Shaved Brussels and Pear Salad with Manchego is the kind of fresh, crunchy salad that makes you forget you’re eating Brussels sprouts. With crisp sweet pears, nutty Manchego cheese, toasted pumpkin seeds, and a bright lemon-Dijon dressing, every bite delivers the perfect balance of sweet, tangy, and savory flavors.
And the best part? No oven, no complicated cooking, and no endless pile of dishes. This gorgeous salad comes together in about 20 minutes, making it perfect for busy weekdays, holiday gatherings, or a refreshing lunch.
As Chef Omar, I love recipes that turn everyday ingredients into something a little special. This salad is a great example. A few simple ingredients, a homemade dressing, and suddenly you’ve got a dish that looks right at home on a restaurant menu.
Whether you’re planning Thanksgiving dinner, entertaining friends, or just trying to add more vegetables to your meals, this shaved Brussels sprouts salad deserves a spot on your table.
Table of Contents
Why You’ll Love This Shaved Brussels and Pear Salad with Manchego
- Ready in 20 Minutes: No roasting or boiling required. Just slice, whisk, toss, and serve.
- Fresh and Flavorful: Sweet pears, tangy Dijon dressing, and salty Manchego create a delicious combination.
- Perfect for Holidays: An elegant addition to Thanksgiving, Christmas, or any special dinner.
- Easy to Customize: Swap the cheese, use different dried fruit, or add your favorite protein.
- Great for Meal Prep: Prepare the components ahead and toss everything together when you’re ready.
- Simple Ingredients: Everyday produce and pantry staples become a colorful, satisfying salad.
Ingredients for Shaved Brussels and Pear Salad with Manchego
You don’t need a long shopping list for this recipe. Each ingredient plays an important role in creating the perfect balance of textures and flavors.
For the Salad
- 1 lb. whole Brussels sprouts: You can also use one 12-ounce bag of pre-shredded Brussels sprouts for convenience.
- 1 red pear, julienned: Choose a firm, ripe pear for the best balance of sweetness and crunch.
- 1/2 cup dried apple slices, roughly chopped: These add chewy sweetness. Substitute 1/4 cup golden raisins if preferred.
- 1/3 cup shaved Manchego cheese: Adds a rich, salty, nutty flavor. Parmesan or feta work as alternatives.
- 1/4 cup toasted pumpkin seeds: Also called pepitas, these provide a lovely crunch.
- 1/4 teaspoon salt: For seasoning the Brussels sprouts before assembling the salad.
For the Lemon-Dijon Dressing
- 2 tablespoons fresh lemon juice: Freshly squeezed juice gives the dressing its bright, tangy flavor.
- 2 teaspoons Dijon mustard: Adds depth and helps blend the dressing.
- 1 small garlic clove, grated: Provides a subtle savory kick.
- 1/2 teaspoon honey: Balances the lemon’s acidity.
- 1/4 teaspoon sea salt: Enhances the flavors.
- 1/4 teaspoon black pepper: Adds gentle warmth.
- 1/4 cup extra-virgin olive oil: Creates a rich, silky dressing that coats the salad beautifully.
Chef Omar’s tip: Use a firm pear such as Bosc or a slightly firm red Anjou. Very soft pears can break apart when you toss the salad.
How to Make Shaved Brussels and Pear Salad with Manchego
This salad is wonderfully simple. The most important step is slicing the Brussels sprouts thinly so the dressing coats every little ribbon.
Step 1: Shave the Brussels Sprouts
Wash the Brussels sprouts thoroughly and remove any damaged outer leaves.
Trim the tough stem ends, then slice the sprouts as thinly as possible using a mandoline, a sharp knife, or a food processor fitted with a slicing blade.
Transfer the shaved Brussels sprouts to a large mixing bowl.
Sprinkle with 1/4 teaspoon salt and gently toss. Let them rest for a few minutes while you prepare the dressing.
This helps soften the raw vegetables slightly and makes them easier to enjoy.
Step 2: Prepare the Lemon-Dijon Dressing
In a small bowl, combine the fresh lemon juice, Dijon mustard, grated garlic, honey, sea salt, and black pepper.
Whisk until everything is well mixed.
Slowly drizzle in the extra-virgin olive oil while whisking continuously.
Continue whisking until the dressing looks smooth and slightly creamy.
Taste and adjust the seasoning if necessary. If the dressing tastes too tart, add a tiny drizzle of honey.
Step 3: Prepare the Pear and Other Ingredients
Slice the red pear into thin matchsticks, also called julienne strips.
