Brussels Salad with Pear and Pecans

This Brussels salad combines the perfect balance of flavors and textures with both sautéed and raw sprouts, sweet pears, crunchy pecans, and salty Pecorino all brought together with a zippy whole-grain mustard dressing. The combination creates a side dish that's fresh yet satisfying, making it the ideal complement to heavier holiday dishes while still feeling special enough for celebratory meals.

I first made this salad when I needed something fresh to balance out our traditionally heavy Thanksgiving menu. My brother-in-law, who claimed to hate Brussels sprouts, took a reluctant bite and ended up going back for seconds. Now it's requested at every family gathering!

Ingredients You'll Need

• Brussels Sprouts: The star of the show brings earthy flavor and impressive nutrition; using half sautéed and half raw creates the perfect textural contrast
• Red Pear: Adds a beautiful color contrast and sweet juiciness; choose one that's ripe but still firm for best results
• Pecans: Toasting them awakens their natural oils, enhancing their buttery flavor and adding essential crunch
• Shallots: Provide a milder, more aromatic alternative to onions, perfect for the delicate dressing
• White Wine Vinegar: Brings bright acidity that balances the richness of the other ingredients; sherry vinegar works beautifully as well
• Whole-Grain Dijon Mustard: The tiny mustard seeds pop with flavor and add visual interest to the dressing
• Honey: Just enough sweetness to take the edge off the vinegar without making the dressing cloying
• Pecorino Cheese: Adds a salty, sharp flavor that brings everything together; an aged cheese works best here
• Celery: Provides a fresh, clean crunch that lightens the entire dish

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Step-by-Step Instructions

Toast the pecans to perfection:

Heat a dry skillet over medium heat and add your pecans, watching them carefully and shaking the pan occasionally. This should take about 5-7 minutes until they become fragrant and slightly darker. The natural oils released during toasting will intensify their flavor tremendously. Remove immediately from the hot pan to prevent burning and set aside to cool completely.

Prepare your flavor-packed dressing:

In a glass jar or small bowl, combine finely minced shallots, whole-grain mustard, white wine vinegar, and honey. While whisking constantly, slowly drizzle in your olive oil to create an emulsion. This technique prevents separation and ensures even distribution of flavor throughout the salad. Season with salt and freshly cracked pepper, then set aside to allow the flavors to meld.

Create your Brussels sprout duo:

Divide your pound of Brussels sprouts in half. For the first half, trim the ends and slice each sprout in half lengthwise. Heat olive oil in a large skillet over medium-high heat until shimmering, then place the halves cut-side down in a single layer. Allow them to sear undisturbed for 3-4 minutes until deeply golden, then toss and continue cooking until fork-tender but still bright green, about 2-3 minutes more.

Transform raw sprouts into delicate shreds:

For the remaining half, trim the ends and remove any discolored outer leaves. Using a mandoline set on the thinnest setting (or a very sharp knife), carefully shred the sprouts into whisper-thin slices. This creates a confetti-like texture that absorbs the dressing beautifully while providing a fresh crunch.

Combine your components with care:

In a large serving bowl, gently toss together the sautéed Brussels sprouts and the raw shredded ones. The warm sprouts will slightly wilt the raw ones, creating the perfect middle-ground texture. Add your thinly sliced pear, toasted pecans, and diced celery.

Dress and finish your masterpiece:

Drizzle about three-quarters of your prepared dressing over the salad and toss gently to coat. Taste and add more dressing if needed. Finish by scattering shaved Pecorino over the top, adding a final flourish of freshly cracked black pepper, and serving immediately.

Make-ahead option:

If preparing in advance, keep the components separate until ready to serve: store the sautéed Brussels sprouts, shredded raw sprouts, and dressing separately in the refrigerator. The pecans should stay at room temperature in an airtight container. Combine everything just before serving, adding the pear at the last minute to prevent browning.

I've learned through many holiday meals that having the Brussels prepared ahead of time makes all the difference when juggling multiple dishes. The dressing actually improves with a day in the refrigerator as the flavors marry together.

My absolute favorite thing about this salad is how it converts Brussels sprout skeptics. My daughter used to push sprouts around her plate until I created this version with the sweet pears and crunchy nuts. Now she asks for it regularly, even outside the holiday season. The combination of textures and flavors seems to win over even the most dedicated Brussels sprout avoiders.

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Perfect Pairings

The beauty of this Brussels salad is its versatility. While it shines as part of a holiday spread alongside turkey or ham, it's equally at home with simpler weeknight meals. I've served it with roasted chicken, grilled salmon, and even alongside a hearty soup for a complete meal.

For a stunning dinner party menu, pair this salad with a slow-roasted beef tenderloin, creamy mashed potatoes, and a bold red wine. The bright, fresh flavors of the salad provide the perfect counterpoint to the rich main course.

During the cooler months, I love serving this alongside roasted winter squash dishes. The sweet nuttiness of butternut or acorn squash complements the similar flavor notes in the salad while providing textural contrast.

My final thought about this Brussels salad is that it represents what I love most about holiday cooking - taking familiar ingredients and transforming them into something special that brings people together. There's something magical about watching someone who "doesn't like Brussels sprouts" take that first tentative bite and then reach for seconds. Food has this incredible power to surprise us and create new traditions, and this salad has certainly done that for my family. Whether you're serving it at a grand holiday feast or a quiet family dinner, it brings a brightness and freshness that balances any meal perfectly.

Frequently Asked Questions

→ Can I make this salad ahead of time?

You can prepare all the components up to 2 hours ahead, but it's best to wait to add the dressing until right before serving to maintain the best texture and prevent the salad from becoming soggy.

→ What can I substitute for Pecorino Romano cheese?

Parmigiano Reggiano is an excellent substitute as mentioned in the recipe. For a milder flavor, you could use Asiago or even a sharp white cheddar. For a dairy-free option, you could omit the cheese or add some nutritional yeast for a similar savory note.

→ Why use both raw and cooked Brussels sprouts?

Using both preparations creates a wonderful contrast of textures. The raw shredded sprouts provide crispness, while the sautéed halves add a caramelized sweetness and tenderness. The warm cooked sprouts also slightly soften the raw ones when combined.

→ What type of pear works best in this salad?

Red Anjou pears are recommended for their sweet flavor and firm texture that holds up well in salads. However, Bosc or Bartlett pears would also work well. Just make sure they're ripe but still firm.

→ Can I make this salad vegan?

Yes! Simply substitute the honey with maple syrup and omit the cheese or replace it with a vegan alternative. The salad is still delicious with these modifications.