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Maple-Dijon Brussels Leaf Salad

Rated as 4.67 out of 5 Stars
94

"This is my go-to unexpected side for Thanksgiving and other pot-lucks. Aside from being gorgeous, it holds up well when made ahead, tastes great at room temp, and appeals to lots of eaters because it's vegan, paleo, gluten-free, and low-carb friendly. The only thing that takes time is deconstructing the Brussels sprouts. The salad keeps in the refrigerator for up to 3 days."
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Ingredients

30 m servings 173
Original recipe yields 12 servings (12 cups)

Directions

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  1. Cut cores out of Brussels sprouts using a paring knife. Peel layers apart to separate individual leaves; place leaves in a large bowl.
  2. Whisk maple syrup, olive oil, Dijon mustard, and apple cider vinegar together in a small bowl. Drizzle over Brussels sprout leaves; add cranberries and toss to coat. Add almonds and toss again before serving.

Footnotes

  • Cook's Notes:
  • Save Brussels sprouts cores to roast or add to a hash.
  • Use smooth or coarse Dijon mustard or a mix of the two.
  • Substitute cinnamon-roasted pecans for the almonds if desired.

Nutrition Facts


Per Serving: 173 calories; 8.6 22.1 5.1 0 61 Full nutrition

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Reviews

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1.13.17 I used my Twist-n Sprout Brussels Spout corer (Christmas gift) for the first time, so getting a bowl of brussels sprout leaves was effortless. I wanted to plump up the cranberries, so...

I made this for my family that aren't fans of brussels sprouts fans. My husband wouldn't touch it, but my three boys and I really like it. I would definitely make this again.

I made this salad for Thanksgiving. The flavor was lovely, subtly sweet and it was interesting to serve brussels sprouts raw. I made the salad (including adding the dressing) a day ahead and I...

Thank you for this delicious simple recipe that could be morphed into an infinite variety of tasty salads. I broke out my mandolin and sliced the sprouts into a lacy vs. leafy texture. I had a...

All the ingredients went very well together! Lots of good stuff! Will make again.