If using dried apple slices, roughly chop them into bite-sized pieces.
Shave the Manchego cheese using a vegetable peeler or cheese slicer.
If your pumpkin seeds aren’t already toasted, place them in a dry skillet over medium-low heat for 2–4 minutes, stirring frequently until fragrant. Allow them to cool.
Now you’re ready to bring everything together.
Step 4: Assemble the Salad
Add the julienned pear, chopped dried apples, shaved Manchego, and toasted pumpkin seeds to the bowl of Brussels sprouts.
Pour the lemon-Dijon dressing over the ingredients.
Using salad tongs or two large spoons, toss gently until everything is evenly coated.
Be careful not to crush the delicate pear slices.
Step 5: Taste and Serve
Taste the salad and add extra salt or freshly ground black pepper if needed.
For a beautiful finishing touch, sprinkle a few additional Manchego shavings and toasted pumpkin seeds over the top.
Serve immediately for maximum crunch, or refrigerate for 10–15 minutes to let the flavors blend.
That’s it! Fresh, colorful, and ready to impress.
How to Shave Brussels Sprouts Without a Mandoline
Don’t have a mandoline? No problem! There are several easy ways to prepare Brussels sprouts for this salad.
Using a Sharp Knife
Cut each Brussels sprout in half lengthwise, keeping the root end intact while slicing.
Place the flat side down on a cutting board and cut into very thin strips.
Separate the pieces with your fingers to create fluffy ribbons.
Using a Food Processor
Fit your food processor with the thin slicing attachment.
Trim the Brussels sprouts and feed them through the processor in batches.
This is my favorite shortcut when making salad for a crowd because it saves so much preparation time.
Using Pre-Shredded Brussels Sprouts
Store-bought shaved Brussels sprouts are another excellent option.
Choose a bag that looks fresh and bright green, without excessive moisture or browning.
If the pieces seem too thick, give them a quick chop before adding them to the bowl.
Expert Tips for the Best Brussels Sprouts and Pear Salad
A few small details can take this salad from good to absolutely delicious.
Slice the Brussels sprouts very thinly. Thick pieces can taste tough and overly bitter. Thin ribbons absorb the dressing more easily.
Use fresh lemon juice. Bottled lemon juice can taste harsh compared with freshly squeezed lemon.
Choose a pear that’s ripe but firm. A soft pear may become mushy when mixed with the dressing.
Toast the pumpkin seeds. This simple step brings out their nutty flavor and adds extra crunch.
Don’t overdress the salad. If you’re unsure how much dressing to use, start with about three-quarters and add the rest gradually.
Let the sprouts soften briefly. A short rest after dressing makes the vegetables more tender without sacrificing their crunch.
FAQs About Shaved Brussels and Pear Salad with Manchego
Can you eat Brussels sprouts raw in a salad?
Yes! Raw Brussels sprouts are completely suitable for salads. Shaving them into thin strips creates a tender texture, and the lemon-Dijon dressing helps mellow their naturally earthy flavor. Wash them well before slicing.
Do I need to cook the Brussels sprouts first?
No. This recipe is designed for raw Brussels sprouts. Cooking them would change the salad’s fresh, crunchy texture.
What is the best pear for this salad?
A firm red Anjou pear works beautifully because it holds its shape when sliced. Bosc or firm Bartlett pears are also excellent choices.
Can I use Parmesan instead of Manchego?
Absolutely! Parmesan provides a similar salty, nutty flavor. Use thin shavings rather than finely grated cheese for the best texture.
Is this salad gluten-free?
The basic ingredients are naturally gluten-free. However, check packaged ingredients such as mustard, dried fruit, and cheese if you’re preparing the dish for someone who needs to avoid gluten.
How long does the salad stay fresh?
For the best flavor and texture, enjoy it the day it’s prepared. Properly refrigerated leftovers can generally be enjoyed within two days.
Can I make this salad without honey?
Yes. Maple syrup is an easy substitute. You can also leave the sweetener out if you prefer a sharper, more tangy dressing.
Can I use pre-shredded Brussels sprouts?
Definitely! Pre-shredded Brussels sprouts save time and work well in this recipe. A 12-ounce bag is an acceptable shortcut, though it provides less Brussels sprout volume than a full pound.
A Fresh Salad Worth Making Again
Sometimes the simplest recipes surprise you the most.
This Shaved Brussels and Pear Salad with Manchego brings together everyday ingredients in a way that feels fresh, elegant, and full of flavor. Between the crunchy sprouts, sweet juicy pears, nutty cheese, and zesty lemon-Dijon dressing, there’s something delicious in every forkful.
