Fall is the perfect season to enjoy dishes that combine hearty ingredients with lighter, fresh flavors. This Brussels and Pear Salad with Pumpkin is a great example, featuring crispy Brussels sprouts, sweet pears, crunchy pumpkin seeds, and creamy Manchego cheese. Tossed in a zesty lemon-Dijon dressing, this salad makes for a delicious side or a light main dish during the cooler months.
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Why You’ll Enjoy This Fall Salad
This salad combines Brussels sprouts and pears, bringing a mix of earthy and sweet flavors. The pumpkin seeds add crunch, and the dressing enhances the overall taste. Whether you’re serving it at a family dinner or enjoying it as a quick weeknight meal, this Brussels sprout salad is sure to become a favorite.
Nutritional Benefits of This Salad
- High in Fiber: Brussels sprouts and pears provide a healthy dose of fiber, supporting digestive health.
- Packed with Protein: The addition of Manchego cheese and pumpkin seeds makes the salad filling.
- Antioxidants: Rich in antioxidants, this salad is beneficial for overall wellness and immune support.
Ingredients for the Salad
- 1 lb. Brussels sprouts (or 12 oz. pre-shredded)
- 1 red pear, julienned
- ½ cup dried apple slices, chopped (or golden raisins)
- ⅓ cup shaved Manchego cheese (or Parmesan/feta)
- ¼ cup toasted pumpkin seeds (or nuts like pecans/walnuts)
Lemon-Dijon Dressing
- 2 Tbsp. fresh lemon juice
- 2 tsp. Dijon mustard
- 1 small grated garlic clove
- ½ tsp. honey
- ¼ tsp. sea salt and black pepper
- ¼ cup extra-virgin olive oil
How to Prepare the Salad
Shred Brussels Sprouts
Use a food processor, mandoline, or knife to shred the Brussels sprouts. Season with salt.
Make the Dressing
In a small bowl, whisk together lemon juice, Dijon mustard, garlic, honey, salt, and pepper. Slowly stream in olive oil while whisking to emulsify.
Combine the Salad
In a large bowl, mix the shredded Brussels sprouts, pear, dried apple, cheese, and pumpkin seeds. Toss everything with the dressing until well-coated.
Serving Suggestions
This salad pairs well with:
- Soups: Try it alongside a comforting Tomato-Basil Soup for a cozy fall meal.
- Sandwiches: Complement the salad with a side of Chickpea Tuna Salad for a hearty yet light meal.
- Pizza: It also goes great with a slice of Peach-Prosciutto Pizza, adding a sweet contrast to the savory flavors.
Make-Ahead and Storage Tips
- Make-Ahead: The Brussels sprouts can be shredded, and the dressing made up to two days ahead. Keep them in separate airtight containers in the fridge.
- Storage: Leftover salad can be stored for up to two days. Just note that the dressing may soak into the Brussels sprouts, so you may want to add a bit more dressing when serving.
Variations and Substitutions
- Cheese Options: Swap Manchego for Parmesan or feta depending on your taste preferences.
- Nut Substitutes: If you prefer a different crunch, pecans or walnuts work well too.
- Sweet Additions: You can also try using golden raisins or dried cranberries for a slightly different flavor.
FAQs
Yes! This salad is perfect for meal prep, as Brussels sprouts hold up well in the dressing for up to two days.
Yes, simply omit the cheese and use a plant-based dressing (such as tahini or a vegan Dijon dressing).
Leftovers can be stored for up to 2 days in the fridge. Just be aware that the dressing may absorb into the Brussels sprouts, so you may want to add more when serving.
Related recipes
- For more pumpkin-themed recipes, try this Pumpkin Bread Recipe.
- Looking for another refreshing salad? Try the Mexican Street Corn Salad.
- For a delicious side, Chili Garlic Udon Noodles pairs wonderfully with this salad.
Brussels and Pear Salad with Pumpkin
- Total Time: 20 minutes
Description
Fall is the perfect season to enjoy dishes that combine hearty ingredients with lighter, fresh flavors. This Brussels and Pear Salad with Pumpkin is a great example, featuring crispy Brussels sprouts, sweet pears, crunchy pumpkin seeds, and creamy Manchego cheese. Tossed in a zesty lemon-Dijon dressing, this salad makes for a delicious side or a light main dish during the cooler months.
Ingredients
- 1 lb. Brussels sprouts (or 12 oz. pre-shredded)
- 1 red pear, julienned
- 1/2 cup dried apple slices, chopped (or golden raisins)
- 1/3 cup shaved Manchego cheese (or Parmesan/feta)
- 1/4 cup toasted pumpkin seeds (or nuts like pecans/walnuts)
- 2 Tbsp. fresh lemon juice
- 2 tsp. Dijon mustard
- 1 small grated garlic clove
- 1/2 tsp. honey
- 1/4 tsp. sea salt and black pepper
- 1/4 cup extra-virgin olive oil
Instructions
- Shred Brussels Sprouts: Use a food processor, mandoline, or knife to shred the Brussels sprouts. Season with salt.
- Make the Dressing: In a small bowl, whisk together lemon juice, Dijon mustard, garlic, honey, salt, and pepper. Slowly stream in olive oil while whisking to emulsify.
- Combine the Salad: In a large bowl, mix the shredded Brussels sprouts, pear, dried apple, cheese, and pumpkin seeds. Toss everything with the dressing until well-coated.
Notes
This salad combines Brussels sprouts and pears, bringing a mix of earthy and sweet flavors. The pumpkin seeds add crunch, and the dressing enhances the overall taste. Perfect for a fall gathering or quick weeknight meal.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
Final thoughts
This Brussels and Pear Salad with Pumpkin is an autumn-inspired dish that combines the best flavors of the season. With its crisp Brussels sprouts, sweet pears, creamy cheese, and crunchy pumpkin seeds, it’s a great addition to any meal. Whether you’re serving it for a holiday gathering or as a weeknight meal, this salad is sure to impress.
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