Vegan Brussels Sprouts Salad with Maple-Dijon Vinaigrette Recipe

Katherine

Honoring generations of culinary artistry.

Of all the vegetable transformations I’ve witnessed in my kitchen, none has been more dramatic or celebrated than that of the humble Brussels sprout. For years, they were the one vegetable my family would collectively turn their noses up at, haunted by memories of mushy, over-boiled sprouts from childhoods past. I was determined to change their minds. I knew that with the right preparation, these little green gems could be a culinary superstar. This Vegan Brussels Sprouts Salad was my secret weapon. The first time I served it, I didn’t even announce what it was. I just placed the vibrant, colorful bowl on the table. The combination of finely shaved sprouts, sweet and chewy cranberries, crunchy toasted pecans, and a zesty maple-dijon dressing was an instant revelation. My husband, a notorious sprout skeptic, took one bite and his eyes widened. “What is this? It’s amazing!” The kids followed suit, devouring it without a second thought. It has since become a non-negotiable staple for our holiday feasts and a go-to for a quick, healthy, and satisfying weeknight side. This recipe didn’t just change my family’s opinion; it made them enthusiastic fans, proving that it’s all in the preparation.

Vibrant Vegan Brussels Sprouts Salad with Maple-Dijon Vinaigrette

This recipe is designed to be a symphony of textures and flavors. The earthy, crisp Brussels sprouts are perfectly balanced by the sweetness of maple and cranberries, the satisfying crunch of toasted pecans, and the tangy bite of a classic vinaigrette. It’s a powerhouse of nutrition that tastes like an indulgence.

Yields: 6-8 side servings
Prep time: 20 minutes
Cook time: 5 minutes (for toasting nuts)
Total time: 25 minutes

Ingredients

For the Salad:

1.5 lbs (about 680g) fresh Brussels sprouts: Look for bright green, tightly packed heads.
1 cup raw pecan halves: Walnuts, slivered almonds, or even pumpkin seeds work wonderfully as well.
¾ cup dried cranberries: These add a beautiful color and a chewy, sweet-tart element.
1 large crisp apple: Honeycrisp, Gala, or Fuji are great choices for sweetness. Use Granny Smith for a more tart flavor profile.
Optional: ½ cup vegan parmesan cheese, shredded: This adds a savory, salty, umami kick.

For the Creamy Maple-Dijon Vinaigrette:

½ cup extra virgin olive oil: The base of our dressing, providing richness.
3 tablespoons pure maple syrup: For a natural, complex sweetness that pairs beautifully with the sprouts.
3 tablespoons apple cider vinegar: Provides a tangy brightness to cut through the richness.
2 tablespoons Dijon mustard: The key emulsifier that brings the dressing together and adds a sharp, savory flavor.
1 tablespoon fresh lemon juice: Adds an extra layer of fresh acidity.
1 clove garlic, minced (or ½ teaspoon garlic powder): For a subtle aromatic depth.
½ teaspoon fine sea salt: Or more, to taste.
¼ teaspoon black pepper, freshly ground: Or more, to taste.

Instructions

Follow these simple steps to create a show-stopping salad that is as easy to make as it is delicious.

Step 1: Prepare the Maple-Dijon Vinaigrette

In a small bowl or a glass jar with a tight-fitting lid, combine all the dressing ingredients: extra virgin olive oil, maple syrup, apple cider vinegar, Dijon mustard, fresh lemon juice, minced garlic, salt, and black pepper. Whisk vigorously until the dressing is smooth, creamy, and fully emulsified. Alternatively, if using a jar, seal the lid tightly and shake until everything is well combined. Set the dressing aside. This allows the flavors to meld together while you prepare the rest of the salad.

Step 2: Toast the Pecans

Place a dry, medium-sized skillet over medium heat. Add the pecan halves in a single layer. Toast them for 3-5 minutes, shaking the pan or stirring frequently to prevent them from burning. You’ll know they’re ready when they become fragrant and slightly darkened in color. Immediately transfer the toasted pecans to a plate to cool completely. This step is crucial as it unlocks their nutty flavor and enhances their crunch. Once cooled, roughly chop them.

Step 3: Prepare the Brussels Sprouts

This is the most important step for achieving the perfect texture. First, wash and dry your Brussels sprouts thoroughly. Trim off the tough, brown bottom ends and remove any yellowed or blemished outer leaves.

