Brussels Sprout Salad with Maple Vinaigrette

4.67 from 3 votes

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This Brussels sprout salad recipe is great if you’re looking for something fresh and different. It has a the perfect combination of textures and flavors that makes it super satisfying. Plus it’s easy enough to whip up on a weeknight but elegant enough to feel right at home with your holiday meal.

Give it a try and you just might have a new favorite salad!

A blue plate with shaved Brussels sprout salad and a fork.

Brussels sprouts are a polarizing vegetable–either you love them or hate them. Personally, I’m a huge fan.

They weren’t always my favorite though; like many people who grew up in the ’80s I thought they were bitter and had a weird texture. But that’s because I only ever had them boiled to death! Now, they’re one of my favorite Fall vegetables.

The first time I ever tried (or even heard of) eating raw brussels sprouts as a salad was when I reviewed the Power Foods Cookbook. (It’s still one of my favorites!)

Eating them raw might seem odd at first, but it totally works. In fact, shaved Brussels sprouts are similar to cabbage, but with a richer flavor that I absolutely adore.

They’ll be a little crunchy at first, but the vinegar in the dressing will help soften them up after a few minutes. In the end, the effect isn’t unlike coleslaw – which makes sense considering brussel sprouts are basically tiny cabbages. See? Not that weird.

It’s basically the perfect side dish to balance out heavier fall and winter meals!

Overhead view of ingredients needed to make raw Brussels sprout salad with maple vinaigrette.

Ingredients for Brussels Sprout Salad

In addition to the Brussels sprouts, you’ll need:

The best part about this salad is how easy it is to make – just combine your ingredients, give everything a good toss, and enjoy! 

  • Bacon. Choose a nice smoky bacon and cook it until it’s crispy. You can do this in a pan on the stovetop or throw it in your air fryer at 350 F for 8-10 minutes. If you have leftover bacon from breakfast, that works here, too!
  • Chopped Hazelnuts. I love the bold crunch that chopped hazelnuts add to this salad. If hazelnuts aren’t your jam, you can swap them for walnuts or pecans. For a nut free option, try adding pumpkin seeds!
  • Maple Syrup. Maple syrup adds a great sweetness that balances out the bitter sprouts beautifully. If you prefer, you can use a a few teaspoons honey instead.
  • Apple Cider Vinegar. Apple cider vinegar adds the perfect amount of tang to the maple vinaigrette. You could also use champagne vinegar or sherry vinegar if you prefer. Avoid red wine vinegar, which is too harsh.
  • Dijon Mustard. Grainy or smooth, it’s your choice!
Whisking together the maple vinaigrette.
Delicious maple vinaigrette ready for the remaining ingredients to be added.

Make the best maple vinaigrette for Brussels sprouts

Brussels sprouts can be bitter sometimes, so the sweetness from the maple vinaigrette really balances things out. Plus maple is such a classic autumn ingredient!

To make the dressing, whisk together maple syrup, Dijon mustard, vinegar, and olive oil until combined. Add a few generous grinds of cracked black pepper to balance out the sweetness of the dressing and give it a taste. If it’s too sweet, you can add a little more vinegar.

This is one of my favorite seasonal salad dressing recipes. Besides being the perfect salad dressing for winter, it makes a great marinade for chicken or pork chops. When using this as a vinaigrette, I like to add a generous pinch of kosher salt.

How to shred Brussels Sprouts

Once your dressing is ready, you just need to combine it with the rest of the ingredients.

But how do you shred Brussels spouts? There are a few options!

First is the easy way: buy them pre-shredded. I’ve seen bags of shredded sprouts in the produce section of some grocery stores, like Trader Joes. It doesn’t get much more convenient than that!

If you have a food processor, that also makes quick work of shredding your raw sprouts. Just attach the slicing blade and you’ll be good to go in no time at all.

