Brussels Salad with Pear and Pecans Recipe

Introduction

This Brussels Salad with Pear and Pecans is a fresh and vibrant dish that balances crunchy, tender, sweet, and savory flavors. Combining sautéed and raw Brussels sprouts with juicy pears and toasted pecans, it’s a perfect salad for any season.

Ingredients

• 2 Tbsp. minced shallots
• 2 Tbsp. sherry vinegar (or white wine vinegar)
• 1 Tbsp. whole-grain mustard
• 2 tsp. honey
• 1/2 tsp. kosher salt, divided
• 1/4 tsp. black pepper
• 1/4 cup plus 1 Tbsp. extra-virgin olive oil
• 1 lb. Brussels sprouts
• 1/2 cup pecan halves, roughly chopped
• 1 red pear, cored and diced (Red Anjou pears work well)
• 1 rib celery, thinly sliced
• 1/2 cup shaved or grated Pecorino Romano (or Parmigiano Reggiano)

Instructions

1. Step 1: Prepare the dressing by combining minced shallots, vinegar, mustard, honey, 1/4 tsp. salt, and black pepper in a glass jar or liquid measuring cup. Mix well, then gradually whisk in 1/4 cup olive oil until smooth. Set aside.
2. Step 2: Trim the Brussels sprouts. Slice half of them in half lengthwise for sautéing. Shave or thinly slice the remaining half and place these raw sprouts in a large mixing bowl.
3. Step 3: Toast pecans in a dry skillet over medium heat, tossing often, until fragrant and lightly browned, about 3 to 4 minutes. Transfer to a bowl and set aside.
4. Step 4: In the same skillet, heat 1 Tbsp. olive oil over medium heat. Add the halved Brussels sprouts cut side down and cook undisturbed for 3 to 4 minutes until golden. Toss and cook another 3 to 5 minutes until tender. Season with the remaining 1/4 tsp. salt.
5. Step 5: Add the sautéed Brussels sprouts to the bowl with the raw shredded sprouts and toss to combine. The residual heat will soften the raw sprouts slightly.
6. Step 6: Add the diced pear, toasted pecans, sliced celery, and shaved cheese to the bowl. Pour the dressing over the salad and toss well. Taste and season with more salt if needed.

Tips & Variations

• Use Red Anjou pears for sweetness and a firm texture that holds up well in the salad.
• Swap pecans for walnuts or almonds for a different nutty flavor and crunch.
• For a vegan version, omit the cheese or use a plant-based alternative.
• Make the dressing a day ahead to let flavors develop even more.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best to keep the dressing separate and toss just before serving to maintain freshness and texture. Leftovers can be eaten cold or allowed to come to room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad in advance?

You can prepare the dressing and toast the pecans ahead of time. It’s best to assemble the salad just before serving to keep the Brussels sprouts crisp and fresh.

Can I use other types of vinegar?

Yes, white wine vinegar can be used instead of sherry vinegar without altering the flavor much. Apple cider vinegar adds a different tang but works as well.

Brussels Salad with Pear and Pecans Recipe

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★★★★★

4.5 from 80 reviews

A vibrant and fresh Brussels Salad with Pear and Pecans, combining both sautéed and raw Brussels sprouts for a delightful texture contrast. Tossed with a tangy honey mustard vinaigrette, toasted pecans, crisp celery, and sharp Pecorino Romano cheese, this salad is perfect as a light lunch or a sophisticated side dish.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dressing

• 2 Tbsp. minced shallots
• 2 Tbsp. sherry vinegar (or white wine vinegar)
• 1 Tbsp. whole-grain mustard
• 2 tsp. honey
• 1/2 tsp. kosher salt, divided
• 1/4 tsp. black pepper
• 1/4 cup plus 1 Tbsp. extra-virgin olive oil

Salad

• 1 lb. Brussels sprouts
• 1/2 cup pecan halves, roughly chopped
• 1 red pear, cored and diced (Red Anjou pears recommended)
• 1 rib celery, thinly sliced
• 1/2 cup shaved or grated Pecorino Romano (or Parmigiano Reggiano)

Instructions

1. Prepare the dressing: In a glass jar or liquid measuring cup, combine the minced shallots, sherry vinegar, whole-grain mustard, honey, 1/4 teaspoon of kosher salt, and black pepper. Whisk these ingredients together and then slowly stream in 1/4 cup of extra-virgin olive oil while whisking constantly to form a smooth vinaigrette. Set aside to allow flavors to meld.
2. Slice Brussels sprouts: Trim the Brussels sprouts and slice half of them lengthwise to be sautéed. Shave or very thinly slice the remaining half using a mandoline or a sharp chef’s knife; these will be used raw. Place the shredded raw Brussels sprouts in a large mixing bowl.
3. Toast pecans: Heat a dry skillet over medium heat. Add the pecan halves and toast them, tossing frequently for about 3 to 4 minutes until they become fragrant. Remove from the heat and transfer them to a bowl to cool.
4. Sauté Brussels sprouts: Using the same skillet over medium heat, add 1 tablespoon of olive oil. Place the halved Brussels sprouts cut side down in the pan and cook undisturbed for 3 to 4 minutes until golden brown. Toss the sprouts and continue cooking for an additional 3 to 5 minutes until they are tender. Season with the remaining 1/4 teaspoon of kosher salt. Transfer the sautéed Brussels sprouts to the bowl with the raw shredded sprouts and toss gently; the residual heat will slightly soften the raw ones.
5. Combine and dress salad: Add the diced pear, toasted pecans, thinly sliced celery, and shaved Pecorino Romano cheese to the bowl with the Brussels sprouts. Pour the prepared dressing over the salad and toss everything together thoroughly. Taste and adjust seasoning with a pinch more salt if desired. Serve immediately for best texture and flavor.

Notes

• Use Red Anjou pears for the best balance of sweetness and firmness.
• To save time, pecans can be toasted in the oven at 350°F for 5-7 minutes, stirring halfway through.
• Mandoline slicing the Brussels sprouts ensures even thin shreds for the raw portion.
• If Pecorino Romano is unavailable, Parmigiano Reggiano is a great substitute.
• This salad can be prepared a few hours ahead, but add the dressing and cheese just before serving to keep it crisp.

Keywords: Brussels sprouts salad, pear salad, pecan salad, healthy salad, vegetarian salad, autumn salad, honey mustard dressing