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Brussels Sprouts & Grilled Pineapple Salad

20 Minutes Total time 15 Minutes Prep time 5 Minutes Cook Time 170 Calories 6 Servings


Allergens: Milk and Other Dairy, Tree Nuts


  1. Grill pineapple wedges. Remove from heat and dice into 1/2-inch pieces.
  2. Combine Brussels sprouts, pineapple and blueberries in a large bowl. Set aside.
  3. Combine lemon juice, grated lemon peel, honey and olive oil in a small bowl. Whisk until blended. Season to taste with salt and pepper.
  4. Pour dressing over salad. Toss gently to coat evenly.
  5. Divide salad evenly between six serving plates and top each with smoked almonds and cheese.

Tips & tricks

Use a vegetable peeler to shave cheese into strips.

Dinner Lunch Spring Salads Sides Vegetarian Gluten-free Milk and Other Dairy Tree Nuts

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