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Cookish

Brussels Sprouts with Cranberries, Pears and Goat Cheese

4 to 6 Servings
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With the help of a food processor and its slicing disk, this autumnal salad with bright, fruity notes comes together easily and speedily. Though the ingredients are few, the marriage of flavors and textures creates a side special enough for the holiday table. Try to select Brussels sprouts that are small and firm, and be sure to trim their bases and discard any damaged outer leaves. Pears bring a silky feel to the dish but you could just as easily use tart apples, which provide an appealing crispness. Red-skinned fruits do nicely here, to add some contrast to the green of the sprouts.

Ingredients

  • ¼

    cup dried cranberries OR dried cherries OR golden raisins, roughly chopped

  • ¼

    cup cider vinegar

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Reviews
Ross E.
November 18, 2022
Terrific
I would not have considered using raw brussel sprouts in a dish, but this was really yummy. We used bosc pears as directed, but definitely can substitute. Leftovers held up well for a couple days in the fridge. A great way to eat brussel sprouts particularly if you've grown tired of all the roasting and steaming!