Don’t go away.

Hear me out.

This salad will definitely captivate you.  “But it has Brussels sprouts!, ” you say.

Yes, I know.  Lets look past that and talk all about the other ingredients that make this salad awesome.
“But it doesn’t have croutons, or cheese, or creamy dressing! ”You object.“Doesn’t need it.” I say.


“But it has Brussels sprouts!,” you say.

“Ay, ay, ay, I know. It has raisins, balsamic vinegar and Korean pears.”  I reply.

“WHAT?!”  You exclaim and look at me as if I’ve lost my mind.

“It’s like a perfect marriage of flavors.  Try it!”  I say.

“Umm… no thanks.”  You quickly reply.

“More for me! (U_U)” I gladly answer.

I take a big bite.  With a mouth full I try to say “humf hugmf hugmf nom!”

“WHAT?!”  You annoyingly ask.

“I said, you have no idea what you’re missing.”

“ohhh…alright.” You reluctantly agree.

You take a bite.  Then another. Then a third.  Again until it’s all gone.

Then you ask…

“Did that salad have Brussels sprouts?”

Warm Winter Salad

Yield: 2


  • 2 turkey bacon strips
  • 1 tablespoon butter
  • 10 Brussels sprouts, leaves separated
  • ¼ cup California Raisins
  • 2 tablespoons Holland House Balsamic Vinaigrette
  • ½ Melissa’s Produce Korean Pear, sliced
  • sea salt to taste


  1. In a small skillet, cook bacon strips until crispy. Drain, press between paper towels to absorb any grease. Set aside and slice in bite size pieces.
  2. Melt butter in large skillet over medium flame. Add Brussels sprouts, cooked bacon and raisins and sautee for two minutes. Add vinegar and Korean pear slices and cook for 5 minutes.
  3. Sprinkle with sea salt and serve warm.


Otra vez… en español!

This is a sponsored post as part of the Mizkan blogger advocate program.  I also received Korean pears from Melissa’s Produce and raisins from The California Raisins Marketing Board.  Recipe and opinions are my own.

Ericka Sanchez

November 3, 2012


  1. Reply

    Joan Nova

    November 4, 2012

    Love that little conversation — though you wouldn’t have had to convince me. I totally get the combination and I enjoy Brussels Sprouts.

    • Reply


      November 4, 2012

      Thanks Joan,
      I know you would totally get it. 🙂

  2. Reply

    Nancy Rose Eisman

    November 5, 2012

    You’re so creative. I’m definitely making this salad, with a little vegetarian substitution, and I’m sure it will be just as delicious. Thanks!

    • Reply


      November 6, 2012

      Thank you Nancy! Yes, you can definitely substitute. I guarantee you’ll love it!!

  3. Reply

    Marcella Cook

    November 6, 2012

    YUMMY! This looks so good. I may even get my son to try it because he likes those weird veggies like Brussel Sprouts!

  4. Reply

    Kathleen Kennedy-Leon

    November 6, 2012

    I’m not a big fan of brussel sprouts–but I have to say this looked good!!

  5. Reply


    November 6, 2012

    That salad looks so good!!! I want to try it!

  6. Reply

    Grace Hodgin

    November 6, 2012

    I love Brussels Sprouts and the salad looks yummy!

  7. Reply

    Kristin Wheeler (Mama Luvs Books)

    November 6, 2012

    Looks YUMMY!! Pinning!

    • Reply


      November 18, 2012

      Brussel sprouts ofnefded me as a child. So bitter! I’m not sure if its my tastebuds that have changed, or whether sprouts have become milder, but I don’t actually mind them now!Those look particularly delicious!

  8. Reply


    November 7, 2012

    That looks wonderful! A great way to serve up Brussels sprouts.

  9. Reply


    November 12, 2012

    Were you imagining me as you wrote this? Hahahahaha…cause I promise you this is how it would go!!!

    • Reply


      November 12, 2012

      Yes! I didn’t want to mention any names :p