As I stood in my kitchen one crisp autumn afternoon, I couldn’t help but appreciate the vibrant colors of the season—golden leaves swirling in the wind and a bounty of fresh produce beckoning from the market. That’s when the idea struck me to whip up a Brussels Salad with Pear and Pecans, showcasing the best of fall’s flavors. This salad isn’t just a feast for the eyes; it’s a healthy, simple dish that you can prepare ahead of time, making it the perfect companion for holiday gatherings. The combination of sautéed and raw Brussels sprouts, sweet red pear, and crunchy pecans, all smothered in a tangy whole-grain mustard dressing, promises to delight your taste buds. Ready to elevate your salad game this season? Let’s dive into the details!

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Why is This Salad a Must-Try?

Vibrant Colors: This Brussels Salad with Pear and Pecans is a feast for the eyes, combining gorgeous greens with the rich hues of red pears and golden-toasted nuts.

Crunchy Texture: The mix of crispy raw Brussels sprouts and warm sautéed pieces creates a delightful contrast that your guests will love.

Make-Ahead Friendly: Perfect for busy schedules, you can prepare this salad hours in advance—just dress it before serving!

Flexibility: Feel free to customize it! Swap pecans for walnuts or add dried cranberries for a hint of sweetness.

Nutritional Powerhouse: Packed with vitamins and healthy fats, this salad is not only delicious but also nourishing, making it a guilt-free addition to your festive feast.

For more inspiration, check out my refreshing Cucumber Tomato Salad or explore the delightful flavor combinations in my Grinder Salad.

Brussels Salad with Pear and Pecans Ingredients

For the Dressing
• Minced Shallots – Adds a mild, sweet onion flavor; substitute with green onions for a milder taste.
• Sherry Vinegar (or White Wine Vinegar) – Provides acidity and brightness; can be swapped for apple cider vinegar.
• Whole-Grain Mustard – Adds a tangy, sharp flavor; Dijon can be used for a smoother texture.
• Honey – Sweetens the dressing and balances flavors; maple syrup works for a vegan option.
• Kosher Salt – Enhances flavors; adjust to your taste if you’re salt-sensitive.
• Black Pepper – Offers a hint of spice; freshly ground pepper is preferred for the best flavor.
• Extra-Virgin Olive Oil – Base of the dressing adding richness; avocado oil can be used for a different taste.

For the Salad
• Brussels Sprouts – Fresh is best for crunch and nutritional value; avoid using frozen sprouts for this recipe.
• Pecan Halves – Adds crunch and nuttiness; walnuts or sunflower seeds can be substituted.
• Red Pear – Provides sweetness and texture; any sweet, firm pear will work well.
• Celery – Adds a refreshing crunch; optional but recommended for texture.
• Pecorino Romano (or Parmigiano Reggiano) – Adds a salty, creamy element; grated Parmesan or nutritional yeast is great for a vegan option.

Step‑by‑Step Instructions for Brussels Salad with Pear and Pecans

Step 1: Prepare the Dressing
In a medium-sized jar, combine minced shallots, sherry vinegar, whole-grain mustard, honey, kosher salt, and freshly cracked black pepper. Secure the lid and shake vigorously until well combined. Gradually whisk in extra-virgin olive oil until the dressing is smooth and emulsified. Set the jar aside, allowing the flavors to meld while you prepare the salad.

Step 2: Prep Brussels Sprouts
Take fresh Brussels sprouts and slice half of them in half lengthwise for sautéing. The other half should be shredded thinly using a mandoline or sharp knife, creating delicate ribbons for your salad. Arrange both types of Brussels sprouts on a cutting board, admiring their vibrant green color as you prep them for your Brussels Salad with Pear and Pecans.

Step 3: Toast Pecans
Over medium heat, place a dry skillet on the stovetop and add the pecan halves. Toast the pecans for 3-4 minutes, stirring frequently, until they become fragrant and slightly golden. This step enhances their nutty flavor. Once toasted, transfer them to a plate to cool, ensuring they maintain their delightful crunch in your salad.

Step 4: Sauté Brussels
Using the same skillet, add a drizzle of olive oil to coat the bottom. Place the halved Brussels sprouts cut-side down and sauté for 3-4 minutes until golden brown. Continue cooking for another 3-5 minutes until they are tender yet crisp. Remove the sautéed Brussels sprouts from heat and set them aside to cool slightly before mixing into the salad.

Step 5: Assemble Salad
In a large salad bowl, combine the sautéed Brussels sprouts, shredded raw Brussels, diced red pear, toasted pecans, and chopped celery for added crunch. If using, sprinkle grated Pecorino Romano over the top. Pour the prepared dressing over the salad and gently toss all the ingredients together until well-coated, ensuring an even blend of flavors in your Brussels Salad with Pear and Pecans.

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What to Serve with Brussels Salad with Pear and Pecans

This vibrant salad showcases delightful flavors, and pairing it with the right dishes can create an unforgettable meal.

