Christmas Brussels Sprouts Salad with Apples and Pecans

Christmas Brussels Sprouts Salad with Apples and Pecans

Finely shaved raw Brussels sprouts make a crisp, slaw-like base for thin red-skinned apple slices, toasted pecans, dried cranberries, and Parmesan. A maple-Dijon vinaigrette adds tang without weighing down the salad.

The cut and timing matter most: thin shreds are easier to eat, while adding the dressing gradually keeps the salad from becoming soggy. Assemble it close to serving and add the cooled pecans last so they stay crunchy. The salad takes about 25 minutes to prepare, including toasting the nuts.

Ingredients for Christmas Brussels Sprouts Salad

• 1 pound Brussels sprouts, trimmed (450g)
• 2 medium firm red-skinned apples (360g)
• 3/4 cup pecan halves or large pieces (85g)
• 1/3 cup dried cranberries (40g)
• 1/3 cup finely grated Parmesan (30g)
• 1 teaspoon lemon juice, only if slicing the apples ahead

For the maple-Dijon vinaigrette

• 1/4 cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 tablespoon pure maple syrup
• 1 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt, or to taste
• 1/8 teaspoon black pepper, or to taste

How to Make Christmas Brussels Sprouts Salad

1. Toast the pecans: Warm a dry skillet over medium-low heat. Add the pecans in a mostly single layer and stir or shake the pan frequently. Start checking after 2 minutes; after about 3 to 5 minutes, they should smell fragrant and look lightly browned. Transfer them to a plate to cool completely.
2. Shave the sprouts: Trim the stem ends, remove any damaged outer leaves, and slice the sprouts into fine, leafy shreds with a sharp knife, food processor, or guarded mandoline. Keep them raw and place them in a large bowl.
3. Mix the vinaigrette: Whisk or shake the olive oil, vinegar, maple syrup, Dijon, salt, and pepper until combined. Taste and adjust the seasoning if needed.
4. Slice the apples: Core the apples and cut them into thin slices, leaving the red peel on. If they will sit before assembly, toss them lightly with the lemon juice.
5. Dress the salad: Add the vinaigrette to the sprouts gradually, tossing until lightly coated with no dressing pooling at the bottom of the bowl. Gently fold in most of the apple slices, cranberries, and Parmesan, reserving some for the top.
6. Finish and serve: Transfer to a shallow serving bowl. Scatter the cooled pecans and reserved apple, cranberries, and Parmesan over the salad. Serve promptly.

How to Shave Brussels Sprouts

Slice each trimmed sprout crosswise into thin shreds rather than thick rounds or wedges. A sharp knife works well; a food processor with a slicing attachment makes the job faster. If using a mandoline, use its guard and a cut-resistant glove, and stop before the remaining sprout becomes difficult to hold safely.

Packaged shredded sprouts can be thicker than freshly shaved ones. For a softer slaw-like bite, toss thicker shreds with the dressing 1 to 2 hours before serving.

Make Ahead Without Losing the Crunch

Shave the sprouts and make the vinaigrette ahead, then keep them separate until closer to serving. Toast the pecans ahead, let them cool completely, and store them separately. Slice the apples near serving time, or toss them lightly with lemon juice if they must wait.

Once dressed, the sprouts gradually soften. Add the pecans just before serving so they do not sit in the dressing.

How to Store Leftover Brussels Sprouts Salad

Refrigerate dressed leftovers in an airtight container and use within about 1 to 2 days. Expect softer sprouts and less-crisp pecans. If you have unused components, keep the sprouts, dressing, apples, and pecans separate and assemble them later.

No reheating is needed. Freezing is not recommended because the raw sprouts and apples lose their crisp texture.

Nutrition

Approximate nutrition per 1 of 8 side-dish servings: 220 calories, 4g protein, 16g fat, and 19g carbohydrates. Approximate nutrition per 100g: 160 calories, 3g protein, 12g fat, and 14g carbohydrates. Values vary with the ingredients and the amount of dressing used.