If you’re looking for a fresh, vibrant salad that’s also packed with flavor and texture, you’re going to fall head over heels with this Brussels Sprout Salad with Cranberries, Apples, Pecans, and Maple Balsamic Vinaigrette Recipe. I absolutely love how this salad combines crisp shaved Brussels sprouts with the sweetness of dried cranberries and tartness of apples, all rounded out by crunchy pecans and a luscious maple balsamic dressing. Trust me, once you try this, you’ll want to make it again and again.
Why You’ll Love This Recipe
- Bursting with Layers of Flavor: The sweet, tangy, salty, and crunchy elements come together perfectly in each bite.
- Simple and Quick to Toss Together: You’ll have this salad ready in about 20 minutes — perfect for busy weeknights or last-minute guests.
- Healthy Yet Indulgent: With nutrient-rich Brussels sprouts and wholesome nuts, this salad feels like a treat you can enjoy guilt-free.
- Versatile and Adaptable: You can easily make it your own by swapping ingredients or adding proteins to suit your tastes.
Ingredients You’ll Need
All the ingredients in this Brussels Sprout Salad with Cranberries, Apples, Pecans, and Maple Balsamic Vinaigrette Recipe are easy to find, and each brings something important to the table. I recommend using fresh, crispy Brussels sprouts and a tart apple like Granny Smith or Honeycrisp for the best flavor balance.
- Brussels sprouts: The star ingredient–make sure to pick small, firm ones with bright green leaves for the best texture.
- Dried cranberries: These add a fruity sweetness that contrasts the slightly bitter sprouts perfectly.
- Pecans: Chopped for a buttery crunch that I find absolutely addictive.
- Apple: Choose a crisp, slightly tart variety and chop it just before mixing to keep it fresh.
- Bacon: Crispy and chopped — this salty addition adds such depth and richness.
- Green onions: Thinly sliced for a mild oniony hint without overwhelming the salad.
- Feta cheese crumbles: Their tangy, creamy punch lifts all the flavors.
- Balsamic vinegar: For the dressing’s tangy base that gently balances the sweet maple syrup.
- Olive oil: Use good quality extra virgin — it really makes a difference in the dressing’s flavor.
- Maple syrup: Not pancake syrup! Pure maple syrup brings natural sweetness with complexity.
- Dijon mustard: Adds a subtle sharpness that complements the balsamic.
- Salt and freshly ground black pepper: To taste, to brighten and season.
Variations
I love how this Brussels Sprout Salad with Cranberries, Apples, Pecans, and Maple Balsamic Vinaigrette Recipe is a perfect canvas for your ideas. Don’t hesitate to change things up—it makes the salad feel fresh every time you make it!
- Add Protein: One of my favorite adaptations is tossing in grilled chicken or even air fryer tofu to make this a full meal. My family goes crazy for the chicken version.
- Shaved Brussels Sprouts: I discovered the trick of using a mandoline or food processor to shave the sprouts very thinly—it creates an even lighter texture and lets the dressing coat every bite.
- Kale Blend: Sometimes I sub half the Brussels sprouts for fresh chopped kale, which adds a deeper green flavor and a slightly chewier bite.
- Nut Choice: If you’re not a pecan fan, walnuts or almonds work beautifully, too. Just be sure to toast them lightly for extra flavor.
How to Make Brussels Sprout Salad with Cranberries, Apples, Pecans, and Maple Balsamic Vinaigrette Recipe
Step 1: Shred the Brussels sprouts thinly
Hold each Brussels sprout by the stem and slice downwards into super thin ribbons. I aim for the texture of a slaw here—it makes the salad feel light and lets the vinaigrette cling to every shred. Discard any large core pieces that won’t soften. This step really sets the tone, so don’t rush it! Using a sharp knife or a mandoline makes this so much easier.
Step 2: Toss together the salad ingredients
In a large bowl, combine the shredded Brussels sprouts, dried cranberries, chopped pecans, diced apple, crispy bacon pieces, sliced green onions, and feta cheese crumbles. I love mixing all these colors and textures—it looks so beautiful and inviting.
Step 3: Mix and add the maple balsamic vinaigrette
For the dressing, add balsamic vinegar, olive oil, maple syrup, Dijon mustard, salt, and freshly ground black pepper into a jar with a tight lid. Shake vigorously until everything’s emulsified. Pour a little dressing at a time over the salad, tossing as you go, until the Brussels sprouts are nicely coated but not soggy. You probably won’t need to use all the dressing—save the rest for later. You’ll find this vinaigrette adds the perfect sweet-tart contrast that brings the entire salad to life.
Pro Tips for Making Brussels Sprout Salad with Cranberries, Apples, Pecans, and Maple Balsamic Vinaigrette Recipe
- Shred Like a Pro: Using a mandoline or food processor shreds the Brussels sprouts faster and more uniformly than a knife, which helps the dressing coat the salad better.
- Keep Apples Fresh: Toss chopped apples in a little lemon juice as soon as you chop them to prevent browning—this keeps your salad looking fresh longer.
- Don’t Overdress: Add the vinaigrette gradually; it’s easier to add more than to fix a soggy salad.
- Make Ahead Magic: Shred the sprouts and make the dressing up to a week before, and your salad comes together in minutes when you need it.
How to Serve Brussels Sprout Salad with Cranberries, Apples, Pecans, and Maple Balsamic Vinaigrette Recipe
Garnishes
I actually love sprinkling a few extra pecans and some crumbled feta on top right before serving—it adds just a bit of extra crunch and flavor punch. Sometimes, a light drizzle of extra maple syrup or a few fresh herbs like parsley or thyme makes a nice finish, especially for a holiday meal.
