Description
A fresh and flavorful Brussels Sprout Salad combining thinly shredded Brussels sprouts with dried cranberries, pecans, crisp apples, bacon, green onions, and feta cheese, all tossed in a sweet and tangy maple balsamic vinaigrette. This salad is perfect as a light lunch or a side dish and can easily be made ahead for convenience.
Ingredients
Scale
Salad
- 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
Maple Balsamic Vinaigrette
- 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
Instructions
- Shred Brussels Sprouts: Hold the core end of a Brussels sprout and, starting at the top, shred each sprout into as thin slices as possible using a knife. Discard any large pieces of core to ensure even texture.
- Combine Salad Ingredients: In a large bowl, add the shredded Brussels sprouts, dried cranberries, chopped pecans, chopped apple, cooked and chopped bacon, sliced green onions, and feta cheese crumbles. Mix gently to combine all ingredients evenly.
- Prepare Dressing: In a jar with a lid, add balsamic vinegar, olive oil, maple syrup, Dijon mustard, salt, and freshly ground black pepper. Secure the lid tightly and shake well until the dressing is emulsified and blended.
- Dress the Salad: Pour the dressing over the salad gradually, tossing gently after each addition until the salad is fully coated to your liking. You may not need to use all the dressing; store the remainder in the refrigerator for later use.
- Serve and Store: Serve immediately or refrigerate the salad for a short time. Leftover dressing can be stored in the fridge for several days and the shredded Brussels sprouts and dressing can be prepared up to one week ahead for convenience.
Notes
- Make Ahead Instructions: Shred Brussels sprouts and prepare the dressing up to 1 week in advance. Cook bacon and chop apples several hours before serving. Toss chopped apples with a little lemon juice to prevent browning. Assemble salad just before serving for best freshness.
- Add Protein: To make a complete meal, add grilled chicken, air fryer chicken tenders, air fryer tofu, or your favorite protein source.
- Shaved Brussels Sprouts Salad: Use a mandoline slicer or food processor to get extra thin slices of Brussels sprouts for a different texture.
- Kale and Brussels Sprouts Salad: Substitute some Brussels sprouts with fresh chopped kale for variety.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 393
- Sugar: 15g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 33g
- Cholesterol: 45mg
