Shaved Brussels sprouts salad with apples, pecans, and maple Dijon for autumnal side options.
This bright autumn salad blends shaved Brussels sprouts, crisp apples, toasted pecans, and a maple Dijon dressing to create a vibrant side that pairs beautifully with roasted vegetables, poultry, or hearty grain bowls.
The idea behind this shaved Brussels sprouts salad is to transform a vegetable often thought of as a winter staple into a fresh, all-season side that still feels seasonal. Thinly shaving the sprouts turns their texture tender and almost creamy, allowing them to mingle with the apple slices and pecans without overpowering delicate flavors. A maple Dijon dressing adds sweetness and tang in one simple glaze, brightened with a splash of lemon juice. When assembled correctly, the salad delivers a satisfying crunch along with a gentle, bouncy mouthfeel that makes it easy to serve in larger gatherings or weeknight meals alike.
To begin, choose firm Brussels sprouts that feel dense and compact. Slice off the woody stem end, then shave each sprout as finely as possible, almost to ribbons. Slice apples into slender crescents to preserve color and texture, discarding only the core. Toast pecans in a dry skillet until they release their aroma and begin to show a light sheen of oil. In a separate bowl, whisk together Dijon mustard, pure maple syrup, extra-virgin olive oil, and a pinch of salt and pepper. The dressing should be glossy and lightly tangy to balance the sweetness of the apples and maple.
A versatile autumn side; bright, crunchy, and comforting.
The dressing can be adjusted to taste by adding a small amount of apple cider vinegar if you prefer more acidity, or a touch more maple syrup for extra warmth. Toss the shaved sprouts with the apples and pecans while the dressing rests for a moment to mingle its flavors. A final light squeeze of lemon helps maintain brightness and prevents the apples from browning too quickly. This step preserves the salad’s color and ensures a visually appealing plate. Serve promptly or refrigerate briefly to let the flavors meld without losing texture.
If you plan to serve this as a side for roasted chicken or turkey, consider adding a pinch of dried thyme or rubbed sage to the dressing for an herbaceous note that complements autumnal proteins. You can also introduce shaved fennel for a mild anise nuance that harmonizes with the Dijon. For a heartier option, fold in a few cooked farro or wild rice grains, which add substance while keeping the dish balanced. The overall goal is a salad that remains crisp, vibrant, and versatile across multiple autumn menus.
Textures, balance, and autumn flavors all in one bowl.
The combination of apples and Brussels sprouts creates a naturally sweet and savory profile that pairs well with roasted squash, carrot purées, or creamy mashed potatoes. If you’re feeding a crowd with dietary considerations, substitute toasted seeds for nuts or use a sesame oil finish for a gluten-free, nut-free version. The dressing works well with a drizzle on top just before serving, ensuring the finish is glossy and inviting. Consider preparing the components a day ahead and combining them just before dinner to retain maximum texture.
When selecting apples, choose varieties that retain their shape after slicing, such as Pink Lady or Honeycrisp, to maintain bite and sweetness. If you prefer a more tart profile, Granny Smith apples provide a contrasting note that pairs nicely with the Dijon. For those watching fat intake, reduce the olive oil slightly and still achieve a silky finish. The nuts contribute crispness and a toasty flavor that lingers, adding textural depth that’s easy to appreciate with each forkful.
Perfect autumn partner for roasts and hearty sides.
Storage can be straightforward: keep the shaved sprouts and apples separate from the dressing until serving time, then toss together with the pecans. This approach preserves crunch and color, preventing the salad from becoming soggy if it sits in the fridge too long. For a make-ahead option, mix the sprouts with a little lemon juice to slow browning and keep apples crisp by tossing them with a touch of lemon as well. When ready to serve, add the pecans and a final drizzle of dressing to coat evenly without pooling at the bottom.
If you’re pairing this dish with a larger feast, plan portions that allow guests to sample a few flavors without feeling overwhelmed. The clean, bright profile of the Brussels sprouts provides a refreshing contrast to richer autumn favorites like roasted meats or creamy gratins. A small sprinkle of flaky salt right before serving enhances the natural sweetness of the apples and the nutty impulse of the pecans. The result is a well-rounded side that can anchor a seasonal table with ease and elegance.
Enduring flavors that elevate any autumn table.
For a deeper autumn feel, swap in pecans with toasted pepitas or hazelnuts, offering a slightly different roasted note and a bit more crunch. A touch more Dijon in the dressing can sharpen the overall flavor profile, especially if your main course includes a fatty, savory element. You might also experiment with a whisper of cinnamon or nutmeg in the maple dressing to echo Thanksgiving flavors without becoming overpowering. The balance between the radish-like bite of Brussels sprouts and the soft sweetness of apples remains the heart of the dish.
If you want a warmer finish, consider serving this salad warm rather than cold. Lightly warm the shaved sprouts in a skillet with a splash of olive oil for a minute, then toss with apples, pecans, and the dressing. The heat softens the sprouts ever so slightly, creating a comforting texture that still retains the crisp edge that makes the salad appealing. A sprinkle of chives or chervil adds a fresh herbal lift that can brighten the plate and tie into other autumn courses.
In a casual menu, this salad works beautifully as a first course or a bright accompaniment to roasted vegetables, grains, or protein-centered mains. The crisp foundation supports a light dressing, while the apples contribute natural sweetness that balances tangy Dijon. If you prefer a plant-forward option, omit the pecans or substitute with toasted seeds for a different crunch profile. The key is to maintain the harmony between freshness, crunch, and a touch of sweetness that makes autumn feel inviting and accessible.
Ultimately, this shaved Brussels sprouts salad with apples, pecans, and maple Dijon is a flexible side that adapts to many seasonal needs. It can be prepared quickly on busy days or assembled in advance for a proper dinner party. The combination of textures—crisp sprouts, juicy apples, and crunchy nuts—creates a satisfying bite, while the maple-Dijon dressing unifies the flavors with warmth and brightness. Whether served alongside roasted turkey, herb-studded chicken, or a hearty grain bowl, it remains a reliable, evergreen choice for autumn menus.
