If you’re chasing a salad that tastes like sweater weather crisp, aromatic, a little sweet, a little tangy, this Brussels Sprout Salad with Pears and Pecans is your new signature dish. It’s built on shaved Brussels sprouts for an ultra-light crunch, studded with juicy pear slices, and finished with toasty pecans and a maple-Dijon vinaigrette that clings to every leaf. The texture play is unreal, and the balance of bitter, sweet, nutty, tangy, and salty makes every forkful feel intentional. best pear varieties for salads
Ingredients for Brussels Sprout Salad with Pears and Pecans
Brussels Sprouts
- Look for small, tight, bright-green heads with minimal blemishes.
- Heavier sprouts usually mean denser leaves (good for shaving).
- Store in the fridge, unwashed, in a breathable bag until the day you prep.
- Trim the stump and peel away any rough outer leaves before shaving.
Pears (Bosc or Anjou)
- Bosc: crisp, sweet-spicy, holds structure in thin wedges or matchsticks.
- Anjou: juicy and aromatic yet sliceable—great for delicate salads.
- Ripeness cue: “check the neck”—gentle pressure near the stem should yield slightly.
- Slice at the last minute for peak fragrance and to limit browning (or gently toss with a touch of lemon).
Pecans
- Toasted pecans are non-negotiable for aroma and a confident crunch.
- Either slow-roast for deep, even color or skillet-toast for speed.
- Cool completely before adding to keep them snappy.
Cheese (Optional, but Lovely)
- Parmesan or Pecorino Romano (shaved): salty-savory edge, melts into the dressing.
- Goat cheese (crumbled): tangy and creamy with a lush finish.
Optional Add-Ins
- Dried cranberries or cherries (sweet-tart punctuation).
- Pomegranate arils (juicy pops + color).
- Pepitas or walnuts (extra crunch or a nut swap).
- A handful of arugula (peppery lift, if you like a greens blend).
How to Make Brussels Sprout Salad with Pears and Pecans
Ingredients
- For the salad
- 450–500 g Brussels sprouts, trimmed and shaved
- 2 firm-ripe pears (Bosc or Anjou), thinly sliced or cut into matchsticks
- ¾ cup pecans, toasted and coarsely chopped
- 30–45 g Parmesan or Pecorino (shaved) or 60–80 g goat cheese (crumbled), optional
- Flaky salt and lemon wedges, for serving
- For the Maple-Dijon Vinaigrette
- 2 tbsp lemon juice (or white balsamic)
- 1 tsp Dijon mustard
- 1 to 1½ tbsp maple syrup
- ⅓ cup extra-virgin olive oil
- 1 tbsp finely minced shallot
- ½ tsp fine sea salt + several grinds black pepper
Method
- Make the dressing. In a bowl, whisk lemon juice, Dijon, and maple. Stream in oil as you whisk until glossy. Stir in shallot, salt, and pepper. Taste and adjust—this is your flavor engine.
- Season the sprouts. In a large bowl, toss the shaved sprouts with half the dressing and a pinch of salt. Let them rest 5–10 minutes so they soften slightly.
- Assemble. Add pears and pecans. Drizzle in more dressing to taste and toss very gently.
- Finish. Shower with shaved Parmesan/Pecorino or dot with goat cheese, if using. Add a pinch of flaky salt and a squeeze of lemon at the table.
Make-ahead
- Shave sprouts up to 24 hours ahead (store dry and chilled).
- Mix dressing up to 3 days ahead (shake before using).
- Toast pecans 3–5 days in advance (airtight container).
- Slice pears right before tossing.
Flavor Dials & Variations
- Citrus-Forward: Increase lemon by 1–2 teaspoons; add zest for perfumed brightness.
- Sweet-Tart Pop: Toss in dried cherries or pomegranate arils.
- Greens Blend: Combine shaved sprouts with a handful of arugula for a peppery lift.
- Nut Swap: Walnuts for a more robust, tannic crunch; almonds for lighter toastiness; pepitas for a nut-free option.
- Cheese Moves:
- Parmesan/Pecorino → salty umami and sleek ribbons.
- Goat cheese → creamy tang that softens the bitter edges.
- Warm Contrast: Roast a portion of the sprouts (or pears) at high heat just to caramelize some edges, then toss with the raw shavings right before serving.
Serving Ideas & Pairings
This salad shines solo, but it’s a generous team player on fall and winter tables.
- Holiday mains: roast turkey or chicken, pork tenderloin, glazed ham.
- Weeknights: pan-seared salmon, roast sausage, rotisserie chicken.
- Boards: serve alongside a charcuterie or cheese spread (the pears and pecans tie it all together).
- Bread: walnut baguette, seeded sourdough, or a rustic fougasse.
Presentation tips
- Use a wide, shallow bowl so the shavings don’t compress.
