Brussels Sprout and Pear Salad with Maple Mustard Vinaigrette: A Quintessential Autumn Delight

Embrace the vibrant flavors of fall with this exquisite Brussels Sprout and Pear Salad. A harmonious blend of crisp Brussels sprouts, sweet pears, tangy dried cranberries, crunchy pecans, and creamy goat cheese, all elegantly tossed in a bright maple mustard vinaigrette. This salad isn’t just a side dish; it’s a celebration of autumnal produce, offering a delightful medley of textures and tastes that will elevate any meal.

Why You’ll Love This Fall Salad

As the leaves turn golden and the air grows crisp, our appetites shift towards comforting yet fresh dishes. This Brussels sprout and pear salad perfectly captures the essence of the season. It’s more than just a salad; it’s an experience, delivering a complex profile that is both hearty and refreshing. Here’s what makes it an absolute must-try:

• A Symphony of Textures: From the satisfying crunch of thinly sliced Brussels sprouts and toasted pecans to the tender sweetness of ripe pears and the chewy bite of dried cranberries, every mouthful offers an engaging textural experience.
• Balanced Flavors: The slight bitterness of Brussels sprouts is beautifully complemented by the natural sweetness of pears and maple syrup in the dressing. The tang of cranberries and apple cider vinegar, along with the savory notes of goat cheese and mustard, creates a perfectly balanced flavor profile that tantalizes the palate.
• Nutrient-Rich and Wholesome: Packed with vitamins, fiber, and healthy fats, this salad is as nutritious as it is delicious. Brussels sprouts are a powerhouse of Vitamin K and C, while pears offer dietary fiber. Nuts contribute healthy fats and protein, making this a truly satisfying dish.
• Visually Appealing: With its medley of greens, reds, and creams, this salad is a feast for the eyes, making it an ideal centerpiece for any fall gathering, from casual family dinners to festive holiday meals.
• Simple to Prepare: Despite its gourmet appeal, this salad is surprisingly easy to put together. With just a few simple steps, you can create a restaurant-quality dish in your own kitchen.

Key Ingredients & Thoughtful Substitutions

Crafting a truly exceptional salad begins with selecting the finest ingredients. Here’s a closer look at what you’ll need and how you can adapt the recipe to your preferences or what’s available in your pantry.

Brussels Sprouts

For this recipe, you’ll need approximately 1/2 lb. (225g) of fresh Brussels sprouts. Look for sprouts that are firm, bright green, and tightly packed. Avoid any with yellowing leaves or soft spots. Thinly slicing the Brussels sprouts raw is key to their delightful crunch and allows them to absorb the vinaigrette beautifully. If you’re not keen on raw sprouts, you can briefly blanch them in boiling water for 1-2 minutes, then immediately plunge them into ice water to stop the cooking and preserve their vibrant color and slight crispness. Alternatively, for a slightly different texture, you could thinly shave them using a mandoline.

Pears

You’ll need two medium-sized pears. The best pears for this salad are those that are ripe but still firm. This ensures they slice beautifully without becoming mushy and maintain their texture in the salad. While red pears offer a lovely color contrast, varieties like Anjou, Bosc, or Bartlett are also excellent choices. Their natural sweetness provides a wonderful counterpoint to the more savory components of the salad. For an extra touch of flavor and to prevent browning, you can toss the sliced pears in a tiny bit of lemon juice before adding them to the bowl, though the apple cider vinegar in the dressing will also help.

Dried Cranberries

Dried cranberries add a burst of tart-sweet flavor and a chewy texture to the salad. You can use either sweetened or unsweetened varieties based on your preference. Soaking them briefly in apple cider vinegar, as instructed, not only plumps them up but also infuses them with an extra layer of tangy goodness, enhancing their role in the overall flavor profile. If cranberries aren’t your favorite, golden raisins or chopped dried apricots could offer similar sweetness and chewiness.

