This maple Brussels sprouts salad is a lovely autumn side or a fresh addition to your Thanksgiving table. Shredded Brussels, dried cherries, shaved Parmesan and toasted pine nuts are tossed with a spiced maple vinaigrette—bright, textured and delicious.
This is how I’ll be eating greens all season long.
Does anything feel more like harvest than a spiced maple Brussels sprouts salad? I don’t think so.
This salad combines shredded Brussels sprouts with dried cherries, toasted pine nuts, shaved Parmesan and a nearly drinkable maple vinaigrette, warmed with a touch of fall spices.
It’s crunchy, loaded with texture and makes an excellent complement to most Thanksgiving plates.
At our house, Thanksgiving is all about the sides. While I love the classics, a bright Brussels dish always has a place at the table.
I didn’t grow up with Brussels on Thanksgiving, so there’s no family tradition to follow— which I kind of love because it lets me experiment. I’ve made gratins, slaws, crunchy salads and even fritters over the years; all are great options.
One reason I adore this salad is how easy it is: shave, shred or thinly slice the Brussels sprouts and you’re mostly done—no cooking required. The salad actually improves as it sits, since the dressing mellows any bitterness and softens the sprouts slightly.
It also uses ingredients most people enjoy, so it’s an easy crowd-pleaser.
We have:
Toasted pine nuts (or another toasted nut you prefer)
Dried cherries or cranberries
Shaved Parmesan
That’s it—simple, easy and full of flavor.
I use a classic maple vinaigrette here, but add a pinch of allspice and cardamom to warm the dressing and deepen the flavor. The result is tangy with a touch of maple sweetness and a gentle spice note that feels perfectly autumnal.
The components are similar to other Brussels salads or slaws I make—versatile bases that pair well with many mains. You can easily add or swap ingredients to suit your preferences.
Spiced Maple Brussels Sprouts Salad
Brussels Salad with Spiced Maple Vinaigrette
4 people
30 mins
30 mins
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, to taste
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, stirring often, until golden and fragrant, about 6–8 minutes. Remove from heat and set aside.
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Place the shredded Brussels sprouts in a large bowl. Drizzle with a few tablespoons of the vinaigrette and toss. Let sit 5–10 minutes to soften and absorb the dressing.
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Add the toasted pine nuts, dried fruit and shaved Parmesan. Season with salt and pepper, toss gently, taste and adjust seasoning as needed. Serve.
To make the spiced maple vinaigrette
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Whisk together the apple cider vinegar, maple syrup, garlic, allspice, nutmeg, cardamom, red pepper flakes and a generous pinch of salt and pepper. Whisk in the olive oil until the dressing emulsifies. Store in the fridge in a sealed container if not using immediately.
Did you make this recipe?
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So.much.crunch.