Shaved Brussels Sprout Apple Almond Salad Bowl

I stumbled onto this salad during one of those frantic refrigerator clean-out days when I was too tired to cook but wanted something actually satisfying. The first time I shaved raw Brussels sprouts instead of roasting them, I honestly wasn't expecting much—but that crunch, paired with sweet apple and the maple dressing, made my whole kitchen feel like autumn had arrived early. Now it's the salad I make when I want people to think I put way more effort into lunch than I actually did.

Last fall I brought this to a potluck where someone announced they hated Brussels sprouts, and I watched them go back for thirds without realizing what they were eating. The maple dressing hits just the right note—sweet enough to feel indulgent but still bright enough to keep you coming back for another bite.

Ingredients

• Brussels sprouts: Thinly shaving them transforms what can be a bitter vegetable into something sweet and crunchy that holds up beautifully to dressing
• Crisp apple: Honeycrisp or Granny Smith give you that perfect snap and tartness that plays so well with the earthy sprouts
• Toasted sliced almonds: These bring the necessary crunch and a nutty richness that makes every bite interesting
• Dried cranberries: Little pockets of sweetness scattered throughout keep you guessing
• Parmesan cheese: Optional but honestly recommended—the salty umami ties everything together
• Fresh parsley: Adds a fresh herbal brightness that cuts through the richness
• Pure maple syrup: The real stuff matters here—fake syrup just doesn't have that depth
• Apple cider vinegar: Provides the tangy backbone that balances the maple sweetness
• Dijon mustard: Helps emulsify the dressing and adds that subtle sharpness

Instructions

Prep your sprouts:

Trim the tough ends and peel away any sad-looking outer leaves, then use your sharpest knife or a mandoline to shave them into thin ribbons—the thinner the better here.

Build your bowl:

Toss those shaved sprouts into your largest salad bowl along with the sliced apples, toasted almonds, cranberries, parsley, and Parmesan if you're using it.

Whisk the dressing:

In a small bowl, combine the olive oil, maple syrup, apple cider vinegar, Dijon, salt, and pepper, whisking until it thickens slightly and looks like proper dressing.

Toss and taste:

Drizzle about half the dressing over the salad first, toss everything together, then add more as needed—sometimes the sprouts drink it up faster than you'd expect.

Save

This salad has become my go-to for dinner parties because it looks impressive on the table but comes together in the time it takes to toast some almonds. Something about the combination of textures and colors makes people pause before digging in—and then they can't stop eating it.

Making It Your Own

The beauty of this salad is how forgiving it is. I've swapped pecans for almonds when that's what I had in the pantry, and honestly, I think I might prefer the buttery warmth they bring. Don't be afraid to play with the fruit either—pears work beautifully in place of apples, especially in winter when they're at their peak.

Scaling For A Crowd

I've learned the hard way that this salad disappears faster than you expect when feeding a group. The recipe says four servings, but I've watched six people polish it off without thinking twice. If you're hosting, consider making one and a half times the amount—you'd rather have leftovers than run out mid-meal.

Storage And Timing

The trickiest part is timing the dressing. You want to dress it shortly before serving to maintain that satisfying crunch, but the flavors meld so beautifully after sitting for a few minutes. Here's how to handle it like a pro.

• Keep the dressing separate if making ahead—toss right before serving
• Leftovers actually keep well for a day, though they'll soften significantly
• Don't add the almonds until just before serving if you're prepping this in advance

Save

There's something so satisfying about a salad that actually keeps you full, and this one does exactly that without leaving you feeling weighed down. Hope it becomes a staple in your kitchen like it has in mine.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can prepare the shaved Brussels sprouts and dressing up to a day in advance. Store them separately in airtight containers in the refrigerator. Toss with the dressing just before serving to maintain the crisp texture.

→ What type of apple works best?

Crisp, tart apples like Granny Smith or Honeycrisp work beautifully as they hold their texture well and provide a nice contrast to the sweet maple dressing. Avoid softer varieties that might become mushy when sliced.

→ How do I shave Brussels sprouts thinly?

Use a sharp knife to slice them as thinly as possible, or use a mandoline for uniform, paper-thin slices. A food processor with the slicing attachment also works well for large batches. Remove any tough outer leaves before slicing.

→ Can I make this vegan?

Absolutely. Simply omit the Parmesan cheese or use a plant-based alternative. The rest of the ingredients are naturally vegan, including the maple-based dressing.

→ What other nuts can I use?

Pecans or walnuts make excellent substitutes for almonds. Both pair wonderfully with the maple dressing and add their own distinct flavor profile to the salad.

→ How long does this salad stay fresh?

Best enjoyed immediately for maximum crunch, though it will stay fresh in the refrigerator for up to 2 days. The Brussels sprouts may soften slightly over time, which some people actually prefer.