Side Dishes
This salad pairs beautifully with roasted chicken, grilled salmon, or even hearty grain bowls. I’ve also served it alongside warm butternut squash soup for a comforting fall lunch that always impresses.
Creative Ways to Present
For special occasions, I like to arrange this salad on a large wooden board or pretty platter, scattered with pecans and cranberries, and add thin apple slices fanned around the edges. It turns a simple salad into a showstopper that guests can’t stop raving about!
Make Ahead and Storage
Storing Leftovers
Any leftovers keep really well stored in an airtight container in the fridge for about 3 days. I usually store the dressing separately so the salad doesn’t get soggy overnight. Before serving leftovers, give it a quick toss and add a splash more dressing if needed to freshen it up.
Freezing
I don’t recommend freezing this salad because raw shredded Brussels sprouts and fresh apples don’t thaw well—they get mushy and lose their crunch. It’s best enjoyed fresh or refrigerated only.
Reheating
This salad is best served cold or at room temperature, so I usually just take leftovers out of the fridge about 20 minutes before serving to let it warm up slightly. If you added a protein like chicken, you can warm that separately and serve alongside.
FAQs
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Can I make Brussels Sprout Salad with Cranberries, Apples, Pecans, and Maple Balsamic Vinaigrette Recipe ahead of time?
Absolutely! You can shred the Brussels sprouts and make the dressing up to a week ahead of time, which makes putting the salad together super quick. Just chop the apples and cook the bacon a few hours before, and toss everything together right before serving to keep it fresh and crisp.
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What type of apples work best in this salad?
I prefer using crisp, tart apples like Granny Smith or Honeycrisp because their bright flavor balances the sweetness of the dried cranberries and maple syrup. They also hold their texture well when mixed in.
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Can I substitute the bacon for a vegetarian option?
Yes! You can skip the bacon or substitute with crispy roasted chickpeas or smoked tempeh for a vegetarian-friendly crunch and savory note. Adding a bit of smoked paprika to the salad can also mimic that smoky depth.
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How do I prevent the apples from browning?
Toss the chopped apples in a little lemon juice immediately after cutting. This simple trick slows the oxidation process and keeps the apples looking fresh and appetizing for hours.
Final Thoughts
This Brussels Sprout Salad with Cranberries, Apples, Pecans, and Maple Balsamic Vinaigrette Recipe is one of those dishes I keep coming back to, no matter the season. It’s bright, nutritious, and layered with flavors that always make my family happy—and I know you’ll feel the same once you try it. Next time you want something fresh, easy, and just a little bit special, give this salad a whirl. I promise it’ll quickly become your go-to crowd-pleaser!
Print
Brussels Sprout Salad with Cranberries, Apples, Pecans, and Maple Balsamic Vinaigrette Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
Description
This vibrant Brussels Sprout Salad combines shredded Brussels sprouts with sweet dried cranberries, crunchy pecans, crisp apples, savory bacon, fresh green onions, and tangy feta cheese, all tossed in a flavorful maple balsamic vinaigrette. Perfect as a light lunch or side dish, it offers a delightful balance of textures and flavors with easy make-ahead options.
Ingredients
Salad
- 1 1/2 pounds Brussels sprouts, rinsed and tough outer leaves pulled away
- 2/3 cup dried cranberries
- 1/2 cup pecans, chopped
- 1 large apple, chopped
- 4 slices bacon, cooked and chopped
- 2 green onions, thinly sliced
- 1/3 cup feta cheese crumbles
Maple Balsamic Vinaigrette
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons maple syrup (not pancake syrup)
- 2 teaspoons Dijon mustard
- Salt and freshly ground black pepper, to taste
Instructions
- Shred Brussels Sprouts: Hold the core end of a Brussels sprout and, starting at the top, shred each sprout into as thin slices as possible, discarding any large core pieces to ensure tenderness.
- Combine Salad Ingredients: In a large bowl, mix together the shredded Brussels sprouts, dried cranberries, chopped pecans, chopped apple, cooked and chopped bacon, sliced green onions, and feta cheese crumbles.
- Prepare Dressing: Add balsamic vinegar, olive oil, maple syrup, Dijon mustard, salt, and pepper to a jar with a lid. Secure the lid tightly and shake vigorously until the dressing is well emulsified.
- Toss Salad: Pour the desired amount of dressing over the salad gradually, tossing to coat evenly. Use only as much dressing as needed to lightly dress the salad, reserving any leftover for future use.
- Store Leftover Dressing: Keep leftover dressing refrigerated. The salad ingredients can also be prepped ahead for quick assembly.
Notes
- Make Ahead: Shred Brussels sprouts and prepare dressing up to 1 week in advance. Cook bacon and chop apples several hours ahead; toss apples with a little lemon juice to prevent browning for freshness.
- Add Protein: Turn this salad into a complete meal by adding grilled chicken, air fryer chicken tenders, air fryer tofu, or your favorite protein.
- Shaving Option: For a finer texture, use a mandoline or food processor to shave the Brussels sprouts thinly.
- Kale Variation: Substitute part of the Brussels sprouts with fresh chopped kale for a different leafy green twist.
Nutrition
- Serving Size: 1 serving (approximately 1 cup)
- Calories: 393
- Sugar: 12g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 30mg
