Brussels Salad with Pear and Pecans Recipe

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If you’re craving something crisp, fresh, and full of delightful contrasts, this Brussels Salad with Pear and Pecans Recipe is an absolute must-try. Combining the crunch of shaved Brussels sprouts with the tender bite of sautéed halves, juicy sweetness from ripe pears, and the toasty warmth of pecans, every forkful delivers layers of texture and flavor that feel both sophisticated and comforting. It’s easy enough for a quick weeknight meal yet elegant enough to impress guests, embodying the perfect harmony of colors, tastes, and aromas.

Ingredients You’ll Need

The magic of this Brussels Salad with Pear and Pecans Recipe comes from a handful of simple, thoughtful ingredients. Each item plays its part, whether it’s adding crunch, sweetness, creaminess, or a touch of zing, creating a well-rounded dish that’s as beautiful as it is delicious.

• 2 Tbsp. minced shallots: Bring a mild onion sharpness that brightens the dressing.
• 2 Tbsp. sherry vinegar (or white wine vinegar): Provides a tangy foundation that balances the salad’s richness.
• 1 Tbsp. whole-grain mustard: Adds a grainy texture and subtle spice to the dressing.
• 2 tsp. honey: Introduces a hint of natural sweetness to harmonize with the tart vinegar.
• 1/2 tsp. kosher salt, divided: Enhances all the flavors without overpowering.
• 1/4 tsp. black pepper: Gives just the right bit of peppery warmth.
• 1/4 cup plus 1 Tbsp. extra-virgin olive oil: Delivers a silky mouthfeel and carries all the dressing flavors.
• 1 lb. Brussels sprouts: The star ingredient, offering crispness and a mild, grassy note raw, and rich nuttiness when sautéed.
• 1/2 cup pecan halves, roughly chopped: Toasted for a crunch that perfectly contrasts the tender elements.
• 1 red pear, cored and diced: I love using Red Anjou pears here—they add juicy, sweet fruitiness with every bite.
• 1 rib celery, thinly sliced: Brings fresh, crisp texture and a slightly peppery flavor.
• 1/2 cup shaved or grated Pecorino Romano (or Parmigiano Reggiano): Adds a savory, salty finish that ties the salad together.

How to Make Brussels Salad with Pear and Pecans Recipe

Step 1: Prepare the Dressing

Start by combining the minced shallots, sherry vinegar, whole-grain mustard, honey, 1/4 teaspoon of kosher salt, and black pepper in a glass jar or liquid measuring cup. Whisk everything together well, then slowly drizzle in 1/4 cup of extra-virgin olive oil while whisking constantly until the dressing becomes smooth and emulsified. Set the dressing aside to let the flavors marry while you prepare the rest of the salad.

Step 2: Prepare the Brussels Sprouts

Trim the Brussels sprouts and slice half of them lengthwise. These halves will be sautéed to develop a golden, tender bite full of warm, nutty flavors. Shave the other half very thinly using a mandoline or sharp knife to keep a lovely raw crunch. Place the shredded Brussels sprouts in a large mixing bowl—the contrast between tender and crisp Brussels is one of this dish’s best features.

Step 3: Toast the Pecans

Warm a dry skillet over medium heat and toast the pecan halves for about 3 to 4 minutes, tossing frequently to ensure they don’t burn. When fragrant and lightly golden, remove the pecans and set them aside. Toasted pecans offer a rich buttery crunch that brings so much character to the salad.

Step 4: Sauté the Brussels Sprout Halves

In the same pan, heat 1 tablespoon of extra-virgin olive oil over medium heat. Arrange the halved Brussels sprouts cut side down and let them cook undisturbed for 3 to 4 minutes until beautifully golden brown. Toss and keep cooking for another 3 to 5 minutes until the sprouts are tender. Season with the remaining 1/4 teaspoon kosher salt. Add these warm sprouts to the bowl with the raw shredded Brussels—the residual heat will gently soften the crisp sprouts, melding textures perfectly.

Step 5: Combine and Dress

To the bowl of Brussels sprouts, add the diced pear, toasted pecans, thinly sliced celery, and shaved Pecorino Romano. Drizzle the dressing over the salad and toss everything together gently but thoroughly. Taste and add a pinch more salt if needed. The layering of flavors at this stage is what makes the Brussels Salad with Pear and Pecans Recipe so memorable and satisfying.

How to Serve Brussels Salad with Pear and Pecans Recipe

Garnishes

To really elevate your presentation and add extra flavor, sprinkle some additional toasted pecans or shaved cheese on top right before serving. A few fresh pear slices fan-arranged around the bowl can add that inviting, elegant touch. Freshly cracked black pepper right at the end enhances the salad’s peppery notes beautifully.

Side Dishes

This Brussels Salad pairs wonderfully with grilled chicken or roasted salmon for a light but hearty meal. It’s also an excellent choice alongside a rich pasta or creamy risotto, where the salad’s crispness and acidity provide a perfect, palate-cleansing contrast.

Creative Ways to Present

If you want to turn heads at your next dinner party, serve the Brussels Salad with Pear and Pecans Recipe in individual glass jars or clear bowls so the vibrant colors shine through. You might even build it as a composed salad on a large platter, arranging each ingredient in sections before drizzling the dressing artistically on top – your guests will appreciate the thoughtfulness and beauty of this approach.

Make Ahead and Storage

Storing Leftovers

This salad is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the refrigerator. The texture of the pears and Brussels sprouts holds up well for about 1 to 2 days. To keep the pecans crunchy, consider storing them separately and adding them just before serving leftovers.

Freezing

Because this salad features fresh fruits, crunchy nuts, and raw sprouts, freezing is not recommended. The texture and flavor would suffer upon thawing, turning the pears mushy and the sprouts limp.

Reheating

If you want to warm up the salad, especially the sautéed Brussels, gently reheat only the portion containing the cooked sprouts in a skillet over low heat for a few minutes, then toss with the cold shredded sprouts, dressing, and toppings. Avoid microwaving the whole salad to preserve texture and flavor.

FAQs

Can I use a different type of pear in this Brussels Salad with Pear and Pecans Recipe?

Absolutely! While Red Anjou pears are my favorite for their balance of sweetness and firmness, Bartlett or Bosc pears work wonderfully too. Just choose ripe but firm pears to maintain the salad’s crisp texture.

Is there a good substitute for pecans if I have allergies?

You can swap pecans for toasted walnuts or sliced almonds if you want a similar crunch and nutty flavor. If you have a nut allergy, consider using roasted pumpkin seeds or sunflower seeds for texture without the nuts.

Can I prepare the dressing in advance?

Yes! The dressing keeps well refrigerated in a sealed jar for up to 3 days. Just give it a quick shake or whisk before tossing with the salad to bring it back together.

What if I don’t have a mandoline for shredding Brussels sprouts?

No worries at all. Use a very sharp chef’s knife to slice the sprouts as thinly as possible. It takes a bit more time, but the result still offers that delightful raw crunch essential to the salad.

How can I make this salad vegan?

Simply omit the Pecorino Romano cheese or substitute it with a vegan cheese alternative or nutritional yeast to mimic the savory finish. Also, double-check that the honey suits your diet, or replace it with maple syrup or agave.

Final Thoughts

This Brussels Salad with Pear and Pecans Recipe is one of those dishes that truly feels like a celebration of fresh ingredients and thoughtful preparation. The dynamic play between crunchy, sweet, tangy, and savory makes it an instant favorite in any season. I can’t wait for you to try it and watch it become a beloved staple on your menu, too.

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