Shaved Brussels Sprout Salad with Maple Mustard Dressing Recipe
A vibrant and refreshing shaved Brussels sprout salad tossed with a sweet and tangy maple mustard dressing, complemented by crunchy nuts, dried fruit, and vegan feta cheese. Perfect as a nutritious side or light meal with a delightful combination of textures and flavors.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Salad Ingredients
- 1 pound/454 grams fresh Brussels sprouts
- 1/3 – 1/2 cup hickory smoked almonds, chopped (or toasted almonds, pecans, or walnuts)
- 1/3 cup dried cranberries or dried cherries, chopped
- 1/4 cup sunflower seeds, roasted and salted
- 1/4 cup red onion, diced
- 1 apple, cored and chopped
- 1/2 package Violife feta style vegan cheese, cut into small cubes or crumbled
Dressing Ingredients
- 2 tablespoons neutral oil (grapeseed oil, olive oil, canola, etc.)
- 3 tablespoons apple cider vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 and 1/2 tablespoons fresh lemon juice or orange juice
- 1/2 teaspoon lemon zest or orange zest
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1/4 teaspoon salt
- Pinch of black pepper
Instructions
- Prepare Brussels sprouts: Trim the ends of the Brussels sprouts, wash thoroughly, then thinly slice and roughly chop them. You can also use a food processor with a slicing attachment to speed up the process.
- Assemble the salad: Add the sliced Brussels sprouts to a large salad bowl along with chopped nuts (hickory smoked almonds or preferred nuts), roasted sunflower seeds, diced red onion, chopped dried cranberries or cherries, and chopped apple.
- Make the dressing: Combine the oil, apple cider vinegar, maple syrup, Dijon mustard, lemon or orange juice, zest, granulated garlic, granulated onion, salt, and black pepper in a jar with a lid. Seal and shake well, or whisk the ingredients in a small bowl until thoroughly emulsified.
- Toss the salad: Pour the dressing over the salad ingredients and toss everything gently to coat evenly. Top with cubes or crumbles of Violife vegan feta cheese if using.
- Season and serve: Taste the salad and adjust seasoning by adding more salt and pepper if needed. Serve immediately to enjoy the fresh crispness and vibrant flavors.
Notes
- Use a mandoline or food processor slicer for faster and more uniform slicing of Brussels sprouts.
- Feel free to substitute the nuts based on preference or allergies: toasted almonds, pecans, or walnuts all work well.
- The salad is best served fresh but will keep refrigerated for up to 1 day; the dressing may cause Brussels sprouts to soften over time.
- The vegan feta cheese is optional but adds a delicious tangy element to the salad.
- Adjust the sweetness of the dressing by adding more or less maple syrup according to taste.
Keywords: Brussels sprout salad, vegan salad, maple mustard dressing, healthy salad, raw Brussels sprouts, vegan feta salad
