Shredded Brussels Sprouts Salad with Apple, Hazelnut, and Maple Vinaigrette
By Faith Gorsky of An Edible Mosaic
This Shredded Brussels Sprouts Salad combines sweet crisp apples, nutty hazelnuts, crunchy Brussels sprouts, and an easy homemade maple vinaigrette for a salad that’s as beautiful as it is delicious.
One of the best ways to keep salad interesting is to pack it with different flavors and textures. Each bite is a new experience, and it’s never boring.
That’s exactly why you’re going to love this Shredded Brussels Sprouts Salad. It has minimal ingredients, and each one adds something truly unique to the dish.
Brussels sprouts are the base flavor and the star of the show here, which is great because they’re packed with nutrients. If you’ve never had Brussels sprouts and you’re wondering what they taste like, they’re similar to cabbage, but a bit milder. Give them a try!
When Are Brussels Sprouts in Season?
You can usually find Brussels sprouts available year-round. However, their peak season is late fall to early winter.
Make This Shredded Brussels Sprouts Salad Your Own
This is a great recipe to put your own spin on! Here are a few ideas to get you started:
Swap out the apple for sliced pear, pomegranate arils, or sliced persimmon.
If hazelnuts aren’t your thing, use any nut you like. Seeds, such as pepitas or sunflower seeds, are also a good choice.
Go with your favorite dried fruit. Blueberries, cherries, apricots (chopped), raisins, etc.
Dietary Considerations
This is a good dish to bring to a fall gathering because not only is it delicious, but it’s also free of a lot of potential food allergens. As written, this salad is vegan, paleo, and gluten-free.
How to Make Brussels Sprouts Salad a Full Meal
Brussels Sprouts Salad is a perfect fall side dish, but it’s also easy to make into a full meal by adding some protein. Here are a few different vegan protein sources that are good in this salad:
White beans
Tofu or tempeh
Quinoa
Shredded Brussels Sprouts Salad with Apple, Hazelnut, and Maple Vinaigrette
Yields 4 servings
Prep Time: 20 minutes
Cook Time: N/A
Maple Vinaigrette:
2 tablespoons apple cider vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon maple syrup
1/2 teaspoon salt
1/4 teaspoon black pepper
Salad:
1 pound Brussels sprouts, outer leaves removed if brown and thinly sliced
2 small crisp apples, thinly sliced (not peeled)
1/2 small onion, thinly sliced
1/4 cup fresh parsley leaves, chopped
2 tablespoons dried cranberries
3 tablespoons hazelnuts, toasted and chopped
Whisk together all ingredients for the vinaigrette in a large bowl.
Add all the salad ingredients to the vinaigrette and toss to coat.
Serve.
NOTES
You can make this salad 1 day ahead of time, but wait to add the cranberries and hazelnuts until right before serving.