- Reserve a few pear slices and pecans for the top.
- Finish with a chiffonade of lemon zest for sparkle.
Make-Ahead, Storage & Scaling
- Make-Ahead Strategy
- Shave sprouts and mix the dressing a day ahead.
- Toast nuts several days ahead and keep airtight.
- Slice pears at service (or very last minute with a kiss of lemon).
- Leftovers
- The salad stays pleasantly crisp for the day if dressed lightly and stored cold.
- If you anticipate leftovers, add pecans and cheese to individual plates so they stay pristine.
- Scaling for a Crowd
- Use a food processor’s slicing disk to shave sprouts fast and consistently.
- Keep the dressing on the side and toss in batches to avoid sogginess.
- Refresh with a squeeze of lemon right before serving.
Troubleshooting
- Too bitter? Add a pinch of salt, another teaspoon of maple, and a squeeze of lemon.
- Too flat? Increase acid (lemon or white balsamic) and finish with flaky salt or more shaved cheese.
- Too soggy? Dry the shavings better next time, and dress closer to the table.
- Pecans not crunchy? Re-toast for 2–3 minutes in a skillet, cool, then fold in.
FAQs
Can you eat Brussels sprouts raw in a salad?
Absolutely—thinly shaved is the standard. Rinse, dry thoroughly, and season with salt and acid so the ribbons relax and absorb flavor.
What pears work best?
Bosc (crisp, sweet-spicy) or Anjou (juicy but structured). Both slices neatly hold up in vinaigrette.
How do I keep sliced pears from browning?
Slice at the last minute, or toss gently with a little lemon. Chilling the slices briefly also helps them stay crisp.
Can I toast pecans ahead of time?
Yes. Cool fully and store airtight. Re-crisp briefly in a warm skillet if needed.
What can I swap for pecans?
Walnuts, almonds, or pepitas. If you swap nuts, taste and retune the dressing—walnuts, for instance, love a touch more maple.
Can I make this salad a main course?
Totally—add a protein (roast chicken, salmon) or a grain (farro, wild rice) and scale the dressing.
Conclusion
This Brussels Sprout Salad with Pears and Pecans proves how a few thoughtful details—paper-thin sprouts, firm-ripe pears, and freshly toasted pecans—can turn a simple bowl of greens into a centerpiece. The maple-Dijon vinaigrette ties it all together with bright, glossy balance, while easy add-ins (pomegranate, cranberries, chèvre) let you tailor it to the season or your menu. Make the components ahead, slice the pears at the last minute, and finish with a squeeze of lemon for sparkle.
Print
Unforgettable Brussels Sprout Salad with Pears and Pecans
- Total Time: PT25M
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Brussels Sprout Salad with Pears and Pecans is a refreshing combination of crunchy shaved Brussels sprouts, sweet pears, toasted pecans, and tangy cheese, all tossed in a light honey Dijon vinaigrette. It’s a seasonal salad that’s equal parts crisp, nutty, and elegant — ideal for holiday feasts or everyday meals.
Ingredients
- For the salad
- 450–500 g Brussels sprouts, trimmed and shaved
- 2 firm-ripe pears (Bosc or Anjou), thinly sliced or cut into matchsticks
- ¾ cup pecans, toasted and coarsely chopped
- 30–45 g Parmesan or Pecorino (shaved) or 60–80 g goat cheese (crumbled), optional
- Flaky salt and lemon wedges, for serving
- For the Maple-Dijon Vinaigrette
- 2 tbsp lemon juice (or white balsamic)
- 1 tsp Dijon mustard
- 1 to 1½ tbsp maple syrup
- ⅓ cup extra-virgin olive oil
- 1 tbsp finely minced shallot
- ½ tsp fine sea salt + several grinds black pepper
Instructions
- Make the dressing. In a bowl, whisk lemon juice, Dijon, and maple. Stream in oil as you whisk until glossy. Stir in shallot, salt, and pepper. Taste and adjust—this is your flavor engine.
- Season the sprouts. In a large bowl, toss the shaved sprouts with half the dressing and a pinch of salt. Let rest 5–10 minutes so they soften slightly.
- Assemble. Add pears and pecans. Drizzle in more dressing to taste and toss very gently.
- Finish. Shower with shaved Parmesan/Pecorino or dot with goat cheese, if using. Add a pinch of flaky salt and a squeeze of lemon at the table.
Notes
- If using dried cranberries or pomegranate arils, fold them in with the pears.
- For a greens blend, add a handful of arugula just before serving.
- For a warm twist, quickly roast ⅓ of the sprouts at high heat and toss with the raw shavings.
- Prep Time: PT20M
- Cook Time: PT05M
- Category: Salad
- Method: Tossed / No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup of salad per person
- Calories: 260 kcal
- Sugar: 10 g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 12 mg