Brussels Salad with pear, pecans, and Pecorino tossed in whole-grain mustard dressing. This straightforward Brussels Salad is up to date and flavorfuland the correct trip side dish.
Study additional: Brussels Salad with Pear and Pecans
Why You’ll Love this Brussels Salad
My love for a loaded Brussels salad runs deep. The small, however mighty sprout is so versatile, nutritious, and fascinating, it doesn’t take so much embellishment to shine.
On the subject of trip web internet hosting, you presumably can guarantee {{that a}} Brussels salad shall be part of the side dish unfold.
Over time, I’ve served this Warmth Brussels Salad, Shaved Brussels Saladalong with this Raw and Roasted Brussels Sprouts Salad.
This 12 months, nonetheless, I am so excited to serve this recipe, as a result of it’s the correct complement to rich casseroles and hearty entrees.
The combination of sautéed Brussels AND raw shredded sprouts along with toasted pecans is textural perfection Tie it together with a zippy dressing and salty cheese and likewise you hit peak salad satisfaction.
Get pleasure from this straightforward, make-ahead nice salad as part of your Thanksgiving unfold, or any dinner this trip season.
And while you LOVE Brussels sprouts as so much as I do, moreover check out these Miso-Sesame Brussels Sprouts, Balsamic Brussels Sproutsand Brussels Sprouts with Pear Chutney.
The Components
- Brussels Sprouts: You need 1 lb. of Brussels sproutshalf of which might be halved and sauteed, and the other half left raw and shredded.
- Pear: I like using a purple pear choice for the contrasting colors.
- Pecans: Make certain you toast the pecans first, which truly amplifies their rich, nutty style. Alternatively, you must make the most of walnuts or hazelnuts.
- Shallots: In order so as to add a zesty chew to the dressing.
- White Wine Vinegar: For brightness and acidity. Alternatively, you must make the most of sherry vinegar.
- Mustard: Seek for a whole-grain Dijon mustard – the flavour is very similar to that of conventional Dijon nevertheless with a tough texture.
- Honey: To stability the sharpness of the vinegar and mustard.
- Cheese: I like using an aged, sharp cheese, akin to Parmesan or Pecorino. While you’re making this recipe dairy-free, you presumably can omit the cheese.
- Celery: For added crunch and a refreshing chew.
For an entire document of recipe components and partssee the recipe card beneath.
Substitutions and Additions:
- Use a Completely totally different Fruit: Fairly than pear, you must make the most of sliced apple or persimmon.
- Make Nut-Free: Fairly than the nuts, I like to recommend together with toasted pumpkin seeds.
- Make Dairy-Free: Swap the cheese in your favorite mannequin of plant-based cheese, or make a Vegan Parmesan Cheese.
Step-by-Step Instructions
Step 1: Toast Pecans in a dry skillet over medium heat until fragrant. Put apart.
Step 2: Put collectively Dressing by combining shallots, mustard, vinegar, honey, olive oil, salt, and pepper in a jar or liquid measuring cup; whisk to combine.
Step 3: Put collectively Brussels Sprouts by slicing half of the Brussels sprouts in half, and sauté in olive oil until golden and fork-tender. Shred remaining Brussels using a mandoline or sharp knife.
Step 4: Assemble Salad by combining sautéed with shredded sprouts. Add pear, pecans, celery, cheese, and dressing; toss to combine.
Serving Choices
This Brussels Salad would make an excellent addition to any trip unfold. It’s moreover straightforward enough to rearrange on weeknights. Listed under are a variety of of my favorite pairings:
Recipe FAQs
Knife: Using a sharp chef’s knife, preserve the stem of the Brussels sprout firmly and actually thinly slice the bulb of the sprout into whisper-thin shreds.
Meals Processor: When you have got a meals processor with a slicing blade like thisthat’s by far the quickest route. It takes fewer than 5 minutes to shred your complete sprouts.
Mandolin. One different easy risk is a mandolin slicer. Keep the sprout firmly by the stem end and watch your fingers VERY rigorously as you attain the tip.
Your entire salad shall be assembled as a lot as 2 hours ahead. Wait to embellish it until capable of serve.
Refrigerate leftovers in an airtight container for as a lot as 3 days. The salad will proceed to soften, nonetheless the flavors will hold sharp.
Additional Brussels Salad Recipes:
While you give this recipe a try, bear in mind to snap a pic and tag @dishingouthealth so I can see your gorgeous creations! Moreover adjust to alongside on Pinterest and Fb for the latest recipe updates.
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Huge skillet
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Mixing bowls
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Put collectively dressing by combining shallots, vinegar, mustard, honey, 1/4 tsp. salt, and black pepper in a glass jar or liquid measuring cup; mix successfully. Steadily stream in 1/4 cup olive oil, whisking frequently, until straightforward. Put apart.
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Trim and slice half of the Brussels sprouts in half lenghwise (these shall be sautéed). Shave the remaining half on a mandoline, or use a sharp chef’s knife to very thinly slice (these will keep raw). Place the shredded Brussels sprouts in a giant mixing bowl.
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Toast pecans in a dry skillet over medium heat, tossing often, until fragrant, about 3 to 4 minutes. Change to a bowl.
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Using the equivalent pan over medium heat, add 1 Tbsp. olive oil adopted by the halved Brussels sprouts. Set up cut back side-down and let put together dinner, undisturbed, for 3 to 4 minutes, until correctly golden. Toss, and proceed cooking 3 to 5 additional minutes, until tender. Season with remaining 1/4 tsp. salt.Add sautéed Brussels to the bowl with raw shredded sprouts, and toss (the residual heat of the cooked sprouts will barely soften the raw).
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Add pear, pecans, celery, and cheese to bowl with Brussels. Pour dressing overtop and toss to combine. Type and season with a pinch additional salt, if wished.
- Make-Ahead: The salad shall be assembled 1 to 2 hours ahead, nonetheless it’s best to attend in order so as to add the dressing until correct sooner than serving.
- Retailer: Refrigerate leftovers in an airtight container for as a lot as 3 days.
Serving: 1cup | Power: 308kcal | Carbohydrates: 18g | Protein: 8g | Fat: 23g | Saturated Fat: 6g | Sodium: 580mg | Fiber: 5g | Sugar: 9g
I calculate these values by hand to verify accuracy, nonetheless rely on as a lot as a ten% variable counting on meals producers.