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Looking for a fresh and vibrant salad that’s perfect for any occasion? This shaved Brussels sprout and pear salad combines crisp vegetables, sweet fruit, and a tangy, homemade dressing. It’s quick, easy, and packed with flavor. You’ll learn step-by-step how to create this irresistible dish featuring shaved Brussels sprouts and juicy pears. For more recipe inspiration, check out these healthy summer salad recipes.
Why You’ll Love This Recipe
- Bursting With Flavor: The perfect balance of tangy, sweet, and savory flavors from the Dijon dressing, sweet pear, and creamy Manchego.
- Amazing Texture: Crunchy sprouts, tender dried apple slices, and the creamy bite of shaved cheese make every forkful satisfying.
- Quick and Easy: Ready in under 20 minutes with minimal prep tools required.
- Healthy and Versatile: Loaded with nutritious ingredients and adaptable for different diets. Explore more quick healthy meal ideas.
- Perfect for Any Occasion: Works as a light lunch, side dish, or potluck favorite.
Ingredients Needed
- 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
- 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
Ingredient Notes & Substitutions
Cheese: Swap Manchego for Parmesan for a nuttier flavor or feta for a tangy twist.
Fruit: Use golden raisins if dried apple slices are unavailable.
Pumpkin Seeds: Toast them for extra crunch and flavor. Learn more about creative salad toppings.
Fresh Brussels Sprouts: Opt for pre-shredded bags for convenience.
How to Make Shaved Brussels Sprout and Pear Salad
1. Prepare the Brussels Sprouts
Shred Brussels sprouts using a mandoline slicer or a knife. Add them to a large bowl and season with 1/4 teaspoon of salt.
2. Make the Dressing
In a bowl, whisk together the lemon juice, Dijon mustard, grated garlic, honey, sea salt, and black pepper. Gradually stream in the olive oil while whisking constantly until the dressing is emulsified and creamy.
3. Combine Salad Ingredients
Add the julienned pear, dried apple slices, shaved Manchego, and toasted pumpkin seeds to the Brussels sprouts.
4. Toss to Coat
Pour the prepared dressing over the salad mixture. Toss thoroughly until all ingredients are evenly coated. Taste and adjust the seasoning with additional salt and black pepper, if necessary.
5. Garnish and Serve
Optionally, top the salad with extra shredded cheese just before serving for a delicious finishing touch.
How to Customize This Recipe
Dietary Substitutions
For dairy-free: Use a vegan cheese alternative instead of Manchego.
For nut allergies: Replace pumpkin seeds with sunflower seeds or omit them entirely.
Creative Variations
- Add dried cranberries for an extra pop of sweetness.
- Sprinkle cinnamon over the apple slices for a warm spice undertone.
- Include walnuts or pecans to enhance the nutty flavors. Try this in combination with easy fall salad ideas.
Pro Tips & Troubleshooting
Pro Tips
- Use a mandoline slicer for evenly shredded Brussels sprouts for the best texture.
- Toast pumpkin seeds in a dry skillet for 2–3 minutes to bring out their nutty flavor.
- When whisking the dressing, add olive oil gradually to create a smooth and well-emulsified dressing.
Common Mistakes to Avoid
- Over-salting: Start with a light seasoning and adjust after tasting the final dish.
- Dressing Separation: Always whisk vigorously while slowly adding the olive oil for a creamy dressing.
- Uneven Shredding: Ensure Brussels sprouts are consistently sliced for a uniform texture.
- Skipping Toasting: Toasted pumpkin seeds add a depth of flavor that raw seeds lack.
Serving & Storage
Serving Ideas
- Pair this salad with roasted chicken or salmon for a hearty meal.
- Serve alongside crusty sourdough bread for added texture and flavor.
- Bring it to barbecues or potlucks as a bright, fresh side dish.
Storage and Make-Ahead
Fridge: Store leftovers in an airtight container for up to 3 days.
Make-Ahead Tips: Shred the Brussels sprouts and prepare the dressing in advance. Assemble the salad just before serving for optimal freshness.
Freezing: Not recommended, as the texture of raw Brussels sprouts changes when thawed.
FAQ
Can I freeze this salad?
No, this salad is best enjoyed fresh. Freezing can cause the Brussels sprouts to become mushy and ruin the texture.
How do I store leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to 3 days.
Can I use pre-shredded Brussels sprouts?
Absolutely! Pre-shredded Brussels sprouts save time and work perfectly in this recipe.
What can I substitute for Manchego cheese?
Parmesan or feta are excellent alternatives. Parmesan adds a nutty profile, while feta brings a tangy kick.
How long does it take to make this salad?
This recipe can be prepared in just 15–20 minutes, making it ideal for busy days.
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Shaved Brussels Sprout and Pear Salad
Ingredients
Equipment
Method
- Shred Brussels sprouts using a mandoline slicer or a knife. Add them to a large bowl and season with 1/4 teaspoon of salt.
- Whisk together lemon juice, Dijon mustard, grated garlic, honey, sea salt, and black pepper in a bowl. Gradually stream in olive oil while whisking constantly until emulsified and creamy.
- Add the julienned pear, dried apple slices, shaved Manchego cheese, and toasted pumpkin seeds to the Brussels sprouts.
- Pour the prepared dressing over the salad mixture. Toss thoroughly until all ingredients are evenly coated. Taste and adjust seasoning with additional salt and black pepper, if needed.
- Optionally, top with extra shredded cheese just before serving.
