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.
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This delicious Fall Brussels Sprout Salad is made with shaved Brussels sprouts, crisp Honeycrisp apples, crunchy pecans and fresh herbs, all tossed together in the BEST homemade maple Dijon dressing! It’s fresh, flavorful and full of delicious fall ingredients, making it the perfect side dish for Thanksgiving, Christmas or any night of the week!
I absolutely love a good fall salad, especially one that comes together in just 15 minutes! The combination of crunchy Brussels sprouts, sweet apples, celery, pecans and fresh herbs is seriously SO good, and that sweet and tangy maple Dijon dressing brings everything together. This salad is easy to customize, can be prepped ahead of time and makes a delicious addition to your holiday table!
Why You’ll Love This Recipe
- Fresh fall flavors – made with crisp apples, shaved Brussels sprouts, crunchy pecans and fresh herbs for the perfect combination of sweet and savory.
- Quick and easy – this salad comes together in just 15 minutes with simple ingredients and no cooking required!
- Perfect for the holidays – a colorful, delicious side dish that’s great for Thanksgiving, Christmas or fall gatherings.
- Great for meal prep – you can easily prep the ingredients and maple Dijon dressing ahead of time for quick assembly.
- Easy to customize – add your favorite cheese, dried cranberries, grains or protein to make this salad your own!
Ingredients You’ll Need
- brussels sprouts – the base of this salad! You’ll need about 1 pound (roughly 4 cups) of shaved Brussels sprouts. You can buy them pre-shredded or easily shave them yourself using a food processor, mandoline or sharp knife.
- apples – I love using Honeycrisp apples because they’re perfectly sweet, crisp and juicy. Granny Smith, Fuji or Pink Lady apples would also work great.
- celery – adds even more freshness and crunch to this salad.
- green onions – give this salad a mild onion flavor without being overpowering. You could also use finely chopped red onion.
- pecans – add a delicious nutty flavor and crunchy texture. Chopped walnuts, almonds, pumpkin seeds or my candied maple walnuts would also be a great addition!
- fresh herbs – a combination of fresh parsley and sage adds so much flavor and gives this salad those cozy fall vibes.
- maple dijon dressing – made with a mixture of olive oil, apple cider vinegar, maple syrup (or honey), dijon mustard, garlic, shallots, salt and black pepper.
How to Make Fall Brussels Sprout Salad
- Prepare the Brussels sprouts. Wash and trim the Brussels sprouts, removing any damaged outer leaves. Thinly slice them using a food processor with the slicing attachment, a mandoline or a sharp knife. You can also save time by purchasing pre-shredded Brussels sprouts.
- Chop the remaining ingredients. Finely chop the apples and celery, slice the green onions, roughly chop the pecans and finely chop the fresh parsley and sage.
- Make the dressing. In a small bowl or mason jar, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, shallots, salt and pepper. Whisk or shake until everything is well combined.
- Assemble the salad. Add the shaved Brussels sprouts, chopped apples, celery, green onions, pecans and fresh herbs to a large salad bowl. Pour the maple Dijon dressing over everything and toss well until evenly coated. Season with additional salt and pepper, if needed, and enjoy!
Tips for the Best Brussels Sprout Salad
- Shave the Brussels sprouts thinly. The thinner you slice them, the easier they are to eat and the better they absorb the dressing. A food processor makes this super quick!
- Use fresh Brussels sprouts. Look for firm, bright green sprouts without yellowing leaves for the best flavor and crunch.
- Choose crisp apples. Honeycrisp apples are my favorite, but any firm, sweet-tart apple will work beautifully.
- Let the salad sit for a bit. Unlike delicate lettuce, Brussels sprouts hold up well to dressing. Letting the salad sit for about 15 to 20 minutes before serving can help soften the sprouts slightly and allow the flavors to come together.
- Toast the pecans. For even more flavor, lightly toast the pecans in a dry skillet over medium-low heat until fragrant. Let them cool before adding them to the salad.
- Toss everything really well. Make sure the dressing coats all those thinly sliced Brussels sprouts for the best flavor in every bite!
Variations and Substitutions
One of my favorite things about this fall Brussels sprout salad is how easy it is to customize!
- Add some cheese – crumbled goat cheese, feta, gorgonzola or shaved Parmesan would all taste amazing in this salad.
