Favorite Brussels Sprouts Salad
Yield: Salad: 4-6 servings (vinaigrette: a scant ¾ cup)
A go-to salad for busy nights, parties, potlucks and 100% worthy of a holiday table. This super-satisfying salad can be made in advance and you'll want to use the dressing over and over again.

For the salad:

  • 1 (14-ounce) package shaved Brussels sprouts (or 1 pound fresh, trimmed and shredded)
  • 1 apple, cored and diced (I use sweet; could substitute a pear or use a mix)
  • ⅓ cup (40g) dried cranberries
  • ⅓ cup (40g) crumbled blue cheese (may substitute feta or sharp cheddar)
  • ⅓ cup (40g) chopped almonds (I like salted or Smokehouse; may substitute walnuts, pecans, sunflower or pumpkin seeds – or a mix of your favorites)
  • ¼ cup diced or slivered red onion
  • ~ ½ cup Maple Cider Vinaigrette (recipe follows)

For the Maple Cider Vinaigrette:

  • ¼ cup (60ml) apple cider vinegar
  • ¼ cup (56ml) olive oil
  • 1 tablespoon (15g) Dijon mustard
  • 2 tablespoons (40ml) pure maple syrup
  • ¼ teaspoon kosher salt and several turns of the pepper mill


  1. For the vinaigrette: In a small bowl, whisk all of the ingredients together until emulsified (i.e., well blended and thickened). Optionally, place everything in a jar with a tight-fitting lid and shake well. Prep-ahead tip: the vinaigrette can be made several days in advance and stored in the fridge (where it will ultimately keep for a few weeks.) Bring to room temperature and shake or stir well before using.

    Salad assembly: Add all of the salad ingredients to a large bowl and drizzle with ½ cup or so of the vinaigrette. Toss well, drizzling with more vinaigrette, if desired.


Fully mixed, this salad keeps well for a day or so in the refrigerator. The sprouts and apple will soften slightly, but the apple doesn’t brown much thanks to the vinegar in the dressing. If you plan to enjoy leftovers over several days, you may wish to add the apple as you go. For maximum crunch, do the same with the nuts and seeds.

You could use the extra dressing to accommodate additions like a cup or so of cooked quinoa or grain of choice.
Recently, I’ve been using half shaved Brussels sprout and half broccoli slaw.
Not a fan of blue cheese? Try crumbled feta or goat cheese-or even shredded or diced cheddar. Optionally, serve the cheese on the side, or simply omit.
Dried cherries, chopped dates, or dried apricots could be used in place of the dried cranberries. Similarly, pomegranate arils add a festive touch and crisp crunch.
I often serve a hearty portion of this salad with a protein like chicken, salmon, or pork for a satisfying, complete meal. Alternatively, you can mix in some cooked and shredded chicken-or try a can of rinsed and drained white beans for a protein-rich, plant-based meal.
The last time I served this, I tossed in some leftover roasted winter squash and thought it added something special. Roasted sweet potatoes would be quite nice, too.
Prepared slaw mix serves as a helpful shortcut, although you may certainly shred your own.

More recipes at FountainAvenueKitchen.com