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–+ servings

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
Cook Time 8 minutes
Total Time 23 minutes
Servings: 8
Course: Salads
Cuisine: American
Calories: 283
Ingredients Method Nutrition Notes

Ingredients
  

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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