Salads & sides
Roasted Brussels sprouts and pear salad with gorgonzola and candied pecans for sweet savory contrasts.
A balanced, evergreen recipe that blends caramelized sprouts with juicy pear, tangy gorgonzola, and crunchy candied pecans to create a sophisticated side or light main that satisfies year round.
Published by
Frank Miller
August 08, 2025 - 3 min Read
The idea of roasting Brussels sprouts elevates their natural sweetness and softens the edges of any bitter note they may carry. When you spread halved sprouts on a sheet and drizzle them with olive oil, salt, and cracked pepper, the high heat of the oven encourages caramelization around the edges, forming a gentle crust that adds depth to every bite. To complement the sprouts, this salad introduces poached pear slices that remain tender yet hold their shape, delivering a fruity sweetness that brightens the plate. A handful of arugula provides peppery contrast, while a light lemon vinaigrette ties the components together with brightness and balance.
The salad comes together with a careful balance of textures and flavors. The roasted Brussels sprouts contribute a warm, roasted flavor with a slight crunch, while the pear adds a juicy, honeyed note that counters the greens’ bite. Gorgonzola introduces a creamy, pungent richness that melts slightly against the hot sprouts, creating small pockets of savory cheese. Candied pecans bring a sweet-savory contrast and a satisfying crunch. A final drizzle of olive oil and a splash of apple cider vinegar help unify the elements, making every forkful a harmonious blend of earthiness, sweetness, and tang.
Layered textures and bright contrasts make every bite memorable.
Start by heating the oven to a steady, moderate temperature. Clean and trim the Brussels sprouts, cutting them in half to maximize surface area for caramelization. Toss with oil, salt, and a touch of pepper, then spread in a single layer on a baking sheet. Roast until the outer leaves blister and brown while the centers stay tender, about twenty to twenty-five minutes, turning once to encourage even coloring. While the sprouts roast, prepare the pears: peel, slice thinly, and toss with a whisper of lemon to prevent browning. These pear slices should be kept separate until just before serving to maintain their delicate texture.
A well-tuned dressing makes the dish sing without overpowering the ingredients. Whisk together lemon juice, a small amount of Dijon mustard, and extra-virgin olive oil in a slow, steady stream to emulsify. Season with a pinch of salt and a pinch of white pepper or black pepper, then taste and adjust for brightness. When the Brussels sprouts are ready, transfer them to a large bowl and add the pear slices, a handful of arugula, and crumbled gorgonzola. Drizzle a portion of the dressing over the top, reserving some to taste as you assemble. The candied pecans can be added at the last moment to preserve their crispness.
Classic techniques meet modern flavor for a timeless salad.
Candied pecans provide more than sweetness; they introduce a savory toasty note that plays off the cheese and greens. To make them, toast raw pecans in a dry skillet until fragrant, then sprinkle with a light coating of sugar and a dash of salt, allowing the sugar to caramelize lightly. Once cooled, chop or crush them slightly so they scatter evenly through the salad. The pecans’ sugar glaze adds a subtle crunch that remains distinct from the roasted sprouts’ softer texture. This component anchors the dish, giving it a satisfying bite that remains crisp even as the greens mingle with the other ingredients.
Choosing the right balance of greens is essential. A mix of arugula and baby spinach can keep the salad lively without overpowering the more assertive flavors. The arugula’s peppery backbone contrasts beautifully with the pears’ sweetness and the gorgonzola’s tang. Keep the greens light and leave enough space for the warm elements to shine; overloading the bowl with greens can dull the dish’s nuanced seasoning. If you prefer a lighter option, substitute butter lettuce or mache for a softer texture, letting the roasted sprouts dominate the palate with their caramelized character.
A well composed plate elevates simplicity into a celebration.
Roasting Brussels sprouts requires attention to timing and temperature to unlock their full potential. If the sprouts release too much moisture, they steam rather than roast; this dampens the browning you want. Pat them dry thoroughly before tossing with oil and salt. Space them evenly on the baking sheet to ensure hot air reaches all sides for uniform caramelization. The pear slices should be kept slightly thick to resist turning mushy from the dressing. Consider finishing a few slices under the broiler for a quick, additional caramelized edge if you enjoy extra toasty flavors. This small technique amplifies both aroma and flavor.
The cheese adds a creamy dimension that anchors the dish when dressed lightly. Gorgonzola offers a tangy complexity that complements the fruit’s sweetness and the sprouts’ savoriness. If you’re unsure about the cheese’s strength, start with a milder blue cheese or crumble only sparingly, allowing each bite to reveal a delicate balance rather than a dominant note. The dressing, while simple, should harmonize rather than overpower; a bright lemony profile keeps the dish feeling fresh, even as the warm components mingle with the greens and cheese.
Timeless flavors mingle to create a resilient, crowd-pleasing dish.
Plating the salad thoughtfully can elevate its appeal. Start with a base of greens, then scatter the warm Brussels sprouts and pear slices across the top. Sprinkle crumbled gorgonzola in small pockets so it melts gently into the warm components. Finish with a handful of candied pecans for crunch, and a light drizzle of the prepared dressing to tie everything together. The final touch should appear effortless and balanced, with each ingredient visible and accessible. If serving as a main course, consider adding a protein such as grilled chicken or roasted chickpeas for extra substance.
This salad thrives as a versatile side or a light meal, adaptable to seasons and preferences. For a winter version, you can incorporate pomegranate seeds for a pop of color and a bright tart note. In the autumn months, the pear and roasted sprouts headline the dish, while the cheese and nuts provide indulgence without tipping into heaviness. When preparing ahead, keep the greens separate from the roasted elements and combine just before serving to maintain texture and freshness.
The beauty of this salad lies in its adaptability. You can adjust the pear ripeness to modulate sweetness, or swap arugula for bitter chicory if you want more bite. The candied pecans can be omitted or replaced with roasted walnuts for a different nut character. For the dressing, a touch of honey might suit those who prefer a sweeter profile, while a splash of white wine vinegar can brighten the mixture further. The key is to keep a balance among the four core elements—roasted sprouts, fruit, cheese, and nuts—so that no single component dominates the others.
With every iteration, you deepen the dish’s identity as a reliable, evergreen option. The roasted Brussels sprouts supply warmth and depth; the pear adds a refreshing contrast; the gorgonzola contributes richness and tang; and the candied pecans deliver crunch and sweetness. This combination makes the salad suitable for holiday tables, casual weeknights, or meal-prep lunches. By focusing on technique and balance, you transform simple ingredients into a sophisticated plate that remains approachable and comforting across seasons.
