Shaved Brussels Sprout Salad with Creamy Maple Dressing

All the Fall Flavors, One Colorful Salad

A Creamy Maple Dressing, spiked with apple cider vinegar and mustard, coats shaved Brussels sprouts, pumpkin seeds and crisp apples in this perfect autumn salad recipe. We had Thanksgiving side dishes in mind when we dreamt it up—a crisp, healthy counterpoint, (similar to our Celery, Pear and Hazelnut Salad, Endive and Roquefort Salad with Pear Vinaigrette or Radicchio salad with Crème Fraîche Vinaigrette), to the traditional, heavy Turkey Day fare—but these days we find ourselves lusting after it all season long. Delicate, shredded Brussels sprouts give this fall salad a restaurant-quality elegance that makes it right at home on even the most festive table, but it’s easy enough to serve on a weeknight to perk up a dinner of simple Roasted Chicken.

How To Shave Brussels Sprouts (Hint: You Have Options!)

Some people see the word “shaved” in a salad recipe, assume you need a mandoline, and run for the hills. While using a mandoline is one way to shave Brussels sprouts, fear not! It’s not the only way. Here are three ways to shave Brussels sprouts:

1. Food processor! Yep, you know that weird food processor attachment that’s hiding in the back of your cupboard and looks like a great way to cut yourself? Similar in shape to the grating disc, it’s called a “slicing disc” and it’s perfect for work like shredding Brussels sprouts. P.S. it is indeed very sharp, so work carefully.
2. Mandoline. A mandoline slicer just can’t be beat for thin-slicing, and shaved Brussels sprouts are no exception.
3. A sharp knife. Just slice them as thinly as you possibly can. This is far and away our least favorite method, because it’s difficult to get the Brussels sprouts thin enough to be delicious eaten raw, but it is a workable back-up option if you don’t have a mandoline or food processor.

4 Autumnal Ingredients Make This the Best Brussels Sprout Salad, Ever.

We have a bottomless capacity for wonder at the seasons’ brilliant colors—vibrant rust reds and golden, glowing oranges against sharp blue skies—and a bottomless hunger for its edible bounty, too. This crisp, easy fall salad recipe celebrates it all with four autumnal flavors:

• Toasty nuts and seeds. Pumpkin seeds and pecans add a double dose of nutty richness and satisfying texture to our Brussels sprout salad.
• Vibrant red fruits. Apples (we like to use Honeycrisp), tart, chewy dried cherries and juicy jewel-like pomegranate seeds add light sweetness and lots of fresh flavor.
• Rich maple syrup. Our Creamy Maple Dressing is the ideal partner for this fall salad recipe.
• Brussels sprouts. If you frequent your local farmers markets, you’ll know that the arrival of these light green, bauble-covered stalks is a sure sign that it’s time to start thinking about your Thanksgiving menu.

Other Fall Salad Recipes to Try:

Whether you’re looking for a salad to bring to Thanksgiving or just craving a break from heavy, cold-weather dinners, here are three of our very favorite salad recipes:

• Maple Roasted Squash Salad
• Celery Pear and Hazelnut Salad
• Kale Salad with Apples and Pumpkin Seed Clusters
  
• The Kale Salad
  

Tools You’ll Need:

• Something to shave the Brussels sprouts with! You pick: a mandoline, the blade disc for your food processor, or a very sharp knife.
• A cutting board.
• A big salad bowl.
• Salad servers.
  

Hey, Can I Have That Recipe?

We hope you give this salad a try! Your palate will thank you! And if you make it for Thanksgiving, you might just find yourself being asked to “bring that amazing salad again” next year. For more recipe inspiration, follow us on Facebook, Instagram, TikTok and Pinterest or order our cookbook. We love when you share your meals. Tag us on Instagram using #themodernproper. Happy cooking!