Shaved Brussels Sprout & Pear Salad

This easy Brussels sprouts salad is the perfect side dish for any meal, especially during the holidays! Shaved Brussels sprouts pair beautifully with sweet pears, crunchy almonds, and fresh greens, all tossed in a simple tangy Dijon vinaigrette. It’s quick, flavorful, and a guaranteed crowd-pleaser!!

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Whether you need a healthy side dish for dinner or a light lunch, this salad is a winner. It’s fresh, crisp, and easily adaptable to the season. Swap pears for apples, or change up your greens. My personal favorite is arugula!

If you want to try another festive twist of this salad, check out my Holiday Salad Recipe for a different seasonal option!! 

What You’ll Love

• Quick and easy: Ready in just 10 minutes
• Healthy and seasonal: Full of fresh Brussels sprouts, pears, and almonds
• Versatile: Perfect for everyday meals or holiday gatherings
• Whole30-friendly: Keep the dressing on hand for a simple, compliant salad

How to Make

1. Shave the Brussels sprouts using a mandoline or food processor.
2. Prepare the greens and slice the pears.
3. Toast the almonds lightly for extra crunch.
4. Whisk or shake the Dijon vinaigrette ingredients together.
5. Toss everything together and serve immediately or chill for later!

Tips

• Prep ahead: Slice the Brussels sprouts and pears ahead of time for a quick assembly.
• Dressing on the side: Toss just before serving if you want extra crunch.
• Customize: Swap in your favorite nuts, cheese, or seasonal fruits for variety.

This salad is elegant enough for guests but simple enough for a weekday meal. Serve it alongside your favorite mains or bring it to a holiday gathering—it always impresses!!

For a more filling salad recipe with bold flavors, this Balsamic Steak Pasta Salad with Arugula and Shaved Parmesan is another delicious option to try.

5 from 1 vote

Brussel Sprout & Pear Salad with Dijon Vinaigrette

By Amy Rains

Prep: 10 minutes mins

Total: 10 minutes mins

Servings: 6 servings

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Ingredients 

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For the Salad:

• ▢ 2 cups brussels sprouts, about 15 sprouts
• ▢ 4 cups fresh arugula, or greens of your choice, spinach is also great
• ▢ 1 pear, chopped
• ▢ 1/2 cup almonds or pecans
• ▢ 1/2 cup raisins, dried cherries, or cranberries, optional

For the Dressing:

• ▢ 1/2 cup avocado oil or olive oil
• ▢ 1 tbsp dijon mustard
• ▢ 1 tbsp red wine vinegar or apple cider vinegar
• ▢ 1 tbsp fresh lemon juice
• ▢ 1 tsp dried basil
• ▢ 1/2 tsp salt, + more to taste
• ▢ 1/2 tsp freshly ground pepper

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Instructions 

• Begin by cutting your sprouts in half, and removing the bottom stem. Place inside a food processor or blender and pulse for 10-20 seconds or until the brussels have been “chopped”.
• In a large bowl toss in arugula, brussels sprouts, pear, raisins, and almonds or pecans.
• To make the dressing, place the ingredients in a small bowl or jar. Whisk or shake until completely incorporated. Toss 1/2 cup of the dressing on the salad. You can use the entire jar, or reserve some for a later use. Adjust the dressing to your taste!
• Season with additional salt and pepper to taste.

Nutrition

Calories: 300kcal, Carbohydrates: 20g, Protein: 4g, Fat: 24g, Saturated Fat: 2g, Sodium: 237mg, Potassium: 381mg, Fiber: 4g, Sugar: 4g, Vitamin A: 540IU, Vitamin C: 29.9mg, Calcium: 74mg, Iron: 1.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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