Pecans

Pecans contribute a wonderful buttery crunch and earthy flavor. Toasting them beforehand is a crucial step that significantly deepens their flavor and aroma, adding another dimension to the salad. Walnuts are a fantastic alternative if you prefer their slightly more robust flavor or simply have them on hand. For those with nut allergies, roasted pumpkin seeds (pepitas) or sunflower seeds can be used to provide a similar crunch and healthy fat content.

Goat Cheese

The creamy, tangy notes of crumbled goat cheese are simply divine in this salad, balancing the sweetness of the fruit and the richness of the nuts. If goat cheese isn’t to your taste, crumbled feta cheese makes an excellent substitution, offering a similar salty, tangy punch. For a dairy-free option, you could consider a plant-based feta alternative or even toasted nutritional yeast for a cheesy umami flavor.

Maple Mustard Vinaigrette

This simple yet incredibly flavorful dressing ties all the components of the salad together. You’ll need extra virgin olive oil, pure maple syrup, apple cider vinegar, and Dijon mustard. The maple syrup provides a delicate sweetness that perfectly complements the fall theme, while Dijon mustard adds a subtle sharpness and emulsifies the dressing. Honey can be substituted for maple syrup if preferred. For a bolder flavor, a touch of minced garlic or a pinch of dried herbs like thyme or rosemary can be added to the vinaigrette.

Crafting Your Brussels Sprout and Pear Salad (Step-by-Step)

Follow these detailed steps to assemble your vibrant and flavorful fall salad:

1. Prepare the Cranberries: In a small, microwave-safe bowl, combine the dried cranberries and 2 tablespoons of apple cider vinegar. Microwave for about 45 seconds until heated through. This step helps plump the cranberries and infuse them with a tangy flavor. Set aside to cool slightly.
2. Slice the Pears: Wash the pears thoroughly. Quarter each pear and carefully remove the core. Slice the pear quarters into thin, even pieces. Transfer the sliced pears to a large salad bowl.
3. Prepare the Brussels Sprouts: Trim the tough core end off each Brussels sprout. Cut each sprout in half lengthwise. Place the flat side of each halved sprout on your cutting board and thinly slice them from the rounded end. The thinner the slices, the better they will absorb the dressing and contribute to the salad’s texture. Add the sliced Brussels sprouts to the bowl with the pears.
4. Combine and Rest: Add the cranberry and vinegar mixture to the salad bowl with the pears and Brussels sprouts. Season generously with salt and freshly ground pepper. Toss everything well to combine, ensuring the vinegar from the cranberries coats the sprouts and pears, beginning to tenderize them. Let the salad stand for 15 minutes, tossing once or twice during this time. This resting period is crucial as it allows the Brussels sprouts to soften slightly and the flavors to meld beautifully.
5. Toast and Chop Pecans: While the salad is resting, place the pecans in a dry, non-stick skillet over medium heat. Toast them, stirring regularly, for 3-4 minutes until they are fragrant and lightly golden. Be careful not to burn them! Remove the toasted pecans from the skillet, let them cool slightly on a cutting board, then coarsely chop them.
6. Prepare the Vinaigrette: In a small bowl or a jar with a tight-fitting lid, combine the extra virgin olive oil, 1 tablespoon of apple cider vinegar, pure maple syrup, and Dijon mustard. Whisk vigorously or shake the jar well until the dressing is thoroughly emulsified and smooth.
7. Assemble and Serve: Once the salad has rested, add the toasted chopped pecans and crumbled goat cheese to the bowl. Drizzle with the prepared maple mustard vinaigrette, adding as much or as little as needed to moisten the salad to your liking. Toss gently to ensure all ingredients are well coated. Serve immediately to enjoy the freshest textures, or follow the make-ahead tips below.

Brussels Sprout and Pear Salad Recipe Card

Get the Recipe: Brussels Sprout and Pear Salad

An easy and delicious Brussels sprout salad, with pear, dried cranberries, pecans and goat cheese, all tossed in a maple mustard vinaigrette. A perfect Fall salad!

