If you think Brussels sprouts aren’t your thing, this salad is about to change your mind! Light, crisp, and bursting with flavor, this Shaved Brussels Sprouts Salad with Apples and Candied Pecans is a game-changer. It’s got everything—crunchy sprouts, juicy apples, sweet-spiced pecans, and a zippy vinaigrette that ties it all together. Whether you’re serving it as a holiday side or a fresh, everyday salad, this dish is a total winner.
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Why You’ll Love This Recipe
Fresh and Crunchy: Shredded Brussels sprouts give the perfect bite—light yet satisfying.
Sweet and Savory Balance: The combination of apples, pecans, and a tangy vinaigrette creates the perfect harmony of flavors.
Quick and Easy: No roasting or complicated prep—just a simple chop, toss, and enjoy.
Make-Ahead Friendly: This salad holds up well, making it ideal for meal prep or entertaining.
Nutrient-Packed: Brussels sprouts are loaded with vitamins, while apples add fiber and pecans bring healthy fats.
Ingredients
Here’s what makes this salad so delicious:
Brussels Sprouts: The base of the salad—shredded for a fresh, slaw-like texture.
Apples: Sweet and crisp, they add a juicy contrast to the crunchy greens. Honeycrisp or Fuji work great!
Candied Pecans: A touch of sweetness and crunch that makes every bite irresistible.
Parmesan Cheese: Adds a salty, umami-rich flavor that ties everything together.
Dried Cranberries: A pop of tartness that complements the sweetness of the apples and pecans.
Dijon Vinaigrette: A simple, tangy dressing made with olive oil, Dijon mustard, apple cider vinegar, and a hint of honey.
(Note: The full ingredients list, including measurements, is provided in the recipe card below.)
Instructions
Shred the Brussels Sprouts: Use a sharp knife, mandoline, or food processor to thinly slice the Brussels sprouts.
Slice the Apples: Cut them into matchsticks or thin slices for the best texture.
Make the Dressing: In a small bowl, whisk together olive oil, Dijon mustard, apple cider vinegar, honey, salt, and pepper.
Toast the Pecans (Optional): If you prefer extra crunch, lightly toast the pecans in a dry pan over medium heat for a few minutes.
Assemble the Salad: In a large bowl, combine the shredded Brussels sprouts, apples, candied pecans, dried cranberries, and Parmesan cheese.
Dress and Toss: Pour the vinaigrette over the salad and toss until everything is evenly coated.
Serve and Enjoy: Let the salad sit for a few minutes to allow the flavors to meld, then serve and enjoy!
Nutrition Facts
- Servings: [Number of servings]
- Calories per serving: [Calorie count per serving]
Preparation Time
- Prep Time: [Time to prepare ingredients]
- Total Time: [Total time needed]
How to Serve Shaved Brussels Sprouts Salad
As a Side Dish: Pairs beautifully with roasted meats, grilled chicken, or holiday feasts.
On Its Own: Enjoy as a light lunch or dinner—just add some grilled chicken or chickpeas for protein.
With a Soup: Serve alongside a warm bowl of butternut squash or tomato soup for a cozy meal.
Topped with Extras: Try adding crumbled goat cheese or toasted walnuts for even more flavor.
Additional Tips
Use Fresh Brussels Sprouts: Pre-packaged shredded sprouts can work, but freshly sliced ones have the best texture and flavor.
Make It Vegan: Swap Parmesan for nutritional yeast or omit it altogether.
Swap the Nuts: Not a fan of pecans? Try almonds, walnuts, or pistachios instead.
Make Ahead: The salad holds up well in the fridge for up to a day—just add the dressing right before serving.
FAQ Section
Q1: Can I use a different type of apple?
A1: Yes! Granny Smith adds tartness, while Gala or Honeycrisp bring more sweetness.
Q2: How do I store leftovers?
A2: Store in an airtight container in the fridge for up to 2 days. Toss again before serving.
Q3: Can I make the dressing ahead of time?
A3: Absolutely! It keeps well in the fridge for up to a week—just shake before using.
Q4: How do I prevent apples from browning?
A4: Toss them in a little lemon juice before adding them to the salad.
Q5: Can I use store-bought candied pecans?
A5: Yes! But homemade ones are easy to make and taste even better.
Q6: Can I add protein to make it a full meal?
A6: Definitely! Grilled chicken, salmon, or even chickpeas work great.
Q7: Is this salad good for meal prep?
A7: Yes! Just store the dressing separately and toss it in before eating.
Q8: What can I use instead of dried cranberries?
A8: Golden raisins, pomegranate seeds, or chopped dates are great swaps.
Q9: Can I use a different cheese?
A9: Yes! Feta, goat cheese, or blue cheese all work beautifully.
Q10: Is this salad gluten-free?
A10: Yep! Just check that your candied pecans don’t contain any gluten-based additives.
Final Thoughts
This Shaved Brussels Sprouts Salad with Apples and Candied Pecans is fresh, flavorful, and the perfect balance of textures. Whether you’re making it for a holiday spread, a weekday meal, or just because, it’s a dish that’s sure to impress. Try it out and let me know what you think—happy crunching!
Print
Shaved Brussels Sprouts Salad with Apples and Candied Pecans
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Description
This Shaved Brussels Sprouts Salad is a fresh, crunchy, and flavorful dish perfect for fall and winter. Featuring sweet apples, candied pecans, and red onions, all tossed in a homemade honey apple cider vinaigrette, this salad is an easy yet nutritious side dish. The Brussels sprouts are raw and shaved for a crisp texture, and the dressing brings the perfect balance of sweetness and tanginess.
Ingredients
- 10 oz. shaved Brussels sprouts (see notes)
- 1 large apple, sliced (Fuji, Honeycrisp, or your favorite variety)
- 1/2 cup candied pecans, roughly chopped (see notes)
- 1/2 cup thinly sliced red onion
For the Dressing:
- 1/2 teaspoon dijon mustard
- 2 teaspoons honey
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon kosher salt (adjust to taste)
- Fresh cracked black pepper, to taste
- 3 tablespoons extra-virgin olive oil (plus more if needed)
Instructions
- Make the Dressing: In a large bowl, whisk together dijon mustard, honey, apple cider vinegar, salt, and black pepper. Slowly drizzle in olive oil while whisking to create a smooth, emulsified dressing.
- Assemble the Salad: Add shaved Brussels sprouts, sliced apple, chopped candied pecans, and thinly sliced red onion to the bowl.
- Toss and Serve: Mix everything well to evenly coat the ingredients in the dressing. The more you toss, the more the Brussels sprouts will soften slightly. Taste and adjust salt and pepper if needed.
- Serve immediately or see notes for make-ahead options.
Notes
- Shaved Brussels Sprouts: You can buy pre-shaved Brussels sprouts or thinly slice them yourself using a sharp knife, mandoline, or food processor.
- Candied Pecans Alternative: If you prefer, substitute with plain toasted pecans or other nuts like walnuts or almonds.
- Make-Ahead Tip: To prepare in advance, mix the dressing and store separately. Toss everything together just before serving to keep it fresh.
- Variations: Add crumbled feta or goat cheese, dried cranberries, or pumpkin seeds for extra flavor.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 242 kcal
- Sugar: 14g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22 g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg