4 from 1 vote
Brussels Sprout Salad with Apple Maple Vinaigrette
Prep Time:
30 mins
Total Time:
30 mins
Brussels Sprout Salad with Apple Maple Vinaigrette, that's bursting with flavor!
For the salad
  • 1 lb. Brussels sprouts
  • 2 carrots shredded
  • 1 apple cored and finely chopped
  • 1/2 cup pecan chips
  • 1/2 cup dried cranberries or golden raisins
  • 1/2 cup crumbled feta or goat cheese
  • sea salt to taste
For the vinaigrette
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon apple cider vinegar
  • 1 1/2 tablespoons maple syrup
  • 1 1/2 tablespoons water
  • 1-2 squeezes of lemon or orange
  • sea salt to taste start with about 1/4 teaspoon
  1. To make the salad: Trim any stem off of Brussels and pulse in a food processor until finely shredded. Not too long! Depending on the size of your food processor you may need to do this in batches. I had to leave in some larger pieces, that didn't shred, and repulse. Combine and toss all other salad ingredients with the shredded Brussels sprouts, in a large serving bowl.
  2. To make the vinaigrette: Whisk all ingredients in a small bowl or glass measuring cup. Pour vinaigrette over salad and toss to coat. Serve immediately or allow salad to sit for 20 minutes to let flavors meld. This salad keeps well in the fridge and is great even a couple of days leftover.
Author: Kim

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