The most delicious fall Brussels sprout salad made with shaved brussels sprouts, chopped apples and crunchy pecans, all tossed in a maple Dijon dressing. This bright, seasonal salad is perfect as a holiday side or an easy weeknight accompaniment.
This fall-inspired salad balances crisp, slightly bitter shaved brussels sprouts with sweet, juicy apples and toasted pecans for crunch. Celery adds fresh texture while green onions and herbs bring savory, herbaceous notes. A simple maple Dijon dressing—made with olive oil, apple cider vinegar, maple syrup and Dijon mustard—rounds everything out with a touch of sweetness and tang. It’s quick to prepare, easy to customize, and holds up well for meal prep or as a festive side for Thanksgiving and Christmas.
Why You’ll Love This Recipe
- Healthy, flavorful, and quick to assemble.
- Easy to prepare ahead for faster mealtime assembly.
- Loaded with seasonal ingredients—apples, brussels sprouts and fresh herbs.
- Versatile: works as a holiday side dish or everyday salad.
Ingredients You’ll Need
- Shaved brussels sprouts – about 1 lb (roughly 4 cups). Use pre-shredded or shred by hand with a knife, mandoline, or food processor.
- Apples – 2 medium, finely chopped. Honeycrisp or any crisp, sweet-tart apple works well.
- Celery – 2 stalks, chopped for extra crunch and freshness.
- Green onions – about 1/3 cup sliced. You can substitute a mild red or white onion if preferred.
- Pecans – 1/3 cup chopped and toasted for crunch. Walnuts, almonds, or seeds also work.
- Fresh herbs – 1/3 cup chopped parsley and 1 tablespoon chopped sage for a bright, earthy finish.
For the Maple Dijon Dressing
- 1/4 cup extra virgin 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
- Prepare the vegetables: Shred the brussels sprouts using a food processor with a slicing disk, a mandoline, or a sharp knife. Finely chop the apples, slice the celery and green onions, and chop the parsley and sage.
- Make the dressing: In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic and shallot, and salt and pepper until well emulsified.
- Toss and finish: In a large bowl, combine the shredded brussels sprouts, chopped apples, celery, green onions, pecans and herbs. Drizzle the maple Dijon dressing over the salad and toss to coat evenly. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately.
Variations and Substitutions
- Swap the maple Dijon dressing for a maple-balsamic or lemon-Dijon herb dressing if you prefer a different flavor profile.
- Add crumbled cheese such as goat cheese, gorgonzola, or feta for a creamy, tangy element (optional).
- Substitute apples with pears, dried cranberries, pomegranate arils, or fresh blueberries for seasonal variety.
- Boost protein and make the salad a main dish by adding shredded chicken, cooked chickpeas, bacon, or flaked fish. For grains, mix in cooked quinoa, farro or brown rice.
- Use walnuts, almonds or cashews instead of pecans, or try toasted candied nuts for a sweeter crunch.
Prepping and Storage
To make ahead: Shred the brussels sprouts up to four days in advance and store them in an airtight container. Chop apples and celery separately and keep refrigerated to prevent them from softening the sprouts. The dressing can be made ahead and kept in a sealed jar until ready to use.
To store: The assembled salad will keep in the refrigerator for 3–4 days in a sealed airtight container, though it’s best enjoyed the same day because the sprouts will soften slightly after dressing. The maple Dijon dressing will keep up to a week refrigerated.
Recipe at a Glance
- Prep time: 15 mins
- Total time: 15 mins
- Servings: 6
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 estimate.)
If you try this Fall Brussels Sprout Salad and enjoy it, please leave a review and share your photo with the hashtag #eatyourselfskinny — I love seeing your recreations!