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Shaved Brussels Sprout Salad with Creamy Maple Dressing Recipe

Avatar photoByStacy
Jump to Recipe· 4.7 from 61 reviews

If you’re on the lookout for a salad that’s bursting with texture, vibrant flavors, and just the right touch of sweetness, you’ve got to try this Shaved Brussels Sprout Salad with Creamy Maple Dressing Recipe. I absolutely love the way the crunchy sprouts combine with toasted nuts and juicy fruit, all brought together by a dreamy, creamy maple dressing that I discovered after a weekend when I wanted something fresh but satisfying. Seriously, once you make this, it’ll become your go-to for potlucks or a quick weeknight dinner side!

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Why You’ll Love This Recipe

  • Fresh & Crisp Textures: The shaved Brussels sprouts give the salad a light, crunchy base that’s refreshing every single bite.
  • Sweet & Tangy Harmony: The creamy maple dressing ties together the tang from cherries and the sweetness of apples beautifully.
  • Easy to Assemble: No fancy tools or complicated steps—you can whip this up in less than 30 minutes.
  • Versatile for Any Occasion: Whether it’s a family dinner, holiday potluck, or meal prep for the week, this salad shines.
A white bowl filled with a fresh salad showing several layers, the bottom layer is shredded green Brussels sprouts, giving a leafy and slightly rough texture. On top, there are thin, round slices of red-skinned apple spread evenly around the bowl, adding a smooth and shiny look. Scattered over the salad are whole brown pecans, dark red dried cranberries, and small green pumpkin seeds, providing varied textures and rich colors. Bright red pomegranate seeds are sprinkled throughout, adding small pops of color. The salad appears lightly seasoned with tiny specks of black pepper visible. The white bowl rests on a white marbled surface, completing a clean and fresh presentation. photo taken with an iphone --ar 2:3 --v 7 - Shaved Brussels Sprout Salad with Creamy Maple Dressing, Brussels sprout salad, healthy Brussels sprout recipes, winter salad ideas, easy vegetable salads

Ingredients You’ll Need

Getting the ingredients right really makes this salad sing. I recommend fresh Brussels sprouts that are firm and bright green—this ensures a nice crunch after shaving. Toasting the pecans is a game changer, too! It brings out their nuttiness which contrasts so nicely with the tart dried cherries and vibrant pomegranate seeds.

Flat lay of thinly sliced bright green Brussels sprouts with their delicate, ruffled edges, scattered toasted pecan halves in warm brown tones, shiny deep red dried cherries, crisp pale yellow-green honeycrisp apple slices with smooth skin, vibrant ruby red pomegranate seeds glistening like jewels, and a small jar of creamy, light beige maple dressing with a silky texture, all beautifully arranged in a natural, slightly overlapping pattern to show variety and freshness, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7 - Shaved Brussels Sprout Salad with Creamy Maple Dressing, Brussels sprout salad, healthy Brussels sprout recipes, winter salad ideas, easy vegetable salads
  • Brussels sprouts: Choose large, fresh ones; shaving them thin really brings out their delicate, crisp qualities.
  • Pepitas: These pumpkin seeds add an earthy crunch that’s less common but so delicious.
  • Pecan halves: Toasting pecans adds amazing depth and warmth to the salad.
  • Honeycrisp apple: This apple variety is sweet, crisp, and holds up well without getting mushy.
  • Dried cherries: Tart and chewy, they lend fantastic contrast to the creamy dressing.
  • Pomegranate seeds: Not only do they add pops of jewel-like color, but their juicy burst lifts the flavors.
  • Creamy maple dressing: This homemade dressing is the magic—sweet, tangy, and smooth; it brings everything together effortlessly.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to switch things up depending on the season or what I have on hand. This salad is forgiving and fun to personalize, so don’t hesitate to make it your own.

  • Swap the nuts: I once replaced pecans with toasted walnuts and loved the deeper, earthier flavor it added.
  • Add cheese: Crumbled feta or goat cheese can add a creamy, tangy touch that’s irresistible.
  • Make it vegan: Use a dairy-free creamy dressing and ensure the maple dressing ingredients align with your preference.
  • Seasonal fruit swaps: In the fall, try diced pears instead of apples for a softer texture and mellow sweetness.

