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Brussels Sprout, Pear and Prosciutto Salad

Brussels sprouts, juicy pear, crispy prosciutto and almonds, paired with warm olive oil dressing infused with orange and rosemary, make a great holiday side salad!
Prep Time10 mins
Cook Time15 mins
Course: Salad, Side Dish
Keyword: almonds, Brussels Sprouts, dates, olive oil, parmesan, prosciutto, rosemary
Servings: 6
Author: Nicole Coudal, My Delicious Blog

Ingredients

Salad

  • 4-6 slices Prosciutto
  • 1/2 cup Sliced almonds
  • 1 lb. Brussels sprouts
  • 6-8 whole Dates, sliced or chopped alt: dried cranberries or cherries
  • 1/2 cup Parmesan, thinly sliced or shredded
  • 1/2 cup Parsley, chopped
  • 1 Ripe pear, seeded & sliced or chopped

Dressing

  • 1/2 cup Olive oil
  • 2 Shallots, peeled & thinly sliced
  • 2 sprigs Rosemary alt: thyme, lemon thyme, or chives
  • 2 Orange peels add lemon peels, if desired
  • 2 Tb. Maple syrup alt: honey or agave
  • 3 Tb. Red wine vinegar alt: apple cider vinegar
  • 1/2 tsp. Kosher salt
  • 1/4 tsp. Freshly ground black pepper

Instructions

  • Heat oven to 375 degrees. Line a baking sheet with parchment or aluminum foil. Place prosciutto slices on sheet, flat. Bake ~15 minutes, then remove. When cool, crumble and set aside until ready to assemble salad.
  • Place almonds in small pan over low heat and toast until lightly brown; set aside.
  • Cut off stems from sprouts, along with large, tough outer leaves and cut in half if they're large. In small batches, place them in the feed tube of a food processor fitted with a slicing blade. If you don't have a processor, use a mandoline (carefully!) or slice them thinly with a sharp chef's knife. Place sliced sprouts into a large mixing bowl.
  • Pour olive oil into a pan over medium heat. When warm, add shallots and allow them to soften 1-2 minutes. Reduce heat to low and add rosemary sprigs and orange peels to let them gently infuse about 1-2 minutes. Remove from heat and take out orange and rosemary pieces. Whisk in maple syrup, vinegar, salt and pepper.
  • Immediately pour dressing over sprouts and mix. Let the mixture sit ~5 minutes so the oil starts to soften the sprouts.
  • Taste for seasoning, then add Prosciutto, almonds, dates, parmesan, parsley and pears. Stir gently then serve immediately.