If you’re looking for a refreshing, crunchy, and just downright delicious salad, you’re going to adore this Brussels Sprout Salad with Cranberries, Apples, and Maple Balsamic Vinaigrette Recipe. It’s one of those dishes I keep coming back to because it strikes the perfect balance between tart, sweet, and savory—all wrapped up with a tangy vinaigrette that makes your taste buds sing. Trust me, once you try this, it’ll be a staple in your rotation too!

❤️

Why You’ll Love This Recipe

Fresh and Crunchy Texture: Shredding the Brussels sprouts keeps them light and crisp, adding a great bite to every mouthful.
Perfect Flavor Harmony: The sweetness of cranberries and apples contrasts beautifully with tangy feta and smoky bacon.
Versatile and Easy to Prep: You can make the dressing and prep ingredients ahead, so assembling is a breeze when you’re ready.
Crowd-Pleaser: My family goes crazy for this salad at holiday dinners and weeknight meals alike—it’s that good!

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

Ingredients You’ll Need

Each ingredient in the Brussels Sprout Salad with Cranberries, Apples, and Maple Balsamic Vinaigrette Recipe plays a key part in creating the perfect balance you’ll love. When shopping, opt for firm, fresh Brussels sprouts and crisp apples, as they make a big difference in texture and flavor.

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 and Maple Balsamic, healthy Brussels sprout salad, easy festive salad, vegetable salad with fruit, vegan salad ideas

Brussels sprouts: Fresh ones are best; look for those without blemishes and tightly packed leaves.
Dried cranberries: These add a sweet and tart pop, balancing the savory elements.
Pecans: Use chopped pecans for a satisfying crunch and buttery flavor.
Apple: Choose a crisp variety like Honeycrisp or Granny Smith to keep the salad bright and fresh.
Bacon: Cooked and chopped for that irresistible smoky, salty goodness.
Green onions: Thinly sliced for a subtle sharpness that wakes up the salad.
Feta cheese crumbles: Adds creaminess and a hint of tang that pairs perfectly with the vinaigrette.
Balsamic vinegar: Provides acidity and depth in the dressing.
Olive oil: The base of the vinaigrette, bringing richness and smoothness.
Maple syrup: Real maple syrup (not pancake syrup!) for natural sweetness.
Dijon mustard: Helps emulsify the dressing and adds a mild kick.
Salt and freshly ground black pepper: Essential for seasoning and bringing all the flavors together.

📝

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 making this salad my own depending on the season or what’s in my fridge. Feel free to customize and make it truly yours—there are some easy ways to tweak it while keeping the core flavors intact.

Add Protein: When I want a hearty meal, I toss in grilled chicken or air fryer tofu, which pairs perfectly with this vinaigrette.
Change the Nuts: Sometimes I swap pecans for toasted walnuts or almonds for a little twist in flavor and texture.
Mix Up Greens: I’ve even made it with half kale and half Brussels sprouts—adds a nice variation in texture.
Use Shaved Brussels Sprouts: If you’re short on time, a mandoline or food processor can speed up slicing and make the salad extra tender.

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

Step 1: Shred those Brussels Sprouts with Love

Hold the core end of each Brussels sprout firmly, and using a sharp knife, slice downward starting from the top to get those thin, beautiful ribbons. The thinner, the better here—it helps the dressing soak in and makes the texture more enjoyable. If you find any chunky core bits, just toss those away. I once tried chopping them thick and my salad was a bit tougher than I wanted, so trust me on this one: thin is the way to go!

Step 2: Combine All the Fresh Ingredients

In a large mixing bowl, add your shredded Brussels sprouts along with dried cranberries, chopped pecans, diced apple, crispy bacon pieces, green onion slices, and crumbled feta cheese. The colors and textures here are already looking incredible, right? I love how the apples keep the salad light and refreshing, and the cranberries add that sweet pop.

