Preheat oven to 350 degrees F.

Wash and drain your salad greens of choice and set aside.

Wash your Brussels sprouts and trim, peeling off about 1-2 cups of leaves and setting aside.

Cut the Brussels sprouts in half and add to a parchment lined baking sheet. Sprinkle with olive oil, salt, pepper and bake for 15-20 minutes stirring halfway through.

Meanwhile on the stovetop over medium heat add the diced pears with 1 tsp lemon juice and ½ cup water to a nonstick pan. Cover for about 15-20 minutes or until the pears have softened (note you may need to add more water to the pan while cooking so that the pear don’t stick).

To make the vinaigrette combine the lemon juice, dijon mustard, honey, apple cider vinegar, olive oil, garlic salt and pepper and 1 tbsp water in a small bowl. Whisk until all ingredients are incorporated.

To assemble the salad add the salad greens to a large bowl and add in the brussel sprout leaves, and top with the cooked brussel sprout halves, warm sautéed pears, vinaigrette and toss.

Finally top with pecans and feta cheese and serve.