Brussels Sprout Salad with Maple Dressing
This Brussels Sprout Salad with Maple Dressing is a perfect mix of flavors and textures. Shredded Brussels sprouts, pecans, bacon, cranberries, and more come together in every bite, drizzled with a sweet, tangy homemade maple dressing that ties it all together. This fresh, vibrant blend makes an ideal holiday side dish or a light lunch any time.
We love salad recipes, and my shredded Brussels sprout salad balances earthy, sweet, and nutty flavors for a dish that’s as colorful as it is delicious. The mini cabbages often get a bad rap, but when you transform them into a fresh mix, they become a game changer. It’s a delicious dish packed with flavor and nutrients, perfect to serve with any meal.
I’m willing to bet that if you hate the little cabbages you’ve never had them raw, as in this Brussels Sprout Salad with Maple Dressing, or roasted like my Cheesy Smashed Roasted Brussels Sprouts. They definitely are a million times better than the boiled vegetable I grew up eating and hating.
If you’re looking for a hot side dish for your holiday menu using the green veggie, give this Balsamic Brussels Sprouts with Cranberries a whirl. In a cold or hot side, the baby green cabbages are a delight!
Brussels Sprout Salad with Maple Dressing
If you’re wondering what this vegetable tastes like raw, the taste is similar to shredded cabbage, but with a richer flavor that I absolutely love. In fact, you can use them in this Creamy Coleslaw with Poppy Seed Dressing or this Creamy Macaroni Coleslaw Salad.
This Brussels sprouts with bacon salad is a winning combo of shaved baby cabbages, salty bacon, crunchy sweet candied pecans, crisp apples, and more. The vegetable and fruit blend is drizzled with a homemade maple vinaigrette. It’s easy enough for a weeknight dinner, yet fancy enough for a holiday feast.
I love the maple flavoring but my hubby does not but he loves a good Honey And Mustard Dressing with this dish.
Timesaving Tips and Variations
- Many grocery stores have shredded Brussels sprouts. This can save you some prep time.
- If you know you’re going to make this, cook the bacon and prep the veggies the night before, and store them in the fridge. Chop the apple when you are ready to assemble the dish.
- You can use pre-packaged cooked bacon pieces that are found in the condiment aisle at the market.
- Prepare the vinaigrette in advance and store it in the fridge. It keeps well for about a week and can be used in other recipes, too. Shake well before using.
- Substitute the Honeycrisp apple for a Granny Smith apple.
- Add shaved parmesan cheese or feta cheese.
- If in season, a few pomegranate arils are not only delicious but add more color.
- Use a homemade red wine vinaigrette in place of the maple one.
- In place of the pecans, try walnuts, hazelnuts, or silvered almonds. Pumpkin seeds are also tasty to add.
- Add shredded carrots or sliced radishes.
These tips and substitutions will not only save you time in the kitchen but offer a variety of ways to change up the recipe.
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How to Shred Brussels Sprouts
I like to use a food processor as it’s the quickest way to shred them. A mandoline is also a great tool to use, just watch those fingers! You can use a box grater but it will take a bit of time as well as using a sharp knife to finely slice and chop the vegetable
This fall-inspired dish is easy enough to serve on a weeknight to alongside an Easy Chicken and Stuffing Bake or these Easy Oven Baked Chicken Bites.
Holiday Side Dishes to Try
This week is the annual holiday side dish event hosted by Heather from Hezzi D’s Recipe Box. Check out the other recipes we’re sharing!
💡Explore my favorite Kitchen Essentials (Amazon affiliate link)
Tools Needed for Brussels Sprout Salad
You may have all the tools needed for this recipe in your kitchen. I have linked to some you may not have or ones I love to use.
- Hamilton Beach food processor
- frying pan
- measuring cups and spoons
- mason jar with lid
- citrus juicer
- cutting board
- sharp knife
- large salad bowl
- salad servers
- bowls
Ingredients
The autumnal ingredients used in this recipe are easily found in your grocery store. I am linking to a few products that I use.
- whole Brussel sprouts
- red onion,
- bacon
- candied pecans
- dried cranberries (Craisins)
- Honeycrisp apple
- pure maple syrup (do not use pancake syrup)
- olive oil (high-quality one)
- lemon
- salt and pepper
Combining all of the foods for this loaded veggie and fruit medley, including the creamy maple dressing will tie all the flavors together beautifully.
How to Make a Brussels Sprout Salad
Heat a skillet and cook the bacon. Remove and drain on a paper towel-lined plate. Allow to cook for about 3 minutes and then roughly chop. While the bacon is cooking, place tiny cabbages in the bowl of a food processor and shred.
Add shredded sprouts, red onion, pecans, cranberries, apples, and chopped bacon to a large bowl. In a mason jar add all of the vinaigrette ingredients. Secure with a lid and shake until combined.
Drizzle the mixture over the other ingredients in the bowl when you are ready to serve. Chill the vinaigrette before pouring it on, if desired.
Enjoy this harvest medley on its own or serve it next to roasted meats or fish for a complete meal. It also goes perfectly with some crusty bread and a variety of cheeses, making it a great addition to any meal. Print the recipe now or save it for later!
Printable Recipe Card
Brussels Sprout Salad with Maple Dressing
Equipment
- frying pan
- sharp knife
Ingredients
For the Salad
- 1 pound whole Brussels sprouts, shredded
- ¼ red onion, chopped
- 4 slices bacon, cooked and chopped
- ⅓ cup candied pecans
- ⅓ cup dried cranberries (Craisins)
- 1 Honeycrisp apple, chopped (skin on)
For the Dressing
- ⅓ cup pure maple syrup
- ¼ cup good quality olive oil
- 1 lemon, juiced
- salt and pepper, to taste
Instructions
- Heat a skillet and cook the bacon. Remove and drain on a paper towel-lined plate. Allow to cook for about 3 minutes and then roughly chop.
- While the bacon is cooking, place Brussels sprouts in the bowl of a food processor and shred.
- Add shredded sprouts, red onion, pecans, cranberries, apples, and chopped bacon to a large bowl.
- In a mason jar add all of the vinaigrette ingredients. Secure with a lid and shake until combined.
- Drizzle the mixture over the salad when you are ready to serve. Chill the vinaigrette before pouring it on, if desired.
Notes
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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Enjoy!
Perfect salad….chock full of the flavors of fall!!
Yes! and that Maple dressing is addicting!
I just treated myself to a new mandoline and this looks like the perfect recipe to test it on. That vinaigrette sounds fantastic, my little New England heart loves anything maple based!
Maple anything anytime is a good thing!
What a beautiful salad! It’s perfect for a busy holiday dinner where you don’t have to worry about wilting lettuce.
That’s exactly what I thought, about the lettuce!
This salad sounds wonderful! All of my favorite things plus a yummy maple dressing!
Try the dressing on other salads, too…so good!
Love me a good Brussels sprouts recipe, and love me even more a maple dressing!
The two together are so good, but the dressing is amazing.
I think most don’t realize you can eat sprouts raw. They’re a great swap for romaine in Caesar, iceberg for Cobb, and just perfect in this salad!
No, they don’t. I mean they’re called little cabbages lol
I love the maple dressing and this brussels sprouts salad is going on the menu. Thanks for sharing.
You will love it!