Shaved Brussels Sprouts and Apple Salad
When I first made the Shaved Brussels Sprouts and Apple Salad, I was looking for something refreshing yet satisfying to serve at Thanksgiving. The crispiness of the shaved Brussels sprouts paired perfectly with the sweet crunch of apples. It quickly became one of my favorite holiday dishes to make because it was simple, light, and full of flavor. I remember thinking, “Shaved Brussels Sprouts and Apple Salad will definitely be a crowd-pleaser this year,” and I wasn’t wrong. Everyone loved how it balanced the rich and hearty main dishes we had that day.
The Perfect Holiday Side
I wanted this Shaved Brussels Sprouts and Apple Salad to stand out, so I dressed it with a tangy maple mustard dressing. It added just the right amount of sweetness to complement the apples and Brussels sprouts. Plus, tossing in some dried cranberries and sunflower seeds gave it that extra crunch that made the texture even more exciting. The Parmesan cheese added a slight saltiness, balancing the whole dish. I knew this salad wasn’t just about the ingredients – it was about creating a vibrant and flavorful side that could hold its own on the holiday table.
Easy Yet Impressive
What I love most about this Shaved Brussels Sprouts and Apple Salad is how easy it is to prepare. In under 15 minutes, you have a beautiful dish that looks like it took hours to put together. All you need is a sharp knife, a few bowls, and some fresh ingredients. It’s a no-cook recipe, so I could focus on other dishes while still offering something that felt special. The salad stayed fresh and crisp, even if I prepped it in advance, making it the perfect dish for those busy holiday mornings.
A Recipe to Remember
I’ve now made this Shaved Brussels Sprouts and Apple Salad for several family gatherings, and each time, it’s the first dish to disappear. The combination of tart apples, crunchy Brussels sprouts, and the sweet-tangy dressing makes it irresistible. Whether it’s for a festive holiday meal or just a regular weeknight dinner, I always find myself coming back to this recipe. It’s healthy, delicious, and incredibly easy to make, proving that sometimes the simplest dishes are the most memorable.
Table of Contents
Chef’s Notes- Shaved Brussels Sprouts and Apple Salad
- Brussels Sprouts Texture: To achieve a light, crisp salad, make sure the Brussels sprouts are sliced very thinly. A food processor, mandoline, or sharp knife works best for even slicing.
- Prevent Browning Apples: Toss the chopped apples in a bit of lemon juice before adding them to the salad. This prevents them from browning and keeps the salad looking fresh.
- Make-Ahead Tips: You can prepare the dressing up to 3 days in advance and store it in the fridge. Assemble the salad just before serving to ensure it remains crunchy and vibrant.
- Balancing Sweetness: Depending on the sweetness of your apples, adjust the maple syrup in the dressing. If your apples are quite sweet, use less syrup for balance.
- Serving Temperature: Serve the salad slightly chilled for a refreshing crunch, but not too cold as it can mute the flavors of the dressing and apples.
- Substitutions: For a dairy-free version, simply omit the Parmesan cheese or use a dairy-free alternative like nutritional yeast.
- Dressing Consistency: Whisk the dressing vigorously to emulsify the oil with the other ingredients. This will create a smoother, more cohesive dressing that clings well to the salad.
- Salad Storage: Leftovers can be stored in an airtight container for up to 4 days, but for best texture, keep the dressing separate and toss right before eating.
Shaved Brussels Sprouts and Apple Salad
4
servings15
minutes0
minutes215
kcal15
minutesThis Shaved Brussels Sprouts and Apple Salad is the ultimate holiday side dish! It’s crisp, refreshing, and sweet, making it perfect for Thanksgiving or Christmas. With a tangy maple mustard dressing, crunchy sunflower seeds, and juicy apples, this salad is a crowd-pleaser. Get ready to impress your guests with this vibrant and healthy dish!
Ingredients
For the Dressing
1/3 cup extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
2 tablespoons apple cider vinegar
1 tablespoon pure maple syrup
2 teaspoons Dijon mustard
1 clove garlic, finely minced
Kosher salt and freshly ground black pepper to taste
For the Salad
1 lb Brussels sprouts, ends trimmed and thinly sliced
1 large Honeycrisp apple, chopped (or 2 small apples)
1/2 cup dried cranberries
1/2 cup sunflower seeds
1/3 cup shaved Parmesan cheese
Kosher salt and freshly ground black pepper to taste
- Alternative Ingredients:
Olive Oil: Can be replaced with avocado oil.
Honeycrisp Apple: Substitute with Granny Smith or Fuji apples.
Dried Cranberries: Use dried cherries or raisins.
Sunflower Seeds: Swap with pumpkin seeds or chopped almonds.
Parmesan Cheese: Replace with Pecorino Romano or omit for a dairy-free option.
Directions
- Prepare the Dressing: In a small mixing bowl or jar, combine the extra virgin olive oil, freshly squeezed lemon juice, apple cider vinegar, pure maple syrup, Dijon mustard, and finely minced garlic. Whisk until well blended. Season with kosher salt and freshly ground black pepper to taste. Set aside.
- Shave the Brussels Sprouts: Using a food processor fitted with the slicing attachment, pulse the Brussels sprouts until they are thinly sliced. Alternatively, use a mandoline slicer or a sharp chef’s knife to achieve the same result.
- Assemble the Salad: In a large mixing bowl, combine the shaved Brussels sprouts with the chopped Honeycrisp apple, dried cranberries, sunflower seeds, and shaved Parmesan cheese.
- Dress the Salad: Drizzle the prepared maple mustard dressing over the salad ingredients. Toss well to ensure everything is evenly coated. Season with additional kosher salt and freshly ground black pepper if needed.
- Serve: Transfer the salad to a serving bowl and enjoy immediately or refrigerate in an airtight container for up to 4 days.
Equipment
- chef’s knife
- cutting board
- food processor
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 215kcal
- Carbohydrates: 18g
- Protein: 5g
- Fat: 14g
- Saturated Fat: 2g
- Cholesterol: 3mg
- Sodium: 93mg
- Potassium: 309mg
- Fiber: 3g
- Sugar: 10g
- Vitamin A: 475IU
- Vitamin C: 50.2mg
- Calcium: 81mg
- Iron: 1.4mg
FAQs- Shaved Brussels Sprouts and Apple Salad
Can I make this salad ahead of time?
Yes! You can prepare the dressing and slice the Brussels sprouts a day in advance, but combine all ingredients just before serving to keep it fresh and crunchy.
What can I use instead of dried cranberries?
You can substitute dried cranberries with dried cherries, raisins, or even pomegranate seeds for a fresh twist.
Can I make this salad dairy-free?
Absolutely! Simply omit the Parmesan cheese or replace it with a dairy-free alternative like nutritional yeast or vegan Parmesan.
How do I keep the apples from browning?
Toss the apples in a little lemon juice right after chopping. This will prevent oxidation and keep them looking fresh.
Can I add a protein to this salad?
Yes, grilled chicken, crispy bacon, or roasted chickpeas would make great protein additions for a heartier salad.
