If you’re craving a salad that’s bursting with texture, vibrant flavors, and a touch of elegance, this Brussels Salad with Pear, Pecans, and Whole-Grain Mustard Dressing Recipe is exactly what you need. Imagine the crispness of fresh, shredded Brussels sprouts mingling with sweet, juicy pear chunks and crunchy toasted pecans, all brought together by a tangy and slightly sweet whole-grain mustard dressing that dresses every bite perfectly. It’s fresh, flavorful, and surprisingly simple to make, making it an ideal holiday side dish or a wonderful anytime treat that feels both nourishing and indulgent.

Ingredients You’ll Need

A round wooden tray holds several small bowls with different ingredients arranged neatly on a white marbled surface. At the top left, a white bowl is full of fresh green Brussels sprouts, each with a firm texture and visible leaves. Near the top right on the tray sits a single bright red pear. Just below the pear, a small white bowl contains grainy mustard with a yellow-brown color. To the right of the mustard bowl is another small white bowl filled with a light golden liquid, likely vinegar or oil. In the center, a wooden bowl is piled high with off-white shaved cheese pieces, irregular in size. At the bottom left, a wooden bowl holds crisp, light green sliced celery. Next to it, a small blue bowl contains finely chopped shallots, pale purple and white in color. In front, a clear glass cup is filled with a dark amber liquid, possibly maple syrup or honey. At the left middle edge of the tray, a small white bowl holds roughly chopped pecan pieces with rich brown tones. The overall look is fresh and organized, with a natural mix of textures and colors. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Brussels Salad with Pear, Pecans, and Whole-Grain Mustard Dressing Recipe plays a starring role—whether it’s adding crunch, sweetness, sharpness, or moisture. These straightforward pantry and produce items combine effortlessly to create layers of flavor and texture that will leave you coming back for more.

Minced shallots (2 Tbsp.): Adds a mild, sweet onion flavor that complements the dressing perfectly.

Sherry vinegar (2 Tbsp.): Offers a bright acidity that balances the richness of the dressing.
Whole-grain mustard (1 Tbsp.): Brings a delightful tang and subtle texture for depth in the dressing.
Honey (2 tsp.): Sweetens the dressing naturally and harmonizes the tart and savory notes.

Kosher salt (1/2 tsp., divided): Enhances all the flavors without overpowering.
Black pepper (1/4 tsp.): Adds a gentle heat that awakens the palate.
Extra-virgin olive oil (1/4 cup plus 1 Tbsp.): Provides a smooth, fruity richness that melds the dressing and salad.

Brussels sprouts (1 lb.): The star ingredient, offering crispness and slight bitterness that gets beautifully mellowed when sautéed.
Pecan halves (1/2 cup, roughly chopped): Toasted to bring out their nutty aroma and satisfying crunch.
Red pear (1, cored and diced): Sweet and soft, offering a fresh contrast against the greens and nuts.
Celery rib (1, thinly sliced): Provides a crisp bite and subtle herbaceous flavor.
Pecorino Romano cheese (1/2 cup, shaved or grated): Adds a salty, umami richness to round out the salad beautifully.

How to Make Brussels Salad with Pear, Pecans, and Whole-Grain Mustard Dressing Recipe

Step 1: Prepare the Dressing

Start by whisking together minced shallots, sherry vinegar, whole-grain mustard, honey, 1/4 teaspoon of kosher salt, and black pepper in a jar or a liquid measuring cup. Slowly drizzle in 1/4 cup of the extra-virgin olive oil while whisking continuously until the dressing is smooth and emulsified. Set this vibrant dressing aside for now as the base flavor of the salad.

Step 2: Prepare the Brussels Sprouts

Trim your Brussels sprouts and slice half of them in half lengthwise—these will be sautéed to bring out a deep, caramelized flavor and soften their natural bite. The other half should be shaved very thinly using a mandoline or a sharp knife to keep an amazing crunch and freshness that contrasts beautifully with the cooked sprouts. Place the shredded sprouts in a large mixing bowl to get ready for the next steps.

Step 3: Toast the Pecans

In a dry skillet over medium heat, toast the pecan halves by tossing them frequently for about 3 to 4 minutes until their natural oils release and they become gloriously fragrant. Transfer the toasted nuts to a bowl and set aside to cool.

