Brussels Salad with Pear and Pecans Recipe

If you are searching for a dish that magically balances fresh, crunchy textures with sweet and savory notes, look no further than this vibrant Brussels Salad with Pear and Pecans. This salad turns humble Brussels sprouts into a true star, enhanced by the crisp sweetness of ripe pear and the buttery crunch of toasted pecans. The tangy, slightly sweet dressing pulls everything together for a flavor experience that’s as inviting as it is unique. Whether as a lively side or a light main, this salad is sure to become one of your go-to favorites, especially when you want to serve something colorful and packed with wholesome ingredients.

Ingredients You’ll Need

These ingredients come together effortlessly to create a delicious and textured Brussels Salad with Pear and Pecans — each one plays a crucial role, from the dressing’s tangy zip to the salad’s varied crunch and creamy finish.

• Minced shallots (2 Tbsp.): Adds mild onion flavor that brightens the dressing without overpowering.
• Sherry vinegar (2 Tbsp.): Gives the dressing a subtle fruity acidity, perfectly balanced with honey.
• Whole-grain mustard (1 Tbsp.): Brings a touch of spicy depth and texture to the vinaigrette.
• Honey (2 tsp.): Offers gentle sweetness to complement the tart and savory elements.
• Kosher salt (1/2 tsp., divided): Essential for seasoning and enhancing all the flavors throughout the salad.
• Black pepper (1/4 tsp.): Provides just the right amount of mild heat.
• Extra-virgin olive oil (1/4 cup plus 1 Tbsp.): A silky base for the dressing and a cooking fat to develop the sprouts’ caramelization.
• Brussels sprouts (1 lb.): The star ingredient, offering a crunchy, slightly nutty foundation for this salad.
• Pecan halves (1/2 cup, roughly chopped): Toasted for crunch and a rich, buttery flavor contrast.
• Red pear (1, cored and diced): Provides juicy sweetness and a silky texture that complements the sprouts.
• Celery (1 rib, thinly sliced): Adds freshness and a crisp bite to balance the other textures.
• Pecorino Romano cheese (1/2 cup, shaved or grated): Sprinkles in savory, salty notes with a creamy finish.

How to Make Brussels Salad with Pear and Pecans

Step 1: Whisk Up the Dressing

Start by combining the minced shallots, sherry vinegar, whole-grain mustard, honey, 1/4 teaspoon salt, and black pepper in a jar or bowl. Whisk these ingredients well, then slowly stream in 1/4 cup of olive oil while continuing to whisk. This creates a smooth, balanced vinaigrette that will tie all the salad components together brilliantly.

Step 2: Prep the Brussels Sprouts

Trim your Brussels sprouts, then halve half of them lengthwise—these will be sautéed to bring out a toasty sweetness. Shave the remaining Brussels sprouts thinly, either by mandoline or with a sharp knife, so they stay crisp and fresh in the salad. Place the shredded sprouts in a large mixing bowl to get ready for combining later.

Step 3: Toast the Pecans

Heat a dry skillet over medium heat and toast the pecans for about 3 to 4 minutes until fragrant and slightly golden. This step intensifies their nutty flavor and adds a satisfying crunch to the salad. Once toasted, transfer the pecans to a bowl to cool.

Step 4: Sauté the Brussels Halves

In the same skillet, heat 1 tablespoon of olive oil over medium heat. Place the halved Brussels sprouts cut side down and cook untouched for 3 to 4 minutes, allowing a golden crust to develop. Toss and continue cooking for another 3 to 5 minutes until tender. Season with the remaining 1/4 teaspoon salt for flavor. Then add the warm Brussels to the bowl with the shredded sprouts—this gentle heat softens the raw sprouts slightly without sacrificing crunch.

Step 5: Assemble the Salad

Add the diced pear, toasted pecans, thinly sliced celery, and shaved Pecorino Romano cheese to the bowl with the Brussels sprouts. Pour the dressing over all and toss to combine evenly. Give it a quick taste and adjust seasoning with an extra pinch of salt if needed. Your Brussels Salad with Pear and Pecans is now ready to enjoy!

How to Serve Brussels Salad with Pear and Pecans

Garnishes

To make this salad even more inviting, consider garnishing with a sprinkle of fresh herbs like parsley or chives. A few extra pecan halves or thin pear slices on top add visual appeal and texture. A light drizzle of high-quality olive oil just before serving can give the salad a luscious sheen.

Side Dishes

This Brussels Salad with Pear and Pecans pairs wonderfully with roasted chicken or grilled fish to create a well-rounded, fresh meal. It also complements hearty grain bowls or can elevate a simple sandwich lunch with its vibrant flavors and satisfying crunch.

Creative Ways to Present

For an extra special touch at dinner parties, serve this salad in individual glass cups or small bowls layered with dressing on the bottom and salad on top. You can also pile it high on crisp endive leaves as a fun finger-food option that guests will love.

Make Ahead and Storage

Storing Leftovers

Store any leftover Brussels Salad with Pear and Pecans in an airtight container in the refrigerator for up to two days. Keep in mind that the dressing may soak into the ingredients and soften the raw sprouts over time, so it’s best enjoyed fresh or within a short timeframe.

Freezing

This salad is not well suited for freezing due to its fresh produce and delicate texture. Pears and raw sprouts can become mushy after thawing, and the dressing may separate. It’s best to prep only what you can eat within a couple of days.

Reheating

If you prefer your Brussels sprouts warm, you can reheat the sautéed halves gently in a skillet or microwave before tossing the salad together. However, avoid reheating once fully assembled to preserve the crispness of the pears and raw sprouts.

FAQs

Can I use a different type of pear in this salad?

Absolutely! While Red Anjou pears are perfect for their sweetness and texture, Bartlett or Bosc pears work equally well. Just choose a ripe pear that’s firm to keep the salad crisp.

Is there a substitute for Pecorino Romano cheese?

Yes, you can swap in Parmigiano Reggiano or even a sharp aged cheddar if you prefer. The key is a salty, tangy cheese that melts slightly into the salad’s flavors.

Can I make this salad vegan?

To make a vegan Brussels Salad with Pear and Pecans, simply omit the cheese or replace it with a plant-based alternative. Also, ensure your honey is substituted by maple syrup or agave to keep it fully vegan.

What if I don’t have sherry vinegar?

White wine vinegar is a fine alternative and will still provide that bright acidity needed to balance the salad. Apple cider vinegar may also work but use a bit less as it can be stronger in flavor.

How do I keep the Brussels sprouts from turning bitter?

Using fresh, firm Brussels sprouts and slicing them thinly helps reduce bitterness. Sautéing some halves until golden further mellows their flavor, creating a delightful balance when mixed with sweet pears and nuts.

Final Thoughts

This Brussels Salad with Pear and Pecans is one of those recipes that feels both special and approachable, perfect for longtime fans of Brussels sprouts and those just getting to know them. The combination of textures and flavors creates a salad that’s anything but ordinary — it’s fresh, crunchy, sweet, and tangy all at once. Next time you want to impress without stress, give this recipe a try and watch how it instantly brightens any meal!

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