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