Brussels Salad with Pear and Pecans Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