Step 4: Sauté the Brussels Sprouts

Using the same skillet, add a tablespoon of olive oil and place the halved Brussels sprouts cut side down. Cook undisturbed for 3 to 4 minutes until they develop a golden brown sear. Toss them gently and continue cooking for another 3 to 5 minutes until tender. Sprinkle the remaining 1/4 teaspoon of kosher salt over them to season evenly.

Step 5: Combine and Toss the Salad

Add the sautéed Brussels sprouts to the bowl with the raw shredded sprouts, allowing the warmth from the sautéed portion to gently soften the raw sprouts—this layering creates a beautiful balance of textures. Next, toss in the diced pear, toasted pecans, thinly sliced celery, and shaved Pecorino Romano. Pour the prepared whole-grain mustard dressing over everything, then toss gently to coat each bite in that flavorful dressing. Taste and add an extra pinch of salt if needed.

How to Serve Brussels Salad with Pear, Pecans, and Whole-Grain Mustard Dressing Recipe

The dish shows two parts: on the left, a white pan with many shiny, cooked green Brussels sprouts, some whole and some sliced in half, with browned spots on the cut sides; on the right, a white wooden bowl filled with a mix of thin shredded green Brussels sprouts at the bottom and browned Brussels sprouts halves placed on top, giving a mix of bright green and light brown colors. Both are placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

This salad shines on its own but to elevate its presentation and add another layer of flavor, consider sprinkling a few additional pecan halves or some freshly cracked black pepper on top right before serving. A little extra Pecorino makes it even more indulgent and impressive on the plate.

Side Dishes

Because the Brussels Salad with Pear, Pecans, and Whole-Grain Mustard Dressing Recipe is bright and hearty, it pairs wonderfully with roasted meats like turkey or chicken, or alongside warming grain bowls. It also complements creamy mashed potatoes or a simple rustic loaf of bread to soak up that tangy dressing.

Creative Ways to Present

For a stunning presentation at your next holiday table or dinner party, serve this salad in a large wooden bowl or a beautiful ceramic dish. Garnishing with edible flowers or fresh herbs like mint or parsley can add an unexpected pop of color and freshness. You can also stuff the salad into hollowed pear halves for an elegant single-serving style that is sure to impress guests.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers (and believe me, you might), store the salad in an airtight container in the refrigerator. It will keep beautifully for up to 3 days, though the pecans may soften slightly over time, so enjoy it sooner if you can.

Freezing

This Brussels Salad with Pear, Pecans, and Whole-Grain Mustard Dressing Recipe is best enjoyed fresh and does not freeze well. The pears and dressing will lose their texture and vibrancy, so freezing is not recommended.

Reheating

Since this salad is designed to be served cold or at room temperature, reheating is not necessary. If you prefer it slightly warm, you can gently reheat just the sautéed Brussels sprouts before combining with the raw ingredients and dressing.

FAQs

Can I substitute the pear with another fruit?

Absolutely! Crisp apples or even firm figs would work well, giving you a similar sweet note and texture contrast that complements the Brussels sprouts and pecans.

What can I use instead of Pecorino Romano cheese?

If you don’t have Pecorino, Parmigiano Reggiano is a fantastic substitute that adds a similarly salty, nutty richness to the salad.

Is it possible to make this salad vegan?

Yes! Simply omit the Pecorino cheese or replace it with a vegan cheese alternative or nutritional yeast for that cheesy flavor dimension.

Can I prepare parts of this salad ahead of time?

You can prepare all the ingredients and even toss the salad together a couple of hours before serving, but it’s best to add the dressing just before you’re ready to eat to keep the textures fresh and vibrant.

What type of mustard is best for the dressing?

Whole-grain mustard is preferred because it adds wonderful texture and a gentle sharpness that smooth yellow or Dijon mustards just don’t provide in this particular dressing.

Final Thoughts

This Brussels Salad with Pear, Pecans, and Whole-Grain Mustard Dressing Recipe is one of those dishes that effortlessly impresses with its harmony of flavors and textures. It’s crisp, tangy, sweet, and savory all at once, making it perfect for holiday gatherings or as a bright addition to any meal. I truly encourage you to give it a try—your taste buds will thank you, and chances are it’ll become a new favorite you want to make again and again.