You can also shred your sprouts by hand using a sharp knife. Cut the sprouts in half lengthwise, through the stem. Place the cut side down and cut cross-wise into thin strips. It’s a little tedious, but only takes a few minutes once you get into a good groove.

Use a sharp knife to shave Brussels sprouts for salad.

Variations on this great recipe

As written this is a really great salad, but if you’re looking to mix things up you can:

  • Add thinly sliced red onions or shallot
  • Incorporate shaved celery root
  • Stir in some finely diced honeycrisp apples
  • Add shredded parmesan cheese or feta cheese
  • Stir in some pomegranate arils
  • Swap the dressing for a bright citrus vinaigrette

More tasty side dish recipes

Overhead view of tossed raw Brussels sprouts salad with bacon and maple dressing.
Brussels Sprout Salad with Maple Vinaigrette 1

Brussels Sprout Salad with Maple Vinaigrette

This Brussels sprout salad recipe is great if you're looking for something fresh and different. It has a the perfect combination of textures and flavors that makes it super satisfying. Plus it's easy enough to whip up on a weeknight but elegant enough to feel right at home with your holiday meal.
4.67 from 3 votes
Print Pin Rate
Course: Healthy Salad Recipes
Cuisine: American
Keyword: brussels sprouts, brussels sprouts salad, shaved brussels sprout salad
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 147kcal
Author: Lauren Keating

Ingredients

  • 1 pound Brussels sprouts
  • 2 Tablespoons maple syrup
  • 2 Tablespoons apple cider vinegar
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon extra virgin olive oil
  • cracked black pepper
  • 2 slices bacon cooked and crumbled
  • 2 Tablespoons chopped hazelnuts

Instructions

  • Prepare the brussels sprouts by cutting off and discarding the stem. Beginning at the stem end, slice into very thin rounds. Discard any tough white centers.
  • Combine the maple syrup, vinegar, mustard, and oil in a large serving bowl. Whisk well to combine. Season to taste with black pepper.
  • Add the shredded Brussels sprouts, bacon, and hazelnuts. Stir to combine. Let sit for 5 minutes before serving.

Notes

If you plan to make this salad more than an hour or so in advance, I recommend mixing the vinaigrette up in a small bowl or jar and dressing the salad just before serving. This will keep the shredded sprouts from wilting too much.
Nutrition Facts
Brussels Sprout Salad with Maple Vinaigrette
Amount Per Serving (1 serving)
Calories 147 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 1mg0%
Sodium 73mg3%
Potassium 508mg15%
Carbohydrates 18g6%
Fiber 5g21%
Sugar 9g10%
Protein 5g10%
Vitamin A 859IU17%
Vitamin C 97mg118%
Calcium 67mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

I originally posted this brussels sprout recipe on 10/7/2012. This post was updated with new photos on 11/15/2021. Here are the originals!

Brussels Sprout Salad with Maple Vinaigrette 2
Brussels Sprout Salad with Maple Vinaigrette 3
By on November 15th, 2021

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie.

More posts by this author.

9 thoughts on “Brussels Sprout Salad with Maple Vinaigrette”

  1. Beautiful salad. Your comment about little cabbages made me think. I wonder to what extent Brussels sprouts and cabbage can be interchanged in recipes? For example, my favourite Brussels sprouts are roasted, so why not try roasted cabbage? Also, I like cabbage in a peanut and coconut curry – would Brussels sprouts taste good there? Thanks for the inspiration.

    Reply
  2. Beautiful salad. Your comment about little cabbages made me think. I wonder to what extent Bussels sprouts and cabbage can be interchanged in recipes? For example, my favourite Brussels sprouts are roasted, so why not try roasted cabbage? Also, I like cabbage in a peanut and coconut curry – would Brussels sprouts taste good there? Thanks for the inspiration.

    Reply
  3. Mmm that maple vinaigrette does sound like the perfect fall pairing for the sprouts! I love those little cabbages. 🙂

    Reply

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