Pecan Salad

Total Time: 20 minutes

Cook Time: 10 - 15 minutes

Prep Time: 5 minutes

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Ingredients

  • 4 Cups Brussel Sprouts (trimmed, outer leaves removed, halved)
  • 2 Tbsps Avocado Oil
  • 1/2 Tsp Sea Salt
  • 8 Barbecue Skewers
  • 4 Cups Baby Spinach
  • 2 Pears (cored and sliced)
  • 1 Cup Pecans (smashed)
  • 1 Cup Dried Unsweetened Cranberries
  • 2 Tbsps Lemon Juice (to taste)

Instructions

  1. Bring a pot of water to a boil. Blanch the Brussels sprouts for two to five minutes. Drain the water and pat dry. Toss the Brussels sprouts in oil and season with salt.
  2. Pierce the Brussels sprouts onto the skewers
  3. Grill over medium-high heat for about four minutes per side, until tender and slightly charred.
  4. Divide the spinach, pear, pecans, cranberries, and grilled Brussels sprouts onto plates. Drizzle with lemon juice and enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to four days
Serving Size: One serving equals approximately 2 1/2 cups
More flavour: Marinate the Brussels sprouts for longer. Add black pepper and minced garlic to the marinade. Drizzle any leftover marinade over top of the cooked skewers.
Additional Toppings: Add olive oil, goat cheese, blue cheese, feta cheese or vegan
Skewers: If using wooden skewers, be sure to soak in water for at least 30 minutes before grilling

Nutrition Information:

YIELD: 4

Serving Size: 1 (2 1/2 Cups)

Amount per serving

Calories: 421

TOTAL FAT: 26

CARBOHYDRATES: 48

FIBER: 11

SUGAR: 32

PROTEIN: 6

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