Shaved Brussels and Pear Salad with Manchego

Shaved brussels and pear salad with pumpkin seeds, dried apple, and Manchego cheese tossed in a punchy lemon-Dijon dressing. This simple salad makes delicious use of fall produce and comes together in a flash.

This is the perfect time for fall salads. When the leaves are starting to turn and the mornings are brisk, yet the afternoons still linger in the 80's.

Salads like this feel hearty, yet still embody the coveted lightness you seek out this time of year.

The contrast of crunchy Brussels with juicy pears, salty Manchego, and toasty pumpkin seeds lets your palate know right from the start that this salad will be full of personality.

This shaved brussels salad holds up beautifully when made ahead. I actually prefer it on day two after the dressing marinates the greens and softens their bitter edge.

As far as serving, this salad pairs well with just about any sandwich or soup! Keep reading to find a few of my suggestions (which also happen to be personal favorite recipes).

How to Make Shaved Brussels Salad

This simple salad comes together in roughly 20 minutes.

For convenience, you can grab a bag of pre-shredded Brussels, which will cut back on prep time.

The Ingredients

• Brussels: You need 1 lb. of whole Brussels sprouts, or a 12 ounce bag of pre-shredded sprouts. See below for the best ways to shave/shred Brussels sprouts.
• Pear: If you can find them, red pears provide a beautiful color contrast against all the green action, however any variety will work.
• Dried Apple: I love dried apple this time of year, however golden raisins will also work.
• Pepitas: I love using roasted, salted pepitas (or pumpkin seeds), however pecans or walnuts will also work!
• Cheese: Manchego adds the perfect dose of salty creaminess, but feel free to use Parmesan or feta instead. 
• Lemon: You need the juice of 1 whole lemon, which amounts to roughly 2 Tablespoons.
• Dijon Mustard: The zip of Dijon really brings the dressing to life. Alternatively, you can use any kind of whole-grain mustard. 
• Olive Oil: Use a good quality EVOO here, as it's one of the main components of the dressing.
• Garlic: Grating the garlic helps better infuse the dressing.

The Directions

Step 1: Shred Brussels Sprouts

There are three different methods for shaving Brussels sprouts. (Alternatively, you can purchase the bags of pre-shredded sprouts, if available!)

How to Shave Brussels Sprouts

• Food Processor: If you have a food processor with a slicing blade like this, this is by far the quickest route. It takes fewer than 5 minutes to shred all of the sprouts.
• Mandoline. The second-best option is a mandoline slicer. Hold the sprout firmly by the stem end and watch your fingers VERY carefully as you reach the end.
• Knife: A final option is a SHARP chef’s knife. This method may take the longest, however it's nice to not have to dirty additional kitchen tools.

Add shaved brussels sprouts to a large mixing bowl and toss with ¼ tsp. salt.

Step 2: Prepare Lemon-Dijon Dressing

In a small bowl, combine lemon juice, Dijon mustard, honey, garlic, salt, and pepper. Gradually stream in olive oil, while whisking constantly, until combined.

Step 3: Combine all Salad Ingredients

To the bowl with Brussels, add pear, dried apple, cheese, and pumpkin seeds. Pour in dressing and toss to combine.

Serving Suggestions:

This shaved brussels salad pairs well with just about sandwich or soup. Here are a few of my favorites:

• SOUP: Try my Creamy Spinach Tortellini Soup or Tomato-Basil Soup for a hearty, healthy meal.
• SANDWICH: Prepare my easy Chickpea Tuna Salad to serve on bread or a wrap.
• PIZZA: Readers love this Peach-Prosciutto Pizza, which is perfect for end-of-summer lunches.

Make-Ahead and Storage Tips:

• Make-Ahead: The brussels can be shredded and dressing whisked 2 days ahead. Refrigerate in air-tight containers.
• Store: Because brussels are so hearty, this salad can be enjoyed up to 2 days after preparing/dressing it. Refrigerate in an air-tight container.

More Brussels Sprout Salad Recipes:

Raw and Roasted Brussels Sprouts Salad

Mexican Brussels Sprouts Salad with Tomatillo Dressing

Warm Brussels Salad with Whole-Grain Mustard Dressing

If you give this recipe a try, be sure to snap a pic and tag #dishingouthealth so I can see your beautiful creations! Also follow along on Pinterest and Facebook for the latest recipe updates.

Shaved Brussels and Pear Salad with Manchego

Shaved brussels and pear salad with pumpkin seeds, dried apple, and Manchego cheese tossed in a punchy lemon-Dijon dressing. This simple salad makes delicious use of fall produce and comes together in a flash.

4.75 from 4 votes

Print Pin Rate

Course: Salad

Cuisine: American

Diet: Gluten Free, Vegetarian

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: 4 servings

Calories: 320kcal

Author: Jamie Vespa MS, RD

Equipment

• ▢
  Mixing bowls

Ingredients

• ▢ 1 lb. whole Brussels sprouts (or 1 12-oz. bag of pre-shredded/shaved Brussels sprouts)
• ▢ 1 red pear, julienned
• ▢ ½ cup dried apple slices, roughly chopped (or ¼ cup golden raisins)
• ▢ ⅓ cup shaved Manchego cheese (sub Parmesan or feta)
• ▢ ¼ cup toasted pumpkin seeds

Lemon-Dijon Dressing

• ▢ 2 Tbsp. fresh lemon juice
• ▢ 2 tsp. Dijon mustard
• ▢ 1 small grated garlic clove
• ▢ ½ tsp. honey
• ▢ ¼ tsp. each sea salt and black pepper
• ▢ ¼ cup extra-virgin olive oil

Instructions

• Shred Brussels sprouts on a mandoline or using one of the menthods in the notes section below. Add to large bowl and season with ¼ tsp. salt.
• Prepare dressing by combining lemon juice, Dijon, garlic, honey, salt and pepper in a bowl. Gradually stream in olive oil, while whisking constantly, until combined.
• To the bowl with Brussels sprouts, add pear, dried apple, cheese, and pumpkin seeds. Add dressing and toss to combine. Season with extra salt and black pepper, if needed. Garnish with extra shredded cheese, if desired.

Notes

WAYS TO SHRED BRUSSELS SPROUTS:

• Food Processor: If you have a food processor with a slicing blade like this, this is by far the quickest route. It takes fewer than 5 minutes to shred all of the sprouts.
• Mandoline. If using a mandoline slicer, hold the sprout firmly by the stem end and watch your fingers VERY carefully as you reach the end.
• Knife: A final option is a SHARP chef’s knife. This method may take the longest, however it's nice to not have to dirty additional kitchen tools.

Nutrition

Serving: 1cup | Calories: 320kcal | Carbohydrates: 26g | Protein: 8.5g | Fat: 21g | Saturated Fat: 4g | Sodium: 400mg | Fiber: 7g | Sugar: 15g

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