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

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4.2 from 72 reviews

  • Author: Patricia
  • Total Time: 30 minutes
  • Yield: 4 to 6 servings
  • Diet: Vegetarian

Description

A fresh and flavorful Brussels Salad featuring a combination of sautéed and raw Brussels sprouts, sweet red pear, crunchy toasted pecans, crisp celery, and savory Pecorino Romano, all tossed in a tangy whole-grain mustard dressing. This easy-to-make salad is perfect as a holiday side dish or a light, nutritious meal.

Ingredients

Dressing

  • 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 extra-virgin olive oil

Salad

  • 1 lb. Brussels sprouts
  • 1/2 cup pecan halves, roughly chopped
  • 1 red pear, cored and diced (such as Red Anjou pears)
  • 1 rib celery, thinly sliced
  • 1/2 cup shaved or grated Pecorino Romano (or Parmigiano Reggiano)
  • 1 Tbsp. extra-virgin olive oil (for sautéing)

Instructions

  1. Prepare the Dressing: In a glass jar or liquid measuring cup, combine minced shallots, sherry vinegar, whole-grain mustard, honey, 1/4 tsp. kosher salt, and black pepper. Whisk together well. Gradually pour in 1/4 cup olive oil in a steady stream while whisking constantly until the dressing is smooth. Set aside to let flavors meld.
  2. Prep Brussels Sprouts: Trim the Brussels sprouts and slice half of them lengthwise for sautéing. Shave the remaining half very thinly using a mandoline or sharp knife; these will remain raw. Place the shaved Brussels sprouts in a large mixing bowl.
  3. Toast Pecans: Heat a dry skillet over medium heat and add the pecan halves. Toast them, stirring or tossing frequently, until fragrant and lightly browned, about 3 to 4 minutes. Remove pecans from pan and set aside in a bowl.
  4. Sauté Brussels Sprouts: Using the same skillet, warm 1 Tbsp. olive oil over medium heat. Add the halved Brussels sprouts cut side down and cook undisturbed for 3 to 4 minutes until golden brown. Toss and continue cooking for another 3 to 5 minutes until tender. Season with the remaining 1/4 tsp. kosher salt.
  5. Combine Brussels Sprouts: Add the sautéed Brussels sprouts to the mixing bowl with the raw shaved Brussels sprouts and toss together. The warmth from the cooked sprouts will gently soften the raw ones.
  6. Add Remaining Ingredients: To the bowl, add the diced pear, toasted pecans, thinly sliced celery, and shaved Pecorino Romano cheese.
  7. Toss with Dressing: Pour the prepared dressing over the salad ingredients and toss thoroughly to combine. Taste and adjust seasoning with a pinch more salt if needed. Serve immediately for best flavor and texture.

Notes

  • Make-Ahead: The salad can be assembled 1 to 2 hours ahead, but wait to add the dressing until just before serving to maintain freshness and texture.
  • Storage: Refrigerate any leftovers in an airtight container for up to 3 days. The salad is best enjoyed fresh.
  • Ingredient Substitutions: Pecorino Romano can be substituted with Parmigiano Reggiano. Sherry vinegar may be replaced with white wine vinegar.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American

Find it online: https://patriciarecipes.com/brussels-salad-with-pear-pecans-and-whole-grain-mustard-dressing-recipe/