Shaved Brussels and Pear Salad with Manchego

4.94 from 15 votes
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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.Shaved brussels and pear salad in a white serving bowl

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 IngredientsRecipe ingredients in separate bowls with text labels

  • 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.

Single serving of brussels and pear salad in a white bowl

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 1/4 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.Lemon-dijon dressing being whisked in a white bowl

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.Shaved brussels, pear, dried apple, peptias, and cheese being added to a wooden mixing bowl

Serving Suggestions:

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

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.

Shaved brussels salad being mixed with pear, cheese, and peptias in a wooden bowl

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.

 
4.94 from 15 votes

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.
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 servings

Equipment

  • Mixing bowls

Ingredients  

  • 1 lb. whole Brussels sprouts (or 1 12-oz. bag of pre-shredded/shaved Brussels sprouts)
  • 1 red pear, julienned
  • 1/2 cup dried apple slices, roughly chopped (or 1/4 cup golden raisins)
  • 1/3 cup shaved Manchego cheese (sub Parmesan or feta)
  • 1/4 cup toasted pumpkin seeds

Lemon-Dijon Dressing

  • 2 Tbsp. fresh lemon juice
  • 2 tsp. Dijon mustard
  • 1 small grated garlic clove
  • 1/2 tsp. honey
  • 1/4 tsp. each sea salt and black pepper
  • 1/4 cup extra-virgin olive oil
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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 1/4 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

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!

 

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4.94 from 15 votes (9 ratings without comment)

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Recipe Rating




9 Comments

  1. Meredith says:

    5 stars
    Made for Thanksgiving salad. It was delicious and traveled and kept well!

  2. Rozalyn says:

    Wondering if yourself or anyone else has tried this as a meal prep salad in mason jars? Sounds delicious and wondering if I could get away with doing it Sunday for at least 4 work day lunches?!

  3. Amber Johnson says:

    5 stars
    Thanks for this recipe! It was great! I prepared the Brussel sprouts and the dressing the day before and then combined them with the toppings right before serving on the day of. Eating as leftovers for lunch right now and it’s still good! I made mine with feta since I already had some on hand.

  4. Cami says:

    5 stars
    This is a tasty salad that fits my high-fiber diet goals! I made mine with golden raisins and Parmesan cheese.

  5. Shannon says:

    4 stars
    Great salad however the dressing got absorbed after refrigerating and eating during the following days and left mine tasting dry. Next time I’ll double up on the dressing.

  6. Megan says:

    Another GREAT recipe!! I have made several of your recipes lately and its hard to choose a favorite. Thank you for making easy, healthy recipes that are so delicious!!

    1. Jamie Vespa says:

      5 stars
      Hi Megan – I’m so happy to hear that!! Thank you for taking the time to come back and leave reviews!

  7. Patricia Taylor says:

    5 stars
    Made this last night and everyone enjoyed it. Will definitely be making again.

    1. dishingouthealth says:

      I’m so glad it was a hit! Thanks for taking time to leave a review!