Brussels Sprout & Lentil Slaw with Pears & Blue Cheese –

Brussels Sprout & Lentil Slaw with Pears & Blue Cheese

  By lentilsorg  ,

July 12, 2015

.0 0

Even those who don’t love Brussels sprouts will appreciate them in this unique salad. The Brussels sprouts and lentils can be made ahead of time and marinate in the fridge for up to 24 hours, then finished right before serving.

  • Prep: 20 Minutes
  • Cook: 1 Hour 40 Minutes
  • 20 Minutes

    1 Hour 40 Minutes

    2 Hours

  • Yields: 6


  1. PLACE the lentils in a medium saucepan and add water to cover them by about an inch. Add the garlic, bring to a simmer and cook for 40 minutes, or until tender. Drain and discard the garlic. Set lentils aside to cool.
  2. COMBINE the thinly sliced Brussels sprouts with cooled lentils in a bowl.
  3. PLACE olive oil, lemon juice, mustard, honey, and pepper into a jar or bowl. Shake well, or whisk until ingredients are combined. Toss the lentils and sprouts with dressing and let stand for about an hour. Pile onto a platter and top with the bacon, pear, walnuts, and blue cheese before serving.


½ cup (125 mL) green or French green lentils

1 garlic clove

20 large Brussels sprouts, trimmed and cut in half lengthwise and thinly sliced

4 slices bacon or pancetta, cooked and crumbled

1 firm, ripe pear, chopped

½ cup (125 mL) walnuts, toasted and chopped

1/3 cup (175 mL) blue cheese or soft goat cheese, crumbled


¼ cup (60 mL) olive oil

2 Tbsp (30 mL) lemon juice

1 Tbsp (15 mL) grainy Dijon mustard

1 Tbsp (15 mL) honey

¼ tsp (1 mL) fresh ground black pepper


Nutrition Facts

Serving Size2/3 cup (150 mL)
Sodium340 mg
Potassium415 mg
Protein9 g
Cholesterol20 mg
Sugar5 g
Total Fat27 g
Saturated Fat6 g
Total Carbohydrates17 g
Dietary Fiber4 g