If Brussels sprouts salads aren’t on your radar yet, then you’re in for a surprise! Combined with juicy apples, toasted pecans, tart cranberries, and maple dijon vinaigrette there’s no doubt why this shredded Brussels sprouts salad is all the rage.

Brussels sprouts have come up in the world, for sure…though it’s no surprise to us! I’ve got a great recipe for Roasted Fall Vegetables and Roasted Brussels Sprouts With Rice Side Dish. Plus, I’ve got another incredible Fall Salad Recipe With Butternut Squash you’ve got to try!

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Wood bowl with shredded Brussels Sprouts Salad with apples, pecans and cranberries

Why This Shaved Brussels Sprouts Salad Works

I’m inspired by inventive ways to highlight some of fall’s traditional offerings, and shredded Brussels sprouts with apples, cranberries, and pecans salad are no exception!

  • Satisfying! Crunchy, tart, salty-sweet Brussels sprouts salad is an exciting way to freshen up your winter salad routine!
  • Full-Flavored! Loaded with contrasting textures and flavors, shaved Brussels sprout salad and maple dijon vinaigrette is a taste sensation! 
  • Healthy! A powerhouse of nutrients, vitamin C, and other really healthy stuff! 🙂
  • Colorful and perfect for a holiday meal like Thanksgiving or Christmas.
Brussels Sprouts Salad ingredients

Shredded Brussels Sprouts Salad Ingredients

Simple ingredients and delightful flavors combine in this Brussels sprout salad to turn even apathetic salad eaters into fans!

(full printable directions at the end of this post)

  • Brussels sprouts – shaved or shredded are the star of this show. 
  • Apples – thinly sliced or grated fresh apples, with or without the peel, add bright tartness and crunch. (Fuji or Granny Smith work great! )
  • Lemon Juice – a splash of lemon keeps the apples bright and slows browning.
  • Green Onions – thinly sliced for a touch of heat and a nice contrast to the sweetness.
  • Dried Cranberries – a classic sweet/tart addition and chewy texture. (Or pomegranate seeds if available.)
  • Toasted Pecans – chopped. This easy extra step intensifies the crisp, buttery, and nutty flavor that works so well in a Brussels sprout salad. 
  • Parmigiano Reggiano – or Parmesan cheese freshly grated; strong salty, tangy notes pair lovingly with the sweet ingredients.  
  • Maple Dijon Dressing
how to make Brussels Sprouts Salad photo collage

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How To Make Shaved Brussels Sprouts With Apple, Cranberry, and Pecan Salad

Simple to prepare and get your “greens on” when there are fresh Brussels sprouts to be had! To shave or shred the Brussels spouts, you’ll need either a mandoline, box shredder/grater, or go the traditional route with a sharp knife.

(full printable recipe at the end of this post)

  1. Toast the pecans and whip up the maple Dijon dressing. 
  2. Toss the grated or sliced apples with lemon juice, then add sprouts, onion, and cranberries.
  3. Combine maple Dijon dressing and Brussels sprout salad, chill, and let stand for at least 30 minutes to allow the flavors to mingle.
  4. Add the cheese and pecans and toss everything together just before serving.

How To Make Dressing For Shaved Brussels Sprouts Salad

Easy and convenient to make ahead or pull together at the last minute, dijon dressing perfectly complements shaved Brussels sprouts salad! Grab a whisk, salad cruet, lidded jar, or blender to make maple dijon vinaigrette magic!

Vigorously mix the following ingredients and serve. Store leftovers in the fridge.

  • Dijon Mustard
  • Maple Syrup (Or Honey)
  • Apple Cider Vinegar 
  • Olive Oil
  • Salt & Pepper

Check out the Dijon Mustard Dressing article for more detailed information.

Wood bowl with shredded Brussels Sprouts Salad

Shredded Brussels Sprouts Salad Recipe Notes/Tips

  • Make-Ahead Ingredients: Brussels sprout salad recipe is even easier by toasting the pecans, making the dijon dressing, and shaving the Brussels sprouts ahead of time!
  • To Shave Brussels Sprouts: Wash and trim the Brussels sprouts. Use the slicing disc of your food processor, a mandoline, or a sharp knife to shave.
  • To Grate Apples: Grip the apple by the top and the bottom of the core and grate it on the large holes of a paddle or box grater. When you reach the core, turn the apple 90 degrees. Repeat until only the core remains.
  • To Thinly Slice Apples: Use a sharp knife or mandoline.
For in a white bowl of Brussels Sprouts Salad with apples

Brussels Sprouts Salad Substitutions

Savory, sweet, and oh-so-satisfying shaved Brussels sprout salad is easy to customize to your family’s tastes! Here are a few winter salad ideas and variations:

  • Broccoli slaw or cabbage
  • Kale leaves or slaw
  • Sweet red apples or pears
  • Sunflower seeds or pepitas
  • Walnuts or Macadamia nuts
  • Blue Cheese or Feta
  • raisins
  • Honey Sesame Asian Dressing
close up of Brussels Sprouts Salad in a wood bowl

How Long Does Shaved Brussels Sprouts Salad Stay Good?

