This Brussels Sprout Salad combines crisp, earthy Brussels sprouts with the sweetness of fresh red pear, the crunch of toasted pecans, and the tangy nuttiness of Pecorino Romano. Tossed in a bright, whole-grain mustard dressing, it’s a fresh, seasonal salad that complements any holiday meal. Ready in just 30 minutes, this salad is gluten-free and vegetarian, making it an inclusive and versatile dish for gatherings of all kinds.
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 (Red Anjou pears work well)
1 rib celery, thinly sliced
1/2 cup shaved or grated Pecorino Romano (or Parmigiano Reggiano)
Directions
Step 1: Prepare the Dressing
In a glass jar or liquid measuring cup, combine the minced shallots, sherry vinegar, whole-grain mustard, honey, 1/4 tsp. kosher salt, and black pepper. Whisk to blend. Gradually stream in 1/4 cup olive oil, whisking constantly until the dressing is smooth. Set aside.
Step 2: Prepare the Brussels Sprouts
Trim and halve half of the Brussels sprouts lengthwise (these will be sautéed). Shave the remaining half of the Brussels sprouts on a mandoline or thinly slice them with a chef’s knife. Place the shaved Brussels sprouts in a large mixing bowl.
Step 3: Toast the Pecans
In a dry skillet over medium heat, toast the chopped pecans, stirring frequently for 3 to 4 minutes, or until they are fragrant and slightly golden. Transfer the toasted pecans to a bowl and set aside.
Step 4: Sauté the Brussels Sprouts
Using the same skillet over medium heat, add 1 Tbsp. olive oil. Arrange the halved Brussels sprouts cut-side down and let cook without disturbing for 3 to 4 minutes, or until golden brown. Toss and continue cooking for another 3 to 5 minutes, until the sprouts are tender. Season with the remaining 1/4 tsp. salt.
Step 5: Assemble the Salad
Add the warm sautéed Brussels sprouts to the mixing bowl with the raw shaved sprouts, allowing the heat from the cooked sprouts to slightly soften the raw ones. Add the diced pear, toasted pecans, sliced celery, and grated Pecorino to the bowl. Pour the prepared dressing over the top and toss everything gently to combine. Taste and season with an extra pinch of salt, if needed.
Serving Suggestions
This salad is best served fresh to maintain the crisp texture of the ingredients. It pairs wonderfully with roasted meats like turkey or chicken, and it’s also an excellent choice alongside vegetarian mains for holiday gatherings. For an extra layer of flavor, sprinkle a little lemon zest or cracked black pepper on top just before serving.
Serving and Storage Tips
Serve this salad immediately for the best texture. If you need to store leftovers, keep them in an airtight container in the refrigerator for up to 2 days. Note that the Brussels sprouts may soften slightly in the fridge, so you may wish to keep the dressing separate if you plan to prepare it in advance.
Helpful Notes
- For an extra touch of flavor, add a few sprigs of fresh thyme or rosemary to the salad.
- Substitute blue cheese or feta for Pecorino Romano for a different flavor profile, if desired.
- For a bit more sweetness, use balsamic vinegar instead of sherry vinegar.
Tips from Well-Known Chefs
Chef Jamie Oliver suggests adding a sprinkle of crushed red pepper flakes for a subtle kick.
Chef Yotam Ottolenghi recommends adding a few thinly sliced shallots to the raw Brussels sprouts for added depth.
Chef Ina Garten advises using a blend of walnuts and pecans to enhance the nutty flavor of the salad.
Frequently Asked Questions
1. Can I make this salad in advance?
Yes, you can prep the ingredients and store them separately. Combine everything just before serving to keep it fresh.
2. Can I use another type of mustard?
Yes, Dijon mustard works as a good substitute if whole-grain mustard isn’t available.
3. What if I don’t have Pecorino Romano?
You can substitute with Parmigiano Reggiano or even feta for a milder flavor.
4. Is there a good substitute for sherry vinegar?
White wine vinegar or apple cider vinegar can work in its place with a slightly different, yet still delicious, taste.
5. How can I make this salad vegan?
Swap out the Pecorino with a plant-based cheese and use agave syrup in place of honey.
6. Can I use a different type of nut?
Yes, walnuts or hazelnuts are great alternatives to pecans.
7. Should I core the pear first?
Yes, core and dice the pear before adding it to the salad.
8. Can I use green pears instead of red?
Absolutely. Bosc or Bartlett pears would also add a lovely flavor and texture.
9. Can I add other vegetables to this salad?
Feel free to add a handful of arugula or thinly sliced radicchio for more color and flavor.
10. How do I keep the salad from getting soggy?
To prevent sogginess, add the dressing just before serving and toss gently to coat all ingredients evenly.
This Brussels Sprout Salad with Pear, Pecans, and Pecorino is sure to become a seasonal favorite with its vibrant flavors and textures. It’s perfect for holiday gatherings or as a delightful weeknight side. Enjoy!