Description
A delicious, elegant, and sophisticated Brussels Salad with Pear, Pecans, and Pecorino. Features a unique dual texture of raw and roasted sprouts with a tangy sherry vinaigrette. Perfect for seasonal entertaining.
Ingredients
Scale
- 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 plus 1 Tbsp extra-virgin olive oil Salad Ingredients:
- 1 lb Brussels sprouts
- ½ cup pecan halves, roughly chopped
- 1 red pear, cored and diced (Red Anjou recommended)
- 1 rib celery, thinly sliced
- ½ cup shaved or grated Pecorino Romano (or Parmigiano Reggiano)
Instructions
- Prepare the dressing: Combine shallots, vinegar, mustard, honey, ¼ tsp salt, and black pepper in a glass jar. Gradually stream in ¼ cup olive oil, whisking constantly, until smooth. Set aside.
- Prep the Brussels sprouts: Trim and halve all the Brussels sprouts. Set aside half for baking and the other half to be shaved thinly. Place the shaved sprouts in a large mixing bowl.
- Bake the Brussels sprouts: Preheat oven to 400°F (200°C). Toss halved Brussels sprouts with 1 Tbsp olive oil and a pinch of salt. Spread on a baking sheet. Roast for 15–20 minutes, flipping halfway, until deeply browned and caramelized.
- Toast the pecans: While the sprouts bake, toast pecans in a dry skillet over medium heat, tossing often, until fragrant, about 3–4 minutes. Transfer to a bowl.
- Combine the salad: Add the baked brown Brussels to the mixing bowl with raw shaved sprouts. Add pear, celery, pecans, and cheese. Pour dressing over top and toss gently to combine. Taste and adjust seasoning with additional salt if needed.
- Serve: Serve immediately while the roasted sprouts are still warm.
Notes
- 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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salads
- Method: Roasting, Whisking, Tossing
- Cuisine: European Fusion
Nutrition
- Serving Size: 1/4 of recipe (about 1 ½ cups)
- Calories: ~310 kcal
- Sugar: ~9 g
- Sodium: ~480 mg
- Fat: ~25 g
- Saturated Fat: ~5 g
- Unsaturated Fat: ~19 g
- Trans Fat: 0 g
- Carbohydrates: ~16 g
- Fiber: ~4 g
- Protein: ~6 g
- Cholesterol: ~15 mg
Keywords: Brussels Salad, Pear Salad, Pecan Salad, Roasted Brussels Sprouts, Seasonal Salad, Elegant Side Dish, Sherry Vinaigrette, Fall Salad, Pecorino, Vegetarian