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 salad makes a great side dish for the holidays or everyday meals.
I love a good fall salad and this one has all your favorites! Shredded brussels sprouts, chopped apples, crunchy celery and pecans along with fresh herbs that makes this salad such a winner and the maple dijon dressing is seriously SO good. This salad is easily customizable, quick to make and makes a great healthy side dish for Thanksgiving, Christmas or really any night of the week!
Why You’ll Love this Recipe
- Healthy, delicious and easy to make!
- Can easily be prepped ahead of time for quick assembly.
- Loaded with seasonal fresh fruits and vegetables.
- Makes a great side dish for holidays or everyday meals.
Ingredients You’ll Need
- brussels sprouts – you can either purchase pre-shredded brussels sprouts or shred them yourself using a sharp knife, food processor or mandoline. You’ll need 1 lb of shredded raw brussels sprouts (about 4 cups).
- apples – I used honeycrisp apples because I love how sweet and crisp they are, but feel free to use your favorite type of apple in this salad.
- celery – adds even more flavor, texture and crunch to this salad.
- green onions – adds a nice savory flavor to this salad, but you could also use a red onion or white onion.
- pecans – these add a nice crunch to the salad and you could also use chopped walnuts, almonds, cashews, sunflower seeds or even pumpkin seeds. My candied maple walnuts would also make a delicious addition made with maple syrup, vanilla and cinnamon!
- fresh herbs – we are adding chopped parsley and sage which gives this salad a fresh, earthy flavor.
- maple dijon dressing – made with a mixture of extra virgin olive oil, apple cider vinegar, maple syrup (or you could use honey), dijon mustard, garlic, shallots and salt/pepper.
How to Make Shaved Brussel Sprout Salad
- Chop, chop, chop. Shred your brussels sprouts using a food processor with the slicing attachment, mandoline or finely chop them with a knife and slice up your apples, celery, green onions, fresh parsley and sage.
- Make the dressing. In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, dijon, garlic, shallots, salt and pepper until emulsified.
- Assemble salad. Toss together the shredded brussels sprouts, chopped apples, celery, green onions, pecans and fresh herbs in a large bowl and drizzle the maple dijon dressing all over the salad. Taste and season with additional salt and black pepper, if needed. Serve and enjoy!
Variations and Substitutions
- Not a fan of this maple dijon dressing? Try this maple balsamic dressing or this lemon dijon herb dressing.
- This salad is dairy-free and vegan, but feel free to add in some crumbled goat cheese, gorgonzola, feta cheese or even some shaved parmesan cheese to this salad if you like a little cheese.
- Instead of apples, you could use chopped pears, dried cranberries, pomegranate seeds or even fresh blueberries.
- Make this salad more filling by adding in a protein like shredded chicken, fish, bacon or chickpeas or throw in some nutritious grains like quinoa, rice or farro.
- I used chopped pecans in this salad, but you could swap that with other nuts such as chopped walnuts, almonds or cashews. You could also try my homemade candied walnuts!
Prepping and Storage
To Make Ahead: To prep this salad ahead of time, chop the apples and celery, storing in a separate container from the shaved brussels sprouts to prevent the brussels from getting soggy. You can shred the brussels up to 4 days in advance before making this salad so this is great for meal prep. The salad dressing can also be made ahead of time and stored in a separate container (or mason jar with a tight lid) until ready to use.
To Store: This fall brussels sprout salad will last 3 to 4 days stored in a sealed, airtight container in the fridge, but I recommend enjoying the same day as the salad will begin to soften once it has been tossed with the dressing. This maple dijon dressing will last in the fridge for up to a week.
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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
Hope you all enjoy this Fall Brussels Sprout Salad and if you love this as much as we do, please leave me 
below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Fall Brussels Sprout Salad
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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
For the Maple Dijon Dressing:
- 1/4 cup olive oil
- 3 tablepsoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon dijon mustard
- 1 clove garlic minced
- 1 tablespoon minced shallots
- 1/4 teaspoon each salt + pepper
Instructions
- Shred your brussels sprouts using a food processor with the slicing attachment or finely chop them with a knife and slice up your apples, celery, green onions, fresh parsley and sage.
- In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, dijon, garlic, shallots, salt and pepper until emulsified.
- Combine the shredded brussels sprouts, chopped apples, celery, green onions, pecans and fresh herbs in a large salad bowl and drizzle the maple dijon dressing all over the salad. Taste and season with additional salt and pepper, if needed. Serve and enjoy!
Nutrition
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