Step 3: Whip Up the Maple Balsamic Vinaigrette

For the dressing, I usually make it in a jar for easy shaking. Combine balsamic vinegar, olive oil, real maple syrup, Dijon mustard, and then season with salt and pepper. Pop on the lid and shake vigorously until everything is well blended and luscious. You can make this dressing up to a few days in advance and keep it chilled. It only gets better as the flavors meld.

Step 4: Dress Your Salad to Perfection

Pour a little vinaigrette over your salad at a time and toss gently to coat all ingredients evenly. Don’t overwhelm it with too much dressing—start small, taste, and add more if you want. I find that this approach always keeps the salad balanced and fresh. Leftover dressing? Keep it in the fridge for next time!

👨‍🍳

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

Use a Sharp Knife: A sharp blade makes shredding Brussels sprouts easier and safer—plus, thinner slices mean better texture.
Toast Your Pecans: Giving the pecans a quick toast in a dry pan amps up their nuttiness and crunch.
Add Dressing Gradually: To avoid soggy salad, add vinaigrette little by little, tossing and tasting as you go.
Keep Apples from Browning: Toss chopped apples in a bit of lemon juice if prepping ahead to keep their color and fresh flavor.

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

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

Garnishes

I often top this salad with extra pecans for crunch or a sprinkle of freshly ground black pepper for a tiny heat kick. Sometimes I add a little shaved parmesan or extra crumbled feta if I’m feeling indulgent. It’s fun to play around with garnishes—get creative!

Side Dishes

This salad pairs beautifully with roasted chicken or baked salmon for a light and balanced meal. My family loves serving it alongside warm dinner rolls or a cozy bowl of soup—especially during chilly months.

Creative Ways to Present

For holiday dinners or gatherings, I like to build this salad on a big platter and scatter cranberries and nuts on top for an inviting look. Another fun idea is serving it in mason jars layered for a portable, pretty lunch option. Presentation is half the fun—don’t hesitate to dress it up!

Make Ahead and Storage

Storing Leftovers

Leftover salad stores well in an airtight container in the fridge for up to 2 days. I usually keep the dressing separate if I have any left to prevent the sprouts from wilting too much overnight. When I toss the salad again right before eating, it tastes practically as fresh as the first time.

Freezing

I don’t recommend freezing this salad because the texture of Brussels sprouts, apples, and the crisp nuts changes when thawed. The vinaigrette also tends to separate. It’s best enjoyed fresh or within a couple of days refrigerated.

Reheating

This salad is best served cold or at room temperature. If you add protein like grilled chicken, you can gently warm the protein separately while keeping the salad chilled—this contrast really works! Avoid microwaving the salad itself to preserve the crisp textures.

FAQs

Can I use frozen Brussels sprouts for this salad?

Frozen Brussels sprouts tend to be softer and moister than fresh ones, so they aren’t ideal for this salad’s crisp texture. Fresh Brussels sprouts shredded thinly are crucial to getting that satisfying crunch and bright flavor.
What’s the best way to prevent apples from browning?

After chopping, toss the apple pieces in a squeeze of lemon juice. The acid prevents oxidation and keeps the apples looking fresh and vibrant.
Can I make the vinaigrette ahead of time?

Absolutely! The maple balsamic vinaigrette can be made several days in advance and stored in the fridge. Just give it a good shake before using.
How long will this salad keep in the fridge?

It’s best enjoyed within 1-2 days when stored refrigerated. Keep the dressing separate if you want to store the salad longer to avoid sogginess.

Final Thoughts

This Brussels Sprout Salad with Cranberries, Apples, and Maple Balsamic Vinaigrette Recipe has a special place on my table because it’s simple, fresh, and packed with bright flavors yet hearty enough to satisfy. Every time I make it, I’m reminded that healthy food can still feel indulgent and festive. So grab those Brussels sprouts, whip up the dressing, and get ready to enjoy one of the best salads you’ll make this year. I promise, you and your friends or family will be asking for seconds!