Shaved Brussels & Pear Salad
A crisp salad featuring thinly shaved Brussels sprouts, sweet pears, crunchy toasted nuts, and a zesty vinaigrette. Ideal for a light lunch or flavorful side dish.
Equipment
- 1 mandoline optional, for thin Brussels sprouts slices
- 1 large bowl
- 1 small bowl
- 1 whisk
Ingredients
- 3 to 4 cups shaved Brussels sprouts
- 1 to 2 ripe pears thinly sliced
- 1/4 cup toasted nuts walnuts, pecans, or almonds
- 1/4 cup dried cranberries or pomegranate seeds optional
- 1/4 cup shaved Parmesan or crumbled cheese optional
- 3 tablespoons olive oil
- 1 1/2 tablespoons apple cider vinegar or lemon juice
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
Instructions
- Whisk olive oil, apple cider vinegar or lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl until combined.
- In a large bowl, combine shaved Brussels sprouts, sliced pears, toasted nuts, and dried cranberries or pomegranate seeds if using.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Sprinkle shaved Parmesan or crumbled cheese on top if desired.
- Serve immediately to enjoy maximum crispness.
Notes
- Use a mandoline or sharp knife for thin, even Brussels sprouts shreds.
- Toasted almonds or pecans add extra crunch and warmth.
- Add a splash of balsamic glaze for sweetness and depth.
- Prepare vegetables ahead and add dressing just before serving to keep crispness.