Shaved Brussels and Pear Salad with Manchego
This Shaved Brussels and Pear Salad with Manchego delivers crisp autumn flavors with toasted pumpkin seeds, dried apples, and tangy lemon-Dijon dressing—perfect for fall gatherings!
You know, I used to think Brussels sprouts belonged only on Thanksgiving platters, roasted until golden and barely recognizable. Then one October afternoon, I discovered the magic of shaving them raw—those paper-thin ribbons transformed into the crispest, most refreshing base for a Shaved Brussels and Pear Salad with Manchego. Now this beauty graces my table from September through New Year’s Eve, and honestly, it’s become more popular than the turkey.
What makes raw Brussels sprouts so addictive when sliced whisper-thin? The secret lies in their tender crunch and slightly sweet, nutty flavor that pairs beautifully with juicy pears and salty Manchego. This fall pear salad recipe brings together everything I love about autumn—crisp textures, warm colors, and flavors that feel both fancy and approachable.
Whether you’re hosting a cozy family dinner or need a stunning side for your holiday spread, this pear pecan salad recipe (though we’re using pumpkin seeds here!) delivers fresh, nourishing simplicity without any stress. Let me walk you through creating this gorgeous salad that tastes as vibrant as it looks.
Table of Contents
Shaved Brussels and Pear Salad with Manchego
Equipment
- Mandoline or food processor
- Large mixing bowl
- Small bowl for dressing
- Whisk
- Sharp knife
- Grater
Ingredients
Salad
- 1 lb whole Brussels sprouts or 1 12-oz. bag of pre-shredded/shaved Brussels sprouts
- 1 red pear julienned
- ½ cup dried apple slices roughly chopped (or 1/4 cup golden raisins)
- â…“ cup shaved Manchego cheese sub Parmesan or feta
- ¼ cup toasted pumpkin seeds
- ¼ tsp sea salt for seasoning Brussels sprouts
Lemon-Dijon Dressing
- 2 Tbsp fresh lemon juice
- 2 tsp Dijon mustard
- 1 small garlic clove grated
- ½ tsp honey
- ¼ tsp sea salt
- ¼ tsp black pepper
- ¼ cup extra-virgin olive oil
Instructions
- Shred your Brussels sprouts using a mandoline, food processor, or sharp knife until they’re as delicate as lace curtains. Transfer those beautiful green ribbons to a large bowl and sprinkle with 1/4 teaspoon salt. This light seasoning helps tenderize the sprouts slightly while you prep everything else.
- Whisk together the lemon juice, Dijon mustard, grated garlic, honey, salt, and pepper in a small bowl until well combined. Slowly drizzle in the olive oil while whisking constantly—you’ll see the dressing transform into a glossy, golden emulsion. The tangy-sweet balance here is what makes this fall salad with pears truly sing.
- Add the julienned pear, chopped dried apples, shaved Manchego, and toasted pumpkin seeds to your bowl of Brussels sprouts. Pour the dressing over everything and toss gently but thoroughly until each ribbon glistens. Taste and adjust seasoning with extra salt and pepper if needed, then garnish with additional cheese shavings for that final flourish.
Notes
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Whole Brussels sprouts | 1 lb. | Or 1 12-oz. bag pre-shredded |
| Red pear | 1, julienned | Bartlett or Bosc work beautifully |
| Dried apple slices | 1/2 cup, chopped | Can substitute golden raisins (1/4 cup) |
| Shaved Manchego cheese | 1/3 cup | Parmesan or feta also work |
| Toasted pumpkin seeds | 1/4 cup | Adds delightful crunch |
Lemon-Dijon Dressing:
| Ingredient | Amount |
|---|---|
| Fresh lemon juice | 2 Tbsp. |
| Dijon mustard | 2 tsp. |
| Garlic clove | 1 small, grated |
| Honey | 1/2 tsp. |
| Sea salt and black pepper | 1/4 tsp. each |
| Extra-virgin olive oil | 1/4 cup |
Instructions
Step 1: Shred your Brussels sprouts using a mandoline, food processor, or sharp knife until they’re as delicate as lace curtains. Transfer those beautiful green ribbons to a large bowl and sprinkle with 1/4 teaspoon salt. This light seasoning helps tenderize the sprouts slightly while you prep everything else.
Step 2: Whisk together the lemon juice, Dijon mustard, grated garlic, honey, salt, and pepper in a small bowl until well combined. Slowly drizzle in the olive oil while whisking constantly—you’ll see the dressing transform into a glossy, golden emulsion. The tangy-sweet balance here is what makes this fall salad with pears truly sing.
Step 3: Add the julienned pear, chopped dried apples, shaved Manchego, and toasted pumpkin seeds to your bowl of Brussels sprouts. Pour the dressing over everything and toss gently but thoroughly until each ribbon glistens. Taste and adjust seasoning with extra salt and pepper if needed, then garnish with additional cheese shavings for that final flourish.
Substitutions
No Manchego on hand? Shaved Parmesan brings a similar salty sharpness, while crumbled feta adds a creamy, tangy contrast that works beautifully in this pears salad recipe. Pecorino Romano is another fantastic option if you prefer a bolder, more assertive cheese flavor.
Swap the pear variety based on what’s ripe. Anjou, Comice, or even crisp Asian pears deliver wonderful texture and sweetness. If your pears aren’t quite ripe yet, slice them extra thin so they’re easier to enjoy in every bite.
For nut-free gatherings, replace pumpkin seeds with roasted sunflower seeds or even crispy chickpeas for protein and crunch. You can also use chopped toasted pecans or walnuts to lean into that classic pear pecan salad recipe vibe everyone loves.
Dried fruit flexibility is your friend here. Golden raisins, dried cranberries, or chopped dried apricots all complement the Brussels and pear beautifully. Each option brings its own gentle sweetness and chewy texture that balances the crisp vegetables perfectly.
