Name: Brussels Sprout Salad with Cranberries, Apples, Pecans, and Maple Balsamic Vinaigrette Recipe
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 1 1/2 pounds Brussels sprouts, rinsed and tough outer leaves pulled away; 2/3 cup dried cranberries; 1/2 cup pecans, chopped; 1 large apple, chopped; 4 slices bacon, cooked and chopped; 2 green onions, thinly sliced; 1/3 cup feta cheese crumbles; 1/4 cup balsamic vinegar; 1/4 cup olive oil; 2 Tablespoons maple syrup (not pancake syrup); 2 teaspoons Dijon mustard; Salt and freshly ground black pepper, to taste

If you’re on the hunt for a salad that combines crunch, sweetness, and a tangy twist all in one bowl, you’re going to adore this Brussels Sprout Salad with Cranberries, Apples, Pecans, and Maple Balsamic Vinaigrette Recipe. I absolutely love how this turns out—it’s fresh, flavorful, and perfect for any season. Whether you’re serving it as a side or craving a light meal, this fan-freaking-tastic salad will quickly become a staple in your kitchen.

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Why You’ll Love This Recipe

Fresh and crunchy textures: The thinly shredded Brussels sprouts with crisp apples and toasted pecans make every bite interesting.
Balanced sweet and tangy flavor: Dried cranberries paired with a maple balsamic vinaigrette hit just the right notes of sweet, tart, and savory.
Easy to prepare and customizable: You can prep key ingredients ahead of time and toss this salad together in minutes.
Perfect for all occasions: Whether as a side dish or a light main, it always draws compliments and second helpings.

Brussels Sprout Salad with Cranberries, Apples, Pecans, and Maple Balsamic Vinaigrette Recipe - Recipe Step

Ingredients You’ll Need

The ingredients in this Brussels Sprout Salad with Cranberries, Apples, Pecans, and Maple Balsamic Vinaigrette Recipe complement each other beautifully. Fresh produce, nuts, and a homemade dressing bring a perfect balance of flavors and textures. When you shop, look for Brussels sprouts that are firm and bright green for the best taste and longevity.

Flat lay of fresh whole Brussels sprouts with bright green leaves, a small white bowl of deep red dried cranberries, chopped glossy red apple pieces, a handful of roughly chopped pecans, golden crispy chopped bacon bits, thinly sliced green onions with vibrant white and green parts, crumbled white feta cheese in a small white bowl, small white bowls containing dark balsamic vinegar, golden olive oil, amber maple syrup, and a creamy pale yellow dijon mustard, all arranged symmetrically and naturally, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Brussels Sprout Salad with Cranberries, Apples, Pecans, and Maple Balsamic Vinaigrette, healthy Brussels sprout salad, easy fall salads, nutritious side dishes, flavorful vegetable salad

Brussels sprouts: Make sure to rinse and remove any tough outer leaves; slicing them thinly is key to a tender salad.
Dried cranberries: These add a juicy tartness; avoid sweetened too much varieties to keep balance.
Pecans: Chop roughly so you get satisfying crunch without overpowering each bite.
Apple: I prefer a sweet-tart variety like Granny Smith or Honeycrisp for that crisp snap.
Bacon: Cooked until crisp and chopped small — it adds savory depth and smoky notes.
Green onions: Thinly sliced for a touch of mild onion flavor without overpowering.
Feta cheese: Crumbled feta rounds out this salad with creamy and salty contrast.
Balsamic vinegar: Choose quality balsamic for a rich, nuanced tang in the dressing.
Olive oil: Extra virgin for the best flavor and smooth mouthfeel in the vinaigrette.
Maple syrup: Use real maple syrup to add natural sweetness and depth.
Dijon mustard: This helps emulsify the dressing and adds subtle spice.
Salt & black pepper: To taste, for seasoning balance.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love to tweak this Brussels Sprout Salad with Cranberries, Apples, Pecans, and Maple Balsamic Vinaigrette Recipe depending on what’s in season or what mood I’m in. Feel free to make it your own — that’s part of the fun.

Add protein: I’ve tossed in grilled chicken or air fryer tofu for a filling meal, and it never disappoints.
Swap the cheese: Goat cheese works beautifully if you want a creamier tang, or leave cheese out for vegan options.
Mix greens: Sometimes I throw in some chopped kale or spinach with the Brussels sprouts for more green goodness.
Nut alternatives: Walnuts or almonds bring a different crunch profile if pecans aren’t your thing.

How to Make Brussels Sprout Salad with Cranberries, Apples, Pecans, and Maple Balsamic Vinaigrette Recipe

Step 1: Shred the Brussels Sprouts Thinly

Hold the core end of a Brussels sprout firmly and, starting at the top, carefully slice it into very thin shreds. This makes such a difference because shredded Brussels sprouts become tender and easy to eat, avoiding that bitterness and chewiness people often dislike. I like to use a sharp knife, but a mandoline or food processor with a shredding disc can speed this up without sacrificing texture. Just avoid slicing chunks of the core — those can be tough and bitter.

