With finely shaved shreds of Brussels sprouts, crunchy apples, and nutty pecans, this easy brussels sprouts apple salad is packed with classic fall flavors. It’s sweet, hearty, and loaded with texture, but it’s the sweet maple Dijon vinaigrette and salty shaved parmesan that make it pop! Quick enough for a busy weeknight, tasty enough for Thanksgiving dinner! {Gluten-free}
Elysia’s Recipe Recap
Texture: Crisp and crunchy with several different textures
Taste: Sweet, tangy, nutty, and earthy from the fresh sprouts
Ease: One of the easiest side dishes, especially if you buy shaved sprouts at the store!
Recommended: Serve this one as a veggie-rich side for your holiday gatherings!
Would I make this again? Absolutely! I’d gladly make this salad every single week, especially during fall and winter when it’s harder to eat enough green veggies.
Why We Love This Parmesan Brussels Sprout Salad Recipe
- Lots of classic fall flavors, like cranberries, nuts, apples, and maple syrup
- The added sweetness really makes the sprouts pop
- Great way to serve extra veggies during the indulgent holiday season, especially to non-brussel sprout lovers
- Adaptable with different types of nuts, seasonal fruits, and dried fruit to make it your own
- Relies on mostly pantry staples so you can throw it together in almost no time!
Ingredient for Brussels Sprouts Apple Salad
For the salad
- Raw Brussels sprouts: These should be thinly shaved to make them easy to eat. You can often find shaved or shredded brussels sprouts in grocery stores or do it yourself with a food processor or mandolin.
- Apple: For a nice crunch plus added sweetness. Feel free to choose a tart apple for more acidity (Granny Smith or Pink Lady) or a sweeter one for a milder flavor (Gala, Fuji or Honeycrisp apple).
- Chopped pecans: You can toast them before to bring out their flavor. Walnuts or almonds are a good swap.
- Shaved parmesan cheese: For a naturally meaty, umami-rich flavor and saltiness.
- Dried cranberries (optional): These really highlight the natural sweetness in the sprouts.
For the salad dressing
- Extra virgin olive oil: The base of the dressing and provides some heart-healthy fats.
- White wine vinegar: This is a mild, clean-tasting vinegar that won’t overpower the veggies. White balsamic vinegar or apple cider vinegar can work, as well.
- Fresh lemon juice: For extra brightness.
- Pure maple syrup: Adds sweetness and a rich depth of flavor.
- Dijon mustard: To bring the dressing together and to balance the sweetness in the salad.
How to Make Brussels Sprouts Apple Salad (Step-by-Step)
- Cut off the stems of the brussel sprouts and cut them in half, stem side down. Place the flat side of each half on a cutting board and thinly slice using a sharp knife. Alternatively, you can shave the brussels sprouts using the grater attachment on your food processor.
- Whisk together the dressing in a small bowl or measuring cup.
- Combine all salad ingredients in a large bowl and mix, reserving some of the shaved parmesan to use as a garnish. Add desired amount of dressing and toss until all ingredients are well coated. Garnish with some shaved parmesan and serve!
Scroll to the recipe card below for the full printable recipe!
Expert Tips
- If you can find pre-shredded brussel sprouts at the grocery store, feel free to use that to cut down on prep time!
Recipe FAQs
If you aren’t a fan of brussels sprouts or run out, replace them with shredded kale. You’ll get a similar texture and flavor since kale and brussels sprouts are related.
Storage Guidelines
The dressed salad is best consumed within 1-2 days, as the quality and presentation starts to deteriorate after day 2. If you want to make it ahead of time, store the dressing in a separate airtight container and dress before just before serving. Since sprouts are so hardy, this is a great option for meal prep!
Serving Suggestions
The seasonal flavors in this brussel sprout apple salad are absolutely ideal for fall and winter, and fancy enough to serve at a holiday meal or your next weeknight dinner. Try to pair it with a protein, like my Slow Cooker Turkey Roast or Apple Brie Stuffed Chicken, and a starchy side, like Healthy Sweet Potato Casserole.
Or, to make it a full meal on its own, top it with sliced grilled chicken or leftover rotisserie chicken. So simple!
Recipe Variations
- Add more greens: Replace or supplement the sprouts with thinly sliced raw kale or strips of radicchio.
- Change the cheese: Instead of parmesan, try adding crumbled blue cheese or goat cheese.
- Add onions: Balance the sweet elements with thinly sliced red onion or chopped green onions.
More Healthy Side Dishes
- Bacon Balsamic Brussels Sprouts
- Roasted Brussels Sprouts and Sweet Potatoes
- Kale and Beet Salad
- Kale Salad with Cranberries and Almonds
- Kale Broccoli Salad
Did you make this recipe? Scroll down to leave a star rating and review!
Shaved Brussels Sprouts Apple Salad with Parmesan
Ingredients
For the dressing
- 2/3 cup olive oil
- 6 tablespoons white wine vinegar
- 4 tablespoons freshly squeezed lemon juice
- 2 tablespoons pure maple syrup
- 4 teaspoons Dijon mustard
- 2 small garlic cloves, minced
- 1/2 teaspoon each salt and pepper
For the salad
- 1 1/4 pounds Brussel sprouts, thinly shaved
- 1 large apple, thinly sliced or diced
- 3/4 cup chopped pecans
- 1/3 cup shaved parmesan
- 1/4 cup dried cranberries (optional)
Instructions
- Cut off the stems of the brussel sprouts and cut them in half, stem side down. Place the flat side of each half on a cutting board and thinly slice using a sharp knife. Alternatively, you can shave the brussels sprouts using the grater attachment on your food processor.
- Whisk together the dressing in a small bowl or measuring cup.
- Combine all salad ingredients in a large bowl and mix, reserving some of the shaved parmesan to use as a garnish. Drizzle on desired amount of dressing and toss until all ingredients are well coated. Garnish with some shaved parmesan and serve!
Notes
- The dressing makes more than you’ll probably need. I used a little over half the dressing for this salad. Feel free to use any remaining dressing on other salads throughout the week!
- The nutritional information is based on using about half the dressing on the salad.
- The dressed salad is best consumed within 1-2 days, as the quality and presentation starts to deteriorate after day 2. If you want to make it ahead of time, store the dressing in a separate airtight container and dress before just before serving.
I brought the salad to a potluck last night and it was a big hit. Everyone loved it!! I ended up sending the link for the recipe to six people.
The salad was super easy to put together and it was delicious. I made the recipe as it was written. The next time I make it, maybe I’ll get adventurous and swap up some of the ingredients. I didn’t have one drop of salad left in the huge bowl I brought it in. Good thing I set some side for myself before I left the house.
That’s amazing Christine! I’m so happy everyone enjoyed it, and thank you so much for sharing the link!! Good thinking setting some aside for yourself too ;) I really appreciate you taking the time to leave a 5-star rating and glowing review!