4.34 stars from 6 ratings (as of original publication)

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Prep Time:
10 mins

Cook Time:
5 mins

Total Time:
15 mins

Yield:
4 servings

Ingredients

For the salad:

• 1/4 cup dried cranberries
• 2 Tablespoons apple cider vinegar (for cranberries)
• 2 pears, ripe, but firm, unpeeled, quartered and cored
• 1/2 lb fresh Brussels sprouts
• Salt and freshly ground pepper, to taste
• 1/2 cup pecans or walnuts, toasted and chopped
• 2 oz goat cheese, crumbled (can substitute crumbled feta cheese)

For the Vinaigrette:

• 2 1/2 Tablespoons extra virgin olive oil
• 1 Tablespoon apple cider vinegar
• 1 Tablespoon pure maple syrup, or honey
• 1 teaspoon Dijon mustard

Instructions

1. In a small bowl, combine the cranberries and 2 tablespoons of apple cider vinegar. Microwave uncovered until heated, about 45 seconds. (Alternatively, warm the vinegar in a small saucepan on the stovetop, then remove from heat and add the cranberries.) Set aside.
2. Quarter and core the pears, then thinly slice. Add to a large salad bowl. Remove the tough core end of the Brussels sprouts, then cut in half lengthwise. Lay the flat side of the sprout on a cutting board and thinly slice from the rounded end. Add the sliced sprouts to the bowl with the pear slices. Add the cranberry/vinegar mixture to the bowl. Season generously with salt and pepper, then toss well to combine. Let stand for 15 minutes, tossing a couple of times as it sits.
3. Meanwhile, add the pecans to a dry, non-stick skillet and heat over medium heat, stirring regularly, until toasted and fragrant, 3-4 minutes. Remove to a cutting board to cool slightly, then chop as needed.
4. Make the vinaigrette by combining the extra virgin olive oil, 1 tablespoon apple cider vinegar, maple syrup (or honey), and Dijon mustard in a small bowl or jar. Seal the jar and shake or whisk together well. Set aside.
5. Once the salad has rested, add the toasted chopped pecans and crumbled goat cheese to the bowl and toss to combine. Drizzle with vinaigrette, as needed, to moisten.
6. Serve immediately or cover and refrigerate for a couple of hours, if needed.

Notes

Any pear variety will work here. Red pears offer a nice color contrast, but Bosc, Bartlett, or Anjou are all good choices. Ensure they are ripe but still firm.

This salad is best enjoyed freshly made, but it keeps surprisingly well covered in the refrigerator for a couple of hours if you wish to prepare it slightly ahead. The pears are the most delicate component, as they will soften over time. For best results when making ahead, start with firm pears. You could also add the pears closer to serving time if preparing the salad in advance.

Leftovers will keep in the refrigerator for another day, though the pears will soften somewhat and the Brussels sprouts might lose a bit of their crispness.

Cuisine:
American, Canadian

Course:
Salad

Author:
Jennifer Maloney

Serving:
1
serving
,

Calories:
315
kcal
,

Carbohydrates:
30
g
,

Protein:
6
g
,

Fat:
21
g
,

Saturated Fat:
4
g
,

Polyunsaturated Fat:
4
g
,

Monounsaturated Fat:
12
g
,

Cholesterol:
7
mg
,

Sodium:
83
mg
,

Potassium:
403
mg
,

Fiber:
7
g
,

Sugar:
19
g
,

Vitamin A:
604
IU
,

Vitamin C:
52
mg
,

Calcium:
68
mg
,

Iron:
2
mg

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Make-Ahead Tips & Storage Solutions

One of the great advantages of this Brussels Sprout and Pear Salad is its surprising resilience. While most salads are best enjoyed immediately, this one holds up well, making it a fantastic option for meal prepping or preparing for a gathering.