How to Make Shaved Brussels Sprout Salad with Creamy Maple Dressing Recipe

Step 1: Shave Your Brussels Sprouts

First, trim off the stem ends of your Brussels sprouts and remove any damaged outer leaves—freshness is key here. I use a mandoline slicer for ultra-thin slices, but a sharp knife works just fine if you’re careful. The thinner, the better because it softens the sprouts slightly and makes them super easy to eat. I like to toss the shaved sprouts with a little salt right after slicing to help soften them up as you prep the rest of the salad.

Step 2: Toast Nuts and Prep the Fruit

While the sprouts rest, toast your pecans in a dry skillet over medium heat. Keep an eye on them—they go from perfectly toasted to burnt surprisingly fast! You’ll know they’re ready when they smell nutty and have a golden color. Core and slice your honeycrisp apple into thin wedges, and gather your dried cherries and fresh pomegranate seeds ready for tossing.

Step 3: Mix Dressing and Toss Salad

In a large mixing bowl, combine the shaved Brussels sprouts with pepitas, toasted pecans, apple slices, dried cherries, and pomegranate seeds. Pour over the creamy maple dressing—don’t be shy! Toss everything together gently but thoroughly until every bite is coated. I find that letting the salad sit for 5-10 minutes before serving helps the flavors meld and softens the sprouts just a touch more.

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Pro Tips for Making Shaved Brussels Sprout Salad with Creamy Maple Dressing Recipe

  • Use Fresh Brussels Sprouts: Older sprouts can be bitter and tough—opt for firm, bright green ones for the best taste and texture.
  • Toast Nuts Just Before Serving: Nuts lose their crunch over time, so wait to toast and add them last minute whenever possible.
  • Let It Rest: Allow the salad to sit for a little while after tossing to let the sprouts soften slightly and flavors meld.
  • Slice Thin, Not Thick: If your Brussels sprout slices are chunky, they can be bitter and hard to enjoy—think wafer-thin ribbons!

How to Serve Shaved Brussels Sprout Salad with Creamy Maple Dressing Recipe

A white bowl is filled with a bright salad consisting of finely shredded green Brussels sprouts as the base layer, topped with thin slices of red and white apple arranged in groups around the bowl. Dark brown pecans and scattered red pomegranate seeds add texture and color contrast, along with small green pumpkin seeds spread evenly. There are also dark dried cranberries distributed throughout. The salad is lightly sprinkled with black pepper. Next to the bowl, there is a small white sauce dish filled with a creamy light brown dressing set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Shaved Brussels Sprout Salad with Creamy Maple Dressing, Brussels sprout salad, healthy Brussels sprout recipes, winter salad ideas, easy vegetable salads

Garnishes

For garnishes, I love sprinkling a few extra toasted pecans and pepitas right on top for crunch. Sometimes I’ll add a little fresh parsley or mint to add a pop of green and some brightness. A drizzle of extra creamy maple dressing before serving never hurts either—makes it look as good as it tastes!

Side Dishes

This salad pairs beautifully with roasted chicken, grilled salmon, or even a hearty grain bowl. One time, I served it alongside maple-glazed pork chops, and my family went crazy for the combo. For vegetarian meals, it’s great with a baked sweet potato or stuffed squash.

Creative Ways to Present

When I’ve brought this salad to dinner parties, I like to present it in a big wooden bowl with the pomegranate seeds and nuts sprinkled on top like jewel confetti. Another fun idea is to serve it in individual mason jars for a picnic or potluck—the layers look stunning and keep the salad crisp until ready to eat.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and honestly, it’s best eaten within 1-2 days because the sprouts soften over time. If you want to keep the crunch longer, store the dressing separately and toss just before serving.

Freezing

This salad doesn’t freeze well because the fresh ingredients and creamy dressing don’t hold up after thawing. I wouldn’t recommend freezing it if you want to keep that wonderful texture.

Reheating

Since this is a cold salad, reheating isn’t necessary. However, if you want to bring it a bit closer to room temperature, just leave it out for 10 to 15 minutes before serving. That way, the flavors open up without getting soggy.

