Brussels Salad with Spiced Maple Vinaigrette Recipe

If you’re on the hunt for a salad that’s both fresh and bursting with unique flavors, I have just the thing for you. This Brussels Salad with Spiced Maple Vinaigrette Recipe has quickly become one of my favorites to make when I want something vibrant yet comforting. Trust me, you’ll find that the crisp shredded Brussels sprouts paired with the warm, spiced sweetness of the maple vinaigrette is pure magic in every bite. Plus, it comes together in just about 30 minutes—perfect for busy weeknights or a quick weekend lunch.

this …

Ingredients You’ll Need

The ingredients blend fresh, toasted, and spiced elements that beautifully complement each other. When shopping, look for firm Brussels sprouts and good-quality maple syrup for the best flavor impact.

• Pine nuts: Toasting them brings out their buttery flavor; keep an eye on them—they can burn fast!
• Raw Brussels sprouts: Shredding instead of chopping gives the salad a wonderful texture that’s not too chunky.
• Dried cherries or cranberries: They add just the right touch of tart sweetness to balance the dish.
• Shaved parmesan cheese: Adds a savory depth and creamy texture that pairs beautifully with the veggies.
• Kosher salt and pepper: Essential for seasoning; I recommend tasting as you go.
• Apple cider vinegar: Its bright acidity brightens the vinaigrette without overpowering the other flavors.
• Maple syrup: Use pure maple syrup to get that warm, natural sweetness—it’s key to the spiced vinaigrette.
• Garlic clove: Freshly minced or pressed provides a punch of savoriness.
• Allspice, nutmeg, cardamom, and red pepper flakes: This spice combo layers complexity and a subtle kick that’s unforgettable.
• Extra virgin olive oil: Use a fruity, high-quality oil for the smoothest finish in the dressing.

Variations

I love how flexible this Brussels Salad with Spiced Maple Vinaigrette Recipe is — it lets you play around and make it your own. Here are a few ways I’ve adapted it depending on what I have or the season.

• Nuts substitution: Sometimes I swap pine nuts with toasted pecans or walnuts for a heartier crunch that gives it a slightly earthier flavor.
• Fruit variations: Dried apricots or golden raisins can replace dried cherries if you want a lighter sweetness.
• Vegan version: Skipping parmesan is easy, but adding toasted nutritional yeast can give a cheesy umami flavor without dairy.
• Spice tweak: When I want less heat, I reduce the crushed red pepper flakes or omit them entirely — the salad still stays flavorful and balanced.

How to Make Brussels Salad with Spiced Maple Vinaigrette Recipe

Step 1: Toast the Pine Nuts with Care

Grab a nonstick skillet and heat it over medium-low. Add your pine nuts and keep a close eye on them, stirring frequently to prevent burning. You’ll know they’re ready when they turn a gorgeous golden brown and you can smell that nutty, toasted aroma — this usually takes about 6 to 8 minutes. Removing them promptly prevents any bitterness. Trust me, this step adds such an essential crunch and flavor.

Step 2: Shred and Dress the Brussels Sprouts

While the pine nuts are toasting, trim the ends off your Brussels sprouts and thinly slice or shred them—using a sharp knife or food processor makes this a breeze. Then, place the shredded sprouts into a large bowl and drizzle a few tablespoons of the spiced maple vinaigrette over them. Toss everything gently and let the Brussels sit for 5 to 10 minutes. This step softens the sprouts slightly and lets the flavors seep in, which really mellows their bite.

Step 3: Toss Everything Together

After the sprouts have marinated, add in your toasted pine nuts, dried cherries (or cranberries), and shaved parmesan cheese. Sprinkle a pinch of kosher salt and freshly cracked black pepper, then toss gently but thoroughly. Take a moment to taste this vibrant salad and adjust seasoning if needed. Sometimes a little extra vinegar or maple syrup can balance the flavors to your liking.

Step 4: Whisk Up the Spiced Maple Vinaigrette

In a small bowl, whisk apple cider vinegar, maple syrup, minced garlic, allspice, nutmeg, cardamom, crushed red pepper flakes, kosher salt, and freshly ground pepper. Slowly drizzle in the extra virgin olive oil while whisking continuously until the dressing emulsifies and becomes slightly creamy. This vinaigrette keeps really well in the fridge, sealed tight, so you can make it ahead and have it ready for your next salad batch.

How to Serve Brussels Salad with Spiced Maple Vinaigrette Recipe

Garnishes

I usually top this salad with extra shaved parmesan and a sprinkle of fresh cracked black pepper just before serving. Sometimes I add a few extra dried cherries or a light drizzle of maple syrup if I want a touch more sweetness. A handful of microgreens or fresh herbs like parsley can also brighten it visually and flavor-wise.

Side Dishes

This salad is versatile enough to pair with many meals. I enjoy serving it alongside roasted chicken, grilled salmon, or even as a refreshing counterpart to rich pasta dishes. It also makes a fantastic light lunch on its own with some crusty bread.

Creative Ways to Present

For special gatherings, I sometimes layer the Brussels salad in a clear glass bowl or trifle dish so the vibrant colors—greens, reds from the dried fruit, and creamy parmesan—show through. Individual mason jars also make cute, portable servings that look beautiful at picnics or potlucks.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store this Brussels Salad with Spiced Maple Vinaigrette in an airtight container in the fridge. It holds up well for about 2 days, but I recommend enjoying it sooner rather than later for the best texture and flavor. The sprouts may soften a bit more, but the salad stays delicious.

Freezing

I don’t usually freeze this salad because the fresh texture of shredded Brussels sprouts and the vinaigrette’s delicate flavors don’t fare well after thawing. For best results, enjoy it fresh or within a couple of days refrigerated.

Reheating

This salad is best served cold or at room temperature, so reheating isn’t necessary. If you prefer it a bit warmer, let it sit out for 15 minutes before serving rather than microwaving, which can make it soggy.

FAQs

Final Thoughts

This Brussels Salad with Spiced Maple Vinaigrette Recipe is one I return to time and again because it balances bright acidity, warm spices, and satisfying textures in such a harmonious way. I discovered the magic of this dressing when I wanted to elevate simple Brussels sprouts beyond their usual preparation, and ever since, my family goes crazy for it. I promise, once you try it, you’ll appreciate just how easy it is to make something special, even on busy days. So grab some fresh Brussels, toast those pine nuts, and treat yourself to this wonderful salad—you won’t regret it.

Print