• Short-Term Make-Ahead (1-2 Hours): You can assemble the entire salad, including the vinaigrette, a couple of hours before serving. Cover it tightly and refrigerate. The brief resting period even enhances the flavors. However, note that pears, being the “weak point,” may soften slightly. To minimize this, ensure you start with very firm, ripe pears.
• Longer Make-Ahead (Up to 24 Hours): If you need to prepare it a day in advance, it’s best to keep certain components separate. Prepare and slice the Brussels sprouts, soak the cranberries, toast the pecans, and make the vinaigrette. Store these components separately in airtight containers in the refrigerator. Slice the pears and crumble the goat cheese just before serving. Combine all ingredients and dress the salad right before presenting it. This method ensures maximum freshness and crispness for each element.
• Storing Leftovers: Any leftover salad can be stored in an airtight container in the refrigerator for another day. While the flavors will continue to develop, the pears will soften further, and the Brussels sprouts might lose some of their initial crispness. It will still be delicious, but best consumed within 24 hours for optimal texture.

Serving Suggestions & Variations

This versatile salad can be enjoyed in many ways, making it a valuable addition to your fall culinary repertoire.

Serving Suggestions:

• As a Side Dish: It pairs beautifully with roasted chicken, pork loin, or a hearty vegetarian main course. The fresh, tangy notes cut through richer dishes.
• Light Lunch or Dinner: For a more substantial meal, add grilled chicken, pan-seared salmon, or a hard-boiled egg on top.
• Holiday Feasts: Its festive colors and rich flavors make it an ideal addition to Thanksgiving, Christmas, or other fall holiday menus.

Creative Variations:

• Add Grains: Toss in some cooked farro, quinoa, or wild rice to make it a more filling grain bowl.
• Different Nuts: Experiment with walnuts, candied pecans, or even toasted hazelnuts for different flavor and texture profiles.
• Cheese Alternatives: Try blue cheese for a bolder, sharper tang, or shaved Parmesan for a salty, umami kick.
• Additional Vegetables: Incorporate thinly sliced red onion for a sharper bite, or roasted butternut squash for added sweetness and color.
• Herbs: Fresh thyme or rosemary, finely chopped and added to the vinaigrette, will enhance the autumnal aromatics.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making this delightful salad:

Can I use pre-shredded Brussels sprouts?

Yes, absolutely! Pre-shredded Brussels sprouts will save you time. Just ensure they are fresh and not too moist.

What if I don’t have apple cider vinegar for the cranberries?

While apple cider vinegar works best for its tangy flavor, you can substitute it with white wine vinegar or even a little orange juice for a sweeter touch. The key is to plump the cranberries and add moisture.

Can I use a different type of dried fruit?

Certainly! Dried cherries, golden raisins, or even chopped dried apricots would be lovely substitutes for dried cranberries, offering similar sweetness and chewiness.

How can I make this salad vegan?

To make this salad vegan, simply omit the goat cheese and substitute with a plant-based feta alternative or a sprinkle of nutritional yeast for a cheesy flavor.

Is it necessary to toast the pecans?

Toasting the pecans is highly recommended as it significantly enhances their flavor and aroma, adding depth to the salad. However, if you’re short on time, you can use them raw.

More Seasonal Salad Inspirations

If you’re looking for more delicious and healthy recipes to enjoy throughout the autumn season, explore these delightful options:

This Brussels Sprout and Pear Salad with Maple Mustard Vinaigrette is more than just a recipe; it’s an invitation to savor the best of autumn’s bounty. Its crisp textures, balanced flavors, and vibrant appearance make it a memorable dish for any occasion. Whether you’re hosting a dinner party or simply enjoying a weeknight meal, this salad promises to be a delightful and healthy addition to your table. Give it a try and let the flavors of fall transform your dining experience!

You can also check out our Web Story for Brussels Sprout and Pear Salad for a quick visual guide.