There’s something truly delightful about a salad that balances crunchy textures with sweet, tangy flavors, and this Shaved Brussels and Pear Salad with Manchego does just that. A refreshing blend of crisp Brussels sprouts, sweet pears, and creamy Manchego that’s perfect for any occasion! Each bite combines the nutty warmth of toasted walnuts with juicy pops of dried cranberries, all brought together by a tangy apple cider vinegar dressing. It’s the kind of dish that feels both light and indulgent, striking a lovely harmony between earthy and fruity notes. Whether you’re seeking a simple lunch at home or a stunning side dish for a gathering, this recipe shines through its vibrant colors and bold contrasts.
As someone who’s always on the lookout for easy yet impressive recipes, I can’t tell you how often this salad has saved me on busy weeknights. With just 20 minutes of prep, zero cooking time, and a brief 10-minute rest to let the flavors mingle, you’ll have a delicious plate ready in no time. Rated at only 350 calories per serving and designed to feed four friends or family members, this beginner-friendly dish is the perfect canvas for autumnal ingredients. I love sharing it when the leaves start to turn, because the crispness of the shredded Brussels sprouts paired with the sweet bite of Bosc pears feels like a true celebration of fall flavors.
KEY INGREDIENTS IN SHAVED BRUSSELS AND PEAR SALAD WITH MANCHEGO
Before you dive into the step-by-step instructions, let’s get acquainted with the stars of this salad. Each ingredient plays a unique role, contributing to the overall flavor profile and texture balance that makes this dish so irresistible.
- Brussels sprouts
These mini cabbages are thinly shaved to create a delicate, ribbon-like base. Their natural crunch gives structure and a subtle earthy bitterness that contrasts beautifully with sweeter components.
- Pear
Choose a ripe Bosc or Anjou for the ideal blend of sweetness and firm texture. Thin slices add juicy bursts of fruitiness and a refreshing counterpoint to the greens.
- Manchego cheese
An aged Spanish sheep’s milk cheese with a creamy, slightly tangy flavor. Shaved or grated, it melts subtly into the salad, adding richness and depth.
- Walnuts
Roughly chopped and toasted, walnuts introduce a toasty, slightly bitter note and an extra layer of crunch that elevates each forkful.
- Dried cranberries or cherries
These chewy gems bring vibrant pops of sweet-tart flavor, brightening the salad and complementing the savory elements.
- Extra virgin olive oil
The backbone of the dressing, this oil lends a smooth mouthfeel and fruity aroma that carries all the other flavors.
- Apple cider vinegar
A mildly tangy acid that wakes up your palate and balances the sweetness from the pears and dried fruits.
- Dijon mustard
Adds a punch of piquant heat while helping to emulsify the dressing into a silky, cohesive sauce.
- Honey or maple syrup
A touch of natural sweetness tames the mustard’s bite and rounds off the dressing for a harmonious finish.
- Salt and freshly ground black pepper
Essential seasonings that sharpen flavors and bring out the best in every ingredient.
- Fresh parsley or chives (optional)
A final sprinkle of green herbs provides a fresh, herbaceous note and a pop of color.
HOW TO MAKE SHAVED BRUSSELS AND PEAR SALAD WITH MANCHEGO
Ready to transform these ingredients into a stunning salad? Follow these detailed steps to achieve the perfect balance of texture and flavor.
1. Trim and shave the Brussels sprouts
Start by trimming off the tough base and any discolored outer leaves from each sprout. Using a mandoline set to a thin setting or a very sharp chef’s knife, shave the sprouts into fine ribbons. Transfer the delicate shreds into a large mixing bowl to form the crisp foundation of your salad.
2. Slice the pear
Core a ripe Bosc or Anjou pear and slice it as thinly as possible, leaving the skin on for extra color and nutrients. Gently add the pear ribbons to the bowl with the Brussels sprouts, taking care not to bruise the fruit.
3. Whisk the dressing
In a small bowl, combine the extra virgin olive oil, apple cider vinegar, Dijon mustard, honey (or maple syrup), a pinch of salt, and a few grinds of black pepper. Whisk vigorously until the mixture becomes smooth and emulsified, creating a cohesive, pourable dressing.
4. Dress the salad
Drizzle the prepared dressing evenly over the Brussels and pear mixture. Using clean hands or salad tongs, gently toss the ingredients until every strand and slice is lightly coated with the tangy dressing.
5. Incorporate nuts and dried fruits
Sprinkle in the toasted walnuts and dried cranberries or cherries. Give the salad a light toss to ensure these hearty mix-ins are distributed throughout, adding bursts of chewy sweetness and crunch.
6. Add the Manchego cheese
Fold in most of the shaved or grated Manchego, saving a small handful for garnish. Toss gently to meld the cheese into the salad, taking care to keep shreds intact for visual appeal.
7. Adjust seasoning
Taste a small bite of the dressed salad and tweak the seasoning with additional salt and pepper if desired. This step ensures that every element sings in harmony.
8. Plate and garnish
Transfer the finished salad to a serving platter or individual bowls. Garnish with the reserved Manchego shreds and a sprinkle of fresh parsley or chives for a bright, herbaceous finish.
