California Brussels Sprouts Salad with Apples, Cranberries, and Maple Dijon

Crunchy shaved Brussels sprouts with crisp apples, toasted pecans, tart cranberries, and a bright maple Dijon dressing.

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Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 23 minutes mins

Servings: 8

Course: Salads

Cuisine: American

Calories: 283

Ingredients Method Nutrition Notes

Ingredients

  

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For the Brussels Sprouts Salad

• 6 cups finely shaved Brussels sprouts
• 2 medium crisp apples, such as Fuji or Granny Smith grated or sliced thin
• 2 teaspoons fresh lemon juice 10 ml
• 2 scallions, thinly sliced
• 3/4 cup dried cranberries or fresh pomegranate arils
• 3/4 cup chopped toasted pecans
• 3/4 cup grated Parmigiano Reggiano or Parmesan cheese
• 2 tablespoons Dijon mustard 30 ml
• 2 tablespoons pure maple syrup 30 ml
• 1 tablespoon apple cider vinegar 15 ml
• 1/4 cup extra-virgin olive oil 60 ml
• fine sea salt and freshly ground black pepper to taste

Method

 

1. In a small bowl, whisk the Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper together. Slowly drizzle in the olive oil while whisking until the dressing is creamy and well blended.
2. Preheat the oven to 350°F (175°C). Spread the pecans in a single layer on a parchment-lined baking sheet and toast for 8 to 10 minutes, until fragrant. Let cool, then chop and set aside.
3. In a large serving bowl, toss the grated or sliced apples with the lemon juice. Add the shaved Brussels sprouts, sliced scallions, and dried cranberries, and toss to combine.
4. Add the grated Parmesan cheese and the cooled chopped pecans. Pour the dressing over the salad and toss gently until everything is evenly coated. Serve immediately.

Nutrition

Calories: 283kcalCarbohydrates: 31gProtein: 7gFat: 17gSaturated Fat: 3gCholesterol: 8mgSodium: 250mgFiber: 5gSugar: 21g

Notes

Shave the Brussels sprouts as thinly as possible using a food processor slicing disc, mandoline, or a sharp chef's knife for the best texture.

If you use pomegranate seeds in place of cranberries, stir them in just before serving so they don't tint the salad.

The maple Dijon dressing can be made up to 3 days ahead and stored in a sealed jar in the refrigerator; whisk again before tossing.

Toasting the pecans brings out their flavor, but watch them closely after 7 minutes because nuts can burn quickly.

Massaging the dressed salad for 30 seconds helps soften the raw sprouts and lets the flavors soak in.

Leftovers keep for about 2 days in the fridge, but the apples will soften and may turn slightly brown; add extra lemon juice if needed.

For a heartier meal, top the salad with shredded rotisserie chicken or cooked quinoa.

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Why You’ll Love This Brussels Sprouts Salad

Labor Day is three days away. If you got assigned “bring a side,” stop scrolling. This is the quick brussels sprouts salad that wins picnics. It’s also the one that converts people who swear they hate sprouts.

Last summer, my neighbor Dave stood at the picnic table with his arms crossed, announcing he didn’t do “green stuff.” My mother-in-law Rosa, who has zero patience for picky eaters, basically dared him to take a forkful. He did. Then he went back. Then he asked for the recipe. Twice.

That’s the magic of a shaved brussels sprouts salad. When you slice the sprouts paper-thin, they stop being those bitter, dense little cabbages you dreaded as a kid. They become delicate ribbons that soak up a bright maple Dijon dressing like a dream. Even raw brussels sprouts work beautifully here. No cooking required.

And on a 95-degree day? That’s the whole point. This no-cook side dish keeps your kitchen cool and gives you a dish that sits happily next to the burgers without going sad. The dressing is oil-based, not mayo, so it can handle a sunny picnic table. Your last cookout of summer deserves better than a sad bag of chips. Meet the brussels sprouts salad that delivers.

