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Brussels sprouts & Poached Pear Salad on a plate

Brussels Sprouts & Poached Pear Salad

  • Author: Meatless Makeovers
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 8 Servings 1x
  • Category: Salad, Appetizer
  • Method: Shave, Poach, Reduce
  • Cuisine: American
  • Diet: Vegan


A vegan fall salad featuring shaved Brussels sprouts, pecans, and a red wine poached pear. This healthy side is both elegant and delicious!


  • 1 Lb Brussels Sprouts (Shaved)
  • 3 Pears (Firm, Peeled)
  • 1 750ml Bottle of Red Wine
  • 1/2 Cup Maple Syrup
  • 1/2 Lemon Peel
  • 1 Cinnamon Stick
  • 1 tsp Whole Cloves
  • 2 Star Anise (Optional)
  • ¼ Cup Pecans (Chopped)



  1. Trim the Brussels sprouts and peel off the outer layer. Using a food processor or a knife, slice the Brussels sprouts into thin shavings. Set aside. 
  2. Pour the wine and syrup into a sauce pot and add the lemon peel, cinnamon stick, cloves and star anise. 
  3. Allow the wine mixture to come to a simmer over medium low heat. Peel the pears right before adding them to the simmering wine. 
  4. Allow to cook, covered for 25-30 minutes or until tender. Turn the pears occasionally for even poaching. 
  5. Remove the pears from the liquid. Bring the wine back to a boil and stir occasionally uncovered until it is reduced a lot and when cooled it is your desired consistency.
  6. Plate the shaved Brussels sprouts and top with poached pear, chopped pecans and a drizzle of wine reduction. Enjoy!
  7. Leftover salad and dressing should be stored separately in airtight containers in the refrigerator for up to 3 days.


  • The equipment listed above contains affiliate links to products that we personally use, love, and recommend!

Keywords: Brussels Sprouts & Poached Pear Salad, Shaved Brussels Sprouts Salad Recipe, Vegan Fall Salad Recipe

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