Shaved Brussel Sprout Salad with a Maple Mustard Vinaigrette
My go-to Holiday salad. Simple, fresh, and the perfect balance to everything else on the plate. Thinly shaved Brussels sprouts, crisp sweet-tart apples, nutty cheese, and candied pecans tossed in a tangy whole grain maple mustard dressing. It holds up beautifully and is an easy win for holiday hosting.
Serves 4–6
Salad
4 cups thinly shaved Brussels sprouts
1 large apple, julienned (Honeycrisp or Pink Lady work great)
½ cup shredded Parmesan or sharp aged cheddar
⅓–½ cup candied pecans, roughly chopped
Whole Grain Maple Mustard Vinaigrette
2 tbsp olive oil
1 tbsp apple cider vinegar
1½ tsp whole grain mustard
1 tsp Dijon mustard
1–2 tsp maple syrup, to taste
Salt + black pepper, to taste
Instructions
Add the shaved Brussels sprouts, julienned apples, and cheese to a large mixing bowl. Keep the candied pecans and dressing separate until right before serving to preserve texture and crunch.
In a small bowl or jar, whisk together olive oil, apple cider vinegar, both mustards, maple syrup, salt, and pepper until smooth and well combined.
Just before serving, pour the candied pecans and dressing over the salad and toss thoroughly until evenly coated. Then, toss some more.
Notes
You can prep the Brussels, apples, and cheese a few hours ahead and keep chilled. Dress and add pecans just before serving for the best texture.
Add a squeeze of lemon if you want a little extra brightness.
Parmesan keeps it light and savory, while sharp cheddar adds a richer, more indulgent bite.