You have three main options for shaving the sprouts:

Food Processor (Fastest Method): Attach the slicing/shredding disc to your food processor. Working in batches, feed the trimmed Brussels sprouts through the tube. This will give you finely shredded sprouts in a matter of seconds.
Mandoline (Uniform Slices): Set your mandoline slicer to a very thin setting (about 1/16-inch or 1.5mm). For safety, always use the handguard provided. Carefully slide each sprout over the blade to create delicate, uniform ribbons.
Sharp Knife (Most Accessible): Place a sprout on its flat, trimmed side on a cutting board. Using a sharp chef’s knife, carefully slice it as thinly as you possibly can. While this method takes the most time, it gives you excellent control over the texture.

Place all of your shredded Brussels sprouts into a large salad bowl.

Step 4: Prepare the Apple

Wash and core the apple. There is no need to peel it, as the skin adds color and nutrients. You can either chop the apple into a small, fine dice or use the mandoline or a sharp knife to cut it into thin matchsticks (julienne). Adding the apple at the last minute before mixing prevents it from browning too much.

Step 5: Assemble the Salad

To the large bowl with the shaved Brussels sprouts, add the cooled and chopped toasted pecans, dried cranberries, and the diced or julienned apple. If you’re using it, add the vegan parmesan cheese now as well.

Step 6: Dress and Serve

Pour about two-thirds of the prepared vinaigrette over the salad. Use tongs or your clean hands to toss everything together until every ingredient is lightly coated in the dressing. Give the salad a taste and add more dressing, salt, or pepper as needed. For the best flavor, allow the salad to sit for 15-20 minutes before serving. This brief marination period helps to soften the raw sprouts slightly and allows them to absorb the delicious dressing.

Nutrition Facts

Servings: 6-8 side servings
Calories per serving (approximate): 320-380 kcal (This can vary based on the exact amount of dressing, nuts, and optional ingredients used).

This salad is a fantastic source of Vitamin K and Vitamin C from the Brussels sprouts, healthy fats from the olive oil and pecans, and fiber from all the plant-based ingredients.

Preparation Time

Active Preparation Time: 20 minutes
Inactive Time (marinating): 15-20 minutes
Total Time: Approximately 25-40 minutes

Why This Vegan Brussels Sprouts Salad is a Must-Try

Beyond its incredible taste, this salad has so much to offer. It’s a recipe that ticks all the boxes for a modern, health-conscious dish that doesn’t compromise on flavor.

Incredibly Flavorful: The combination of sweet, savory, tangy, and earthy notes creates a complex and deeply satisfying flavor profile that will impress even the most discerning palates.
A Symphony of Textures: You get the satisfying crunch from the raw sprouts and pecans, a delightful chewiness from the dried cranberries, and a crisp juiciness from the apple. It’s an exciting salad to eat.
Nutrient-Dense Powerhouse: Brussels sprouts are nutritional giants, packed with vitamins, minerals, and antioxidants. This salad is a delicious way to incorporate more of these superfoods into your diet.
Perfect for Meal Prep: The base of this salad holds up remarkably well, making it ideal for preparing ahead of time. You can shred the sprouts and mix the dressing in advance for a quick assembly later.
A True Crowd-Pleaser: This is the perfect dish to bring to potlucks, holiday gatherings, or family dinners. It’s naturally vegan and gluten-free, catering to various dietary needs, and its vibrant appearance makes it a stunning centerpiece on any table.
Endlessly Versatile: Think of this recipe as a template. You can easily customize it with different nuts, seeds, fruits, or even add a protein source to turn it into a complete meal.

How to Serve

This salad’s versatility is one of its greatest strengths. It can be served in a multitude of ways, fitting into any meal plan or occasion.

As a Holiday Side Dish: This salad is a showstopper on a holiday table. Its festive colors of green and red make it a perfect side for Thanksgiving, Christmas, or Easter. It provides a fresh, crunchy contrast to heavier, richer dishes.
- Serve alongside a roasted centerpiece like a stuffed butternut squash or a vegan holiday roast.
- Pair it with other classic sides like mashed potatoes, roasted root vegetables, and green bean casserole.
For a Light and Healthy Lunch: Transform this side dish into a balanced and filling main course for lunch.
- Add Protein: Top it with a cup of chickpeas, some crispy baked tofu or tempeh, or a scoop of cooked quinoa to make it a complete meal.
- Pack for Work: Because the sprouts are sturdy, you can pack the salad and dressing separately and combine them just before eating for a non-soggy, delicious desk lunch.
At a Summer Barbecue or Potluck: This is the ideal dish to bring to a shared gathering.
- It travels well and doesn’t require reheating.
- Its bright, zesty flavor is a refreshing counterpoint to grilled foods like veggie burgers or corn on the cob.
As a Base for a Grain Bowl: Use the salad as a foundation for a hearty and nutritious grain bowl.
- Layer a scoop of the salad over a bed of cooked farro, quinoa, or brown rice.
- Add other toppings like roasted sweet potatoes, sliced avocado, or a drizzle of tahini for an extra-filling and flavorful meal.