- Swap the fruit – try chopped pears instead of apples or add dried cranberries or pomegranate seeds for extra sweetness and color.
- Switch up the nuts – chopped walnuts, almonds or pumpkin seeds are delicious alternatives to pecans.
- Add protein – make this salad a complete meal by adding grilled chicken, shredded turkey, chickpeas or your favorite protein.
- Make it heartier – toss in cooked quinoa, wild rice or farro for a more filling fall salad.
- Try a different dressing – my homemade maple balsamic dressing or lemon Dijon herb dressing would both be delicious alternatives.
How to Serve Brussels Sprout Salad
This salad is the perfect addition to your Thanksgiving or Christmas menu, especially when you want something fresh and crunchy to balance out all those cozy holiday dishes! It pairs beautifully with roasted turkey, chicken, pork tenderloin or your favorite holiday sides.
I also love serving this salad for easy weeknight dinners or meal prepping it for lunches throughout the week. Add some grilled chicken or chickpeas to make it a more filling meal!
Prepping and Storage
To Make Ahead: You can shave the Brussels sprouts up to 3 to 4 days in advance and store them in an airtight container in the refrigerator. The maple Dijon dressing can also be made ahead of time and stored separately in a sealed jar for up to a week. For the freshest results, chop the apples closer to serving time to prevent browning and keep the pecans separate until you’re ready to toss everything together.
To Store: Leftover Brussels sprout salad can be stored in an airtight container in the refrigerator for 3 to 4 days. The sprouts will soften as they sit in the dressing, but the salad will still taste delicious! For the best crunch, enjoy it the day it’s made.
Frequently Asked Questions
Yes! Brussels sprouts are delicious eaten raw, especially when they’re thinly shaved or shredded. They have a crunchy texture and slightly earthy flavor that pairs perfectly with sweet apples, pecans and tangy dressing.
The easiest way is to use a food processor with the slicing attachment. You can also use a mandoline or a sharp knife to thinly slice the Brussels sprouts after trimming off the ends. Make sure to slice them as thinly as possible for the best texture.
Absolutely! This is a great make-ahead salad because Brussels sprouts hold up much better than delicate salad greens. I recommend prepping the ingredients and dressing separately, then tossing everything together before serving.
Thinly shaving the Brussels sprouts and tossing them with a flavorful dressing helps balance their natural bitterness. The sweet apples, maple syrup and apple cider vinegar in this recipe complement the sprouts perfectly. Letting the dressed salad sit for 15 to 20 minutes can also help soften their texture.
Yes! As written, this recipe is naturally gluten-free, dairy-free and vegan, making it a great option for holiday gatherings with different dietary preferences. Just double-check packaged ingredients if you’re serving someone with a food allergy or sensitivity.
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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
- 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! If you love this salad as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!
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 Tbsp fresh sage chopped
For the Maple Dijon Dressing:
- 1/4 cup olive oil
- 3 Tbsp apple cider vinegar
- 1 Tbsp maple syrup
- 1 tsp dijon mustard
- 1 clove garlic minced
- 1 Tbsp minced shallots
- 1/4 tsp each salt + pepper
Instructions
- Prepare the Brussels sprouts. Wash and trim the Brussels sprouts, removing any damaged outer leaves. Thinly slice them using a food processor with the slicing attachment, a mandoline or a sharp knife. You can also save time by purchasing pre-shredded Brussels sprouts.
- Chop the remaining ingredients. Finely chop the apples and celery, slice the green onions, roughly chop the pecans and finely chop the fresh parsley and sage.
- Make the dressing. In a small bowl or mason jar, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, shallots, salt and pepper. Whisk or shake until everything is well combined.
- Assemble the salad. Add the shaved Brussels sprouts, chopped apples, celery, green onions, pecans and fresh herbs to a large salad bowl. Pour the maple Dijon dressing over everything and toss well until evenly coated. Season with additional salt and pepper, if needed, and enjoy!
Notes
- For easier prep, purchase pre-shredded Brussels sprouts or use a food processor with the slicing attachment.
- For extra flavor, lightly toast the pecans before adding them to the salad.
- Let the dressed salad sit for 15 to 20 minutes before serving to soften the Brussels sprouts slightly.
- To make ahead, store the shaved Brussels sprouts and maple Dijon dressing separately. Chop the apples closer to serving time.
- Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
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