I’m excited to share my Maple Dijon Shaved Brussels Sprout Salad with you! This fresh and crunchy salad is a wonderful way to enjoy Brussels sprouts in their raw form. It’s perfect for those cozy fall days when you crave something healthy yet full of flavor.
It solves long prep time, tough texture of sprouts, soggy dressing, and dull taste by quick shredding, crisp bites, and bright, zesty dressing.
Sometimes, I find it tricky to whip up a side dish that’s both simple and satisfies our cravings for fresh veggies. This salad really helps with that! It brings together sweet maple and tangy mustard for a dressing that’s downright delicious. Plus, with no cooking required, it’s such a breeze to put together.
This recipe works like a charm because it uses fresh, raw Brussels sprouts that give a nice crunch. Prep takes just 20 minutes, and trust me, the combination of flavors and textures really shines through. You’ll love how easy it is to throw this together even on busy days!
If you love salads with a twist, I think you’ll also enjoy a Mexican Dense Bean Salad. It’s packed with goodness and offers a different flavor perspective on salad.
Table of contents
Why You Will Love This Recipe
- Crunchy Texture This salad has a fresh and crunchy vibe thanks to the raw Brussels sprouts and the addition of nuts and fruits, making every bite satisfying.
- Flavor Fusion The sweet and tangy notes from the maple and Dijon mustard dressing create a delicious contrast that keeps things interesting, perfect for your taste buds.
- Convenient Prep With just 20 minutes of prep time and no cooking needed, you can whip this salad together in a flash, making it great for busy days.
- Storage Friendly It stays fresh in the fridge for a couple of days, but honestly, it’s best enjoyed right away when it’s at its crunchiest.
Shaved Brussels Sprout Salad Recipe
- Prep Time: 20 minutes
- Cool Time: 0 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 - 6 servings 1x
- Category: salad
- Method: tossing
- Cuisine: vegan
- Diet: Vegan
Description
A refreshing salad featuring shaved Brussels sprouts, hickory smoked almonds, and a delightful maple mustard dressing.
Ingredients
- 1 pound (450g) fresh brussels sprouts, shredded
- 1/3 – 1/2 cup (40g – 60g) hickory smoked almonds, chopped
- 1/3 cup (45g) dried cranberries or dried cherries, chopped
- 1/4 cup (35g) sunflower seeds, roasted and salted
- 1/4 cup (40g) red onion, diced
- 1 apple, cored and chopped
- 2 tablespoons (30ml) oil (grapeseed oil or any neutral oil)
- 3 tablespoons (45ml) apple cider vinegar
- 2 tablespoons (30ml) maple syrup
- 1 tablespoon (15ml) dijon mustard
- 1 and 1/2 tablespoon (22.5ml) fresh lemon juice or orange juice
- 1/21/2 teaspoon lemon zest or orange zest
- 1/21/2 teaspoon granulated garlic
- 1/21/2 teaspoon granulated onion
- 1/41/2 teaspoon salt
- pinch of black pepper
Instructions
- Prep the Brussels Sprouts: Start by shredding the Brussels sprouts into thin pieces. You will notice how they look crisp and vibrant, ready to absorb all those flavors. This step gives the salad that satisfying crunch. Just be careful not to over-process them or they will get mushy!
- Make the Dressing: Whisk together maple syrup, Dijon mustard, and apple cider vinegar. The sweet and tangy aroma will fill the kitchen, and the mixture should look smooth and glossy. This dressing adds a punch, so taste it before you pour it all in—too much mustard can overwhelm the flavor.
- Combine Ingredients: In a large bowl, toss the shredded Brussels sprouts with your dressing. You will see them become beautifully coated, enhancing their natural taste. Remember to mix gently; you do not want to bruise those greens.
- Fold in Apples and Nuts: Add the sliced apples and toasted nuts to the salad. The colors will pop and make it look super inviting. Doing this last keeps the apples crisp and prevents them from turning brown. Do not skip the nuts—they add a lovely crunch!
- Serve Immediately: If you can, serve the salad right away for the freshest taste. You will get that satisfying crunch and bright flavors in every bite. Letting it sit too long can cause it to wilt, so it is best enjoyed fresh!
Notes
- Storage Tips: Will keep covered in the fridge for 2-3 days but is best served freshly made. Keep components separate in the fridge if making ahead of time.
- Expert Tips: Chop the apples and add dressing just before serving to prevent browning. If you prefer a sweeter dressing, try adding an extra half tablespoon of maple syrup for more flavor.
- Reheating Instructions: Not applicable for this salad.
- Serving Suggestions: Pair with roasted vegetables for a nutritious meal. Serve alongside grain dishes like quinoa or farro. Top with vegan feta for added flavor.
- Recipe Variations: Replace almonds with walnuts for a different nutty flavor. Add feta cheese for a salty kick. Incorporate additional seasonal fruits like pears.
