If you’re looking for a salad that’s bursting with fresh, crisp flavors and a perfect balance of sweet and tangy, the Shaved Brussels Sprouts Salad with Apple and Cranberries Recipe is an absolute must-try. This vibrant dish combines tender shaved Brussels sprouts with juicy apples, chewy cranberries, crunchy sunflower seeds, and a luscious maple mustard dressing. It’s not only a stunning side for holiday dinners but also a delightful everyday salad that feels both refreshing and satisfying in every bite.
Ingredients You’ll Need
The magic of this salad lies in its simplicity and the thoughtful mix of ingredients. Each component brings something special to the table: crispness from the sprouts, sweetness from the apples and cranberries, nuttiness from the seeds, and creaminess from the Parmesan—all harmonized by a zingy, sweet dressing.
- Olive oil: Use extra virgin for a rich and fruity base in your dressing.
- Fresh lemon juice: Adds bright acidity to balance the sweetness.
- Apple cider vinegar: Enhances tang and depth in the dressing.
- Pure maple syrup: A natural sweetener that complements the cranberries perfectly.
- Dijon mustard: Brings a gentle kick and emulsifies the dressing.
- Garlic clove: Adds savory warmth when minced finely.
- Kosher salt and black pepper: Essential seasonings to bring all flavors to life.
- Brussels sprouts: Make sure they’re fresh and trimmed before shaving for ideal texture.
- Honeycrisp apple: Its crispness and sweet-tart flavor is perfect for this salad.
- Dried cranberries: Provide bursts of fruity sweetness and chewy contrast.
- Sunflower seeds: Toast them lightly for extra crunch and nuttiness.
- Parmesan cheese: Shaved or shredded, it adds salty, savory richness.
How to Make Shaved Brussels Sprouts Salad with Apple and Cranberries Recipe
Step 1: Prepare the Maple Mustard Dressing
Start by whisking together olive oil, fresh lemon juice, apple cider vinegar, pure maple syrup, Dijon mustard, and minced garlic in a small bowl or jar. Season generously with kosher salt and black pepper. This dressing is the secret to making the salad sing, providing a beautiful balance of sweet, tart, and savory notes that coat every bite.
Step 2: Shave the Brussels Sprouts
Using a food processor fitted with a slicing attachment, pulse the Brussels sprouts until they’re thinly sliced and almost noodle-like. If you don’t have a food processor, a mandoline or a very sharp knife can work just as well, though it requires a bit more time. The key is to achieve delicate, crisp thinness so the dressing and other ingredients mingle beautifully.
Step 3: Combine the Salad Ingredients
In a large bowl, toss together the shaved Brussels sprouts, chopped Honeycrisp apple, dried cranberries, sunflower seeds, and Parmesan cheese. The mix of textures here—from crunchy to chewy to creamy—makes every forkful exciting and satisfying.
Step 4: Dress and Season the Salad
Drizzle the salad generously with the prepared maple mustard dressing and toss well to coat. Taste and adjust with an extra pinch of kosher salt and black pepper if needed. This final touch lifts the ingredients, creating a fresh yet complex flavor profile that’s simply irresistible.
How to Serve Shaved Brussels Sprouts Salad with Apple and Cranberries Recipe
Garnishes
For an extra burst of color and texture, sprinkle toasted pecans or walnuts on top. Fresh herbs like chopped parsley or mint also brighten the dish beautifully. If you’re feeling indulgent, a light drizzle of aged balsamic glaze adds a lovely sweetness and gloss that gleams on this salad.
Side Dishes
This salad pairs wonderfully with roasted turkey, grilled chicken, or even a hearty vegetarian main like a quinoa-stuffed pepper. Its crisp and vibrant flavors cut through richer, savory dishes, making it an excellent side for your holiday spreads or casual weeknight dinners.
Creative Ways to Present
Serve this salad in individual glass jars or small bowls for a charming picnic or potluck option. You can also pile it atop a bed of mixed greens or serve it alongside crusty artisan bread to make it feel more like a full meal. Using edible flowers or microgreens as a finishing touch can elevate its presentation for special occasions.
Make Ahead and Storage
Storing Leftovers
Store your Shaved Brussels Sprouts Salad with Apple and Cranberries Recipe in an airtight container in the refrigerator for up to 2 days. Because the sprouts are raw and dressed, the salad may release some liquid over time, so give it a quick toss before serving again to redistribute the dressing and restore its crispness.
Freezing
This salad does not freeze well due to the fresh, crisp nature of the ingredients. Apple and Brussels sprouts texture will suffer from freezing and thawing, so it’s best to enjoy this salad fresh or refrigerated within a couple of days.