Ingredient Notes and Substitutions

You only need a handful of ingredients for this brussels sprouts salad. Fresh, good-quality ones make all the difference. Here’s the lineup and easy swaps, because I know you’ll be staring at your fridge and improvising.

• Brussels sprouts: Look for small, firm heads. The smaller they are, the sweeter they tend to be. Pre-shredded bags save time, but whole ones you shave yourself have better texture.
• Apples: Fuji or Granny Smith are my go-to. Honeycrisp works wonderfully too. You want something crisp and not too sweet, and the fresh lemon balances the rest.
• Dried cranberries: They give that sweet-tart pop. Fresh pomegranate seeds are a gorgeous swap, just stir them in before serving so they don’t bleed.
• Pecans: Toast them first, please. It’s a five-minute step that makes them taste like a whole different nut. Walnut pieces or almonds work too.
• Parmesan: Grate it fresh from a block. Parmigiano Reggiano is ideal. If you’re out, Pecorino or a mild feta will change the vibe but still be delicious.
• The dressing: Dijon mustard, pure maple syrup, apple cider vinegar, olive oil. Simple pantry staples. You could swap the vinegar for sherry vinegar or a squeeze of lemon in a pinch.

And hey, don’t stress about perfection. Your slices won’t be uniform. Congrats, it’s a salad, not a magazine cover. (But it’ll still look gorgeous, I promise.)

How to Shave Brussels Sprouts

Before we get to the full process, let’s talk about shaving. This is the step that makes or breaks a brussels sprouts salad. The goal is thin, feathery ribbons. Here’s how to get there.

• Chef’s knife: Cut off the stem end, then slice crosswise as thinly as you can. Works fine, but your arm might get tired.
• Mandoline slicer: Fast and super thin. Watch your fingertips and use the guard, or you’ll be making a different kind of salad.
• Food processor slicing disc: My favorite. Drop them in, let the machine do the work, and you’re done in 20 seconds.
• Store-bought pre-shredded: Totally fine in a pinch. No one is grading your knife skills.

If you’ve never had raw brussels sprouts, this dish is the perfect introduction. Thin slicing breaks down the cell structure that causes bitterness, which is why shaved brussels sprouts taste sweet and nutty, not sulfurous. This shaved vegetable salad technique also works for cabbage, kale, and broccoli stems.

Shave the Brussels Sprouts

Start by shaving your sprouts. If you’re using a food processor, run them through the slicing disc. You’ll end up with a bowl of feathery green ribbons that look almost like a slaw. That’s exactly the texture you want.

Make the Maple Dijon Dressing

Whisk the Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper in a small bowl. Then slowly drizzle in the olive oil while whisking. Watch it turn into a creamy, emulsified vinaigrette. Taste it. That balance of tangy, sweet, and savory is exactly what you want. This maple balsamic dressing style is a keeper for any brussels sprout slaw.

Toast the Pecans

Preheat your oven to 350°F. Spread the pecans on a parchment-lined baking sheet in a single layer and toast for 8 to 10 minutes, until they smell nutty and look a shade darker. Watch them closely, they go from golden to burnt fast. Let them cool, then chop them into pieces.

Assemble and Toss

In a big serving bowl, toss the grated or sliced apples with the lemon juice right away. This stops them from browning. Then add the shaved brussels sprouts, sliced scallions, and dried cranberries. Give it a good toss. Add the grated Parmesan and the cooled pecans. Pour the dressing over everything and toss gently.

Here’s the secret: after you toss, massage the salad with your hands for about 30 seconds. It helps soften the raw sprouts and lets the flavors really soak in. Done in 15 minutes, mostly because the oven is only for the nuts.

Tips for the Best Brussels Sprouts Salad

Over the years I’ve made this shaved brussels sprouts salad enough times to learn a few things the hard way. Save yourself the trouble.