- Ingredient Notes: Look for firm brussels sprouts with tightly closed leaves; they should feel heavy for their size. If hickory smoked almonds are hard to find, any roasted almonds will do. If dried cranberries are too tough, a quick soak in warm water can revive them. For the best taste, store salad components separately until you are ready to mix them together.
Nutrition
- Serving Size: 1 serving
- Calories: null
- Sugar: null
- Sodium: null
- Fat: null
- Saturated Fat: null
- Unsaturated Fat: null
- Trans Fat: null
- Carbohydrates: null
- Fiber: null
- Protein: null
- Cholesterol: null
Ingredient Notes
- Brussels sprouts: These little green gems are the star of the show! Look for firm ones with tightly closed leaves; they should feel heavy for their size.
- Hickory smoked almonds: They add a great crunch and smoky flavor that pairs so nicely with the sweetness of the dressing. If you can’t find them, any roasted almonds will do!
- Dried cranberries or cherries: These add a nice pop of sweetness and chewiness. Make sure they’re not too hard or tough; a quick soak in warm water can revive them.
- Sunflower seeds: They bring an awesome nutty crunch to the mix! Opt for roasted and salted for an extra flavor boost; raw ones can be a bit bland here.
- Red onion: This adds a nice bite and color! Try to find a smaller onion to keep the flavor from overpowering everything, sweet onions work well, too.
- Apple: Fresh, crisp apples give a nice sweetness and crunch. Granny Smith or Honeycrisp are both great choices since they hold up well in salads.
- Oil: A neutral oil here helps blend flavors without stealing the spotlight. Grapeseed is my go-to, but any light oil will work just fine.
- Apple cider vinegar: It brings in that tangy brightness that really balances everything. If you’re in a pinch, white wine vinegar or lemon juice works well too.
- Maple syrup: This gives the dressing a lovely sweetness and depth. If you’re out, honey is a great alternative, though it’ll change the flavor just a bit!
- Dijon mustard: Adds a nice zing and creaminess to the dressing. If you don’t have any, yellow mustard can work in a pinch, but it won’t pack the same punch.
- Fresh lemon or orange juice: This adds a fresh, bright component that also helps balance the flavors. If you’re in a jam, bottled juice can substitute, but it’s not quite the same.
- Lemon or orange zest: The zest gives a burst of citrus flavor that’s more aromatic than juice. Just make sure to use a microplane to get the finest zest!
- Granulated garlic: It adds savory depth to the dressing. If you’re fresh out, garlic powder is a good substitute, just use a little less since it’s more concentrated.
- Granulated onion: This gives a lovely base flavor to the dressing. If you don’t have any, onion powder can fit in, too, just watch the amount!
- Black pepper: A pinch to bring everything together nicely. If you’re sensitive to heat, you can skip this altogether!
Recipe Tips
- If you want to keep your salad crisp, assemble it just before serving to avoid wilting.
- When using apples, add them to the salad just before serving to prevent browning.
- If the dressing feels too thick, a teaspoon of vinegar or oil can help thin it to your desired consistency.
- For best taste, store salad components separately in the fridge until you’re ready to mix them together.
- If you prefer a sweeter dressing, try adding an extra half tablespoon of maple syrup for more flavor.
Serving Suggestions
Pair this salad with roasted vegetables for a nutritious meal. Serve it alongside grain dishes like quinoa or farro for added satisfaction.
This salad also works well in wraps or as a topping for grain bowls. It adds freshness and crunch to any dish you create.
Top with vegan feta for a burst of flavor. A drizzle of balsamic glaze or olive oil can enhance the overall taste.
Recipe variations
- You can use walnuts instead of hickory smoked almonds for a delightful nutty flavor that complements the other ingredients beautifully.
- Add ¼ cup crumbled feta cheese for a salty kick that pairs well with the sweetness of the maple syrup and fruit.
- Either add seasonal fruits like pears or substitute apples with chopped oranges to introduce a citrusy twist to your salad.
- If you’re making this salad for a large gathering, consider scaling up the ingredients to 2 pounds of Brussels sprouts and doubling the dressing quantities.
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How to Store?
To keep your maple dijon shaved brussels sprout salad fresh, follow these storage tips:
Refrigeration: Store salad in an airtight container in the fridge for up to 3 days. Keep components separate if possible.
Freezing: Place salad in a freezer bag while removing excess air and seal tightly. Freeze for up to 2 months. Thaw overnight in the fridge.
Room Temperature: Avoid storing at room temperature. This salad is best kept cold to maintain freshness and texture.
Other Recipes You’ll Love
- Blueberry goat cheese flatbread with caramelized onions
- Cucumber tzatziki salad
- Tomato burrata salad
- Grilled zucchini corn salad
If you enjoyed this Maple Dijon Shaved Brussels Sprout Salad or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
