Shaved Brussels Sprout Salad with Creamy Maple Dressing Recipe

If you’re on the hunt for a salad that’s crunchy, sweet, tangy, and downright addictive, you’re going to love this Shaved Brussels Sprout Salad with Creamy Maple Dressing Recipe. I absolutely love how the flavors and textures come together here — from the crisp Brussels sprouts to the creamy, maple-kissed dressing. When I first made this salad, it quickly became a favorite at our dinner table, and I’m excited to share it with you because trust me, it’s fan-freaking-tastic and surprisingly easy to whip up!

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Ingredients You’ll Need

Every ingredient brings something special to the table here. I love using large Brussels sprouts because they’re easier to get those beautiful thin shavings from. The mix of nuts, fruits, and that creamy maple dressing? It delivers layers of flavor that will dance on your tongue. Plus, I’ll share tips on picking the best produce to up your salad game.

• Brussels sprouts: Choose large, firm, and fresh sprouts for easier slicing and better texture.
• Pepitas (pumpkin seeds): Toast these lightly for a nutty crunch that enhances the salad.
• Pecan halves: Toasted pecans bring a warm, buttery flavor that pairs beautifully with the fruit.
• Honeycrisp apple: This variety adds sweetness and crispness; you can swap with Fuji or Gala if needed.
• Dried cherries: Look for tart ones to balance the sweetness in the dressing and apples.
• Pomegranate seeds: These jewel-like seeds add a juicy pop and a burst of delightful tartness.
• Creamy maple dressing: The heart of the salad, made with real maple syrup for that perfect sweet touch.

Variations

I love to switch up this Shaved Brussels Sprout Salad with Creamy Maple Dressing Recipe depending on what’s fresh or what I’m craving. Feel free to personalize it — this salad is super forgiving and welcomes your tweaks.

• Add protein: I sometimes toss in grilled chicken or crispy chickpeas to make it a hearty main dish.
• Nut-free version: Swap pecans and pepitas with sunflower seeds and toasted coconut flakes for crunch.
• Seasonal fruit swap: In warmer months, dried cranberries or fresh blueberries work beautifully instead of cherries.
• Vegan dressing tweak: Use vegan mayonnaise or cashew cream to keep it dairy-free while maintaining that creamy texture.

How to Make Shaved Brussels Sprout Salad with Creamy Maple Dressing Recipe

Step 1: Shave the Brussels Sprouts

Start by trimming the tough stem ends of the Brussels sprouts, then slice them very thinly — I use a mandoline for consistent thin shavings, but a sharp knife works fine if you’re careful. The key is to slice them thin enough that the salad isn’t stiff but still holds onto a lovely crunch. Pro tip: If you’re slicing by hand, slice lengthwise through the sprouts for the best texture.

Step 2: Toast the Nuts and Pepitas

Pop the pecans and pepitas into a dry skillet over medium heat, stirring frequently until they’re golden and fragrant, about 4-5 minutes. Watch carefully so they don’t burn; it happens faster than you think! Toasted nuts intensify flavor and add a satisfying crunch that contrasts beautifully with the soft fruit.

Step 3: Prepare the Fruit and Mix

Core and thinly slice your honeycrisp apple — I leave the skin on for color, texture, and nutrients, but peel if you prefer. Add the dried cherries and pomegranate seeds to the bowl. Toss everything together gently with the shaved Brussels sprouts.

Step 4: Dress and Serve

Add about three-quarters cup of your creamy maple dressing to the bowl — start with less and add more to taste. Toss well to coat everything evenly. I like to let it sit for about 10 minutes before serving so the flavors meld, but it’s delicious right away too. Serve family style and watch your guests’ eyes light up!

How to Serve Shaved Brussels Sprout Salad with Creamy Maple Dressing Recipe

Garnishes

I love to sprinkle a little extra toasted pecans or pepitas right on top just before serving for an added crunch. Sometimes, I add a few extra pomegranate seeds or a light dusting of freshly ground black pepper. It adds a little visual pop and flavor lift that feels elegant but is so simple.

Side Dishes

This salad pairs perfectly with roasted chicken or pork tenderloin for dinner, or alongside a grain bowl loaded with quinoa and roasted veggies. For a vegetarian meal, serve it next to a warm, hearty lentil stew or stuffed sweet potatoes for a balanced plate.

Creative Ways to Present

For holiday dinners or special occasions, I’ve served this salad in hollowed-out apple halves or in pretty Mason jars layered for individual servings. It’s a real showstopper when you add a sprig of fresh herbs like thyme or rosemary on top for garnish.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which is rare in my house!), store the salad in an airtight container in the fridge for up to 2 days. The sprouts will soften a bit but the salad still tastes fantastic the next day. I recommend stirring it before serving to redistribute the dressing.

Freezing

I don’t recommend freezing this salad because the texture of the Brussels sprouts and fresh fruit changes when thawed. It’s best enjoyed fresh or refrigerated for short-term storage instead.

Reheating

This salad is best served cold or at room temperature. If you store leftovers, just let it sit out for 10-15 minutes before serving. Reheating isn’t necessary and can soften the crunch that makes this salad so delightful.

FAQs

Final Thoughts

This Shaved Brussels Sprout Salad with Creamy Maple Dressing Recipe is one of those dishes I keep coming back to because it’s both fresh and comforting, simple yet sophisticated. My family goes crazy for the crunchy textures and the bright, sweet dressing—it’s a guaranteed crowd-pleaser. Give it a try and I bet you’ll find yourself making it again and again, whether for everyday meals or special gatherings. Happy salad-making, my friend!

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