This Brussels Salad with Pear and Pecans, all tossed in a tangy whole-grain mustard dressing, is a simple yet flavorful dish that makes a great holiday side.
Why You’ll Love This Brussels Salad
I’m a huge fan of a well-made Brussels salad. These little sprouts are so versatile, nutritious, and delicious that they don’t need much to stand out. When hosting for the holidays, you can bet a Brussels salad will be part of my lineup. Over the years, I’ve made all kinds—Warm Brussels Salad, Shaved Brussels Salad, and even a mix of Raw and Roasted Brussels Sprouts Salad.
This year, I’m excited to share this recipe because it perfectly balances out richer dishes like casseroles and hearty mains. Combining sautéed Brussels sprouts with raw, shredded ones and toasted pecans creates the perfect mix of textures. Add a zesty dressing and some salty cheese, and you’ve got a winning salad.
This easy, make-ahead salad is perfect for your Thanksgiving table or any holiday meal. If you love Brussels sprouts as much as I do, you should also try Miso-Sesame Brussels Sprouts, Balsamic Brussels Sprouts, or Brussels Sprouts with Pear Chutney.
Ingredients
- Brussels Sprouts: You’ll need about a pound. Half will be halved and sautéed, while the other half will be shredded and left raw.
- Pear: I like using a red pear for a pop of color.
- Pecans: Toasting them first brings out their rich, nutty flavor. You can also use walnuts or hazelnuts if you prefer.
- Shallots: They add a nice kick to the dressing.
- White Wine Vinegar: Adds brightness and acidity. Sherry vinegar works too.
- Mustard: Whole-grain Dijon mustard gives the dressing a tangy flavor and texture.
- Honey: A touch of honey helps balance the sharpness of the mustard and vinegar.
- Cheese: I like using a sharp, aged cheese like Parmesan or Pecorino. For a dairy-free option, you can simply leave it out.
- Celery: Adds crunch and a refreshing flavor.
For the full list of ingredients and measurements, check out the recipe card below.
Substitutions and Additions
- Swap the Fruit: If you’re not a fan of pears, try using sliced apple or persimmon instead.
- Make it Nut-Free: Replace the nuts with toasted pumpkin seeds for a similar crunch.
- Go Dairy-Free: Use your favorite plant-based cheese or try a Vegan Parmesan.
Step-by-Step Instructions
Step 1: Toast the Pecans
In a dry skillet over medium heat, toast the pecans until they’re fragrant, then set them aside.
Step 2: Make the Dressing
Mix together the shallots, mustard, vinegar, honey, olive oil, salt, and pepper in a jar or measuring cup. Whisk until well combined.
Step 3: Prepare the Brussels Sprouts
Slice half of the Brussels sprouts in half and sauté them in olive oil until they’re golden and tender. Shred the remaining Brussels sprouts using a mandoline or a sharp knife.
Step 4: Assemble the Salad
Combine the sautéed and shredded Brussels sprouts in a large bowl. Add the pear, toasted pecans, celery, cheese, and dressing, then toss everything together.
Serving Suggestions
This Brussels Salad makes a fantastic addition to any holiday spread but is also easy enough for weeknight meals. Here are some of my favorite dishes to pair it with:
- Chicken or Turkey: Whether it’s a classic roasted turkey or your go-to chicken recipe, this salad is a great side.
- Fish: Pairs beautifully with dishes like Slow Roasted Salmon or Pecan-Crusted Salmon.
- Portobello Steaks: For a vegan main, try it with Balsamic Portobello Steaks.
- Meatloaf: I make a great Vegan Meatloaf that goes well with this salad.
This Brussels Salad is sure to be a hit, no matter how you serve it!
Equipment
- Large skillet
- Mixing bowls
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 (I use Red Anjou pears)
- 1 rib celery, thinly sliced
- 1/2 cup shaved or grated Pecorino Romano (or Parmigiano Reggiano)
Instructions
- Prepare the dressing by combining shallots, vinegar, mustard, honey, 1/4 tsp. salt, and black pepper in a glass jar or liquid measuring cup; mix well. Gradually stream in 1/4 cup olive oil, whisking constantly, until smooth. Set aside.
- Trim and slice half of the Brussels sprouts in half lengthwise (these will be sautéed). Shave the remaining half on a mandoline, or use a sharp chef’s knife to slice very thinly (these will remain raw). Place the shredded Brussels sprouts in a large mixing bowl.
- Toast pecans in a dry skillet over medium heat, tossing often, until fragrant, about 3 to 4 minutes. Transfer to a bowl.
- Using the same pan over medium heat, add 1 Tbsp. olive oil followed by the halved Brussels sprouts. Arrange cut side-down and let cook, undisturbed, for 3 to 4 minutes, until nicely golden. Toss, and continue cooking 3 to 5 more minutes, until tender. Season with remaining 1/4 tsp. salt. Add sautéed Brussels to the bowl with raw shredded sprouts, and toss (the residual heat of the cooked sprouts will slightly soften the raw).
- Add pear, pecans, celery, and cheese to bowl with Brussels. Pour dressing overtop and toss to combine. Taste and season with a pinch more salt, if needed.
Notes
- Make-Ahead: The salad can be assembled 1 to 2 hours ahead, however it’s best to wait to add the dressing until right before serving.
- Store: Refrigerate leftovers in an airtight container for up to 3 days.
NUTRITION INFORMATON: Serving: 1cup | Calories: 308kcal | Carbohydrates: 18g | Protein: 8g | Fat: 23g | Saturated Fat: 6g | Sodium: 580mg | Fiber: 5g | Sugar: 9g
*I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands*
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