Brussels Salad with Pear and Pecans Recipe
A vibrant and crunchy Brussels sprouts salad featuring a delightful mix of sautéed and raw sprouts, sweet red pear, toasted pecans, and tangy Pecorino Romano cheese, all tossed in a zesty honey mustard vinaigrette. Perfect as a light meal or a refreshing side dish, this salad balances textures and flavors beautifully within 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 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 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)
- 1 Tbsp. extra-virgin olive oil (for sautéing)
Instructions
- Make the Dressing: In a glass jar or liquid measuring cup, combine minced shallots, sherry vinegar, whole-grain mustard, honey, 1/4 tsp. kosher salt, and black pepper. Mix well, then gradually stream in 1/4 cup olive oil while whisking constantly until the dressing is smooth. Set aside.
- Prepare Brussels Sprouts: Trim the Brussels sprouts. Slice half lengthwise to prepare for sautéing. Shave the other half very thinly using a mandoline or sharp knife to keep raw texture. Place the raw shredded Brussels sprouts into a large mixing bowl.
- Toast Pecans: Heat a dry skillet over medium heat and toast pecan halves, tossing often, for about 3 to 4 minutes or until fragrant. Remove from pan and set aside.
- Sauté Brussels Sprouts: In the same skillet, add 1 Tbsp. olive oil over medium heat. Add halved Brussels sprouts cut side down and let cook undisturbed for 3 to 4 minutes until golden brown. Toss and cook for another 3 to 5 minutes until tender. Season with remaining 1/4 tsp. salt. Transfer sautéed sprouts to the bowl with the raw shredded sprouts and toss to combine; the residual heat will slightly soften the raw sprouts.
- Combine Salad Ingredients: Add diced pear, toasted pecans, thinly sliced celery, and shaved Pecorino Romano to the bowl with Brussels sprouts. Pour the prepared dressing over the salad and toss thoroughly to coat.
- Finalize and Serve: Taste the salad and add a pinch more salt if needed. Serve immediately for the best texture and freshness.
Notes
- Use Red Anjou pears for a sweet and slightly tangy flavor that pairs well with Brussels sprouts.
- Thinly shaving raw Brussels sprouts helps them stay crisp and tender in the salad.
- Toasting pecans enhances their nuttiness and adds crunch to the salad.
- If you don’t have Pecorino Romano, Parmigiano Reggiano is a great substitute.
- This salad is best eaten fresh but can be stored in the refrigerator for up to 1 day, though texture may soften over time.
- Adjust the amount of honey in the dressing to your desired sweetness.
Keywords: Brussels sprouts salad, pear salad, pecan salad, healthy salad, vegetarian salad, honey mustard dressing, autumn salad