Delicious Brussels Salad with Pear, Pecans, and Pecorino: Your Ultimate Seasonal Side

Brussels Salad with Pear, Pecans, and Pecorino is a truly delicious, vibrant, and sophisticated side dish that elevates humble ingredients into an elegant culinary experience. Imagine crisp, thinly shaved raw Brussels sprouts mingling with warm, deeply caramelized roasted halves, tender pear, and crunchy pecans, all coated in a tangy sherry vinaigrette. This salad is packed with flavor and texture, proving that Brussels sprouts deserve to be the star of the show.

This recipe celebrates the art of contrast: warm and cool, raw and roasted, sweet and savory. It’s the perfect nutrient-rich, make-ahead friendly side dish for fall and winter gatherings. You can visit our New York for more delicious recipes.

Why You’ll Love This Dish

Feature	Benefit
Textural Genius	Combines crisp raw sprouts with tender, caramelized roasted sprouts.
Sweet & Savory Balance	Tangy sherry dressing and sharp Pecorino are balanced by sweet pear and honey.
Highly Nutritious	Packed with fiber, healthy fats, and antioxidants.
Gourmet Presentation	Looks sophisticated and vibrant, perfect for a holiday table.
Make-Ahead Friendly	Dressing and pecans can be prepared days in advance.

An Overview of Flavors and Textures

The Brussels Salad with Pear, Pecans, and Pecorino is a captivating symphony of earthy, tangy, and sweet flavors with satisfying textures.

The Brussels sprouts are the core, offering a unique dual texture: half are crisp and raw, providing a satisfying crunch, while the other half are tender and deeply caramelized from roasting, adding a sweet, nutty, and savory depth.

The dressing is the perfect binder: a bright, tangy sherry vinaigrette softened by sweet honey and savory whole-grain mustard, which cuts through the bitterness of the greens.

Thinly sliced red pear and sweet Medjool dates contribute the essential sweetness and a soft, tender element. The pecan halves introduce a warm, toasted crunch. A final topping of shaved Pecorino Romano or Parmigiano Reggiano adds a salty, sharp, umami finish, tying all the components together in this sophisticated salad.

The Star of the Show: The Dual-Texture Brussels Sprouts

While the sweet pear and crunchy pecans are delicious, the true defining characteristic and “star” of this Brussels Salad with Pear, Pecans, and Pecorino is the Dual-Texture Brussels Sprouts. This innovative technique uses both raw (shaved) and roasted (halved) sprouts. The contrast is spectacular: the raw sprouts remain vibrant and crisp, providing structural integrity, while the roasted sprouts become soft, nutty, and sweet as their sugars caramelize. This combination of tender sweetness and fresh crunch is what makes the salad so addictive and prevents the Brussels sprouts flavor from being overwhelming.

How to Make Your Brussels Salad with Pear, Pecans, and Pecorino

This delicious salad requires minimal cooking and is ready in minutes once the sprouts are roasted. The key steps are preparing the flavorful dressing and ensuring the sprouts are properly dried.

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 4–6 portions

Difficulty: Easy

Ingredients

Component	Amount	Ingredient	Notes
Dressing Ingredients:	2 Tbsp	Minced shallots
	2 Tbsp	Sherry vinegar (or white wine vinegar)
	1 Tbsp	Whole-grain mustard
	2 tsp	Honey
	½ tsp	Kosher salt	Divided
	¼ tsp	Black pepper
	¼ cup + 1 Tbsp	Extra-virgin olive oil
Salad Ingredients:	1 lb	Brussels sprouts
	½ cup	Pecan halves	Roughly chopped
	1	Red pear	Cored and diced
	1 rib	Celery	Thinly sliced
	½ cup	Shaved or grated Pecorino Romano	Or Parmigiano Reggiano

Instructions

1. Prepare the Dressing: In a glass jar or liquid measuring cup, combine the minced shallots, sherry vinegar (or white wine vinegar), whole-grain mustard, honey, ¼ teaspoon of salt, and black pepper. Whisk these ingredients well. Gradually stream in the ¼ cup of olive oil while constantly whisking until the dressing is smooth and emulsified. Set aside.
2. Prep the Brussels Sprouts: Trim the ends off all the Brussels sprouts and halve them. Set half of the sprouts aside for roasting. Using a sharp knife or mandoline, thinly shave the remaining half of the sprouts (these will be the raw sprouts). Place the shaved sprouts in a large mixing bowl.
3. Bake the Brussels Sprouts: Preheat your oven to 400°F (200°C). Toss the halved Brussels sprouts with 1 tablespoon of olive oil and a pinch of salt. Spread them on a baking sheet in a single layer. Roast for 15–20 minutes, flipping them halfway through, until they are deeply browned, tender, and caramelized.
4. Toast the Pecans: While the sprouts bake, toast the pecan halves in a dry skillet over medium heat, tossing often, until fragrant, about 3–4 minutes. Transfer them to a bowl and let cool.
5. Combine the Salad: Add the baked, warm Brussels sprouts to the large mixing bowl with the raw shaved sprouts. Add the diced pear, thinly sliced celery, toasted pecans, and the shaved cheese. Pour the prepared dressing over the top and toss gently to combine everything evenly. Taste and adjust seasoning with additional salt (using the reserved amount) if needed.
6. Serve: Serve immediately while the roasted sprouts are still warm for the best contrast of temperatures and textures.

Expert Tips for Your Brussels Salad

Category	Tip
Dual Texture	The contrast between the warm, soft roasted sprouts and the cool, crisp raw sprouts is key to the dish’s complexity.
Dressing Prep	The dressing is best made in advance and allowed to sit for 30 minutes. This allows the minced shallots to soften and infuse the vinegar.
Nut Prep	Toasting the pecans is essential. It enhances their natural oils, giving the salad a much deeper, nuttier flavor.
Make Ahead	Roast the sprouts, toast the pecans, and make the dressing a day ahead. Assemble the salad just before serving.
Cheese Substitute	If you prefer a milder cheese, replace the Pecorino or Parmesan with thinly shaved Gruyère or mild white cheddar.

Conclusion: Your Deliciously Easy & Elegant Side

The Brussels Salad with Pear, Pecans, and Pecorino is a true delight—a perfect balance of sophisticated, sweet, and savory flavors that makes for an incredibly elegant meal. With its unique dual texture and zesty dressing, it’s a dish that promises to impress every guest. Easy to prepare and stunning to present, this Brussels Salad with Pear, Pecans, and Pecorino is sure to become a beloved favorite for your fall and holiday gatherings.

Frequently Asked Questions (FAQ)

Can I substitute the sherry vinegar?

Yes, you can substitute sherry vinegar with good quality red wine vinegar or apple cider vinegar. Balsamic vinegar would work but will add a darker color and stronger, sweeter flavor.

How should I slice the raw Brussels sprouts thinly?

Using a mandoline is the fastest and most efficient way to achieve uniform, paper-thin slices for the raw portion of the salad.

Can I use walnuts or almonds instead of pecans?

Yes, toasted chopped walnuts or almonds work perfectly as a substitute for pecans.

How should I store leftovers?

Dress salads are best eaten immediately. If you anticipate leftovers, dress only the portion you plan to eat and store the dressing and undressed salad base separately in the refrigerator.

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