Once the shredded Brussels sprouts salad is prepared, it will be great for a day or two as long as you refrigerate and keep it well-covered.

If you shave extra Brussels sprouts to make up a fresh salad later, they should stay in the fridge for up to five days.

Brussles sprouts salad on a large wooden spoon over a bowl

Frequently Asked Questions

When are Brussels sprouts in season?

Brussels sprouts mature during the cooler fall and winter seasons and are in peak season once they’ve been hit with frost. Harvesting starts as early as late August and can continue through the winter to March, depending on where they are grown.

How do you choose fresh Brussels Sprouts?

Choose fresh Brussels sprouts based on color and weight (water content). When a Brussels sprout is fresh, the outer leaves will be verdant green and have a solid heft indicating that it hasn’t started dehydrating. Skip those with yellowing leaves or overly dry/brown stems. If you can find them attached to the stalk, that’s a total bonus!

Can you eat shaved (shredded) Brussels sprouts raw?

You Betcha! Actually, all parts of the Brussels sprouts plant are edible, including the stalk and leaves. I like to peel and slice the stalk into disks, boil in a little salted garlic water, drain, then slather in butter!

Which is better big or little Brussels sprouts?

Internet 1, Science 0. Smaller Brussels sprouts are sweeter; I say phooey! Several sources claim smaller Brussels sprouts are sweeter, but I couldn’t find any actual science or data to back that up, and trust me, I tried. 

There are less than two grams (~1.7gms) of natural sugar in 100gms raw Brussels sprouts; cooked 100gms has 2.2gms of sugar, with zero distinction on the size or “ripeness” of Brussels sprouts. I’m going to stop there because I could ask if size or maturity influences sugar content, but again, big fat zero for information on that topic.

2 bowls of Brussels Sprouts Salad

Serving Suggestions

Brussels sprouts salad with maple dijon vinaigrette is a hit as a Thanksgiving or Christmas Holiday side dish, but also makes a great side dish any time with:

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Bowl with shredded Brussels Sprouts Salad with apples, pecans and cranberries close up
Wood bowl with shredded Brussels Sprouts Salad with apples, pecans and cranberries

Shredded Brussels Sprouts Salad

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes

Combined with juicy apples, toasted pecans, and tart cranberries, there’s no doubt why shredded Brussels sprouts salads are all the rage!

Ingredients

  • 6 cups shaved Brussel sprouts
  • 2 apples, sliced thin or grated (Fuji or Granny Smith work well)
  • 2 teaspoons lemon juice
  • 2 green onions, thinly sliced
  • 3/4 cup dried cranberries (or pomegranate seeds)
  • 3/4 cup toasted pecans, chopped
  • 3/4 cup grated Parmigiano Reggiano or Parmesan cheese

Maple Dijon Dressing

  • 2 tablespoons dijon mustard
  • 2 tablespoons maple syrup
  • 1 tablespoons apple cider vinegar
  • 1/4 cup olive oil
  • Salt & pepper too taste

Instructions

  1. Whisk all of the ingredients for the maple dijon dressing using a small whisk or fork to combine all the ingredients.
  2. Toast the pecans on a parchment-lined baking sheet at 350° F. for about 8-10 minutes. Cool, chop, and set aside.
  3. In a large bowl, toss grated apples with lemon juice. Add the shaved sprouts, sliced onion, and cranberries to the bowl.
  4. Add the cheese and pecans and toss salad with dressing before serving. (see note below)

Notes

*If you have the time, add the dressing in step 3 and let the salad sit for a bit so the flavors can mingle. Add the cheese and pecans and toss the salad before serving.

STORAGE: Once the shredded Brussels sprouts salad is prepared, it will be great for a day or two as long as you refrigerate and keep it well-covered.

If you shave extra Brussels sprouts to make up a fresh salad later, they should stay in the fridge for up to five days.

  • Make-Ahead Ingredients: Brussels sprout salad recipe is even easier by toasting the pecans, making the dijon dressing, and shaving the Brussels sprouts ahead of time!
  • To Shave Brussels Sprouts: Wash and trim the Brussels sprouts. Use the slicing disc of your food processor, a mandoline, or a sharp knife to shave.
  • To Grate Apples: Grip the apple by the top and the bottom of the core and grate it on the large holes of a paddle or box grater. When you reach the core, turn the apple 90 degrees. Repeat until only the core remains.
  • To Thinly Slice Apples: Use a sharp knife or mandoline.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 296Total Fat: 17gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 8mgSodium: 335mgCarbohydrates: 34gFiber: 6gSugar: 21gProtein: 7g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.

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Shredded Brussels Sprouts Salad with apples, pecans and cranberries close up and in wood bowl