It’s easy enough for an ordinary weekday but beautiful enough for your holiday table.
Give it a try the next time you need a fresh side dish, and feel free to make it your own with your favorite toppings.
More Fresh and Delicious Recipes You’ll Love
If you enjoyed this Shaved Brussels and Pear Salad with Manchego, there are plenty of other fresh, flavorful recipes to explore! Whether you’re craving another crunchy salad, a cozy fall-inspired dish, or a colorful side for your next family dinner, these delicious recipes are worth adding to your menu:
- Buckwheat Salad with Beets and Apples – A wholesome, colorful salad combining earthy beets, sweet apples, and hearty buckwheat. Perfect for fall lunches and meal prep.
- Broccoli Apple Quinoa Salad – A fresh, crunchy combination of vegetables, sweet apples, and protein-rich quinoa that’s great for a light lunch or healthy side dish.
- Autumn Pearl Couscous Salad – A comforting, seasonal salad that’s perfect for holiday gatherings, cozy dinners, and make-ahead meals.
- Roasted Broccoli and Chickpea Salad – A satisfying vegetable-packed salad featuring roasted broccoli and hearty chickpeas, ideal for a nutritious lunch or dinner side.
⭐ Did You Try This Recipe? I’d love to hear how your Shaved Brussels and Pear Salad with Manchego turned out! Leave a comment below and rate the recipe with 5 stars if you loved it! Your feedback helps other home cooks discover delicious recipes and inspires us to keep sharing fresh ideas. Happy cooking!
Shaved Brussels and Pear Salad with Manchego
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This Shaved Brussels and Pear Salad with Manchego is a fresh, crunchy, and flavorful salad made with thinly shaved Brussels sprouts, sweet pears, dried apples, nutty Manchego cheese, and toasted pumpkin seeds. Tossed in a homemade lemon-Dijon dressing, it’s a delicious 20-minute side dish perfect for Thanksgiving, holiday gatherings, or healthy lunches.
Ingredients
For the Salad:
1 lb. whole Brussels sprouts (or one 12-oz. bag pre-shredded 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 (or Parmesan or feta)
1/4 cup toasted pumpkin seeds
1/4 teaspoon salt, for seasoning Brussels sprouts
For the Lemon-Dijon Dressing:
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1 small garlic clove, grated
1/2 teaspoon honey
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
Instructions
1. Prepare the Brussels Sprouts: Wash and trim the Brussels sprouts. Shave them thinly using a mandoline, sharp knife, or food processor. Transfer to a large mixing bowl and sprinkle with 1/4 teaspoon salt.
2. Make the Lemon-Dijon Dressing: In a small bowl, whisk together lemon juice, Dijon mustard, grated garlic, honey, sea salt, and black pepper. Slowly drizzle in the olive oil while whisking until smooth and combined.
3. Prepare the Salad Ingredients: Julienne the red pear, roughly chop the dried apple slices, and shave the Manchego cheese. If needed, toast the pumpkin seeds in a dry skillet until fragrant, then let cool.
4. Assemble the Salad: Add the sliced pears, dried apples, shaved Manchego, and toasted pumpkin seeds to the Brussels sprouts.
5. Add the Dressing: Pour the lemon-Dijon dressing over the salad and gently toss until evenly coated.
6. Season and Serve: Taste and adjust with additional salt or black pepper if needed. Garnish with extra Manchego cheese and pumpkin seeds, if desired. Serve immediately or chill briefly before serving.
Notes
Brussels Sprouts: Shave them very thinly for the best texture. Pre-shredded Brussels sprouts save preparation time.
Pear Selection: Choose a firm red Anjou or Bosc pear to prevent mushiness.
Cheese Substitutions: Parmesan, feta, or goat cheese can replace Manchego.
Extra Crunch: Try toasted walnuts, pecans, or almonds instead of pumpkin seeds.
Make Ahead: Prepare the Brussels sprouts and dressing separately. Add fresh pears and toss just before serving.
Storage: Refrigerate leftovers in an airtight container for up to 2 days.
Vegan Option: Use maple syrup instead of honey and replace Manchego with dairy-free cheese.
Serving Suggestion: Perfect with roasted chicken, grilled salmon, or holiday meals.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: American-Inspired
Nutrition
- Serving Size: 1/4 of salad (approximately 1½ cups)
- Calories: 330 kcal
- Sugar: 11 g
- Sodium: 410 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 0 g