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You are here: Home / Recipes / Salads / Shaved Brussels Sprouts Salad with Apple Maple Vinaigrette

Shaved Brussels Sprouts Salad with Apple Maple Vinaigrette

Published October 5, 2023 by Lauren Vavala Harris

Thanks for sharing!

Close up of shaved brussels sprouts salad with text overlay.
Overhead of shaved brussels sprouts salad in a white bowl on a wood server with a second bowl, apple and cranberries in the background with text overlay.
Overhead of shaved brussels sprouts salad in a white bowl with a second bowl, apple and salad dressing in the background with text overlay.
Shaved brussels sprouts salad in a white bowl with a second bowl, apple and salad dressing in the background with text overlay.
Shaved brussels sprouts salad in a white bowl with a second bowl, apple and salad dressing in the background with text overlay.

This beautiful and delicious Shaved Brussels Sprouts Salad is simple to make and a perfect starter or side dish, especially for the holidays. It’s made with a combination of fall ingredients and dressed with an easy-to-make Apple Maple Vinaigrette.

Shaved brussels sprouts salad in a white bowl with a second bowl, apple and salad dressing in the background.

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Yes! You can eat raw brussels sprouts and this Shaved Brussels Sprouts Salad is just one delicious way to enjoy this cruciferous veggie in its natural state.

Shaved brussels sprouts are the perfect base for a fall harvest inspired salad. Toss in some apples, dried cranberries, and pumpkin seeds, then top with cheese and the most delicious Apple Maple Vinaigrette and you’re set!

Looking for a more summery raw brussels sprouts recipe? Try this Creamy Brussels Sprouts Coleslaw!

Why This Recipe Works

This salad is quick and easy to prepare and it can be made ahead of time. If you plan to make this recipe ahead of time, be sure to sprinkle a little lemon juice on the apples to keep them from browning.

It’s super flavorful with pops of sweetness from the apples and cranberries and a little tanginess from the goat cheese.

Salad is always great as a starter or side dish for holidays like Thanksgiving or Christmas.

There is so much versatility with this recipe. You could add chicken to make it heartier or swap in and out ingredients. There are plenty of variations provided further down.

Step-By-Step Instructions

Ingredients

Ingredients needed to make a fall harvest shaved brussels sprouts salad in small bowls with text overlay.

Brussels Sprouts Salad

  • 12 ounces brussels sprouts (shaved): you can shave them yourself or buy them already shaved.
  • 1 apple (diced): use any variety that you enjoy eating raw. I usually use Fuji or Honeycrisp apples.
  • 1/2 cup dried cranberries
  • 1/4 cup pumpkin seeds
  • 2 ounces goat cheese (crumbled)

Apple Maple Vinaigrette

  • 1/3 cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • salt (to taste)
  • pepper (to taste)
  • 1/3 cup extra virgin olive oil

The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.

Prep!

Shave the brussels sprouts, if needed and dice the apple.

Chef’s Tip: you can shave the brussels sprouts yourself with a knife by trimming them and removing the outermost leaves, then slicing across or by using a food processor.

Create!

Shaved brussels sprouts salad in a large glass bowl on a marble background.

Combine the brussels sprouts, apples, cranberries, and pumpkin seeds in a large bowl.

Divide the salad between 4 bowls. Top with the crumbled goat cheese.

Chef’s Tip: you can mix the goat cheese in, but I find it breaks up and gets a little messy. I prefer to add it on top so the pieces stay larger.

Overhead of apple maple dressing in a glass measuring cup on a marble background.

To make the Apple Maple Vinaigrette, whisk together the apple cider vinegar, maple syrup, Dijon mustard, salt and pepper.

Slowly drizzle in the olive oil while whisking until fully emulsified.

Present!

Overhead of shaved brussels sprouts salad in a white bowl with a second bowl, apple and salad dressing in the background.

Add vinaigrette, as desired, and serve.

Tips and Techniques

  • Sprinkle lemon juice on the diced apple to prevent browning, especially when prepping this salad ahead of time or when it may sit out for a little while. 
  • The goat cheese can be mixed into the salad, but it tends to break up more and get messier. To keep the crumbles larger and intact, add it to the top of the salad.
  • Store leftover salad undressed in an airtight container for up to 4 to 5 days, depending on the freshness of the brussels sprouts used. Extra vinaigrette can be stored in the refrigerator for up to 1 to 2 weeks.

Variations

  • Instead of pumpkin seeds: use sunflower seeds, slivered almonds, walnuts, or pecans.
  • Instead of goat cheese: use feta cheese, Parmesan cheese, or cheddar cheese.
  • Instead of maple apple vinaigrette: use any store bought or homemade dressing you like, or give this Cranberry Salad Dressing a try.
  • Make it a meal: add grilled chicken to give this salad extra protein and heartiness.