Reheating
This salad is best served cold or at room temperature. If you prefer, you can let it sit out for 10-15 minutes before serving to take the chill off, but avoid heating as it will wilt the sprouts and change the texture dramatically.
FAQs
Can I use a different type of apple in the Shaved Brussels Sprouts Salad with Apple and Cranberries Recipe?
Absolutely! While Honeycrisp apples offer a perfect balance of sweet and tart along with a crisp texture, you can substitute with Granny Smith for more tartness or Fuji for extra sweetness. Just choose apples that won’t turn mushy quickly.
Is there a way to make this salad vegan?
Yes, simply omit the Parmesan or replace it with a vegan cheese alternative or nutritional yeast. The salad’s bright and nutty flavors still shine beautifully without the cheese.
How long does it take to prepare this salad?
This salad is wonderfully quick to make—about 15 minutes from start to finish. Once you have the dressing ready and the Brussels sprouts shaved, everything comes together swiftly for an easy, impressive dish.
Can I make the dressing in advance?
Definitely! The dressing actually benefits from some resting time as the flavors meld together. You can prepare it up to a day ahead and store it in the fridge. Just give it a good whisk before drizzling over your salad.
What can I substitute for sunflower seeds if I have a nut allergy?
If you need to avoid seeds and nuts, pumpkin seeds (pepitas) are a great alternative if tolerated. Otherwise, you can simply leave out the seeds and add extra cranberries or even crispy shallots for a different crunch profile.
Final Thoughts
This Shaved Brussels Sprouts Salad with Apple and Cranberries Recipe is one of those dishes that brings joy to any table, boasting a lovely mix of textures, colors, and flavors that feels both fresh and wholesome. Whether you’re whipping it up as a holiday side or a healthy weeknight treat, it’s guaranteed to impress and become a favorite in your recipe box. Don’t wait to give it a try—you might just find your new go-to salad!
Print
Shaved Brussels Sprouts Salad with Apple and Cranberries Recipe
This shaved Brussels sprouts salad is a fresh, crisp, and sweet side dish perfect for Thanksgiving or Christmas. Combining thinly sliced Brussels sprouts, sweet Honeycrisp apple, tangy dried cranberries, crunchy sunflower seeds, and nutty Parmesan cheese, all tossed in a bright maple mustard dressing, this salad offers a refreshing balance of flavors and textures.
- Total Time: 15 minutes
- Yield: 8 servings
Ingredients
For the Dressing:
- 1/3 cup olive oil
- 1 tablespoon fresh lemon juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon pure maple syrup
- 2 teaspoons Dijon mustard
- 1 clove garlic, minced
- Kosher salt and black pepper to taste
For the Salad:
- 1 lb Brussels sprouts, ends trimmed
- 1 large Honeycrisp apple, chopped (or 2 small apples)
- 1/2 cup dried cranberries
- 1/2 cup sunflower seeds
- 1/3 cup shredded or shaved Parmesan cheese
- Kosher salt and black pepper to taste
Instructions
- Make the dressing: In a small bowl or jar, whisk together olive oil, fresh lemon juice, apple cider vinegar, pure maple syrup, Dijon mustard, and minced garlic. Season with kosher salt and black pepper to taste. Set aside to let the flavors meld.
- Shave the Brussels sprouts: Using a food processor fitted with the slicing attachment, pulse until the Brussels sprouts are thinly and evenly sliced. Alternatively, use a mandoline or a sharp knife to thinly slice them manually.
- Combine salad ingredients: Place the shredded Brussels sprouts in a large mixing bowl. Add the chopped Honeycrisp apple, dried cranberries, sunflower seeds, and shredded Parmesan cheese. Drizzle the prepared dressing over the salad.
- Toss and season: Toss all ingredients together thoroughly to evenly coat with dressing. Adjust seasoning with kosher salt and black pepper as desired.
- Serve chilled or at room temperature: This salad is best served fresh as a crisp, refreshing side dish for festive meals or everyday dining.
Notes
- Use a food processor or mandoline to achieve thin, even slices of Brussels sprouts for the best texture.
- Honeycrisp apples add a sweet and tart flavor; substitute with Fuji or Gala apples if unavailable.
- For a nuttier taste, toast the sunflower seeds lightly before adding.
- Parmesan cheese adds umami and richness; for a vegetarian version use a vegetarian hard cheese or omit it.
- Adjust sweetness in the dressing with more or less maple syrup according to preference.
- Serve immediately for maximum freshness; leftovers can be refrigerated for up to 1 day but may lose crispness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
