Fall Roasted Brussels Sprout Salad with Cranberries and Pecans

The most delicious Fall Brussels Sprout Salad made with shaved brussels sprouts, chopped apples and crunchy pecans all tossed with a maple dijon dressing. This vibrant salad is a perfect side for holiday meals or a fresh addition to any weeknight dinner.

I love a good fall salad, and this one brings together all the best seasonal flavors. Crisp shredded Brussels sprouts are paired with sweet, chopped apples, crunchy celery, toasted pecans and fresh herbs for brightness. A simple maple Dijon dressing ties everything together with a hint of sweetness and tang. This salad is quick to assemble, easy to customize, and works beautifully as a healthy side for Thanksgiving, Christmas, or a weeknight meal.

Why You’ll Love this Recipe

• Healthy, flavorful, and easy to prepare.
• Can be prepped ahead to speed up assembly on the day you serve it.
• Showcases seasonal produce for a true autumn taste.
• Makes a versatile side dish for holidays or everyday meals.

Ingredients You’ll Need

• 4 cups shaved Brussels sprouts (about 1 lb). You can buy them pre-shredded or slice them yourself with a knife, mandoline, or food processor.
• 2 Honeycrisp apples, finely chopped (or your favorite crisp apple variety).
• 2 stalks celery, chopped for crunch and freshness.
• 1/3 cup green onions, sliced (or substitute red or white onion if you prefer).
• 1/3 cup chopped pecans (toasted if desired). Swap with walnuts, almonds, cashews, sunflower or pumpkin seeds if preferred.
• 1/3 cup fresh parsley, chopped.
• 1 tablespoon fresh sage, chopped.

For the Maple Dijon Dressing

• 1/4 cup olive oil
• 3 tablespoons apple cider vinegar
• 1 tablespoon maple syrup (or honey)
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1 tablespoon minced shallot
• 1/4 teaspoon salt and 1/4 teaspoon black pepper, or to taste

How to Make Shaved Brussels Sprout Salad

1. Prepare the vegetables. Shred the Brussels sprouts using a food processor with a slicing blade, a mandoline, or a sharp knife. Finely chop the apples, celery, green onions, parsley and sage.
2. Make the dressing. In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, minced shallot, salt and pepper until emulsified.
3. Toss and finish. In a large bowl combine the shredded Brussels sprouts, chopped apples, celery, green onions, pecans and fresh herbs. Drizzle the maple Dijon dressing over the salad and toss to coat. Taste and adjust salt and pepper as needed. Serve immediately.

Variations and Substitutions

• Try a different dressing if you prefer: balsamic maple or lemon-Dijon both pair nicely with the ingredients.
• Add crumbled cheese for creaminess—goat cheese, gorgonzola, feta, or shaved Parmesan are all good choices.
• Swap apples for pears, dried cranberries, pomegranate seeds, or fresh blueberries for a different fruity note.
• Make it a main course by adding protein: shredded chicken, cooked fish, bacon, chickpeas, or cooked grains like quinoa, rice or farro.
• Switch pecans for walnuts, almonds, cashews, or candied nuts for extra sweetness and crunch.

Prepping and Storage

To make ahead: You can shred the Brussels sprouts up to four days in advance and store them in an airtight container in the refrigerator. Chop apples and celery and keep them separate from the shredded sprouts to prevent sogginess. The dressing can be made ahead and stored in a sealed jar for up to a week.

To store: The assembled salad will keep in an airtight container in the fridge for 3 to 4 days, though it’s best enjoyed the same day because greens will soften after dressing. If you plan to serve later, dress just before serving.

Nutrition (per serving)

• Serving: 1/6 of the recipe
• Calories: 201 kcal
• Carbohydrates: 19.6 g
• Protein: 3.6 g
• Fat: 13.7 g
• Saturated Fat: 1.8 g
• Sodium: 89.6 mg
• Fiber: 5.3 g
• Sugar: 10.9 g

Nutrition information is automatically calculated and should be used as an approximation.

More Fall Salads You’ll Love

• Pear and Arugula Salad
• Fig Salad with Roasted Butternut Squash
• Brussels Sprouts and Brown Rice Salad
• Fall Salad with Maple Tahini Dressing
• Roasted Sweet Potato, Kale and Quinoa Salad

More Brussels Sprout Recipes You’ll Love

• Maple Glazed Butternut Squash and Brussels Sprouts
• Air Fryer Garlic Parmesan Brussels Sprouts
• Pomegranate Glazed Brussels Sprouts
• Balsamic Roasted Brussels Sprouts
• Warm Brussels Sprouts Salad

If you try this Fall Brussels Sprout Salad and enjoy it, please leave a review and tag your photo with the hashtag #eatyourselfskinny — I love seeing your recreations!

Recipe Card

Fall Brussels Sprout Salad
Prep Time: 15 mins | Total Time: 15 mins | Servings: 6

Ingredients

• 4 cups shaved Brussels sprouts (about 1 lb)
• 2 Honeycrisp apples, finely chopped
• 2 stalks celery, chopped
• 1/3 cup green onions, sliced
• 1/3 cup chopped pecans
• 1/3 cup fresh parsley, chopped
• 1 tablespoon fresh sage, chopped

Maple Dijon Dressing

• 1/4 cup olive oil
• 3 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1 tablespoon minced shallot
• 1/4 teaspoon salt and 1/4 teaspoon black pepper

Instructions

1. Shred the Brussels sprouts and slice the apples, celery, green onions, parsley and sage.
2. Whisk the dressing ingredients together in a small bowl or jar until emulsified.
3. Toss the shredded sprouts, apples, celery, green onions, pecans and herbs in a large bowl. Drizzle with dressing, taste, and adjust salt and pepper. Serve immediately.