I first stumbled upon this apple cranberry Brussels sprouts salad at a friend’s fall potluck, and honestly, I was skeptical. Brussels sprouts? Raw? In a salad? But one bite changed my mind completely. The crisp, shaved sprouts paired with tart apple and sweet dried cranberries just worked. Now, it’s my go-to for any gathering where I need something quick, impressive, and totally fuss-free. This apple cranberry Brussels sprouts salad comes together in just 20 minutes with zero cooking—it’s naturally vegan and gluten-free, too. I’ve tested it with Honeycrisp, Fuji, and even Granny Smith apples, and I’ve found that a sharp mandoline makes shaving the sprouts a breeze. Trust me, this one’s a game-changer.
Why You’ll Love This Apple Cranberry Brussels Sprouts Salad
This apple cranberry Brussels sprouts salad has become a non-negotiable part of my holiday table, and once you try it, you’ll see why. It’s everything I want in a fall dish—crunchy, tangy, sweet, and ridiculously easy. Here’s what makes it so great:
- 20 minutes, no cooking. Just chop, whisk, and toss. Perfect for busy weeknights or last-minute potlucks.
- Totally vegan and gluten-free. No one even notices, because it’s just that good.
- Incredible texture contrast. You get crisp apple, tender shaved sprouts, chewy cranberries, and crunchy toasted pecans in every bite.
- Made for fall. The maple vinaigrette and warm spices (if you add a pinch of cinnamon) scream autumn.
I honestly can’t imagine a holiday gathering without a big bowl of this on the table—it disappears faster than the turkey!
Ingredients for Apple Cranberry Brussels Sprouts Salad
Here’s the great thing about this apple cranberry Brussels sprouts salad—every single ingredient is something you can grab at any grocery store, no special trips required. I’ve broken it down into the salad base and the dressing so you can see exactly what you’re working with.
Main Salad Ingredients
You’ll need 1 pound Brussels sprouts—trimmed and shaved nice and thin. I use a mandoline or the slicing disc on my food processor because it’s so much faster. A large crisp apple (Honeycrisp or Fuji are my favorites) diced right before you serve so it doesn’t brown. Half a cup of dried cranberries bring that chewy-sweet pop, and half a cup of toasted pecans (chopped after toasting) add the crunch. Trust me, toasting the pecans for 3-4 minutes in a dry skillet makes all the difference—they get nutty and warm.
Maple Vinaigrette Ingredients
The dressing is just five simple things: ¼ cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, and a pinch of salt and pepper. The maple syrup makes it sweet, the vinegar keeps it tangy, and the mustard gives it a little savory kick. If you’re not vegan, you can swap honey for the maple syrup—it’s just as delicious. I whisk it all together in a small bowl and it emulsifies in seconds.
How to Make Apple Cranberry Brussels Sprouts Salad
Okay, let’s get to making this apple cranberry Brussels sprouts salad! It’s super easy. Just work in a logical order—shave, toast, whisk, toss. I’ve got a few tricks to make it extra perfect.
Step 1 – Prepare the Brussels Sprouts
First, shave the Brussels sprouts. For this apple cranberry Brussels sprouts salad, you want them super thin so they’re tender, not chewy. A mandoline is fastest, but a sharp knife works great. Just be careful with your fingers! Pre-shredded bags from the store save time, too.
Step 2 – Toast the Pecans
Next, toast the pecans. This step is non-negotiable! Toss them in a dry skillet over medium heat for 3-4 minutes, stirring often, until they smell nutty and amazing. Let them cool completely before chopping. I once chopped hot pecans… total crumbly mess. Don’t be like me.
Step 3 – Make the Maple Vinaigrette
While the nuts cool, make the vinaigrette. Whisk olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl until it’s all emulsified. I always taste it and adjust—more maple syrup if I want it sweeter, more vinegar if I want it tangier. You do you!
