Introduction

This Brussels Salad with Pear and Pecans is a fresh, vibrant dish that balances crisp vegetables with sweet fruit and crunchy nuts. It’s perfect as a light lunch or a colorful side salad for dinner.

A wooden bowl filled with a colorful salad featuring multiple layers, starting with chopped green Brussels sprouts as the main base. Interspersed are light green celery slices, small red apple pieces, and toasted brown pecan halves scattered evenly throughout. Some small, round, caramelized Brussels sprout halves add texture, and white shaved cheese or nuts are sprinkled on top. Two salad servers with gold ends and white handles rest inside the bowl. The bowl sits on a white marbled surface, next to a peach and a glass jar of yellow dressing. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Step 1: Prepare the dressing by combining minced shallots, vinegar, whole-grain mustard, honey, 1/4 teaspoon salt, and black pepper in a glass jar or liquid measuring cup. Mix well. Gradually stream in 1/4 cup olive oil while whisking constantly until the dressing is smooth. Set aside.
Step 2: Trim the Brussels sprouts. Slice half of them in half lengthwise for sautéing. Shave or thinly slice the remaining Brussels sprouts using a mandoline or sharp knife to keep raw. Place the shredded Brussels sprouts in a large mixing bowl.
Step 3: Toast the chopped pecans in a dry skillet over medium heat, tossing frequently until they become fragrant, about 3 to 4 minutes. Transfer the toasted pecans to a bowl and set aside.
Step 4: In the same skillet, heat 1 tablespoon olive oil over medium heat. Add the halved Brussels sprouts cut side down. Cook undisturbed for 3 to 4 minutes until golden. Toss and cook for another 3 to 5 minutes until tender. Season with the remaining 1/4 teaspoon salt.
Step 5: Add the sautéed Brussels sprouts to the bowl with the raw shredded sprouts and toss. The residual heat will gently soften the raw sprouts. Then add the diced pear, toasted pecans, sliced celery, and cheese to the bowl.
Step 6: Pour the dressing over the salad and toss everything together to combine. Taste and adjust seasoning with a pinch more salt if needed.

Tips & Variations

Use Red Anjou pears for a perfect balance of sweetness and firmness, but Bosc or Bartlett pears work well too.
Swap pecans for walnuts or toasted almonds for a different nutty flavor.
For extra texture, add dried cranberries or pomegranate seeds.
If you don’t have a mandoline, use a very sharp knife to shave the Brussels sprouts as thinly as possible.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. To keep it fresh longer, store the dressing separately and toss just before serving. Leftovers can be enjoyed cold or brought to room temperature; avoid reheating to preserve texture.

How to Serve

A wooden bowl filled with a fresh salad showing several layers. The base layer is finely shredded green Brussels sprouts mixed with diced pale green celery and small chunks of red apple. On top, there are browned, halved Brussels sprouts with a slightly crispy texture, mixed with chopped toasted pecans and thin white flakes of cheese scattered across the bowl. A white-handled fork is stuck into the side of the salad, on the right. The bowl rests on a beige cloth napkin over a white marbled surface, with a glass of golden yellow dressing and a whole peach placed blurred in the upper right corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, but it’s best to prepare the dressing and toast the pecans ahead, then combine everything just before serving to keep the Brussels sprouts crisp and fresh.

What if I don’t have Pecorino Romano?

You can substitute with Parmigiano Reggiano or another hard, salty cheese for a similar savory flavor.