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shaved brussels sprouts maple mustard salad recipe

Crunchy Shaved Brussels Sprouts Maple Mustard Salad

A smiling woman in a modern kitchen, wearing a brown apron, preparing a delicious dish with fresh ingredients.Sorrel Calver
A crunchy and flavorful salad perfect for fall, featuring shaved Brussels sprouts, pecans, and a sweet and tangy maple mustard vinaigrette.
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Prep Time 20 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 8 servings
Calories 210 kcal

Equipment

  • 1 mandoline for shaving Brussels sprouts
  • 1 Mixing Bowl large
  • 1 Whisk

Ingredients
  

Salad

  • 1 lb Brussels sprouts shaved
  • 1 cup pecans toasted and chopped

Maple Mustard Vinaigrette

  • 1/4 cup maple syrup
  • 2 tbsp Dijon mustard
  • 1/4 cup olive oil
  • 2 tbsp apple cider vinegar
  • 1 clove garlic minced
  • Salt and pepper to taste

Instructions
 

Preparation

  • Wash and remove any damaged outer leaves of the Brussels sprouts. Using a mandoline or sharp knife, thinly shave them into slices.
  • Place pecans in a dry skillet over medium heat. Stir frequently until they are fragrant and slightly darker in color, about 5 minutes. Let them cool before chopping.
  • In a small bowl, whisk together maple syrup, Dijon mustard, olive oil, apple cider vinegar, and minced garlic. Season with salt and pepper to taste.
  • In a large mixing bowl, combine the shaved Brussels sprouts and chopped pecans. Drizzle with maple mustard vinaigrette.
  • Gently toss the salad until the Brussels sprouts are evenly coated with the vinaigrette.

Serving

  • Transfer the salad to a serving dish and serve immediately as a side dish or a light main course.

Storage

  • Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The salad may lose some crunch over time.

Notes

Pro Tips: Use a mandoline for even slices. Adjust the sweetness by varying the maple syrup amount.
Ingredient Substitutions: Swap pecans with walnuts or almonds if desired.
How to Serve: Serve as a side dish at fall gatherings or alongside roasted meats.
Storage & Freshness: Best served freshly made; leftovers can be stored for up to 2 days.
Make-Ahead Tips: Prepare the dressing in advance and store separately; combine before serving.
Keyword maple vinaigrette, pecan salad, shaved brussels sprouts