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Brussels Salad with Pear and Pecans

Brussels Salad with Pear and Pecans is a vibrant, refreshing dish that combines the crunch of Brussels sprouts with the sweetness of ripe pears and the richness of toasted pecans. Drizzled with a zesty dressing, this salad is perfect for any occasion, from family dinners to summer picnics. Quick to prepare and visually stunning, it promises to impress your guests while delivering a delightful explosion of flavors.

  • Total Time: 20 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 4 cups Brussels sprouts, shredded
  • 2 ripe pears, cored and sliced
  • 1 cup toasted pecans
  • 3 tbsp extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • Salt and pepper to taste

Instructions

  1. Trim the ends of the Brussels sprouts and remove any discolored leaves. Shred them thinly with a knife or mandoline.
  2. Core and slice the pears into thin wedges without peeling.
  3. Toast the pecans in a dry skillet over medium heat for about 5 minutes until fragrant.
  4. In a small bowl, whisk together olive oil, apple cider vinegar, salt, and pepper.
  5. In a large bowl, combine shredded Brussels sprouts, pear slices, and toasted pecans. Drizzle with the dressing and toss gently.
  6. Serve immediately on a platter or individual plates.
  • Author: Juniper
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Salad
  • Method: Tossing
  • Cuisine: American

Nutrition

  • Serving Size: 1 cup (150g)
  • Calories: 220
  • Sugar: 6g
  • Sodium: 75mg
  • Fat: 16g
  • Saturated Fat: 2g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 5g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: - Swap pecans for walnuts or add crumbled feta for creaminess. - For added sweetness, toss in dried cranberries or drizzle balsamic glaze over the top. - Store leftover salad in an airtight container in the fridge for up to three days; enjoy cold or at room temperature.