Troubleshooting
Salad turning soggy after an hour? Raw Brussels sprouts release moisture once dressed, so if you’re making this ahead, keep the dressing separate until just before serving. The sprouts stay crisp and perky when tossed at the last possible moment, ensuring that satisfying crunch in every forkful.
Brussels sprouts tasting too bitter or sharp? Massaging the shredded sprouts with a pinch of salt for 30 seconds before adding other ingredients helps mellow their flavor. You can also blanch the shaved sprouts in boiling water for just 20 seconds, then plunge them into ice water—this tames bitterness while maintaining that gorgeous bright green color.
Dressing breaking or looking greasy? Make sure you’re whisking constantly as you add the olive oil in a slow, steady stream. If it does separate, add a teaspoon of cold water and whisk vigorously until it comes back together into a smooth emulsion.
Storage and Meal Prep
Store undressed salad components separately in airtight containers in the refrigerator for up to 3 days. The shaved Brussels, julienned pears, and dried fruit keep beautifully when stored apart from the dressing. Toss with lemon juice to prevent the pears from browning if prepping more than a few hours ahead.
Once dressed, this Shaved Brussels and Pear Salad with Manchego stays fresh for about 2 hours at room temperature, making it ideal for dinner parties and holiday buffets. For best texture, add the dressing 15-20 minutes before serving to let flavors meld without compromising that crisp, fresh crunch we’re after.
Serving Suggestions
Well, this salad shines brightest alongside roasted chicken, grilled salmon, or a simple pasta dish for a complete autumn meal. The bright, tangy dressing cuts through richer main courses beautifully, making it an ideal companion for harvest salad with lemon thyme dressing on your holiday table.
I love serving this fall pear salad recipe with crusty sourdough bread and a glass of crisp white wine for an easy weeknight dinner. It also pairs wonderfully with holiday roasts, acting as a fresh, colorful contrast to all those warm, comforting sides everyone expects in cooler months.
Variations
Make it heartier by adding grilled chicken, crispy bacon bits, or roasted chickpeas for extra protein. This transforms your side salad into a satisfying lunch that’ll keep you energized all afternoon without feeling heavy or overly filling.
For a dairy-free version, simply omit the Manchego and double up on the toasted pumpkin seeds or add nutritional yeast for that savory, umami-rich flavor. You won’t miss the cheese one bit when every bite delivers that satisfying crunch and sweet-tart balance.
Kid-friendly adaptation? Swap the Dijon for a touch more honey in the dressing and use sweet apple slices instead of pears. Kids often find the milder sweetness more appealing, and you can let them help with the shredding—they love using the food processor!
Add pomegranate arils during winter months for jewel-toned pops of juicy sweetness and extra antioxidants. The ruby seeds make this already-gorgeous salad even more festive for Christmas and New Year’s celebrations, plus they add a delightful burst of flavor in every bite.
Shaved Brussels and Pear Salad with Manchego FAQs
What is manchego salad?
A manchego salad features the Spanish sheep’s milk cheese called Manchego, known for its firm texture and nutty, slightly tangy flavor. In this fall salad with pears, the shaved Manchego adds salty richness that beautifully complements the sweet pears and earthy Brussels sprouts.
What flavors pair well with Brussels sprouts?
Brussels sprouts love bold, contrasting flavors like citrus, nuts, dried fruits, and salty cheeses. Tangy dressings with mustard or vinegar help balance their natural bitterness, while sweet elements like honey or fruit bring out their subtle nuttiness beautifully.
What wine goes with pear salad?
A crisp Sauvignon Blanc or dry Riesling pairs beautifully with this pears salad recipe, echoing the fruit’s sweetness while complementing the tangy dressing. For red wine lovers, a light Pinot Noir works wonderfully without overwhelming the delicate flavors.
Can you eat shaved Brussels sprouts raw?
Absolutely—when sliced paper-thin, raw Brussels sprouts become tender, mild, and wonderfully crisp! The key is shredding them finely enough that they’re easy to chew, which also helps mellow any bitterness while highlighting their natural sweetness.
What is Manchego made of?
Manchego is crafted from sheep’s milk in the La Mancha region of Spain, aged anywhere from 60 days to two years. The longer aging creates a firmer texture and more complex, nutty flavor that elevates salads like this one into something truly special.
Recipe Notes and Tips
Shredding Brussels Sprouts Methods:
- Mandoline: Fastest method for uniformly thin ribbons
- Food processor: Use the slicing blade for quick, consistent results
- Sharp knife: Trim stem end, halve lengthwise, then slice crosswise as thinly as possible
- Box grater: Use the large holes in a pinch, though results won’t be quite as delicate
Make-Ahead Success: Prep all components up to 2 days ahead and store separately. The dressing actually improves with time as flavors meld together overnight in the refrigerator.
Scaling for Crowds: This recipe doubles or triples beautifully for holiday gatherings—just make sure to use a large enough bowl for proper tossing! Consider checking out my healthy street corn pasta salad for another crowd-pleasing option that pairs perfectly with this dish.
Looking for more vibrant fall flavors? My strawberry crunch salad offers a fun contrast when you’re craving something sweet and colorful alongside autumn’s earthier flavors.
Nutritional Benefits: According to research from the USDA, Brussels sprouts are nutritional powerhouses packed with vitamin C, vitamin K, and fiber. Raw preparations like this salad preserve even more of those heat-sensitive nutrients while delivering maximum crunch and flavor.
The combination of protein-rich pumpkin seeds, calcium from Manchego, and the antioxidants in pears makes this Shaved Brussels and Pear Salad with Manchego as nourishing as it is delicious—proving that healthy eating never has to feel like a compromise!
