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Shaved Brussels Sprout Salad with Pears, Toasted Almonds, and Parmesan

A perfect Thanksgiving salad that you can even make a day ahead.
Servings 4 people


  • 2 pounds Brussels sprouts, stems removed
  • 1/4 cup lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/2 cup good olive oil
  • 1 tablespoon Kosher salt, plus more to adjust
  • 1 teaspoon freshly ground pepper
  • White Balsamic vinegar (optional)
  • 3/4 cup whole almonds, toasted, then chopped Toss them in a small skillet over medium heat until fragrant and brown in spots.
  • 1 to 2 pears, thinly sliced I used a pineapple pear from the farmer's market.
  • 1/2 cup golden raisins
  • 1/2 cup ground aged Parmesan


  • Start by shredding the Brussels sprouts in the food processor. Using the shredding attachment, drop them through the tube, and press down until they're all shredded. Wasn't that easy?
  • In a large bowl, whisk together the lemon juice, mustard, honey, olive oil, salt and pepper until emulsified. Add the Brussels sprouts and toss all around and taste, taste, taste. If it needs more acid, add a splash of white Balsamic (or rice vinegar or white wine vinegar) for a rounder acidity. If it needs more salt, add more salt, etc.
  • Add the almonds, pears, raisins, and Parmesan and toss all around and taste again. Eat right away or allow to mellow overnight in the fridge. (You may need to enliven it with more salt and vinegar right before you serve it).