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Parve
Easy
4 Servings
Allergens 
No Allergens specified
I tested this salad on Hoshana Rabbah this year and couldn’t believe how delicious and gourmet tasting it was. The roasted Brussels sprouts add such an intense burst of flavor, which is further complemented by the pears and citrusy dressing. This is certainly a winner!
2 cups roasted Brussels sprouts (recipe below)
1 firm but ripe red-skinned pear, quartered, cored, and thinly sliced
4 cooked baby beets, cut into 8 wedges each (I used Beetology)
1 small, ripe avocado, cubed
5 ounces (140 grams) baby spring lettuce mix
1/4 cup unsalted, roasted pumpkin seeds, shelled
1/4 cup orange juice
1/4 cup olive oil
1 tablespoon Baron Herzog Chenin Blanc or other dry white wine
1 tablespoon vinegar (gluten-free if needed)
1 teaspoon Haddar Dijon Mustard
1/2 teaspoon orange zest
kosher salt, to taste
freshly ground Gefen Pepper, to taste
2 cups pre-checked frozen Brussels sprouts, defrosted
2 tablespoons olive oil, divided
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 tablespoon Tuscanini Balsamic Vinegar
1 teaspoon Gefen Honey
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Spray a baking sheet with cooking spray and set aside.
Slice Brussels sprouts lengthwise. In a large bowl, toss brussels sprouts with one and a half tablespoons olive oil, kosher salt, and black pepper to coat thoroughly.
Transfer the Brussels sprouts to the baking sheet and roast until tender and caramelized, about 30–40 minutes, shaking the pan every five to seven minutes for even browning.
Transfer brussels sprouts to a mixing bowl. Add remaining half tablespoon olive oil, balsamic vinegar, and honey and toss to coat evenly. Taste and season with extra kosher salt if necessary.
Whisk orange juice, oil, wine, vinegar, mustard, and orange zest in a small bowl to combine.
Season with salt and pepper to taste.
Combine salad ingredients except for the pumpkin seeds.
Add dressing and toss well.
Serve topped with pumpkin seeds.
Photography: Moishe Wulliger Food Styling: Renee Muller
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