Ingredients

• 1/4 cup fresh blood orange or regular orange juice
• 1/4 cup olive oil
• 2 tablespoons sherry vinegar
• 1 teaspoon Dijon mustard
• Kosher salt, freshly ground pepper
• 2 cups Brussels sprouts
• 2 firm but ripe red-skinned pears, cut into quarters, cored, thinly sliced
• 1 bunch small beets, trimmed, peeled, thinly shaved on a mandoline
• 4 cups mixed radicchio leaves, torn if large
• 1/4 cup unsalted, roasted pumpkin seeds (pepitas)

Instructions

1. Whisk orange juice, oil, vinegar, and mustard in a small bowl to combine. Season dressing with salt and pepper.
2. Trim brussels sprouts and halve lengthwise. Remove larger leaves; place in a large bowl. Very thinly slice remaining cores; place in bowl with leaves. Add half of dressing and toss to coat; season with salt and pepper. Massage brussels sprouts gently to soften slightly. Add pears, beets, radicchio, and remaining dressing and toss well; season with salt and pepper. Serve slaw topped with pumpkin seeds.