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.
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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
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!
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.
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!
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
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Shaved Brussels Sprouts Salad with Apple Maple Vinaigrette
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.
