Brussels sprouts and fall pear salad [Recipe]


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It’s the perfect time to take a cue from the farmers markets and make-over your pantry with the delicious autumn harvest. Feast on this Brussels sprouts and pear salad by Mindy Kobrin, lifestyle and entertaining expert at Meals on Heels.

Preparation time: 20 minutes or less


  • 4 cups Brussels sprouts, stems removed and blanched

  • 3 pears, halved, cored and lightly roasted

  • ½ cup hazelnuts, skins removed and lightly roasted, chopped

  • 2 ounces prosciutto, cut into thin strips

  • 2 tablespoons fresh lemon juice, plus the zest of half a lemon

  • 2 tablespoons hazelnut oil

  • 4 teaspoons balsamic vinegar

  • Salt and fresh ground pepper to taste



  1. Preheat oven to 400°F.

  2. Cut each pear half into four lengthwise slices. Drizzle with a bit of olive oil. Place them on a parchment-lined baking sheet. Roast for approximately 20 minutes, flipping them once after 10 minutes until they are golden brown. Remove from oven and cool.

  3. While the pears are cooking, roast the prepared hazelnuts in a sauté pan over medium-low heat for a few minutes. Be careful not to burn them. Remove from pan and set roasted nuts aside in a small bowl. Chop nuts once cool enough to handle.

  4. Combine hazelnut oil and fresh lemon juice in a large bowl. Toss in blanched Brussels sprout leaves. Assemble four plates with 1 cup of Brussels sprout leaves and roasted pear slices. Garnish each plate with prosciutto, lemon zest and chopped nuts. Drizzle with balsamic vinegar, and season to taste with salt and fresh pepper. Serve immediately.