FAQs

  1. Can I use frozen Brussels sprouts for this salad?

    Frozen Brussels sprouts aren’t a great substitute here because they tend to release a lot of water when thawed, which makes the salad soggy and less crisp. Fresh, firm Brussels sprouts shaved thin are key to the perfect texture.

  2. How do I make the creamy maple dressing?

    The creamy maple dressing is usually made by combining ingredients like Greek yogurt or mayonnaise, maple syrup, apple cider vinegar, mustard, and seasoning. It balances sweetness and tang perfectly. Feel free to check my recipe card for a detailed dressing recipe or tweak it to your taste.

  3. Can I prep this salad ahead of time?

    Yes, you can prep the shaved Brussels sprouts and dressing up to a day ahead, but wait to toss everything together until just before serving to keep the salad fresh and crunchy.

  4. What can I substitute if I don’t have pomegranate seeds?

    Fresh or frozen blueberries, seeds from a fresh ruby grapefruit, or even red currants make lovely substitutes that add similar bursts of juicy sweetness and color.

Final Thoughts

This Shaved Brussels Sprout Salad with Creamy Maple Dressing Recipe has truly earned a spot in my regular rotation because it’s easy, flavorful, and feels like something special on the table without any fuss. I love how it invites conversation—everyone always asks for the recipe because it’s so different and delicious. Give it a shot, and I promise you’ll find it’s a refreshing way to enjoy Brussels sprouts any time of year. Trust me, your taste buds will thank you!

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Shaved Brussels Sprout Salad with Creamy Maple Dressing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 61 reviews
  • Author: Stacy
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 10 servings 1x
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

A vibrant and crunchy Shaved Brussels Sprout Salad combining thinly sliced Brussels sprouts with toasted pecans, pepitas, crisp honeycrisp apple slices, dried cherries, and fresh pomegranate seeds, all tossed in a luscious creamy maple dressing for a perfect balance of sweet and savory flavors.

Ingredients

Units Scale

Salad

  • 1 1/2 pounds large Brussels sprouts, very thinly sliced
  • 1/2 cup pepitas
  • 1 1/2 cups pecan halves, toasted
  • 1 large honeycrisp apple, cored and sliced
  • 1 1/2 cups dried cherries
  • 1 cup pomegranate seeds (from 1 pomegranate)

Creamy Maple Dressing

  • 3/4 cup creamy maple dressing (prepared separately; ingredients typically include maple syrup, mayonnaise or Greek yogurt, lemon juice, salt, and pepper)

Instructions

  1. Prepare Brussels sprouts: Very thinly slice 1½ pounds of large Brussels sprouts using a sharp knife or mandoline to achieve a delicate, shredded texture that will form the base of the salad.
  2. Toast nuts and seeds: Lightly toast 1½ cups pecan halves and ½ cup pepitas in a dry skillet over medium heat until fragrant and golden brown, about 3-5 minutes; set aside to cool.
  3. Combine salad ingredients: In a large mixing bowl, add the shaved Brussels sprouts, toasted pepitas, toasted pecans, sliced honeycrisp apple, dried cherries, and pomegranate seeds.
  4. Add dressing and toss: Pour ¾ cup of creamy maple dressing over the salad ingredients and toss everything thoroughly until the Brussels sprouts and other components are evenly coated with the dressing.
  5. Serve: Transfer the salad to a serving dish and serve family style as a refreshing and flavorful side dish or light main course.

Notes

  • Use a mandoline slicer for evenly thin Brussels sprouts to improve texture and presentation.
  • To toast pecans and pepitas, watch carefully to avoid burning; stirring frequently helps.
  • The creamy maple dressing can be made ahead and stored in the refrigerator.
  • This salad is best served fresh but can be refrigerated for up to one day; toss again before serving for freshness.

Nutrition

  • Serving Size: 1 cup
  • Calories: 210
  • Sugar: 12g
  • Sodium: 60mg
  • Fat: 15g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 4g
  • Protein: 5g
  • Cholesterol: 0mg
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Hi, I’m Stacy Corbo! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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