Shredded Brussels Sprout Salad with Apple Cinnamon Vinaigrette
Prep time
Cook time
Total time
Recipe type: salad, side dish
Serves: 4
  • ½ cup chopped pecans
  • 1 tablespoon unsalted butter
  • 2 tablespoons maple syrup
  • dash cinnamon
  • 2 shallots, sliced thin
  • 1 teaspoon oil or butter
  • 1.5 pounds fresh Brussels Sprouts, trimmed and shredded
  • 1 Honeycrisp apple, cut into slices or matchsticks
  • ½ cup dried cranberries
  • To make vinaigrette:
  • ½ cup apple cider vinegar
  • ½ cup avocado oil
  • 1 cup apple cider
  • 2 Tablespoons Dijon mustard
  • 2 Tablespoons honey
  • ½ teaspoon dried sage
  • 1 squeeze lemon juice
  • salt and pepper, to taste
  1. Preheat oven to 400 degrees. Melt butter and mix with maple syrup and a dash of cinnamon in a small dish. Toss pecans with butter mixture and spread out in a thin layer on a foil-lined baking sheet sprayed with non-stick spray. Bake until warm, fragrant and caramelized, about 10–15 minutes. (Watch closely to avoid burning.)
  2. In the meantime, heat a drizzle of butter or olive oil in a small pan over low heat. Lightly fry shallot until it begins to brown and crisp, watching closely, about 3 minutes. Remove from heat.
  3. To make vinaigrette:
  4. Combine all listed vinaigrette ingredients in a jar or pitcher. Whisk thoroughly to combine, tasting to tweak seasoning as you go.
  5. Combine Brussels sprouts, apples and cranberries in a large bowl. Toss with ½ of vinaigrette. Top with maple pecans. Serve with remaining vinaigrette so more can be added, if desired.
Recipe by ABCs and Garden Peas at