Shaved Brussels And Pear Salad With Manchego

Listen, I know what you're thinking – raw Brussels sprouts in a salad? But trust me on this one! This Shaved Brussels and Pear Salad changed my mind about Brussels sprouts forever.

I made this salad last November when my friend Jamie (she's a registered dietitian) shared her recipe with me, and Emily actually asked for seconds. Raw Brussels sprouts! The girl who used to hide veggies under her napkin was coming back for more. The secret? Paper-thin slices (so they're not bitter at all) mixed with sweet pear, crunchy pumpkin seeds, and salty Manchego cheese. Plus that tangy lemon-Dijon dressing ties everything together in the best way.

What I really appreciate about this recipe is how it makes use of seasonal produce without any cooking required. It's ready in 20 minutes flat – perfect for those busy weeknights when you need something fresh and filling. If you're looking for more fall-inspired dishes, you'll want to check out this balsamic roasted beets recipe that pairs beautifully with any autumn meal.

Jump to:

• Why You'll Love This Shaved Brussels Sprouts Salad
• Ingredients For Brussels Sprouts And Pear Salad
• How To Make Shaved Brussels And Pear Salad
• Three Ways To Shave Brussels Sprouts Like A Pro
• Storage And Make-Ahead Tips For This Fall Salad Recipe
• Variations And Swaps For This Raw Brussels Sprouts Salad
• Frequently Asked Questions About Shaved Brussels Sprouts Salad
• Recipes You May Like
• Final Thoughts On This Brussels Sprouts Pear Manchego Salad
• Shaved Brussels and Pear Salad

Why You'll Love This Shaved Brussels Sprouts Salad

Here's what makes this Brussels sprouts and pear salad a total winner in my book:

• No cooking needed – Seriously, everything is raw. Just shred, chop, toss, and you're done!
• Ready in 20 minutes – From start to finish, this salad comes together faster than waiting for your oven to preheat.
• Makes great use of fall produce – Brussels sprouts and pears are at their peak right now. Take advantage of it!
• The texture is incredible – Crunchy sprouts, crisp pear, toasted pumpkin seeds, and creamy cheese create the perfect bite every time.
• That dressing though – The lemon-Dijon combo is tangy, slightly sweet, and makes everything taste better.
• Works for meal prep – Keep the dressing separate and this salad holds up really well for a couple days in the fridge.

Ingredients For Brussels Sprouts And Pear Salad

Let me walk you through what you'll need for this recipe. Nothing fancy here – just good, simple ingredients that let the Brussels sprouts shine.

For the Salad:

• 1 lb. whole Brussels sprouts (or grab a 12-oz. bag of pre-shredded ones if you're short on time)
• 1 red pear, julienned – I use red because it's prettier, but any pear works
• ½ cup dried apple slices, roughly chopped – Or swap in ¼ cup golden raisins if that's what you have
• ⅓ cup shaved Manchego cheese – This is the star! But Parmesan or feta work too
• ¼ cup toasted pumpkin seeds – Also called pepitas

For the Lemon-Dijon Dressing:

• 2 Tbsp. fresh lemon juice – Please use fresh, not bottled
• 2 tsp. Dijon mustard – This gives it that nice tang
• 1 small garlic clove, grated – Don't skip this!
• ½ tsp. honey – Just enough sweetness to balance everything
• ¼ tsp. each sea salt and black pepper
• ¼ cup extra-virgin olive oil – The good stuff makes a difference here

How To Make Shaved Brussels And Pear Salad

Okay, here's where I'll be honest with you – the only slightly annoying part is shredding the Brussels sprouts. But once that's done? Smooth sailing from there.

Prep The Brussels Sprouts

1. Shred your Brussels sprouts using whatever method works for you (I'll share all the options in the notes below). Add them to a large bowl and season with ¼ tsp. salt. The salt helps soften them just a tiny bit while you prep everything else.

Make The Dressing

2. Combine the lemon juice, Dijon mustard, grated garlic, honey, salt, and pepper in a medium bowl. Give it a good whisk.
3. Slowly stream in the olive oil while whisking constantly. This creates a nice emulsion so your dressing doesn't separate. (I learned this trick in one of my college cooking classes and it changed my salad game forever!)

Assemble The Salad

4. Add the julienned pear, chopped dried apple, shaved Manchego, and pumpkin seeds to the bowl with the Brussels sprouts.
5. Pour the dressing over everything and toss really well. You want every piece coated in that tangy dressing.
6. Taste and adjust the seasoning with extra salt and pepper if needed. Sometimes I add a tiny bit more lemon juice too – depends on how tart I'm feeling that day!
7. Garnish with extra shredded cheese if you're feeling generous (I always am).

