Shaved Brussels Sprout Apple Salad

My roommate walked into the kitchen last November and asked why I was eating raw cabbage for lunch. When I told her they were shaved Brussels sprouts with candied pecans, she looked at me like I had three heads. Then she tried a forkful and didn't speak for a full minute.

I first made this for Thanksgiving when we needed something fresh beside all the heavy sides. My aunt actually went back for thirds before asking what was in it. Now she requests it for every family gathering, even in July.

Ingredients

• Raw pecan halves: These transform in the oven into something you will eat by the handful
• Maple syrup: Creates a stickier, more complex glaze than plain sugar alone
• Brussels sprouts: Shaving them raw reveals their natural sweetness without any bitterness
• Crisp apples: Honeycrisp adds juice and sweetness while Granny Smith brings bright tartness
• Red onion: Thin slices provide just enough sharpness to cut through the sweetness
• Dried cranberries: Little pockets of chewy tartness throughout every bite
• Shaved Parmesan: Adds a salty, nutty richness that pulls everything together
• Extra virgin olive oil: The base that carries all the bright acidic flavors
• Fresh lemon juice: Essential for waking up all the other ingredients
• Dijon mustard: Emulsifies the dressing while adding a subtle spicy kick

Instructions

Candy the pecans:

Toss the nuts with maple syrup, sugar, cinnamon, and salt until everything is evenly coated. Spread them on a parchment lined baking sheet and bake at 350°F for 8 to 10 minutes, stirring halfway through, until they smell incredible and look glossy. Let them cool completely because hot candied nuts will wilt your greens.

Prep the vegetables:

Use a mandoline or very sharp knife to shave the Brussels sprouts into thin ribbons. Core the apples and slice them thinly, then slice the red onion as finely as you can manage. Toss the shaved sprouts, apples, onion, and cranberries in your largest salad bowl.

Whisk the vinaigrette:

Combine the olive oil, lemon juice, apple cider vinegar, Dijon mustard, and honey in a small bowl. Whisk vigorously until the mixture thickens and turns opaque, then season with salt and plenty of black pepper. The dressing should taste bright and slightly sharp.

Assemble and serve:

Add the cooled candied pecans and shaved Parmesan to the bowl. Drizzle about three quarters of the vinaigrette over everything and toss thoroughly with your hands. Add more dressing if needed, then serve immediately while everything stays crunchy.

Save

Last summer I brought this to a potluck and watched it disappear in fifteen minutes. Two people asked for the recipe before they even finished their first servings, and someone literally licked the serving bowl clean when they thought no one was watching.

Making It Your Own

Sometimes I add thinly sliced celery or fennel for extra crunch and a subtle anise note that plays beautifully with the apples. Walnuts or almonds work perfectly fine if pecans are not your thing, though the maple glaze was practically designed for pecans.

Serving Suggestions

This salad holds its own as a light lunch, especially alongside a warm bowl of soup. For dinner, it pairs unexpectedly well with roasted chicken or even grilled fish, cutting through rich main dishes with its bright acidity.

Make Ahead Wisdom

The candied pecans keep beautifully in an airtight container for up to a week. You can also shave the Brussels sprouts a day ahead, storing them in a sealed bag with a paper towel to absorb moisture. The vinaigrette can be made several days in advance and kept at room temperature.

• Toast extra pecans and snack on them throughout the week
• Double the vinaigrette and use it on simple green salads later
• Leftover undressed salad keeps in the fridge for a day

Save

This salad has become my go to for moments when I want people to eat vegetables without realizing they are eating vegetables.

Recipe FAQs

→ Can I make this salad ahead of time?

Yes, you can prepare the shaved Brussels sprouts, sliced apples, and candied pecans up to 24 hours in advance. Store components separately in airtight containers in the refrigerator. Toss with vinaigrette just before serving to maintain optimal texture and freshness.

→ What's the best way to shave Brussels sprouts?

A mandoline slicer creates the most consistent thin ribbons, but a sharp knife works perfectly too. Simply trim the stem end, halve the sprouts lengthwise, and slice as thinly as possible. The thinner the shave, the more tender and enjoyable the salad becomes.

→ Can I substitute the candied pecans?

Absolutely. Walnuts, almonds, or cashews work wonderfully with the same candying method. For a nut-free version, try candying pumpkin seeds or sunflower seeds. The maple-cinnamon coating adds essential sweetness that balances the tangy vinaigrette.

→ Which apple variety works best?

Honeycrisp and Granny Smith both offer excellent crunch and tartness that complements the Brussels sprouts. Sweeter varieties like Fuji or Gala work if you prefer less acidity. The key is choosing apples that stay crisp when sliced and won't turn brown quickly.

→ How can I make this dairy-free?

Simply omit the Parmesan cheese or replace it with nutritional yeast for a similar savory, umami flavor. You could also use a vegan Parmesan alternative made from cashews and nutritional yeast. The salad remains delicious and satisfying without dairy.

→ What other vegetables can I add?

Thinly sliced fennel adds wonderful anise flavor and extra crunch. Shredded kale or radicchio brings color and bitterness. For more sweetness, try adding shredded carrots or thinly sliced kohlrabi. The base combination is quite versatile.