More Brussels Sprouts Recipes

Roasted Fall Vegetables with Cranberries and Maple Walnuts
This easy-to-make Roasted Fall Vegetables recipe is a delicious blend of savory butternut squash, Brussels sprouts and shallot with bursts of cranberry sweetness in every bite. Maple walnuts add texture and crunch, while optional creamy goat cheese brings a hint of tanginess.
Get The Recipe
Roasted Butternut Squash medley with brussels sprouts, cranberries, walnuts, and goat cheese with a spatula lifting some up
Brussels Sprouts with Bacon
An easy side dish, which is incredibly flavorful and savory thanks to simply pan-frying Brussels Sprouts in rendered bacon fat. Bacon Brussels Sprouts are smokey, salty, and a comforting side dish to serve during cooler months.
Get The Recipe
Brussels sprouts with bacon in a cast iron skillet on a marble backdrop
Maple Roasted Brussels Sprouts and Carrots
This recipe for a sweet and savory vegetable medley uses Brussels sprouts, carrots, maple syrup and a couple basic seasonings to create a flavorful side dish. Maple Roasted Brussels Sprouts and Carrots are easy to prepare, deliciously sweet and savory flavored, and a healthy complimentary side dish to serve alongside a variety of main courses.
Get The Recipe
Roasted brussels sprouts and carrots with a wood turner on a baking sheet

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Shaved brussels sprouts salad in a white bowl with a second bowl in the background and small bowl of cranberries in the foreground.
Print

Shaved Brussels Sprouts Salad with Apple Maple Vinaigrette

This beautiful and delicious Shaved Brussels Sprouts Salad is simple to make and a perfect starter or side dish, especially for the holidays. It’s made with a combination of fall ingredients and dressed with an easy-to-make Apple Maple Vinaigrette.
Course Salad
Cuisine American, Gluten Free
Prep Time 15 minutes minutes
Total Time 15 minutes minutes
Servings 4 servings
Calories 346kcal
Author Lauren Harris

Ingredients

Brussels Sprouts Salad

  • 12 ounces brussels sprouts (shaved)
  • 1 apple (diced)
  • ½ cup dried cranberries
  • ¼ cup pumpkin seeds
  • 2 ounces goat cheese (crumbled)

Apple Maple Vinaigrette

  • 1/3 cup apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • salt (to taste)
  • pepper (to taste)
  • 1/3 cup extra virgin olive oil

Instructions

Brussels Sprouts Salad

  • Add the brussels sprouts, apples, cranberries, and pumpkin seeds to a large bowl. Toss until well combined.
    12 ounces brussels sprouts, 1 apple, ½ cup dried cranberries, ¼ cup pumpkin seeds
  • Divide the salad between 4 bowls. Top with the crumbled goat cheese.
    2 ounces goat cheese

Apple Maple Vinaigrette

  • Whisk together the apple cider vinegar, maple syrup, Dijon mustard, salt and pepper.
    1/3 cup apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon maple syrup, salt, pepper
  • Slowly drizzle in the olive oil while whisking until fully emulsified.
    1/3 cup extra virgin olive oil
  • Taste and adjust seasonings as needed.

Notes

Tips and Techniques

  • Sprinkle lemon juice on the diced apple to prevent browning, especially when prepping this salad ahead of time or when it may sit out for a little while. 
  • The goat cheese can be mixed into the salad, but it tends to break up more and get messier. To keep the crumbles larger and intact, add it to the top of the salad.
  • Store leftover salad undressed in an airtight container for up to 4 to 5 days, depending on the freshness of the brussels sprouts used. Extra vinaigrette can be stored in the refrigerator for up to 1 to 2 weeks.

Variations

  • Instead of pumpkin seeds: use sunflower seeds, slivered almonds, walnuts, or pecans.
  • Instead of goat cheese: use feta cheese, Parmesan cheese, or cheddar cheese.
  • Instead of maple apple vinaigrette: use any store bought or homemade dressing you like, or give this Cranberry Salad Dressing a try.
  • Make it a meal: add grilled chicken to give this salad extra protein and heartiness.
** Nutritional information is an estimate and may vary. 

Nutrition

Serving: 1serving | Calories: 346kcal | Carbohydrates: 31g | Protein: 7g | Fat: 24g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.003g | Cholesterol: 7mg | Sodium: 699mg | Potassium: 456mg | Fiber: 6g | Sugar: 21g | Vitamin A: 816IU | Vitamin C: 75mg | Calcium: 72mg | Iron: 2mg

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Filed Under: Gluten Free, Recipes, Salads

Welcome, I'm Lauren!

Delicious Little Bites is where I share all types of recipes from appetizers to desserts. You will also find plenty of keto, gluten free, and vegetarian recipes here to help you put a delicious meal on the table every night that the whole family will love! Read More...

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