Shaved Brussels Sprouts Salad with Cranberries and Pecans

Shaved Brussels Sprout Salad with Cranberries and Pecans

Sweetened with apples and cranberries, this shredded Brussels Sprout Salad is a perfect side dish for a fall or winter meal.
Course Salads and Dressings
Cuisine American, Canadian
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 8
Author Flavour & Savour


  • 6 cups shredded Brussels sprouts
  • 2 large apples cored and grated or very thinly sliced
  • 2 tsp lemon juice
  • 3 green onions, sliced thinly
  • 3/4 cup dried cranberries
  • 3/4 cup toasted chopped pecans
  • 3/4 cup grated Pecorino or Parmesan or other hard sharp cheese, coarsely grated

Maple Balsamic Vinaigrette

  • 1 small shallot finely diced
  • 1 tbsp balsamic vinegar
  • 2 tbsp pure maple syrup
  • 1 tsp Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • sea salt and pepper to taste


  • Heat oven to 400°F. Lay the pecans on a baking sheet and toast in oven for 6 - 8 minutes or until fragrant and lightly browned. Remove from oven and let cool before chopping.
  • Trim the sprouts to remove any bits of rough stem or discoloured leaves.
  • Shred the Brussels sprouts, using a mandoline (be careful!) or the slicing disc on a food processor, grate coarsely, or use a sharp knife to slice.
  • Thinly slice or grate apple into a small bowl and toss with the lemon juice to prevent browning.
  • Grate the cheese and combine all salad ingredients.
  • Whisk the vinaigrette ingredients together and toss the salad.