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Home » Recipes » Diet

brussels sprouts salad with maple dressing

November 10, 2020 Leave a Comment

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Brussels sprouts shine in this salad, along with a delicious cast of ingredients! We’re talking juicy honeycrisp apples, sweet dried cranberries, salty pepitas, crisp smoky bacon, and shaved parmesan cheese. Top it all off with a simple shake-it-up maple dressing! This will be your new favorite way to eat brussels sprouts and it will be a hit on your Thanksgiving table! 

A bowl of brussels salad with apple slices, pepitas, and cranberries on a wooden surface with a red and white checked linen this recipe

If you’re freaking out right now about the fact that I just put a dish full of raw brussels sprouts in front of you, don’ttttt! It’ll be so delicious that I know you’ll love it and want to add it to your stash of regular Thanksgiving recipes! The key to enjoying raw brussels sprouts is making sure you buy the pre-shredded kind – it’s just like any other delicious green that makes the base of a salad!

A bowl of all the salad ingredients, before being tossed, on a wooden surface with a red and white checked linen

Not only is this salad delicious, it couldn’t be easier to make! Add all your ingredients to a large salad bowl – 

  • Shredded brussels sprouts
  • Juicy, sweet, diced Honeycrisp apples
  • Crunchy, salty pepitas
  • Smoky, crisp bacon
  • Sweet dried cranberries
  • Plenty of grated parmesan

Next, shake up your dressing in a mason jar! It comes together in a matter of minutes. It’s made with ingredients I’m sure you already have sitting in your pantry and fridge. We’re using maple syrup, olive oil, a splash of apple cider vinegar, honey mustard, a splash of lemon juice, and a pinch of salt and pepper. It’s the perfect mix of tangy and sweet!

A close-up on the bowl of salad with the red checked linen peeking out

Pour the dressing over your salad, and toss it all up! I guarantee your family will loveee it – even my husband (who’s definitely wary of brussels sprouts, especially raw ones) was eating this straight out of the salad bowl with me! I’d call that a win, heh. 

I hope you give this recipe a try for your Thanksgiving and I hope you have a wonderful & safe Thanksgiving! 

If you love salads that are totally un-boring, try this Winter Salad with Pears & Pomegranates next! And, this Fall Harvest Salad with Maple Tahini Dressing is a perfect way to give any leftover turkey a new life after Thanksgiving. 

Did you make this recipe? Snap a photo and leave a comment! 

Be sure to follow bluebowlrecipes on instagram and tag #bluebowlrecipes with your photo! You can also post a photo of your recipe to the bluebowlrecipes Facebook page. I’d love to see what you make! Be sure to leave a comment + rating if you make this recipe so I can see how you liked it!

Brussels Sprouts Salad with Maple Dressing

Brussels sprouts shine in this salad, along with a delicious cast of mix-ins! We're talking juicy honeycrisp apples, sweet dried cranberries, salty pepitas, crisp smoky bacon, and parmesan. Top it all off with a simple shake-it-up maple dressing!
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Course: Salad
Cuisine: Salad
Keyword: Easy Thanksgiving Recipes, Thanksgiving Sides
Servings: 8 servings
Author: Stephanie Simmons

Ingredients

For the Dressing:

  • 1/4 cup olive oil
  • 2 tbsp water
  • 1 tbsp lemon juice
  • 1 tbsp honey mustard
  • 1 tbsp real maple syrup
  • 1 tbsp apple cider vinegar
  • pinch each of salt & pepper

For the Salad:

  • 16 ounces shaved brussels sprouts You can buy bags that are pre-shredded - this is what i recommend!
  • 1 cup sweetened dried cranberries
  • 2 large Honeycrisp apples, thinly sliced or diced
  • 8-10 slices cooked bacon
  • 1/2 cup roasted, salted pepitas
  • 1/2 cup parmesan cheese or more, to taste

Instructions

  • Make the Dressing: Shake up all the dressing ingredients in a mason jar with the lid tightly screwed on.
  • Make the Salad: Add the brussels sprouts to a large salad bowl. Add the remaining ingredients to the bowl, and pour the dressing over the top of everything. Toss it all together well.
  • Serve + Store: Enjoy immediately! Store leftovers, in an airtight container, in the fridge for 3-5 days.
  • Make Ahead: I don't recommend making salads ahead or dressing them ahead of time. Make this & dress it just before you're ready to serve it!
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