• Massage it. Don’t skip the 30-second massage after dressing. It’s not a gimmick, it makes the texture noticeably better.
• Watch the nuts. Pecans burn quietly. After minute 7, hover. They go from lightly toasted to charcoal in seconds.
• Toss apples in lemon juice first. Fuji apples hold up okay, but fresh lemon juice keeps them from turning brown in the bowl.
• Make the dressing ahead. It keeps in a jar in the fridge for up to 3 days. Just whisk it again before using.

And if you’re wondering about serving temperature? This salad is best at room temperature. The olive oil firms up in a cold fridge, so let it sit out for 15 minutes before serving.

❌ Mistake: Dressing the salad too early and letting it sit for hours.
✅ Solution: Keep the dressing separate and toss just before serving for peak crunch.

❌ Mistake: Using a bitter batch of old, large sprouts.
✅ Solution: Pick small, firm ones and shave them thin. A pinch of salt and a little extra honey in the dressing balances any lingering bitterness.

Brussels Sprouts Salad Variations

This recipe is a starting point, not a law. Here are a few easy ways to change it up without messing with the soul of the dish. These are all optional additions, so your base brussels sprouts salad stays just as it is.

• Pomegranate seeds: Swap them for the dried cranberries. Add them at the very end so they keep their pop and don’t tint the whole bowl pink.
• Add protein: A shredded rotisserie chicken or a scoop of cooked quinoa turns this into a full meal. I’ve done both, they’re great.
• Different cheese: Feta or goat cheese gives it a tangier, creamier feel. Not a traditional swap, but a delicious one.
• More crunch: Sliced red onion adds a sharp bite. Pickled shallots are even better if you have them.
• Make it vegan: Skip the Parmesan or use a plant-based alternative. The dressing is already vegan, so you’re one step away.
• Extra greens: Toss in a handful of massaged kale. It works beautifully with shaved brussels sprouts.
• Creamy twist: Diced avocado added last makes it extra creamy. Just fold it in gently.

The beauty of this brussels sprout slaw is that it’s forgiving. Throw in what you have. That’s the way salad should be.

Storage and Make-Ahead Tips

Let’s talk about the make-ahead factor, because this is the salad you want to bring to a holiday table or a cookout without stress.

• Dressed salad: Keeps about 2 days in the fridge. The apples will soften and may brown slightly, so add an extra squeeze of lemon if needed.
• Undressed salad: You can prep the sprouts, apples, and scallions up to 4-5 days ahead. Store everything in a sealed container, dressing separate.
• The dressing: Make it up to 3 days ahead in a jar. Store in the fridge, whisk again before tossing.
• Toasted pecans: Toast them up to 3 days ahead, keep airtight at room temperature.

If you want it earlier in the week for lunch, the undressed salad actually gets better after a day in the fridge. The flavors meld. For a workday, I’ll pack it in separate containers and toss right before eating. That way there’s no sogginess, just crunch.

This is a make-ahead salad that survives contact with real life. Whether it’s a quick brussels sprouts salad for a Tuesday dinner or the thanksgiving salad you prep the night before, it’s got you covered. It’s the kind of dish that makes you look like you planned ahead, even when you definitely didn’t.

Frequently Asked Questions

The Bottom Line

When you bring this brussels sprouts salad to your Labor Day table, expect an empty bowl. That’s not a guess, it’s what happens every single time. The sweetness of the cranberries, the nutty crunch of pecans, the sharp bite of Parmesan, it all just works.

And if you’re already planning your Thanksgiving menu, this one does double duty. It’s just as welcome at a fall table as it is at a summer cookout. A true thanksgiving salad in waiting.

I’d love to hear how it goes. When you make this quick brussels sprouts salad, come back and tell me how fast the bowl emptied. And if you want more inspiration, I’ve got a whole board of shaved brussels sprouts salad ideas on Pinterest you’re welcome to raid.

Now go be the hero of the cookout.

Source: Learn More About This Dish