Shaved Brussels sprouts make for a delicious salad tossed in a sweet and savory maple dijon vinaigrette with crunchy and sweet candied walnuts!
If you love Brussels sprouts like me, you’ve come to the right recipe. And if not? You still are in the right place, promise!
Brussels sprouts got a bad reputation from years of being served boiled (ick), which actually releases a smelly gas from their leaves that is very unappetizing. But Brussels are absolutely delicious when roasted (hello, caramelization), fried (what’s not good fried) and of course, au natural — raw. The proper method of preparation is CLUTCH when using Brussels sprouts on your menu, and in our case we’re skipping the cooking altogether!
Shaved Brussels sprouts have been easier and easier to find in the market preprepared but if you’re unable to locate, you’ll simple slice whole sprouts thinly with either a sharp knife or mandolin. Whether you’re using preprepared or slicing yourself, you’ll want to toss the fibrous cores and pull the leaves apart when prepping.
Let’s talk about these candied walnuts for a second! They deserve a little attention because they’re SO easy to make and add so much pizazz to this recipe — and really ANY salad. Toss raw walnut pieces in some maple syrup, sprinkle on a little kosher salt, and roast for 6-7 minutes. As the walnuts cool the syrup hardens, creating a crispy, crunchy, irresistible coating.
The maple dijon vinaigrette is my spin on honey mustard — sweet, tangy, sticky and vinegary! I love a salty/sweet combination and I think it adds so much flavor to the raw Brussels sprout leaves.
This fall-inspired salad would be great as an addition to any Thanksgiving or holiday spread, but is easy enough to make on a casual weeknight with your favorite protein.
One final note: if you don’t have a French Silpat yet, I highly recommend it! It’s a silicone mat that acts as a nonstick barrier between your ingredients and your sheet pan. It’s amazing for baking and worked wonders for our candied walnuts.
Here’s how you’ll make my Maple Dijon Brussels Sprouts Salad with Candied Walnuts:
- Preheat oven to 375º.
- On a sheet pan lined with a Silpat or nonstick foil, place walnut pieces and drizzle on maple syrup, tossing to coat.
- Sprinkle on salt and roast for 6-7 minutes. Remove from heat and let cool.
- Meanwhile, place Brussels sprouts and sliced shallot into serving bowl.
- Make vinaigrette by whisking all ingredients together, adding oil in last.
- Pour half of dressing over Brussels sprouts, tossing to coat.
- Once completely cooled, add in candied walnuts and grated parmesan.
- Right before serving, toss with remaining dressing!
I hope you love this easy sweet and savory salad!
Maple Dijon Brussels Sprouts Salad
Ingredients
- 2 cups shaved Brussels sprouts cores removed
- 1 small shallot sliced thinly
- 1 cup raw walnut pieces
- 2 tbsp. pure maple syrup
- 1/2 tsp. kosher salt
- 1/4 cup grated parmesan cheese
maple dijon vinaigrette
- 1 tbsp. maple syrup
- 2 tbsp. dijon mustard
- 1 tsp. apple cider vinegar
- 2 cloves garlic minced
- 1/2 tsp. kosher salt
- 1/4 tsp. black pepper
- 4-6 tbsp. avocado or olive oil
Instructions
- Preheat oven to 375º.
- On a sheet pan lined with a Silpat or nonstick foil, place walnut pieces and drizzle on maple syrup, tossing to coat.
- Sprinkle on salt and roast for 6-7 minutes. Remove from heat and let cool.
- Meanwhile, place Brussels sprouts and sliced shallot into serving bowl.
- Make vinaigrette by whisking all ingredients together, adding oil in last.
- Pour half of dressing over Brussels sprouts, tossing to coat.
- Once completely cooled, add in candied walnuts and grated parmesan.
- Right before serving, toss with remaining dressing!
This is now my go-to dish. It’s a winner!
Amazing to hear, thank you Dena!!