Grilled Brussel Sprouts, Pear, and Pecan salad

When I think of fall, I think of this recipe ;)

Probably one of my most requested salads from friends and family. Give it a try and let me know what you think.

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Ingredients

• 4 cups Brussels Sprouts (trimmed, outer leaves removed, halved)

• 2 tbsps Avocado Oil

• 1/2 tsp Sea Salt (to taste)

• 8 Barbecue Skewers

• 4 cups Baby Spinach

• 2 Pear (cored, sliced)

• 1 cup Pecans (crushed)

• 1 cup Dried Unsweetened Cranberries

• 2 tbsps Lemon Juice (to taste)

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Directions, serves 4

1. Bring a pot of water to a boil. Blanch the Brussels sprouts for two to five minutes. Drain the water and pat dry. Toss the Brussels sprouts in oil and season with salt.

2. Pierce the Brussels sprouts onto the skewers.

3. Grill over medium-high heat for about four minutes per side, until tender and slightly charred.

4. Divide the spinach, pear, pecans, cranberries, and grilled Brussels sprouts onto plates. Drizzle with lemon juice and enjoy!