Wash Brussels sprouts thoroughly. Remove damaged outer leaves and shred using a mandoline or sharp knife. Season with salt and let wilt slightly.

Combine fresh lemon juice, Dijon mustard, grated garlic, honey, salt, and pepper in a small bowl. Whisk while gradually drizzling in olive oil until smooth.

In a large bowl, combine shredded Brussels, julienned red pear, dried apple slices, and shaved Manchego. Add toasted pumpkin seeds.

Drizzle dressing over salad and toss gently until evenly coated. Taste and adjust seasoning if necessary.