Warm ‘SuperShreds’ Brussels Sprouts & Pear Salad with Beer & Mustard Vinaigrette

Recipe Information

Serves: 2
Prep Time: 10 minutes
Cook Time: 7 minutes


For Salad:

1 Bag Season & Steam® SuperShreds Brussels Sprouts

1 can (15 oz.) Pears in juice, strained and diced

2 oz. Hazelnuts, whole, candied, smashed

1/2 ea. Red Onion, shaved

1 bunch Green onions, grilled and chopped

1/3 cup Peccorino Romano, shaved (or other hard cheese)

1/4 cup Olive Oil

Salt and Pepper

1/2 cup Beer and Mustard Vinaigrette, prepared (see below)


Beer & Mustard Viniagrette

6 T olive oil, divided
1/2 cup green onions, finely chopped
1 clove garlic, minced
3/4 cup light beer
1/4 cup white vinegar
1 Tbsp. Dijon or whole grain mustard
1 tsp. honey
Salt and pepper to taste


  1. Prepare vinaigrette by combining green onions and garlic in saucepan with 3 Tbsp. of olive oil; cook on low-medium until soft.
  2. Whisk in beer, vinegar, mustard and honey. Reduce to low and simmer for 5 minutes. Remove from heat; let cool and set aside.
  3. Pre-Heat oven to 400°F. Toss the SuperShreds with olive oil, salt and pepper. Lay on cookie sheet then place in oven.
  4. Add pears, green onions, red onions, half the hazelnuts
  5. Toss with vinaigrette, 4floz is a guide, dress to your preference.
  6. Serve on a large platter, garnish with cheese and remaining hazelnuts.

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