Bring a fresh twist to Friendsgiving with this Shaved Brussels Sprouts Thanksgiving Salad! Crisp Brussels sprouts, apples slices, cranberries, and toasted nuts come together in a tangy dressing, adding a bright, crunchy balance to rich holiday dishes. It’s a quick, make-ahead salad perfect for any festive table!
This salad is so delicious all of your friends will be asking you for the recipe.
I love an "off the beaten path" recipe for a salad, and brussells sprouts (in my opinion) in a salad are just that! Impress your friends and loved ones with this fun take on the traditional boring salad that sits at the end of the table.
What ingredients are needed to prepare Shaved Brussels Sprouts Salad with Maple Dijon Vinaigrette?
Refer to recipe card for precise measurements.
- brussells sprouts
- honey crisp apple
- pomegranate arils
- dried cranberries
- goat cheese
- pine nuts
- maple dijon vinaigrette: shallots, garlic, dijon mustard, apple cider vinegar, maple syrup, salt, pepper and extra virgin olive oil
What equipment is necessary for preparing Shaved Brussels Sprouts Salad with Maple Dijon Vinaigrette?
- I recommend a mandolin slicer for this recipe if you have one. Using one will make thinly slicing the brussells and apple slices so much easier!
- a small pan to toast the pine nuts
- a small bowl for the vinaigrette
- a pretty bowl for plating the salad
How to Prepare Shaved Brussels Sprouts Salad with Maple Dijon Vinaigrette:
Refer to the recipe card for precise measurements.
Start with preparing the vinaigrette by combining the mincing the shallots and garlic and then combining them in a small bowl with the dijon mustard, apple cider vinegar, maple syrup, salt, pepper. Drizzle in the olive oil while whisking until the vinaigrette is fully emulsified and changes color slightly.
Toast the pine nuts over medium heat until golden in color and aromatic. (I am obsessed with the smell of roasted pine nuts!) Remove them to cool on the cutting board while you prepare the rest of your ingredients.
Using the mandolin, shave the brussells sprouts into thin ribbons and place into the serving bowl.
Dress lightly in the vinaigrette and reserve the remainder for guests to pour themselves. (This salad doesn't need a ton of vinaigrette if you still want that bite!)
Slice the apple in half and then into quarters and slice it into small half moons using the mandolin. Group the apples into little clusters of 3 - 5 slices and place them around the salad. (I like doing this when I add apples to a salad that I am serving to a group of people, that way everyone can grab a little apple cluster and no one misses out on the apples!)
Give the cooled pine nuts a rough chop and sprinkle them along with the dried cranberries and pomegranate arils into the salad. This is where you can get fancy schmancy!
Crumble the goat cheese into the salad and enjoy!
This salad is just gorgeous on a Thanksgiving or Christmas dinner table!
What pairs well with a Shaved Brussels Sprouts Salad?
- Pork tenderloin
- Roast Chicken
- Or even some butternut squash pasta!
Storage:
This salad was actually part of my meal prep this week! It will keep for 3 - 4 days in the fridge as long as it is lightly dressed and stored in an airtight container.
The apples will darken slightly (that's just going to happen), so if you're preparing this salad ahead of time to travel to a family member's home, squeeze a little lemon juice over the apples to keep them from darkening.
If you liked this recipe (or you need more Friendsgiving ideas), you may also like:
- Maple and Cinnamon Butter Roasted Acorn Squash
- Parmesan and Lemon Arugula Salad
- Autumn Harvest Bowls with Spicy Beer Mustard Vinaigrette
I hope you loved this Shaved Brussels Sprouts Thanksgiving Salad recipe! If you try it, be sure to leave a comment or tag me @atoastedcrumb on all socials! I’d love to see your work!
Shaved Brussels Sprouts Thanksgiving Salad
Ingredients
Shaved Brussels Sprouts Salad
- 1 lb brussels sprouts, sliced very thin
- 1 honey crisp apple, sliced very thin
- ⅓ cup pomegranate arils
- ¼ cup dried cranberries
- ¼ cup pine nuts
- 2 oz goat cheese
Maple Dijon Vinaigrette
- ¼ cup shallots, minced
- 2 garlic cloves, minced
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 2 teaspoon dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup extra virgin olive oil
Instructions
- Start with preparing the vinaigrette by combining the mincing the shallots and garlic and then combining them in a small bowl with the dijon mustard, apple cider vinegar, maple syrup, salt, pepper. Drizzle in the olive oil while whisking until the vinaigrette is fully emulsified and changes color slightly.
- Toast the pine nuts over medium heat until golden in color and aromatic. (I am obsessed with the smell of roasted pine nuts!) Remove them to cool on the cutting board while you prepare the rest of your ingredients.
- Using the mandolin, shave the brussels sprouts into thin ribbons and place into the serving bowl.
- Dress lightly in the vinaigrette and reserve the remainder for guests to pour themselves. (This salad doesn't need a ton of vinaigrette if you still want that bite!)
- Slice the apple in half and then into quarters and slice it into small half moons using the mandolin. Group the apples into little clusters of 3 - 5 slices and place them around the salad. (I like doing this when I add apples to a salad that I am serving to a group of people, that way everyone can grab a little apple cluster and no one misses out on the apples!)
- Give the cooled pine nuts a rough chop and sprinkle them along with the dried cranberries and pomegranate arils into the salad. This is where you can get fancy schmancy!
- Crumble the goat cheese into the salad and enjoy!
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