Three Ways To Shave Brussels Sprouts Like A Pro

This is important, so pay attention! How you shred your Brussels sprouts makes a big difference in the final salad.

Food Processor Method (My Favorite):

If you have a food processor with a slicing blade, use it! This is by FAR the quickest route. Takes less than 5 minutes to shred all the sprouts. Just trim the stems, toss them in, and let the machine do the work. Easy!

Mandoline Method (Be Careful):

Got a mandoline slicer? Hold each Brussels sprout firmly by the stem end and slice away. But PLEASE watch your fingers carefully as you reach the end. I've nicked myself more times than I care to admit. (Actually, Emily now makes fun of me every time I pull out the mandoline. She's like, "Mom, where are the Band-Aids?" Very funny.)

Sharp Knife Method (Old School):

Your final option is a sharp chef's knife. This method takes the longest, but you don't have to dirty extra kitchen tools. Just cut each sprout in half, place the flat side down, and thinly slice. It's a bit of a workout for your knife hand, but it works!

Storage And Make-Ahead Tips For This Fall Salad Recipe

Here's something I learned the hard way – don't dress this salad until right before you serve it. The Brussels sprouts will get soggy and sad if they sit in the dressing too long.

But the good news? You can prep everything ahead of time and keep it separate.

Storing The Dressed Salad:

If you've already tossed everything together, store it in an airtight container in the fridge. It'll keep for about 2 days, though it won't be quite as crispy as day one.

Make-Ahead Strategy:

This is what I do when I'm meal prepping: Shred the Brussels sprouts and store them in one container. Keep the dressing in a mason jar. Store the other toppings together in a separate container. Then when you're ready to eat, just combine everything. Takes 30 seconds and you get that fresh-made taste!

The Dressing:

That lemon-Dijon dressing will keep in the fridge for up to a week. I usually double the recipe because it's good on basically any salad.

Variations And Swaps For This Raw Brussels Sprouts Salad

Want to make this recipe your own? Here are some changes I've tried that worked really well:

Different Fruits:

• Swap the pear for thinly sliced apple (Honeycrisp is amazing here)
• Try dried cranberries instead of dried apple for more tartness
• Fresh pomegranate arils add a nice juicy pop

Cheese Options:

• Parmesan works great and is usually cheaper than Manchego
• Feta gives it a tangier, creamier vibe
• Goat cheese is delicious if you're into that (Emily won't touch it, but I love it)
• Skip the cheese entirely for a dairy-free version

Add Some Protein:

This salad is pretty filling on its own, but sometimes I add grilled chicken or chickpeas to make it a complete meal. Leftover rotisserie chicken works perfectly!

Nut And Seed Swaps:

Don't have pumpkin seeds? Use toasted pecans, walnuts, or sliced almonds instead. All delicious!

Frequently Asked Questions About Shaved Brussels Sprouts Salad

Recipes You May Like

Looking for more fall salad recipes to round out your menu? Here are some of my other favorites:

• Greek Chopped Salad – Another no-cook salad that's packed with veggies and super fresh. The lemon-oregano dressing is so good!
• Mandarin Orange Chicken Salad – If you liked the fruit in this Brussels sprouts salad, you'll go crazy for the mandarin oranges in this one.
• Keto Broccoli Salad – Another raw veggie salad with bacon and cheese. What's not to like?

Final Thoughts On This Brussels Sprouts Pear Manchego Salad

I'll be straight with you – this is one of those recipes that looks way fancier than the effort it requires. The raw Brussels sprouts have this fresh, slightly nutty thing happening, and when you mix them with sweet pear and salty cheese? It just works.

The first time I made this, I was skeptical. Raw Brussels sprouts sounded weird to me. But shaving them super thin makes ALL the difference. They're tender and not bitter at all. Plus that punchy lemon-Dijon dressing? Chef's kiss (Do people still say that?)

This salad has become my go-to for fall gatherings because it's different from the usual boring side salads everyone brings. People always ask for the recipe, which honestly makes me feel pretty good about my cooking skills!

Whether you're meal prepping for the week, bringing something to a potluck, or just want a really good salad for dinner tonight, give this one a try. Your taste buds (and anyone you're feeding) will thank you.

Don't forget to save this to Pinterest so you can find it again when Brussels sprouts are in season!