There’s something utterly captivating about the crisp snap of ultra-thin Brussels sprouts mingling with the juicy sweetness of a ripe pear. This Shaved Brussels and Pear Salad greeted me with fragrant steam of olive oil and lemon, and in my third trial I caught a whisper of nuttiness I hadn’t noticed before. Each forkful sings with contrasting textures—silky-smooth cheese, tender sprouts with slight bite, and a crackling almond crunch—that I can’t wait to share.
Why You’ll Love Shaved Brussels and Pear Salad
- Bright, fresh flavors rounded by a zesty lemon-olive oil dressing
- Simple prep that comes together in about 10 minutes—no cooking required
- Varied textures: crisp shaved sprouts, tender pear, creamy Manchego, crunchy almonds
- Rooted in winter harvest traditions, where pears and Brussels sprouts shine late in the season
A Little Background
The first time I tried this salad, I wrestled with uneven slicing—some sprouts were thick, some paper-thin. After my prep note, I switched to a sharp chef’s knife, trimming stems cleanly and rotating each sprout for uniform ribbons. That small change awakened a consistently tender bite throughout, making every mouthful a delight.
Key Ingredients for Shaved Brussels and Pear Salad
- Brussels sprouts (4 cups, about 1 pound): thin ribbons are essential for the ideal tender-crisp texture; swap in kale for variation.
- Pear (1 large, cored & thinly sliced): choose Bosc or Anjou for firm flesh that holds its shape.
- Extra-virgin olive oil (2 tbsp): fruity or mild works best—avoid peppery varieties that compete.
- Lemon juice (1 tbsp): brightens and balances richness; fresh-squeezed is non-negotiable.
- Manchego cheese (1/4 cup, shaved): nutty, slightly salty—sub Parmesan if needed.
- Slivered almonds (2 tbsp, toasted): offers that inviting crackle against smooth pear.
How to Make Shaved Brussels and Pear Salad
- Shave Brussels sprouts: trim stems, halve if large, then slice thinly—about 4 cups total.
- Prepare pear: core and slice into 1/8-inch pieces so they tuck into every forkful.
- Mix dressing: whisk 2 tbsp olive oil and 1 tbsp lemon juice with a pinch of salt and pepper in a small bowl.
- Toss everything: combine sprouts and pear in a large bowl, drizzle dressing over and gently toss until coated.
- Rest briefly: let the salad sit 5 minutes to let flavors meld—gentle bubbling of olive oil signals it’s ready.
- Finish and serve: sprinkle toasted almonds and shaved Manchego, give one final gentle toss, then plate.
Pro Tips & Troubleshooting
- I discovered that letting the salad rest for 5 minutes after tossing deepens the flavor—don’t skip this.
- If sprouts clump, they haven’t been tossed well; use clean salad tongs and lift from the bottom.
- Swap almonds for toasted pecans or walnuts in fall for a warming twist.
- Doubling? Use a larger bowl and mix dressing separately in batches to ensure even coating.
Storage & Make-Ahead Guide
Store in an airtight container in the fridge for up to 24 hours—beyond that, the sprouts soften. For make-ahead, prep and dress just before serving to preserve crunch. Always refrigerate within 2 hours of prep to keep ingredients safe and vibrant.
Serving Suggestions
Serve this salad alongside grilled chicken or fish for a light lunch, or pile it on hearty bread for an open-faced sandwich. It also makes a fresh holiday side, pairing beautifully with roast pork or turkey.
Frequently Asked Questions
- How do you shave Brussels sprouts for salad? You can use a sharp knife or a mandoline set to a thin slice—always trim the stem and remove any loose outer leaves first.
- Can I make Shaved Brussels and Pear Salad ahead of time? Prep the ingredients early, but dress and combine no more than 30 minutes before serving for the best crunch.
- What type of pear is best for salad? Bosc and Anjou are ideal because their firm flesh holds up to slicing and tossing without turning mushy.
- How long does shaved Brussels sprout salad last in the fridge? Up to 24 hours in an airtight container; beyond that it loses its crisp texture.
- Can I substitute cheese in Shaved Brussels and Pear Salad? Yes—swap Manchego for Parmesan, Pecorino, or even crumbled feta for a tangy note.
- Is shaved Brussels and Pear Salad healthy? Absolutely. It’s packed with fiber, vitamins, and healthy fats from olive oil and nuts, making it a nutrient-rich choice.
Final Thoughts
This Shaved Brussels and Pear Salad remains my go-to when I want a dish that’s lively, light, and keeps well when guests arrive late. I hope you enjoy the interplay of crisp sprouts, juicy pear, and nutty cheese as much as I do. Be sure to drop a comment or share your own twists—let’s keep the flavor conversation going!
More Recipes You’ll Love
- Watermelon Feta Salad – another crisp fruit-and-cheese combo that brightens any table
- Cucumber Tomato Salad – fresh, tangy flavors that echo the lightness of shaved veggies
- Roasted Brussels Sprouts – a warm, caramelized take on your favorite cruciferous veggie
Shaved Brussels and Pear Salad
Ingredients
Salad
- 4 cups shaved Brussels sprouts about 1 lb
- 4 cups shaved Brussels sprouts about 1 lb
- 1 cup thinly sliced pear about 1 medium pear
- 1 cup pear thinly sliced, about 1 medium pear
- 1 cup shaved Manchego cheese
- 1 cup Manchego cheese shaved
- 2 tablespoons slivered almonds toasted
- 2 tablespoons slivered almonds toasted
Dressing
- 2 tablespoons olive oil
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
Assembly
- In a large bowl combine shaved Brussels sprouts, pear, and Manchego cheese.
Dressing
- In a small bowl whisk together olive oil, lemon juice, salt, and pepper.
- Pour dressing over salad and toss to combine.
- Sprinkle toasted almonds on top and let rest for 5 minutes before serving.