• 4 cups thinly sliced Brussels sprouts (about ¾ pound)
• 2 cups thinly sliced red cabbage
• 1 cup thinly sliced celery
• ½ cup sweetened dried cranberries
• ¼ cup fig spread
• ¼ cup pure maple syrup
• 2 tablespoons balsamic glaze
• 1 small clove garlic, minced
• Coarse salt and freshly ground black pepper
• 1 medium ripe pear, peeled, cored, and thinly sliced
• 1 cup walnuts, toasted
• 1 container (3.5 ounces) goat cheese crumbles

FOR SALAD: In large bowl, combine Brussels sprouts, cabbage, celery, and dried cranberries.

 

FOR VINAIGRETTE: Place jam in 1-cup glass measure. Microwave high until melted, about 30 seconds. Whisk in maple syrup, balsamic glaze, garlic and black pepper until well mixed.

 

Divide salad mixture among 8 salad plates. Top each with pear slices. Drizzle Vinaigrette over tops and sprinkle with walnuts and goat cheese.

Servings: 8
Serving Size: Per serving with 1 tablespoon Vinaigrette

Per Serving
Calories: 243
Cholesterol: 4 mg
Fat: 12 g
Sodium: 93 mg
Carbohydrates: 31 g
Protein: 6 g
Fiber:
Saturated Fat: 3 g