Description
A fresh and vibrant Brussels Sprout Salad featuring shredded Brussels sprouts, dried cranberries, pecans, apple, bacon, green onions, and feta cheese, all tossed in a tangy maple balsamic vinaigrette. This salad is perfect as a quick side or a light meal and offers make-ahead convenience with flavorful components that keep well.
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, combine the shredded Brussels sprouts, dried cranberries, chopped pecans, chopped apple, cooked and chopped bacon, thinly sliced green onions, and feta cheese crumbles. Toss gently to mix all ingredients evenly.
- Prepare Dressing: In a jar, add the balsamic vinegar, olive oil, maple syrup, Dijon mustard, salt, and freshly ground black pepper. Secure the lid tightly and shake vigorously until the dressing is well emulsified and combined.
- Toss Salad with Dressing: Pour the dressing over the salad gradually, tossing to coat the ingredients evenly. Use as much dressing as desired; you may not need all of it for the right flavor balance.
- Store Leftover Dressing: Store any leftover dressing in the refrigerator in the jar for up to several days to maintain freshness.
Notes
- Make Ahead Instructions: Shred the Brussels sprouts and prepare the dressing up to one week ahead. Cook the bacon and chop the apples several hours in advance; toss the apples with a little lemon juice to prevent browning for best results. This allows for quick assembly when ready to serve.
- Add Protein: For a more filling meal, add grilled chicken, air fryer chicken tenders, air fryer tofu, or your favorite protein to the salad.
- Shaved Brussels Sprouts Salad: Use a mandoline slicer or food processor to shave the Brussels sprouts thinly if preferred.
- Kale and Brussels Sprouts Salad: Substitute a portion of the Brussels sprouts with fresh chopped kale for a variation on this salad.
Nutrition
- Serving Size: 1 serving (approximately 1/8 of recipe)
- Calories: 393
- Sugar: 15g
- Sodium: 380mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 33g
- Cholesterol: 45mg
