Warm Brussels Sprouts and Pear Salad

$4.61 recipe / $1.15 serving
by Beth - Budget Bytes
4.75 from 36 votes
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Who needs a salad after all that food Thursday?? (👋 Hi, me!) Today I whipped up this super simple Warm Brussels Sprouts and Pear Salad to fill the vegetable void I was feeling. Brussels sprouts are usually pretty expensive in my area, so I don’t get to make them often, but when I saw a bag of pre-shredded Brussels sprouts at Trader Joes, I couldn’t resist. Buying pre-shredded makes preparation incredibly simple, and I balanced the cost out with a small amount of homemade dressing and pears, which are very inexpensive this time of year.

A bowl of Warm Brussels Sprouts and Pear Salad with a gold fork, next to a fresh pear cut in half.

Can I Use Whole Brussels Sprouts?

Yes, absolutely. If you can’t buy them pre-shredded, or buying whole fresh Brussels sprouts are a lot less expensive, you can still make this salad. I suggest (carefully) using a mandoline, or a food processor to shred your Brussels sprouts.

Dress Up Your Roasted Brussels Sprouts and Pear Salad

And as per my usual style, I kept this salad very simple to keep costs low. If you have a few extra pennies and want to dress it up a bit more, you can add something like crumbled blue cheese or feta, walnuts, or even some bacon bits (you could cook the bacon first and then use the bacon grease to sauté the shredded Brussels sprouts).

Serving Sizes

This recipe makes four small side salad-sized servings, but don’t let that fool you. Those hearty Brussels sprouts are extremely filling!

Dijon vinaigrette being drizzled over a Warm Brussels Sprouts and Pear Salad
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Warm Brussels Sprouts and Pear Salad with Dijon Vinaigrette

4.75 from 36 votes
This Warm Brussels Sprouts and Pear Salad combines winter flavors in a warm and filling side dish, all in about 15 minutes. 
Servings 4
Prep 10 minutes
Cook 5 minutes
Total 15 minutes




  • 10 oz shredded Brussels sprouts ($2.79)
  • 1/2 Tbsp olive oil ( $0.06)
  • 1 D’anjou pear ($0.69)
  • 1/3 cup dried cranberries ( $0.60)
  • salt and pepper to taste ($0.05)


  • To make the vinaigrette, mince the garlic and add it to a small bowl with the olive oil, vinegar, Dijon, salt, sugar, and freshly cracked pepper. Whisk the ingredients together until the dressing becomes light and almost creamy in appearance. Set the dressing aside to allow the flavors to blend.
  • Place the dried cranberries in a small bowl and add very hot water. Let the cranberries soak for about five minutes, or until they soften slightly. Drain the cranberries and set them aside. Slice the pear into thin strips.
  • Heat a large skillet over medium heat. Add 1/2 Tbsp olive oil and tilt the pan until it is covered. Add the shredded Brussels sprouts and sauté them until they begin to soften, but are still bright green (about 5 minutes). Remove them from the heat and season with salt and pepper. They will continue to soften from the residual heat in the skillet.
  • Add the pear slices and cranberries to the wilted Brussels sprouts. Drizzle some of the dressing over the salad and toss to combine. Add more dressing as needed. Finish with a final pinch of freshly cracked pepper.

See how we calculate recipe costs here.


Serving: 1ServingCalories: 162.23kcalCarbohydrates: 21.35gProtein: 2.4gFat: 8.73gSodium: 397.63mgFiber: 4.38g
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How to Make Warm Brussels Sprout Salad 0 Step by Step Photos

Homemade Dijon Vinaigrette in a small bowl

Make the Dijon Vinaigrette first so that the flavors have time to blend. Mince one very small clove of garlic and add it to a bowl with 2 Tbsp olive oil, 1 Tbsp apple cider vinegar, 1/2 Tbsp Dijon mustard, 1/8 tsp salt, 1/4 tsp sugar, and some freshly cracked pepper. Whisk the ingredients together until it takes on a creamy yellow appearance. The Dijon mustard acts as an emulsifier and keeps the dressing cohesive instead of allowing it to separate. Set the dressing aside.

Soak Cranberries in hot water

Add 1/3 cup dried cranberries to a small bowl and cover them with hot water. Let them soak for about five minutes to soften, then drain them and set aside.

Thinly Sliced Pear

Slice one D’anjou pear into thin strips.

Shaved Brussels Sprouts in the bags, from Trader Joes

These are the shredded Brussels sprouts that I used. I actually bought two bags thinking that each bag was kind of small, but they’re deceiving. After emptying one bag into the skillet I knew one would be enough. Not only are they bulkier than they appear in the bag, but because they are so hearty, they are quite filling. You’ll only need one 10oz. bag of shredded Brussels sprouts for this recipe.

Sauté Shaved Brussels Sprouts, in the skillet with tongs

Heat a large skillet over medium flame, then add 1/2 Tbsp olive oil. Tilt the skillet to coat the bottom, then add the shaved Brussels sprouts. Sauté the Brussels sprouts until they begin to soften, but are still bright green (about 5 minutes), then turn the heat off. You want them to still have a bit of texture, so don’t over cook them. They’ll continue to cook a little from the residual heat in the skillet as you add the rest of the ingredients. Season the Brussels sprouts with salt and pepper.

Add Pear and Cranberries to the skillet with Brussels Sprouts

Add the sliced pear and the cranberries.

Drizzle Dijon Vinaigrette over salad in the skillet

Add some of the Dijon Vinaigrette, then toss everything to coat. Add more dressing as needed. I liked this salad with a lot of dressing. It helps balance the sweetness of the pears and cranberries.

Finished Warm Brussels Sprouts and Pear Salad in the skillet

Finally, season the salad with a bit more freshly cracked pepper. Serve immediately.

Overhead shot of Warm Brussels Sprouts and Pear Salad in the bowl, a fresh pear on the side

Who said salads aren’t for winter? This Warm Brussels Sprouts and Pear Salad says otherwise.

Close up of Warm Brussels Sprouts and Pear Salad in the bowl, from the front

Love winter salads? Try my Roasted Cauliflower and Quinoa Salad, Parsley Salad with Almonds and Apricots, or Sweet Crunch Winter Salad

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  1. Seriously, this was one of the best bites of food I’ve ever put into my mouth. So warm and aromatic and such a great balance of sweet and savory. This is going into my list of staple recipes.

  2. This was so delicious! I added gorgonzola- not a particularly budget friendly addition, but delicious. This, with some ham, was just as good the next day served cold for lunch!

  3. I bought whole Brussels sprouts and then shredded them in my food processor with the shred blade. So easy. I made two large dinner salads.

  4. Wow! This was so easy and so good! My husband and I couldn’t stop eating it. I used fresh cranberries that I pulled out of my homemade cranberry sauce leftover from Thanksgiving. I figured it would be healthier than dried cranberries. The bright red with the green would be great for Christmas dinner. Thanks for the recipe!