Shaved Brussels Sprout Apple Almond Salad Bowl (Printable)
Crisp shaved Brussels sprouts, fresh apples, and toasted almonds tossed in a sweet maple dressing.
# What You’ll Need:
→ Salad Base
01 - 14 oz Brussels sprouts, trimmed and thinly sliced or shaved
02 - 1 large crisp apple (Honeycrisp or Granny Smith), cored and thinly sliced
03 - ½ cup toasted sliced almonds
04 - ⅓ cup dried cranberries
05 - ¼ cup finely grated Parmesan cheese (optional)
06 - 2 tbsp fresh parsley, chopped
→ Maple Dressing
07 - 3 tbsp extra virgin olive oil
08 - 1½ tbsp pure maple syrup
09 - 1½ tbsp apple cider vinegar
10 - 1 tsp Dijon mustard
11 - ½ tsp salt
12 - ¼ tsp freshly ground black pepper
# How-To Steps:
01 - Trim the ends of the Brussels sprouts and remove any tough outer leaves. Using a sharp knife, mandoline, or food processor, thinly slice or shave the sprouts into delicate ribbons.
02 - In a large salad bowl, add the shaved Brussels sprouts, sliced apple, toasted almonds, dried cranberries, Parmesan cheese (if using), and chopped parsley.
03 - In a small bowl, whisk together the olive oil, maple syrup, apple cider vinegar, Dijon mustard, salt, and black pepper until fully emulsified and smooth.
04 - Drizzle the maple dressing evenly over the salad mixture. Toss thoroughly to ensure all ingredients are lightly coated with the vinaigrette.
05 - Taste the salad and adjust seasoning with additional salt or pepper if needed. Serve immediately for optimal crunch, or allow to rest for 10 minutes to lightly soften the sprouts.
# Expert Advice:
01 -
- The raw Brussels sprouts stay surprisingly crunchy and never taste bitter like you might expect
- You can prep everything ahead and it actually gets better after sitting for ten minutes
02 -
- A mandoline will save your life here and give you those restaurant-thin slices, but a sharp knife and patience work perfectly fine too
- Letting the dressed salad sit for 10 minutes softens the sprouts just enough without losing all that gorgeous crunch
03 -
- Toast your almonds in a dry pan over medium heat—watch them closely because they go from perfectly golden to burned in seconds
- Core your apple from the bottom instead of the top to keep those pretty intact slices