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Maple-Dressed Brussels Sprouts Salad with Cranberries and Pecans

Brussels sprouts take center stage in this vibrant salad, joined by a tasty ensemble of mix-ins. Crisp Honeycrisp apples, sweet dried cranberries, salted pepitas, smoky bacon, and shaved Parmesan add texture and flavor, while a simple maple vinaigrette ties everything together. It’s an easy, crowd-pleasing side that’s ideal for Thanksgiving or any fall gathering.

A bowl of brussels salad with apple slices, pepitas, and cranberries on a wooden surface with a red and white checked linen

If the idea of raw Brussels sprouts worries you, don’t fret. When thinly shredded, they work just like any other salad green—tender, crunchy, and delicious. For convenience and the best texture, I recommend buying pre-shredded or shaved Brussels sprouts.

A bowl of all the salad ingredients, before being tossed, on a wooden surface with a red and white checked linen

This salad comes together in minutes. Add the components to a large bowl:

  • Shredded Brussels sprouts
  • Diced Honeycrisp apples for bright sweetness
  • Roasted, salted pepitas for crunch
  • Cooked, crisp bacon for smoky saltiness
  • Sweetened dried cranberries
  • Plenty of grated Parmesan

Whisk or shake the dressing in a jar. It’s a simple maple vinaigrette made from olive oil, a little water, lemon juice, honey mustard, real maple syrup, apple cider vinegar, and a pinch of salt and pepper. The result is a balanced mix of tangy and sweet that complements the salad ingredients perfectly.

A close-up on the bowl of salad with the red checked linen peeking out

Pour the dressing over the salad and toss until everything is evenly coated. This combination is addictive—friends and family tend to go back for seconds. Serve immediately for the best texture and flavor.

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Wishing you a wonderful and safe Thanksgiving—this salad is an easy way to add something fresh and exciting to your holiday table.

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Brussels Sprouts Salad with Maple Dressing

By Stephanie Simmons
A crunchy, flavorful salad featuring shredded Brussels sprouts, apples, cranberries, pepitas, bacon, and Parmesan, finished with an easy maple dressing.
Servings: 8 servings
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Ingredients 

For the Dressing:

  • 1/4 cup olive oil
  • 2 tbsp water
  • 1 tbsp lemon juice
  • 1 tbsp honey mustard
  • 1 tbsp real maple syrup
  • 1 tbsp apple cider vinegar
  • pinch each of salt & pepper

For the Salad:

  • 16 ounces shaved Brussels sprouts — pre-shredded bags are convenient
  • 1 cup sweetened dried cranberries
  • 2 large Honeycrisp apples, thinly sliced or diced
  • 8-10 slices cooked bacon
  • 1/2 cup roasted, salted pepitas
  • 1/2 cup Parmesan cheese — or more to taste

Instructions 

  • Make the dressing: Combine all dressing ingredients in a mason jar or small container with a tight lid and shake until emulsified.
  • Assemble the salad: Place the shaved Brussels sprouts in a large bowl. Add apples, cranberries, pepitas, bacon, and Parmesan. Pour the dressing over the ingredients and toss gently to coat.
  • Serve and store: Serve immediately for the best texture. Store leftovers in an airtight container in the refrigerator for 3–5 days.
  • Make ahead tip: For best results, do not dress the salad until just before serving.

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