Step 2: Combine the Salad Ingredients

In a large bowl, toss together your shredded Brussels sprouts, dried cranberries, chopped pecans, diced apple, cooked chopped bacon, thinly sliced green onions, and crumbly feta cheese. I love watching all these colors come together — the reds, greens, and whites make it so visually appealing. If you prep the bacon and chop the apple ahead of time, this part is a breeze.

Step 3: Whisk or Shake Up the Maple Balsamic Vinaigrette

This vinaigrette is the star dressing that ties the whole salad together. In a jar with a tight-fitting lid, combine balsamic vinegar, olive oil, maple syrup, Dijon mustard, salt, and pepper. Shake vigorously until it’s well emulsified. You can make this a few days in advance and keep it refrigerated — having it ready to go makes throwing this salad together effortless. When adding it to the salad, pour a little at a time and toss, so you coat every bit without drowning the greens.

Step 4: Toss and Serve

Once your dressing is on, gently toss everything together. My family goes crazy for this combo, and I like to let it sit for about 10 minutes so the flavors meld. The apples stay crisp while the dressing softens the Brussels sprouts just enough. Give it a quick taste and adjust salt or pepper if needed — a little tweak often makes it perfect.

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Pro Tips for Making Brussels Sprout Salad with Cranberries, Apples, Pecans, and Maple Balsamic Vinaigrette Recipe

Shred thinly: The thinner the Brussels sprouts, the more tender and less bitter the salad will be—trust me, I learned this the hard way when chunks felt too fibrous.
Dress gradually: Adding the vinaigrette slowly helps you avoid overdressing, which can make the salad soggy.
Prep ahead: Shred sprouts and make dressing up to a week in advance—this makes weeknight meal prep stress-free.
Prevent apple browning: Toss chopped apples with a squeeze of lemon juice if prepping ahead, so they stay fresh and vibrant.

How to Serve Brussels Sprout Salad with Cranberries, Apples, Pecans, and Maple Balsamic Vinaigrette Recipe

Brussels Sprout Salad with Cranberries, Apples, Pecans, and Maple Balsamic Vinaigrette Recipe - Serving

Garnishes

I usually finish off this salad with a sprinkle of extra chopped pecans and a few more feta crumbles for that lovely creamy bite. Sometimes, a little fresh parsley or thyme gives it an aromatic pop that brightens everything up. These simple touches take the salad from everyday to special occasion-worthy.

Side Dishes

This salad pairs beautifully with roasted chicken or salmon. On busy days, I love serving it alongside some crusty bread and a bowl of soup for a balanced and satisfying meal. It’s also a great crowd-pleaser at potlucks and holiday dinners when you want something fresh on the table.

Creative Ways to Present

For a festive gathering, I like to serve this Brussels Sprout Salad with Cranberries, Apples, Pecans, and Maple Balsamic Vinaigrette Recipe in a large hollowed-out cabbage bowl or atop a platter edged with kale leaves. You can even assemble individual salad jars layered with ingredients and dressing at the bottom for a grab-and-go style presentation that’s as pretty as it is practical.

Make Ahead and Storage

Storing Leftovers

Leftover salad keeps well in an airtight container in the fridge for up to 2 days. To avoid sogginess, I recommend storing the dressing separately and adding it just before serving. If you don’t have that option, just give it a good toss and maybe add a little more dressing or fresh apple chunks to refresh the flavors.

Freezing

I don’t suggest freezing this salad because the fresh ingredients like apples and the texture of the shredded Brussels sprouts don’t hold up well to freezing and thawing—it can get mushy and lose its vibrant flavor.

Reheating

This salad is best enjoyed cold or at room temperature, so reheating isn’t really recommended. If you added protein like chicken, you can reheat that separately and serve warm alongside the chilled salad.

FAQs

Can I use frozen Brussels sprouts for this salad?

Frozen Brussels sprouts tend to be softer and more watery once thawed, which can make the salad soggy. I recommend using fresh Brussels sprouts for the best texture and flavor in this salad.
How far in advance can I prepare this salad?

You can shred the Brussels sprouts and make the maple balsamic vinaigrette up to a week ahead of time. It’s best to chop the apples and cook the bacon a few hours before assembling to keep everything fresh.
What can I substitute for maple syrup in the vinaigrette?

If you don’t have maple syrup, you can use honey as a substitute. Just keep in mind honey has a different flavor profile but still adds that lovely natural sweetness to balance the balsamic vinegar.
Is this salad gluten-free and vegetarian?

Yes! This salad is naturally gluten-free. To make it vegetarian, just skip the bacon or swap it for a plant-based alternative. The rest of the ingredients are fresh and wholesome.

Final Thoughts

When I first tried this Brussels Sprout Salad with Cranberries, Apples, Pecans, and Maple Balsamic Vinaigrette Recipe, I was amazed at how fresh and vibrant it tasted—yet it was so easy to throw together. My family goes crazy for the way the sweet and savory flavors bounce around the palate, and I love that it’s a salad I can prep ahead without stress. You’ll find that once you make it, you’ll keep coming back for the simple joy of this recipe, so I highly recommend giving it a try on your next kitchen adventure!