Step 4 – Assemble the Apple Cranberry Brussels Sprouts Salad
In a large bowl, combine the shaved sprouts, diced apple, dried cranberries, and chopped pecans. Pour the dressing over and toss everything until well coated. Serve immediately for the crunchiest texture. Or, here’s my secret: I like to let it sit for about 5 minutes so the Brussels sprouts soften just slightly. Both ways are absolute perfection.
Ingredient Notes and Substitutions for Apple Cranberry Brussels Sprouts Salad
One of the best things about this apple cranberry Brussels sprouts salad is how flexible it is. You can swap in whatever you have on hand, and it still turns out amazing. It’s naturally vegan and gluten-free, so it works for pretty much everyone at the table.
Apple Varieties and Substitutions
I’ve tested this apple cranberry Brussels sprouts salad with a bunch of different apples, and honestly, they all work beautifully. I love the sweet crunch of Honeycrisp or Fuji, but if you want something more tart, Granny Smith is a total winner. From my experience, Granny Smith holds up the best if you’re planning to have leftovers—they stay crunchier and don’t brown as fast. You can even use a firm pear, like a Bosc or Anjou, for a fun twist on the classic.
Nut and Dried Fruit Options
I’m a pecan girl through and through, but walnuts or almonds are fantastic substitutes. If you’re making this for a nut-free crowd, toasted sunflower seeds or pepitas add that same satisfying crunch. For the dried fruit, dried cherries are my favorite swap when I want something a little tarter, but raisins or chopped dates work beautifully too. The beauty of this apple cranberry Brussels sprouts salad is that the core flavors stay the same no matter what you swap in.
Tips for Perfect Apple Cranberry Brussels Sprouts Salad
Over the years I’ve learned a few things that make this apple cranberry Brussels sprouts salad truly shine. These little tricks save you from sad, chewy bites and keep everything crisp and fresh. Trust me, I’ve made my share of mistakes so you don’t have to!
Shaving and Prepping Brussels Sprouts
The biggest game-changer? Shave those Brussels sprouts as thin as possible. I once used a dull knife and the sprouts were way too thick—the salad was chewy and not in a good way. Now I always use a sharp mandoline or the slicing disc on my food processor. Consistent, thin shreds make all the difference in this apple cranberry Brussels sprouts salad. If you’re short on time, pre-shredded bags from the store work great too.
Dressing and Timing
Here’s my golden rule: dress the salad right before serving. The dressing keeps the apples from browning and the sprouts stay super crunchy. You can absolutely make the dressing ahead—just whisk it, store it in a jar in the fridge, and give it a good shake before pouring. When I’m bringing this apple cranberry Brussels sprouts salad to a potluck, I keep the dressing separate until the last minute. And toss gently! You want every bite coated, not mushy apples.
Serving and Storing Apple Cranberry Brussels Sprouts Salad
This apple cranberry Brussels sprouts salad is ridiculously versatile. I serve it alongside roasted chicken or a big bowl of butternut soup for cozy dinners. It’s also light enough to be a lunch on its own. But honestly, my favorite way to enjoy it? Right out of the bowl while I’m making dinner—don’t judge!
Serving Suggestions
For a heartier meal, I love pairing this apple cranberry Brussels sprouts salad with a warm grain like quinoa or farro. The earthy grains soak up that maple vinaigrette and make everything feel more substantial. I also like to garnish it with extra toasted pecans and a sprinkle of pomegranate seeds when I’m feeling fancy—the pop of color and tiny bursts of tartness are beautiful. It’s become my go-to holiday side dish.
Storage and Reheating Instructions
If you have leftovers (lucky you!), store this apple cranberry Brussels sprouts salad in an airtight container in the fridge for up to two days. Keep in mind the apples will soften a bit, and the sprouts will absorb some dressing—still delicious, just a different texture. Do not reheat it; serve it cold or at room temperature. If it seems a little dry after sitting, just add a splash of apple cider vinegar or a drizzle of olive oil to bring it back to life.
Frequently Asked Questions about Apple Cranberry Brussels Sprouts Salad
Over the years I’ve gotten so many questions about this apple cranberry Brussels sprouts salad, so I figured I’d answer the most common ones right here. These are things I’ve learned from making it again and again.
