Brussels Sprouts Salad

This really is the best, easiest Shredded Brussels Sprouts Salad you’ll make this winter. Literally all you need to do to make this fresh, tangy sprout salad with toasted pecans, dried cranberries and salty shavings of pecorino cheese is to shred the sprouts, toss it all together and leave it to stand for 15-minutes so the flavors can get to know each other. Talk about the simplest holiday side salad!

Why You’ll Love This Recipe

• This Brussels Sprout Salad really is the easiest holiday side salad! With lots of different flavors and textures from the toasted nuts, dried fruit, and tangy balsamic-vinegar and maple syrup dressing you’d never believe all you have to do is shred the sprouts and toss it all together.
• You can enjoy this salad by itself for a light wintertime lunch, but it will really come into it’s own either on your holiday table, or served for a seasonal dinner alongside chicken or lamb, and some other simple sides such as Sweet Potato Casserole (yes, you can enjoy it all year, not just for Thanksgiving) or with a serving of Carrot Fries.

Chef’s Tips

• Save time by using a bag of pre-shredded sprouts from the store.
• If you’ve got a bunch of side dishes to prepare at once (this salad would be perfect for your holiday table!) toss the apples with a little lemon juice to slow down browning and to keep them nice and fresh!
• While this salad is best in the 15 minute – 1 hour window after it is made, any leftovers of this brussels sprout salad will still be super taste for another 2-3 days.

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• Amish Broccoli Cauliflower Salad
• Healthy Cranberry Chicken Salad Recipe
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5 from 1 vote

Shredded Brussels Sprout Salad with Maple-Dijon Vinaigrette

Prep: 20 minutes minutes

Resting Time: 15 minutes minutes

Total: 35 minutes minutes

This light, tangy Shredded Brussels Sprout Salad recipe with maple-Dijon vinaigrette is the perfect Thanksgiving side dish or potluck salad for the holiday season.

Cheryl Malik

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4 servings

Ingredients

• ▢ 4 cups shaved Brussels sprouts
• ▢ ¼ cup extra-virgin olive oil plus more for drizzling
• ▢ 3 tablespoons balsamic vinegar
• ▢ 1 tablespoon Dijon mustard
• ▢ 1 tablespoon pure maple syrup
• ▢ ¼ cup toasted pecans or other nut
• ▢ 1 honeycrisp apple or your favorite type, thinly sliced or chopped
• ▢ ⅓ cup grated pecorino cheese optional
• ▢ plenty of salt and freshly ground black pepper

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Instructions 

• Use a mandoline or sharp knife to thinly slice the Brussels sprouts. In a medium bowl, combine them with the remaining ingredients.
• Allow the salad to sit at room temperature for 15 minutes before tasting and adjusting the seasonings as needed. If desired, finish with an additional drizzle of olive oil.

Notes

• Save time by using a bag of pre-shredded sprouts from the store.
• If you’ve got a bunch of side dishes to prepare at once (this salad would be perfect for your holiday table!) toss the apples with a little lemon juice to slow down browning and to keep them nice and fresh!
• While this salad is best in the 15 minute-1 hour window after it is made, any leftovers will still be super taste for another 2-3 days.

Nutrition Information

Serving: 1serving out of 8 | Calories: 496kcal | Protein: 2g | Fat: 45g | Saturated Fat: 6g | Total Carbs: 25g | Fiber: 4g | Sugar: 17g | Net Carbs: 21g | Vitamin C: 51mg | Sodium: 60mg | Potassium: 318mg | Calcium: 35mg | Iron: 1mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik