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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.

Ingredients

Scale

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

Find it online: https://topreci.com/brussels-salad-with-pear-and-pecans-recipe/