Can I make Apple Cranberry Brussels Sprouts Salad ahead of time?
Yes, you can! But here’s the trick: keep the dressing separate and only add it right before you serve. I’ve tested this, and the Brussels sprouts will soften slightly after sitting in the dressing for a while—some people actually love that texture, so it’s not a bad thing. Just store the salad base (sprouts, apple, cranberries, and pecans) in one container and the dressing in another. When you’re ready to eat, toss and enjoy. This apple cranberry Brussels sprouts salad is perfect for meal prep this way!
What is the best apple for this salad?
I’ve tested this apple cranberry Brussels sprouts salad with a bunch of different apples, and my top picks are Honeycrisp for sweetness and incredible crunch, or Granny Smith if you want a tart, tangy kick. Fuji works beautifully too—it’s sweet and stays crisp. Honestly, anything firm and crisp will do. Avoid soft, mealy apples like Red Delicious; they’ll just turn into mush in the salad.
Can I use pre-shredded Brussels sprouts?
Absolutely! I do it all the time when I’m in a hurry. Look for bags of fresh pre-shredded Brussels sprouts in the produce section—they’re usually right next to the bagged salads. Just make sure they look fresh and not yellow or wilted. This apple cranberry Brussels sprouts salad comes together in even less time when you skip the shaving step. No shame in taking shortcuts!
Is this salad vegan and gluten-free?
Yes, it is! As written, this apple cranberry Brussels sprouts salad is completely vegan and gluten-free. The maple syrup is a plant-based sweetener, and every ingredient—from the Brussels sprouts to the pecans to the apple cider vinegar—is naturally gluten-free. I’ve served it to friends with dietary restrictions and they’re always thrilled to find something so delicious they can eat.
How do I toast pecans without burning them?
I’ve definitely burned my share of nuts, so I feel your concern! The key is a dry skillet over medium heat, and you must stir constantly. I set a timer for 3 minutes and start checking after that. The moment they smell nutty and look slightly darker, I pull them off the heat and dump them onto a plate to cool. It only takes 3-4 minutes total. This little step makes the apple cranberry Brussels sprouts salad so much better—don’t skip it!
Apple Cranberry Brussels Sprouts Salad Nutrition Information
I always like to know what I’m eating, so here’s the breakdown for this apple cranberry Brussels sprouts salad. Per serving (about 1 cup), you’re looking at roughly 220 calories, 14 grams of fat, 24 grams of carbs, 5 grams of fiber, and 4 grams of protein. It’s got 18 grams of sugar (mostly from the dried cranberries and maple syrup) and just 180 milligrams of sodium. Keep in mind these numbers are estimates—they’ll shift a little depending on the exact apple you use or how generous you are with the pecans. But overall, it’s a pretty balanced, feel-good salad!
I’d love to hear how this apple cranberry Brussels sprouts salad turned out for you! Drop a comment below, rate the recipe, or tag me in your photos on social media. I seriously get so excited seeing your creations—it makes my day every single time. Did you make any fun swaps? Let me know!
PrintApple Cranberry Brussels Sprouts Salad: Perfect in 20 Mins
This apple cranberry Brussels sprouts salad is crisp, tart, and sweet. You toss shaved Brussels sprouts with fresh apple, dried cranberries, and toasted pecans. A simple maple vinaigrette brings it together.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Tossed
- Cuisine: American
- Diet: Vegan
Ingredients
- 1 pound Brussels sprouts, trimmed and shaved
- 1 large apple, diced
- 1/2 cup dried cranberries
- 1/2 cup pecans, toasted and chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Place shaved Brussels sprouts in a large bowl.
- Add diced apple, dried cranberries, and toasted pecans.
- Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl.
- Pour the dressing over the salad.
- Toss everything until well coated.
- Serve immediately.
Notes
- You can use any crisp apple variety.
- Toast pecans in a dry skillet over medium heat for 3 to 4 minutes.
- Shred Brussels sprouts with a knife or a food processor.
- This salad tastes best fresh.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 1.5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
