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.

Nicholio
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut cores out of Brussels sprouts using a paring knife. Peel layers apart to separate individual leaves; place leaves in a large bowl.

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  • 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.

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

173 calories; 8.6 g total fat; 0 mg cholesterol; 61 mg sodium. 22.1 g carbohydrates; 5.1 g protein; Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/14/2017
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 rehydrated them in a little boiling water for a few minutes. Instead of the cinnamon pecans, I garnished with some toasted slivered almonds which I had on hand. Very, very nice salad with lovely presentation and just the right amount of sweetness. Definite remake here! Read More
(7)
12 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/13/2017
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 rehydrated them in a little boiling water for a few minutes. Instead of the cinnamon pecans, I garnished with some toasted slivered almonds which I had on hand. Very, very nice salad with lovely presentation and just the right amount of sweetness. Definite remake here! Read More
(7)
Rating: 5 stars
10/06/2017
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 bag of "salad topping". Comprise Read More
(2)
Rating: 4 stars
11/25/2017
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'm glad I did. The dressing definitely helped soften the sprouts. It was easy to put together. The most time consuming part was de-coring the sprouts. Next time I may just try a bag of shredded. Also, the amount of dressing was perfect, none left over. My only complaint is I felt the sprouts were still too chewy. I may try a quick blanche to soften them a little more next time (like I do with my cold green bean salads). And there will definitely be a next time; we really enjoyed this salad. Read More
(2)
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Rating: 5 stars
01/01/2018
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. Read More
(1)
Rating: 5 stars
03/23/2019
Wow. Wonderful light salad! I received rave reviews from the family picnic!! Only thing I changed was I blanched the brussels sprouts leaves for less than 15 seconds and then straight into an ice bath. Made the sprouts less bitter. Also I don’t care for cinnamon so I use regular slice lightly salted slivered almonds! Read More
(1)
Rating: 4 stars
10/22/2019
Love another yummy brussels sprouts dish! Went with blanching them first (good heads up members). Pulled out the mandolin to shred them b/c coring was taking toooo long. The syrup was a little too bold for me so I'll probably use honey or agave next time. Will also add some jalapeno to the mix! A great new salad option. Read More
(1)
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Rating: 5 stars
01/24/2017
All the ingredients went very well together! Lots of good stuff! Will make again. Read More
Rating: 5 stars
02/17/2020
suggest mixing all ingredients except for syrup. Add syrup 1 teaspoon at a time until sweetness desired. 1/4C Way too sweet. May also need more oil to that much vinegar. Read More
Rating: 5 stars
02/22/2020
Entire family loved this recipe!!! Added bacon, just couldn't help myself. Excellent! Thanks. Read More