Hi, I’m Sam from dishfoody.com, where fresh, seasonal produce gets turned into vivid, flavor-packed recipes. If heavy, mayo-laden salads feel tired, this Shaved Brussels and Pear Salad with Manchego delivers a crisp, bright, and slightly sweet bite that still feels cozy and fall-forward.
Inspired by shaved Brussels salads that pair raw sprouts with fruit, nuts, and a citrus-mustard dressing, this version layers in juicy pears, nutty Manchego, and crunchy seeds for texture and balance.
Why This Recipe Works
- Raw shaved Brussels sprouts stay crunchy and light while soaking up a punchy lemon-Dijon dressing, giving the salad structure without wilting too quickly.
- Sweet pears and dried fruit balance Brussels’ light bitterness, while Manchego adds a salty, nutty richness that ties everything together.
- Toasted pumpkin seeds or nuts bring a satisfying crunch and healthy fats, turning this into a substantial side or light main.
Ingredients & Prep
- 1 lb Brussels sprouts, ends trimmed and very thinly sliced (mandoline, sharp knife, or food processor slicing disk).
- 1 ripe but firm red or green pear, cored and thinly sliced or julienned.
- ½ cup dried apple pieces or golden raisins, roughly chopped for smaller pops of sweetness.
- ⅓ cup shaved Manchego cheese (use a peeler to make thin shards; Parmesan or Pecorino also work).
- ¼ cup toasted pumpkin seeds or sunflower seeds for crunch.
Lemon-Dijon Dressing
- 3 tablespoons fresh lemon juice.
- 1 teaspoon Dijon mustard.
- 1–2 teaspoons honey or maple syrup, to taste.
- 1 small garlic clove, finely minced.
- ⅓ cup extra-virgin olive oil.
- Fine salt and freshly ground black pepper.
Step-by-Step Instructions
- Shave the Brussels sprouts. Thinly slice the sprouts and add to a large mixing bowl; season with a small pinch of salt and gently toss to start softening them.
- Make the dressing. Whisk lemon juice, Dijon, honey, garlic, salt, and pepper in a small bowl, then slowly stream in olive oil while whisking until emulsified.
- Assemble the salad. Add pear slices, dried apple (or raisins), Manchego, and pumpkin seeds to the Brussels bowl, pour over dressing, and toss until everything is well coated; taste and adjust salt, pepper, or lemon as needed.
Flavor Variations
- Add pomegranate arils or apple instead of Pears for an even more jewel-toned holiday look.
- Swap pumpkin seeds for toasted almonds or walnuts, or mix a few types of nuts and seeds for extra texture.
- Use a maple–apple cider vinaigrette instead of lemon-Dijon for a sweeter, more autumnal spin.
| Variation | Swap/Addition | Flavor Profile |
|---|---|---|
| Apple–Brussels | Pear → Honeycrisp apple | Crisp, sweet-tart |
| Maple–ACV Dressing | Lemon → apple cider vinegar + maple | Warm, gently sweet |
| Nut Medley | Almonds, walnuts instead of pepitas | Rich, toasty crunch |
Storage Tips
Leftovers hold better than most salads because raw shaved Brussels are sturdy; they stay crisp for several hours and up to a day refrigerated in an airtight container, though pears are best added close to serving to avoid browning. For make-ahead, store dressing separately and toss with Brussels and fruit within a few hours of eating.
FAQs
- Can I use pre-shredded Brussels sprouts? Yes, bagged shaved Brussels save time and work well; just check freshness and slice any large pieces thinner.
- What if I can’t find Manchego? Parmesan, Pecorino Romano, or a firm aged goat cheese all give a similar salty, nutty counterpoint.
- Will it get soggy if dressed early? Brussels hold up nicely to dressing for several hours, but for peak crunch add pears and seeds closer to serving time.
Shaved Brussels and Pear Salad with Manchego
Crisp and refreshing Shaved Brussels Sprouts and Pear Salad with nutty Manchego cheese, toasted almonds, and a tangy lemon vinaigrette. Perfect as a light lunch or side dish packed with flavor and texture.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 15 mins
- Yield: 4 servings 1x
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: American, Mediterranean
Ingredients
- 4 cups shaved Brussels sprouts
- 2 ripe pears, thinly sliced
- 1/2 cup Manchego cheese, shaved
- 1/4 cup toasted almonds
- 1/4 cup fresh parsley, chopped
- For the dressing:
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- 1. In a large bowl, combine shaved Brussels sprouts, sliced pears, Manchego, toasted almonds, and parsley.
- 2. In a small bowl, whisk olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
- 3. Pour dressing over salad and toss gently to combine.
- 4. Serve immediately for crisp freshness.
Notes
- Use fresh, crisp pears for best texture.
- Toast almonds lightly for extra crunch.
- Add dried cranberries for a sweet contrast.
- Great for easy entertaining or meal prep.
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 9g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
Keywords: brussels sprouts salad, pear salad, manchego cheese, healthy salad