Budget Bytes · by Beth Moncel★ 4.7 (40)
Warm Brussels Sprouts and Pear Salad with Dijon Vinaigrette
NUTRITION · PER SERVING15M COOK
CAL 9%·PRO 6%
CARBS 27G57% OF CAL
6G FIBER4G OTHER17G TOTAL SUGAR
FAT 9G44% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A warm salad of roasted Brussels sprouts and pears with a tangy Dijon vinaigrette and dried cranberries. A winter vegetable side ready in 15 minutes.
sideamericansalad🍳 skilletdairy freegluten freeveganvegetarian
View the full recipe on Budget Bytes →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 small clove garlic ($0.08)
- 2 Tbsp olive oil ($0.22)
- 1 Tbsp apple cider vinegar ($0.03)
- 1/2 Tbsp Dijon mustard ($0.04)
- 1/8 tsp salt ($0.01)
- 1/4 tsp sugar ($0.01)
- Freshly cracked pepper ( $0.03)
- 10 oz shredded Brussels sprouts ($2.79)
- 1/2 Tbsp olive oil ( $0.06)
- 1 D'anjou pear ($0.69)
- 1/3 cup dried cranberries ( $0.60)
- salt and pepper to taste ($0.05)
At a glance
PER SERVING · TIME 15M
CAL 9%·PRO 6%
CARBS 27G57% OF CAL
6G FIBER4G OTHER17G TOTAL SUGAR
FAT 9G44% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5m
- Sodium
- 329mg
- Total sugar
- 17g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 419mg
- Calcium
- 36mg
- Iron
- 0.64mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 329MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.