Herb-Crusted Roast Chicken: A succulent roast chicken adds savory depth, enhancing the sweet and tangy flavors of the salad beautifully.
Quinoa Pilaf: Fluffy quinoa mixed with fresh herbs offers a nutty flavor and complements the salad’s crunch, making it a wholesome addition.
Garlic Mashed Potatoes: Creamy garlic mashed potatoes provide a comforting contrast in texture, while their buttery richness balances the salad’s tangy dressing.
Honey-Glazed Carrots: Sweet, tender carrots harmonize perfectly with the pear and pecans, adding another layer of natural sweetness to your plate.
Grilled Salmon: The charred richness of grilled salmon creates a flavorful juxtaposition against the refreshing crunch of the salad, elevating your dining experience.
Crisp White Wine: A chilled glass of Sauvignon Blanc or Pinot Grigio refreshes the palate and complements the salad’s zesty mustard dressing with bright acidity.
Pumpkin Soup: A warm, spiced pumpkin soup offers comforting warmth beneath the crisp salad’s refreshing crunch, creating a delightful seasonal meal.
Chocolate Chip Cookies: For a sweet finish, warm chocolate chip cookies provide the perfect way to end your meal on a comforting note.

How to Store and Freeze Brussels Salad with Pear and Pecans

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen, but the texture of raw sprouts may soften slightly.

Make-Ahead: You can prepare the salad up to 2 hours in advance. Just keep the dressing separate until you’re ready to serve to maintain the freshness of the raw ingredients.

Freezer: Freezing is not recommended for this salad, as it may alter the texture of the Brussels sprouts and fresh pear.

Reheating: If you’ve sautéed the Brussels sprouts ahead of time, gently reheat them in a skillet over low heat until warmed through before adding to the salad for the best flavor and texture.

Expert Tips for Brussels Salad

Slice Evenly: Ensure a uniform cut on the Brussels sprouts by using a mandoline. This helps achieve consistent cooking and presentation in your Brussels Salad with Pear and Pecans.
Dress Wisely: To maintain the crispness of the raw Brussels, dress the salad just before serving. Too early, and you’ll lose that delightful crunch!
Fresh is Key: Always use fresh Brussels sprouts for the best texture. Frozen options can become mushy and won’t deliver the same flavor in your salad.
Perfect Your Toast: Keep a close eye on toasting pecans. They can go from perfectly golden to burnt in a flash, so stir constantly to enhance their nuttiness.
Balance Flavors: Adjust the sweetness of the dressing by adding more honey or maple syrup according to your preference, ensuring harmony in your Brussels Salad.

Make Ahead Options

These Brussels Salad with Pear and Pecans are perfect for busy home cooks looking to save time without sacrificing flavor! You can prepare the components—like the dressing and the sautéed Brussels sprouts—up to 24 hours in advance; simply refrigerate them separately. For the best quality, store the raw Brussels shavings, pear, and pecans in an airtight container for up to 3 days. When you’re ready to serve, gently toss the salad with the dressing, adding the crispy pecans just before serving to maintain their crunch. This way, you’ll have a delicious, freshly assembled salad that’s just as delightful as when freshly made!

Brussels Salad with Pear and Pecans Variations

Get ready to make this delightful salad uniquely yours with a few simple twists and substitutions!

Nut-Free: Swap pecans for sunflower seeds or pumpkin seeds for a crunchy, nut-free alternative.
Vegan Delight: Replace honey with maple syrup and use nutritional yeast instead of cheese to keep it plant-based while enjoying all the flavors.
Extra Fruitiness: Add in dried cranberries or pomegranate seeds for a pop of color and flavor; these additions can also balance the savory notes beautifully.
Cheesy Surprise: Opt for crumbled feta or tangy goat cheese instead of Pecorino Romano for a creamy twist that enhances the salad’s profile.
Spice It Up: Toss in a sprinkle of red pepper flakes for a subtle kick of heat along with the sweet and savory elements.
Creamy Dressing: Blend the dressing with a bit of Greek yogurt for a creamy version that’s rich and satisfying.
Citrusy Zing: Squeeze fresh lemon juice over the salad just before serving for an uplifting brightness that’ll energize the flavors.
Herb Infusion: Experiment with fresh herbs like thyme or dill mixed into the salad for an aromatic touch that complements the other ingredients well.

As you explore these variations, you can also elevate other dishes, like a refreshing Sunshine Salad or a comforting Pesto Caprese Pasta Salad. The options are endless, so have fun making this recipe truly your own!

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Brussels Salad with Pear and Pecans Recipe FAQs

What kind of Brussels sprouts should I use?
Absolutely, using fresh Brussels sprouts is key for this salad! Look for firm, bright green sprouts without blemishes or dark spots. Avoid frozen Brussels sprouts, as they may become mushy and won’t provide the crisp texture that makes this salad delightful.

How long can I store the Brussels Salad with Pear and Pecans?
You can store leftovers in an airtight container in the refrigerator for up to 3 days. While the flavors will deepen and meld beautifully, keep in mind the raw Brussels sprouts might lose some of their crunch over time.

Can I freeze the Brussels Salad?
Freezing is not recommended for this salad. The texture of the Brussels sprouts and fresh pear will significantly change once thawed, which can ruin the salad’s delightful contrast of textures. It’s best enjoyed fresh!

What’s the best way to prepare Brussels sprouts for this salad?
To achieve the best flavor and texture, slice half of your Brussels sprouts in half for sautéing, while shredding the other half into thin ribbons. This combination gives you both warmth from sautéed sprouts and a crunchy bite from raw ones. Using a mandoline makes shredding a breeze!

Are there any allergy-friendly substitutions I should consider?
Certainly! If you’re allergic to nuts, you might substitute pecans with sunflower seeds for crunch. To make the dressing vegan, you can replace honey with maple syrup. Additionally, if lactose intolerant, try using nutritional yeast instead of cheese for a cheesy flavor without the dairy.