Ingredients

  • 1 large anjou or bosc pear, roughly chopped
  • 1 pound brussels sprouts, washed and trimmed
  • 1/2 cup dried cranberries
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup toasted hazelnuts
  • 1/2 teaspoon kosher salt
  • 2 tablespoons freshly squeezed lemon juice

Ready In 10 Minutes

Servings: 6

Cooking Instructions

Step 1

  • Place the brussels sprouts, pear, hazelnuts, lemon juice, olive oil, and salt into the food processor and pulse until chopped into bite-sized pieces.
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Step 2

  • Transfer to a serving bowl and toss with the dried cranberries.
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