9. Serve or rest
For the crispiest texture, serve immediately. If you prefer slightly melded flavors, let the salad sit for 5–10 minutes to allow the dressing to soak in before enjoying.
SERVING SUGGESTIONS FOR SHAVED BRUSSELS AND PEAR SALAD WITH MANCHEGO
When it comes to presenting this vibrant salad, there are so many ways to make it pop on the table. Whether you’re hosting a casual brunch or pairing it with a heartier main course, these serving ideas will help you shine.
- Serve as a light lunch
Pair the salad with sliced grilled chicken breasts or seared salmon fillets for added protein. Arrange everything on a large platter, drizzling any extra dressing over the protein to keep it moist and flavorful.
- Family-style presentation
Spoon the salad into a shallow wooden bowl or marble salad bowl, allowing guests to help themselves. A communal bowl emphasizes the warm, inviting vibe and lets everyone enjoy seconds.
- Accompany with crusty bread
Offer slices of toasted baguette or sourdough on the side. The crunchy bread is perfect for scooping up stray cheese shreds and juicy pear slices.
- Individual servings in small bowls or cups
For parties or picnics, portion the salad into clear glass cups or mini bowls. This makes for an elegant bite-size presentation and helps control portions while showcasing the colorful layers.
HOW TO STORE SHAVED BRUSSELS AND PEAR SALAD WITH MANCHEGO
Storing this salad properly is key to preserving its bright flavors and signature crunch. With a few simple strategies, you can prepare components ahead and ensure your snack or side dish stays fresh.
- Refrigerate in an airtight container
Transfer any leftover dressed salad into a well-sealed container. Keep it in the fridge for up to 1–2 days, though it’s best enjoyed fresh to maintain maximum crunch.
- Store dressing separately
If you know you won’t eat all of it at once, pack the salad and dressing in separate containers. Pour on the dressing just before serving to keep the sprouts crisp.
- Keep nuts and cheese aside
Store walnuts and Manchego in small individual containers or zip-top bags. Add them to each portion when you’re ready to eat, preserving their texture and taste.
- Freshen with a quick toss
Before diving into leftovers, give the salad a gentle toss to redistribute any dressing that’s settled at the bottom. This revives the mix and ensures every bite is flavorful.
CONCLUSION
And there you have it—a complete guide to crafting and enjoying this gorgeous Shaved Brussels and Pear Salad with Manchego. From the moment you thinly shave those Brussels sprouts to the final flourish of fresh herbs and cheese, every step is designed to elevate simple ingredients into something truly special. The interplay of textures—crisp, creamy, chewy—and the balance of tangy and sweet notes make this salad a standout at any table. Whether you’re dishing it up as a quick lunch, a stunning side dish, or a make-ahead component for gatherings, its versatility and ease of prep shine through. Feel free to print this article and save it for future reference, so you’ll always have these flavors at your fingertips.
Below, you’ll find a handy FAQ section to answer any lingering questions, from ingredient swaps to storage hacks. Have you tried this recipe yet? I’d love to hear how it turned out! Share your thoughts, ask questions, or leave any feedback in the comments. If you need help with slicing techniques or want to know my favorite cheese alternatives, don’t hesitate to reach out. Your kitchen adventures inspire me—happy cooking!
Shaved Brussels and Pear Salad with Manchego
Description
This Shaved Brussels and Pear Salad boasts the crunch of Brussels, the sweetness of ripe pear, and the nutty flavor of toasted walnuts, all tossed in a tangy dressing.
Ingredients
Instructions
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Begin by preparing the Brussels sprouts. Trim off the ends and any discolored outer leaves. Using a mandoline or sharp knife, shave the Brussels sprouts as thinly as possible and place them in a large mixing bowl.
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Prepare the pear by slicing it thinly. If desired, you can keep the skin on for added color and nutrients. Add the sliced pear to the bowl with the Brussels sprouts.
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In a small bowl, combine the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Whisk until well blended to create a dressing.
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Pour the dressing over the Brussels and pear mixture. Gently toss until all ingredients are coated in the dressing.
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Add the toasted walnuts and dried cranberries or cherries to the salad. Toss again lightly to incorporate.
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Finally, add the shaved or grated Manchego cheese, reserving a small amount for garnish. Toss gently to combine, ensuring that the cheese doesn't break apart too much.
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Taste the salad and adjust seasoning with more salt and pepper if needed.
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Transfer the salad to a serving plate or bowl. Garnish with the reserved Manchego and fresh herbs, if desired.
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Serve immediately for the best texture, or let it sit for a few minutes to allow flavors to meld.
Note
- For a touch of sweetness, you can add a sprinkle of pomegranate seeds.
- This salad pairs perfectly with grilled chicken or fish for a heartier meal.
- The combination of creamy Manchego with the crisp Brussels sprouts and sweet pears offers a delightful contrast.
- If you want a vegan version, omit the cheese or use a plant-based cheese alternative.
- This salad can be made a few hours in advance, but the texture of the Brussels may soften; enjoy it fresh for the best crunch.
