This maple Brussels sprouts salad is an ideal autumn side or a standout on your Thanksgiving table. Shredded Brussels, dried cherries, shaved Parmesan and toasted pine nuts are tossed with a warm, spiced maple vinaigrette — bright, crunchy and delicious.
This is how I’ll be eating greens for the rest of the season.
Is there anything more harvest-y than a spiced maple Brussels sprouts salad? I don’t think so.
This salad combines shredded Brussels sprouts with tart dried cherries, crunchy toasted pine nuts and lots of shaved Parmesan, all coated in a nearly drinkable maple vinaigrette gently warmed with fall spices.
It’s full of texture and makes a wonderful companion to almost anything on a Thanksgiving plate.
At our house, side dishes steal the show at Thanksgiving. I love the classics, but a bright Brussels dish always has a place on the table. I didn’t grow up with Brussels on Thanksgiving (my mom still finds it surprising that I like them), so there’s no strict family variation to follow — which I secretly enjoy because it means experimentation is welcome.
I’ve made gratins, slaws, crunchy salads, desserts and even fritters with Brussels — there are so many delicious directions to go.
One of my favorite things about this particular salad is how easy it is. Just shave, shred or thinly slice the Brussels — no cooking required — and toss them with the dressing. The salad actually improves as it sits: the dressing marinates the sprouts and softens any harsh bitterness, rounding the flavors out beautifully.
It’s also built from ingredients most people enjoy.
We have:
Toasted pine nuts (or any toasted nut you prefer).
Dried cherries or cranberries.
Shaved Parmesan.
Simple, easy and very flavorful.
The dressing here is my classic maple vinaigrette with the addition of a pinch of allspice and cardamom. Those spices warm the dressing and add a lovely depth: tangy vinegar, a touch of maple sweetness, and warming spices that feel like fall.
The ingredients are similar to other Brussels slaws and salads I love — they pair well with many mains and offer an easy base to which you can add other ingredients you enjoy.
Spiced Maple Brussels Sprouts Salad
Brussels Salad with Spiced Maple Vinaigrette
Ingredients
- ½ cup pine nuts
- 1 pound raw Brussels sprouts, stems removed and sliced or shredded
- ½ cup dried cherries or cranberries
- ½ cup shaved Parmesan cheese
- kosher salt and pepper
Spiced maple vinaigrette
- ¼ cup apple cider vinegar
- 2 tablespoons maple syrup
- 1 garlic clove, finely minced or pressed
- ½ teaspoon allspice
- ⅛ teaspoon freshly ground nutmeg
- pinch of cardamom
- pinch of red pepper flakes
- kosher salt and pepper
- ½ cup extra virgin olive oil
Instructions
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Toast the pine nuts in a dry nonstick skillet over medium-low heat. Stir frequently and remove when they are golden and fragrant, about 6 to 8 minutes. Set aside to cool.
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Place the shredded Brussels sprouts in a large bowl. Drizzle a few tablespoons of the vinaigrette over them and toss to coat. Let the sprouts rest 5 to 10 minutes to mellow.
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Add the toasted pine nuts, dried cherries and shaved Parmesan. Season with a pinch of salt and pepper, toss, then taste and adjust seasoning if needed. Serve chilled or at room temperature.
Spiced maple vinaigrette
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Whisk together the apple cider vinegar, maple syrup, minced garlic, allspice, nutmeg, cardamom, a generous pinch of salt and pepper, and the red pepper flakes. Gradually whisk in the olive oil until emulsified. Store any leftover dressing in a sealed container in the refrigerator.
Did you make this recipe?
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So. much. crunch.