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 Time20 minutes mins
Total Time20 minutes mins
Course: Salad
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 4 servings
- 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
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.
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.
Serving: 1cup | Calories: 320kcal | Carbohydrates: 26g | Protein: 8.5g | Fat: 21g | Saturated Fat: 4g | Sodium: 400mg | Fiber: 7g | Sugar: 15g