Brussels Salad with Pear and Pecans Recipe
A vibrant Brussels Salad with Pear and Pecans featuring a tangy shallot-sherry vinegar dressing, a mix of sautéed and raw Brussels sprouts for perfect texture, toasted pecans for crunch, sweet red pear, celery, and shaved Pecorino Romano cheese. This refreshing and flavorful salad balances sweet, savory, and tangy notes, making it a perfect side or light meal.
- 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
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
- Prepare 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 the Brussels sprouts: Trim and slice half of the Brussels sprouts lengthwise in halves for sautéing. Shave or thinly slice the remaining half using a mandoline or sharp knife; these will remain raw. Place the shredded Brussels sprouts in a large mixing bowl.
- Toast the pecans: Heat a dry skillet over medium heat and toast the pecan halves, tossing frequently, until fragrant and lightly browned, about 3 to 4 minutes. Transfer to a bowl and set aside.
- Sauté the Brussels sprouts: Using the same skillet over medium heat, add 1 Tbsp. olive oil, then the halved Brussels sprouts cut-side down. Let them cook undisturbed for 3 to 4 minutes until golden and caramelized. Toss and continue cooking for another 3 to 5 minutes until tender. Season with the remaining 1/4 tsp. kosher salt.
- Combine salad ingredients: Add the sautéed Brussels sprouts to the large mixing bowl with the raw shredded ones. Toss together—the residual heat will slightly soften raw sprouts. Then, add diced pear, toasted pecans, sliced celery, and shaved Pecorino Romano cheese to the bowl.
- Toss with dressing and serve: Pour the prepared dressing over the salad and toss thoroughly to coat. Taste and season with additional salt if desired. Serve immediately.
Notes
- You can substitute white wine vinegar if sherry vinegar is unavailable.
- For a nut-free version, omit pecans or replace with toasted pumpkin seeds.
- Use a mandoline for evenly thin slicing of Brussels sprouts to enhance texture and presentation.
- Make the dressing ahead and store in the refrigerator for up to 2 days for convenience.
- Use Red Anjou pears for sweetness and firmness; Bartlett pears can also work but may be softer.
Keywords: Brussels sprouts salad, pear salad, pecan salad, healthy salad, vegetarian salad, fall salad, easy side dish
