Every good dinner party needs a hefty salad, and this shaved brussels sprout salad is the perfect one. It’s got brussels sprouts, apples, shallot, pomegranate, pecans, parmesan, etc. All tossed in a maple dijon dressing that ties everything together. It’s crunchy, bright, and adds a lot of color to any fall/winter meal.
ingredients you’ll need
For the Maple Pecans
- 1 cup pecans, unsalted and raw
- 1 tablespoon maple syrup
- Pinch of salt
For the Salad
- 1 shallot
- 1 lb Brussels sprouts
- 1 large apple
- 1/2 cup pomegranate seeds
- 1/4 cup parmesan cheese, grated
For the Dressing
- 3 tablespoons olive oil
- 1 1/2 tablespoons white balsamic vinegar
- 1/2 tablespoon maple syrup
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
how to make this shaved brussels sprouts salad
1. make the maple pecans
Toast the pecans in a pan over medium heat, stirring until fragrant — about 5 minutes. Add the maple syrup and salt, and keep cooking for another 3–5 minutes until the syrup thickens and coats the pecans.
Transfer them to a cutting board, let them cool completely, then chop into small pieces.
2. Prep the Shallot
Thinly slice the shallot, then soak the slices in a bowl of ice water for 10 minutes. This mellows the sharp bite and gives a softer flavor. Drain and set aside.
3. slice the brussels sprouts and apple
Use a mandoline to shave the Brussels sprouts into thin ribbons (a sharp knife works too — just slice as thinly as possible). Cut the apple into small chunks.
4. assemble the salad
Add the Brussels sprouts, apple, drained shallot, chopped pecans, pomegranate seeds, and grated parmesan to a large bowl.
5. mix the dressing
In a small bowl, whisk together the olive oil, white balsamic vinegar, maple syrup, dijon, garlic powder, and salt until smooth and emulsified.
6. Toss and Enjoy
Pour the dressing over the salad ingredients. Toss until everything is evenly coated. Taste and adjust salt if needed. Serve fresh!
how to store this salad
If you need to prep this salad beforehand, that’s totally fine! here’s the best way to do it:
- undressed salad:
Store all the chopped ingredients (except the pecans) together in an airtight container for 2–3 days. Keep the maple pecans in a separate container so they stay crunchy. Add dressing when you’re ready to eat. - dressed salad:
If you’ve already dressed it, the Brussels sprouts hold up better than leafy greens. Store leftovers in an airtight container for up to 24 hours. The pecans will soften slightly but still taste amazing. - dressing:
Store the vinaigrette in a sealed jar in the fridge for up to 1 week. Shake before using.
other recipes you’ll love
- marinated feta and olives
- winter panzanella salad
- butternut squash with tahini dressing
- dill and chive potato salad
shaved brussels sprout salad
ingredients
maple pecans:
- 1 cup pecans unsalted and raw
- 1 tablespoon maple syrup
- Pinch of salt
for the salad
- 1 shallot
- 1 lb brussel sprouts
- 1 large apple
- 1/2 cup pomegranate seeds
- 1/4 cup parmesan cheese grated
dijon vinaigrette
- 3 tablespoons olive oil
- 1 1/2 tablespoons white balsamic vinegar
- 1/2 tablespoon maple syrup
- 1/2 teaspoon dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
instructions
- Place the pecans in a pan over medium heat. Stir while the pecans roast and get fragrant, about 5 minutes. Add the maple syrup and salt and stir to combine. Cook for an additional 3-5 minutes, until the maple syrup has cooked down. Transfer to a cutting board and let the pecans cool completely. Once cooled, chop the pecans into smaller pieces.
- Thinly slice the shallot and transfer to a bowl of ice water for 10 minutes, then drain.
- Use a mandoline to thinly slice the Brussel sprouts (if you don’t have a mandoline, use a knife to slice the Brussel sprouts as thinly as possible. Slice the apple into small chunks.
- Add the Brussel sprouts, apple, shallot, pecans, pomegranate seeds, and parmesan to a large bowl.
- To make the dressing, add all the ingredients to a small bowl. Whisk until everything is well combined and emulsified. Pour the dressing over all the ingredients in the bowl. Mix until well combined and enjoy.
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