Additional Tips for Salad Perfection

A few pro tips can take this already fantastic salad from great to absolutely unforgettable.

Don’t Dress It Too Soon (Unless You Want To): For the crunchiest texture, dress the salad just before serving. However, if you prefer your sprouts a bit more tender, dressing it 20-30 minutes in advance is the sweet spot. This short marination time softens the fibers of the sprouts just enough without making them soggy. I don’t recommend dressing it more than a few hours ahead of time.
Massage Your Sprouts: This might sound strange, but it works! After you’ve shredded the sprouts and before adding any other ingredients, pour a small amount of the dressing (or a drizzle of olive oil and a pinch of salt) over them. Use your hands to gently massage the sprouts for 30-60 seconds. This helps to break down their tough cellular structure, making them more tender and flavorful.
Taste and Adjust Fearlessly: The provided recipe for the dressing is a fantastic starting point, but your ingredients might vary. Your apple might be sweeter, or your mustard might be sharper. Always taste the final, dressed salad. Does it need more salt to make the flavors pop? A little more maple syrup for sweetness? An extra squeeze of lemon for brightness? Adjusting the seasoning is the key to a perfectly balanced dish.
Embrace Ingredient Swaps: This recipe is incredibly forgiving and easy to customize based on what you have on hand or your personal preferences.
- Nuts: Swap pecans for toasted walnuts, slivered almonds, pistachios, or hazelnuts.
- Seeds: For a nut-free version, use toasted pumpkin seeds (pepitas) or sunflower seeds.
- Fruit: Instead of dried cranberries, try chopped dried dates, apricots, or cherries. You could also swap the apple for a crisp pear.
- Dressing: Try a different vinegar like white wine vinegar, or add a teaspoon of tahini to the dressing for a creamier, nuttier flavor.
Don’t Discard the Loose Leaves: When you’re trimming your Brussels sprouts, some of the outer leaves will naturally fall off. Don’t throw them away! Toss them in a little olive oil and salt, spread them on a baking sheet, and roast at 400°F (200°C) for 5-7 minutes until they are crispy, like little kale chips. They make a fantastic crunchy garnish to sprinkle on top of the finished salad.

Frequently Asked Questions (FAQ)

Q1: Can I make this salad ahead of time?
A: Absolutely! This is one of the best features of this salad. You can prepare the components separately up to 2-3 days in advance. Shred the Brussels sprouts and store them in an airtight container or a zip-top bag in the refrigerator. Whisk the dressing together and store it in a sealed jar in the fridge. Toast and chop the nuts and store them at room temperature. When you’re ready to serve, simply chop the apple and toss everything together. This makes it a perfect, stress-free option for entertaining.

Q2: Can I use roasted Brussels sprouts instead of raw ones?
A: Yes, and it creates a completely different but equally delicious salad. To roast them, halve or quarter the sprouts, toss with olive oil, salt, and pepper, and roast at 400°F (200°C) for 20-25 minutes, until tender and caramelized. Let them cool slightly before tossing with the other ingredients and the dressing. A roasted Brussels sprouts salad will be warmer, more tender, and have a deeper, caramelized flavor.

Q3: Is this salad gluten-free?
A: Yes, this recipe is naturally gluten-free. All the ingredients—vegetables, fruits, nuts, and the components of the vinaigrette—are free from gluten. It’s a safe and delicious choice for anyone with celiac disease or gluten sensitivity.

Q4: How should I store leftovers?
A: Leftover dressed salad can be stored in an airtight container in the refrigerator for up to 2 days. The sprouts will soften over time but will still be very tasty. In fact, some people prefer the texture on day two. If you anticipate having leftovers, consider storing the salad and dressing separately to maintain the best crunch.

Q5: My dressing seems separated or isn’t creamy. What went wrong?
A: This is a common issue with vinaigrettes and it’s all about emulsification. The Dijon mustard is the primary emulsifier here, helping to bind the oil and vinegar together. If it separates, it just needs to be mixed again. If you’re whisking by hand, you need to whisk very rapidly. The easiest way to ensure a stable emulsion is to shake it vigorously in a sealed jar. Another pro tip is to slowly drizzle the olive oil into the other ingredients while whisking constantly. This gradual incorporation helps create a stronger, creamier bond between the ingredients. If it separates in the fridge (which is normal as the oil solidifies), just let it sit at room temperature for 10 minutes and shake or whisk again before using.