This simple Shaved Brussel Sprouts Salad with Maple Dressing is the perfect side for your holiday meals. It is a salad you can make ahead of time, which makes serving a breeze!
Why This Salad Needs To Be On Your Menu
There are so many things to love about this salad, let me share a few.
First, the flavors. This combination of flavors is fall in itself. Not only with the veggies, nuts, and dried fruits used but also the maple dressing!
It is inexpensive. While it is beautiful and tastes delicious, it is also really affordable to make.
It can be made ahead of time. Shaving the brussel sprouts is probably the hardest part, and luckily it can be made ahead of time, as can the dressing.
Can You Eat Brussel Sprouts Raw?
You sure can! If you are used to cooking them before eating them, know that they are not only edible raw but really delicious.
If you are wondering what it tastes like? Well, it tastes a lot like thinly sliced cabbage. The brussel sprouts are best very thinly sliced as they can be a little tough. Shaving takes care of that.
- Fresh brussel sprouts- frozen will not work here.
- Apple- I like to use Granny Smith or Gala, but that is a personal preference. You can use whatever you like.
- Nuts- I used pecans, but you can use any nut of your choice! I love walnuts, hazelnuts, or even macadamia nuts.
- Shaved parmesan- This is optional, but really good!
- Dried Berries- I used cranberries, but use whatever dried fruits you like. If you don't want these, just omit them. Dried cherries and blueberries are also really good.
- Pure maple syrup- Make sure not to use the maple flavored syrups, this has got to be the real deal maple syrup.
- Olive oil- you can use other oil if you prefer, but I like olive oil.
- Apple cider vinegar- We are going to go for fall flavors, so this is a must!
- Dijon mustard- this is used for flavor, but also as an emulsifier. This will keep the oil and other liquids from separating.
- Minced garlic- you only use a little in this recipe, but it adds a lot of flavor!
- Salt- Again, just a touch, but necessary.
Making The Salad
- Start by shaving your brussel sprouts. I will go into detail about this below. It isn't hard, just a little time-consuming.
- Combine all your salad ingredients.
- Next, mix your dressing ingredients and blend well. Pour over the salad and mix well.
- That is it! It is so simple!
How Do You Thinly Slice Brussel Sprouts?
There are a couple of ways to do this. You can use a knife, food processor, or mandoline.
If you don't have a mandoline or food processor, the knife is your best option. Start by cutting off the end, then peeling back the outer leaves. Thinly slice the brussel sprouts.
When you use the food processor, use the slicing attachment. This is my preferred method when I am making a big salad. It is just so fast.
If you are using a mandoline, just make sure and use the guard. The brussel sprouts are pretty small and you don't want to slice your fingers!!
- This salad can be made in so many ways and is great to personalize. Change up the nuts, apples, and dried fruits and it adds a whole new twist to the recipe.
- This can easily be made several hours ahead of time. If you are using this for meal prep, just make sure to add the dressing before serving. If you add it too far ahead of time, the salad will get limp.
- As noted above, this has got to pure maple syrup in the dressing. I promise it will not taste the same! I know it is expensive, but you only need a little of it for the recipe.
Other Fall Salads
- Autumn Kale Salad
- Kale Salad With Delicata
- Fall Fruit Salad
- Carrot Salad
- Wild Rice and Apple Salad
- Apple Slaw
- Farro Apple and Walnut Salad
Brussel Sprout Salad with Maple Dressing
- Sharp knife, food processor, or mandoline
- 6 cups shaved brussel sprouts If you have a mandoline, you should use this. If not, slice thinly with a sharp knife.
- 1 apple, thinly sliced
- ½ cup chopped nuts This is a variable, and optional. If you want more or less, add them. If you don't want or like them, don't use!
- ¾ cup dried cherries or cranberries Again, this is optional and a variable.
- ¼ cup shaved or grated parmesan
- ¼ cup olive oil
- 1 ½ tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- ½ teaspoon minced garlic
- 2 tablespoons pure maple syrup
- ¼ teaspoon salt this is variable. If you want more, or want to omit all together, do it!
- I started with my dressing first. Mix all ingredients together in a mason jar. If you prefer, use another bowl or container and mix with a whisk. Set aside.
- Start shaving brussel sprouts. Before you start, make sure and peel the outer layer off the brussel sprouts. Cut part of the stem off, then shave thinly. If you have a mandoline, it is a great tool to use. If not, a sharp knife works really well. Shave at least 6 cups and set aside. Next is the apple. You can peel if you choose, but I prefer not to as there are so many nutrients in the skin. I cut mine in half, then cored. Next, I sliced thinly as shown in the photos.
- Last, assemble the salad. I used the brussel sprouts as the base. Next I added the sliced apples, walnuts and dried cherries. Last I drizzled it with the dressing.