Shaved Brussels Sprout & Apple Salad with Pecans
Crunchy raw Brussels sprouts, crisp apple, toasted pecans, and shaved pecorino in a maple-mustard dressing. The salad that holds up for hours.
Raw Brussels sprouts are nothing like roasted ones. Shaved thin, they have the crunch of cabbage and a faint sweetness that pairs beautifully with apple and toasted nuts. They also won't wilt — this is a salad you can dress an hour ahead and bring to the table without apology.
It's a fall and winter staple in our kitchen, but honestly we make it year-round. The maple-mustard dressing leans cozy without being heavy, and the combination of textures (crisp leaves, crunchy pecans, snappy apple, salty cheese) keeps every bite interesting.
Ingredients
- 1 lb Brussels sprouts, trimmed
- 1 large crisp apple (Honeycrisp or Pink Lady), cored
- ½ cup pecan halves
- ½ small red onion, very thinly sliced
- ⅓ cup shaved pecorino or parmesan
- Dressing: 3 tbsp olive oil, 1 tbsp apple cider vinegar, 1 tbsp pure maple syrup, 1 tsp Dijon mustard, salt, pepper
Instructions
- 1
Toast pecans in a dry skillet over medium heat, 4–5 minutes, shaking often, until fragrant. Cool, then roughly chop.
- 2
Shave the Brussels sprouts on a mandoline (carefully) or with a sharp knife into thin ribbons. Pile them in a large bowl and fluff to separate.
- 3
Slice the apple into matchsticks or thin half-moons. Add to the sprouts along with the red onion.
- 4
Whisk all dressing ingredients in a small jar. Pour over the salad and toss thoroughly with your hands — really work the dressing into the leaves.
- 5
Top with toasted pecans and shaved pecorino. Let sit 10 minutes before serving so the sprouts soften slightly.
Thin shaving makes the salad
Brussels sprouts cut into thick chunks taste raw and slightly bitter. Shaved thin (1–2 mm), they become tender, sweet, and easy to eat. A mandoline is the fastest tool — keep the safety guard on. A sharp knife works too: halve each sprout, lay flat side down, and slice across.
The food processor's slicing disc is the third option for big batches. The trade-off is slightly less even ribbons but speed.
Pick a crisp apple
Honeycrisp, Pink Lady, and Fuji all stay snappy and don't go mealy when sliced. Granny Smith works if you want more tart. Avoid Red Delicious or any apple that bruises easily.
Toss the apple with a few drops of lemon juice or some of the dressing right after slicing to keep it from browning.
This salad gets better with time
Most salads collapse the moment they're dressed. This one improves. The Brussels sprouts soften slightly, the dressing penetrates, and the apple stays crisp. Dress it up to 4 hours ahead.
If making for the next day, hold the pecans separately and add at the table — they lose their crunch overnight.
Easy swaps
No pecans? Use walnuts, hazelnuts, or sliced almonds. Skip the cheese for a vegan version and add a tablespoon of nutritional yeast. For more substance, fold in cooked farro or quinoa.
Pair this salad with our Smoky White Bean & Kale Soup for a complete cold-weather lunch.
Frequently asked questions
Can I use a bag of pre-shredded Brussels sprouts?
Yes, and it saves real time. Most grocery stores sell them. The shred is sometimes a little thicker than you'd cut yourself, so toss extra well with the dressing to soften.
Is this salad gluten-free?
Yes, naturally — every ingredient here is gluten-free.
Can I make it vegan?
Skip the pecorino and add a tablespoon of nutritional yeast or a handful of dried cranberries for sweetness. Use maple syrup (already vegan) — make sure your Dijon mustard has no honey.