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!
In a small bowl combine the cranberries and vinegar. Microwave uncovered until heated about 45 seconds (Alternately, warm the vinegar in a small saucepan on the stovetop, then remove from heat and add the cranberries. Set aside.
Quarter and core the pears, then thinly slice the thick part of the pear. 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 sliced. 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.
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.
Make the vinaigrette by combining the vinaigrette ingredients in a small bowl or jar. Seal the jar and shake or whisk together well. Set aside.
Once salad has rested, add the pecans and goat cheese to the bowl and toss to combine. Drizzle with vinaigrette, as needed, to moisten.
Serve immediately or cover and refrigerate for a couple of hours, if needed.
Notes
Any pear will work here. Red pears are a nice colour contrast, but Bosc, Bartlett or Anjou are all nice. Be sure they are ripe, but still firm.This salad is best enjoyed freshly made, but keeps surprisingly well covered in the refrigerator for a couple of hours, if you want to make it ahead. The pears are the weak point, as they will soften as they sit. Be sure to start with firm pears, especially if making ahead. You could also add the pears closer to serving, if making ahead.Left-overs will keep in the refrigerator another day, though the pears will soften somewhat.Be sure to read the notes above this Recipe Card, for more tips on making this recipe.