Brussels Salad with Pear and Pecans Recipe

Introduction

This Brussels Salad with Pear and Pecans is a delightful combination of textures and flavors. Featuring both sautéed and raw shredded Brussels sprouts, toasted pecans, crisp pear, and a zesty dressing, it’s a perfect side dish for holiday meals or any dinner gathering. Its balance of savory, sweet, and tangy notes makes this salad a standout on any table.

Ingredients

• 1 lb Brussels sprouts, half halved and half shredded
• 1 red pear, sliced
• 1 cup pecans, toasted
• 1 shallot, finely chopped
• 2 tbsp white wine vinegar
• 1 tsp whole-grain Dijon mustard
• 1 tbsp honey
• 3 tbsp olive oil
• Salt and pepper, to taste
• 1/2 cup aged sharp cheese (Parmesan or Pecorino), shredded (optional)
• 1/2 cup celery, thinly sliced

Instructions

1. Step 1: Toast pecans in a dry skillet over medium heat until fragrant, about 3-5 minutes. Remove from heat and set aside to cool.
2. Step 2: Prepare the dressing by whisking together shallots, mustard, white wine vinegar, honey, olive oil, salt, and pepper in a small jar or bowl.
3. Step 3: Slice half of the Brussels sprouts in half and sauté them in olive oil over medium heat until golden and fork-tender, about 5-7 minutes. Shred the remaining Brussels sprouts using a mandoline or a sharp knife.
4. Step 4: In a large bowl, combine the sautéed and shredded Brussels sprouts. Add sliced pear, toasted pecans, celery, cheese (if using), and drizzle the dressing over. Toss everything gently to combine.

Tips & Variations

• Substitute pear with sliced apple or persimmon for a different fruity twist.
• Make it nut-free by replacing pecans with toasted pumpkin seeds.
• For a dairy-free version, omit the cheese or use a plant-based alternative or vegan Parmesan.
• Toast the pecans carefully to bring out their full flavor, watching closely to prevent burning.
• Use sherry vinegar instead of white wine vinegar for a slightly different acidity profile.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. It’s best to keep the dressing separate until just before serving to maintain the crisp texture of the sprouts and pear. When ready to eat, toss the salad with the dressing and enjoy immediately. Leftovers can be eaten cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare all components ahead but keep the dressing separate until serving. Toss the salad just before serving to keep the ingredients fresh and crisp.

What can I use if I don’t have a mandoline?

If you don’t have a mandoline, use a sharp knife to finely shred the Brussels sprouts. Thinly slicing them works well to achieve the right texture.

Brussels Salad with Pear and Pecans Recipe

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★★★★★

4.5 from 86 reviews

This Brussels Salad with Pear and Pecans is a delightful blend of textures and flavors, combining the rich nuttiness of toasted pecans, the crunch of raw shredded Brussels sprouts, and the warmth of sautéed sprouts. Finished with a zesty dressing and sharp aged cheese, this salad is perfect for holiday spreads or any festive dinner, offering a fresh, vibrant complement to hearty entrees.

• Author: Jeannette
• 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

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Salad

• 1 lb Brussels sprouts, half halved and half shredded
• 1 red pear, sliced
• ¾ cup pecans, toasted
• 1 stalk celery, chopped
• ¼ cup aged sharp cheese (Parmesan or Pecorino), grated (optional)
• 2 tbsp olive oil (for sautéing)

Dressing

• 2 tbsp shallots, finely chopped
• 1 tbsp whole-grain Dijon mustard
• 2 tbsp white wine vinegar
• 1 tbsp honey
• 3 tbsp olive oil
• Salt, to taste
• Black pepper, to taste

Instructions

1. Toast Pecans: Heat a dry skillet over medium heat and toast the pecans until they become fragrant and slightly golden, about 3-5 minutes. Stir frequently to prevent burning. Remove from heat and set aside to cool.
2. Prepare Dressing: In a jar or small bowl, combine finely chopped shallots, whole-grain Dijon mustard, white wine vinegar, honey, olive oil, salt, and black pepper. Whisk vigorously until the mixture is emulsified and well combined.
3. Cook Brussels Sprouts: Slice half of the Brussels sprouts in half. Heat olive oil in a skillet over medium-high heat and sauté the halved Brussels sprouts until they turn golden brown and become fork-tender, about 6-8 minutes. Remove from heat.
4. Prepare Raw Sprouts: Using a mandoline or sharp knife, shred the remaining half of raw Brussels sprouts finely to add texture and freshness to the salad.
5. Assemble Salad: In a large bowl, toss together the sautéed Brussels sprouts, shredded raw sprouts, sliced pear, toasted pecans, chopped celery, and grated cheese. Drizzle the dressing over the salad and toss gently until everything is evenly coated.

Notes

• To make the salad nut-free, substitute pecans with toasted pumpkin seeds.
• For a dairy-free version, omit the cheese or use plant-based cheese alternatives or vegan Parmesan.
• You can substitute the pear with apple or persimmon for a different fruity twist.
• Make-ahead friendly: Prepare components separately and combine just before serving to keep textures fresh.

Keywords: Brussels sprouts salad, pear salad, pecans, holiday side dish, sautéed Brussels sprouts, raw Brussels sprouts, easy salad recipe, make-ahead salad