Toasted Maple-Walnut Brussel Sprout Salad

If there were ever a salad that tasted like cozy sweater weather, this is it. This Shredded Brussels Salad is the perfect mix of fresh, crisp, sweet, tangy, and warm thanks to a tray of maple-toasted walnuts that take the whole bowl to another level.

Shredding the brussels sprouts in a food processor is the real secret here. Instead of chewing through big leaves, you get light, fluffy ribbons that soak up the dressing beautifully. They become the perfect base for all the textures: crunchy pomegranate seeds, juicy apple, and chewy dried cranberries. Every bite hits differently, sweet, tart, crisp, nutty.

To make the salad feel extra special (and honestly… addictive), you bake crushed walnuts with a generous drizzle of maple syrup until they caramelize and turn golden. They add the perfect warm crunch that balances the cold freshness of the salad. The dressing is bright and tangy: lemon juice, apple cider vinegar, Dijon mustard, olive oil, salt, and pepper. It’s punchy, creamy, and coats the shredded sprouts so well without feeling heavy. If you're meal-prepping, this salad holds up amazingly in the fridge because brussels sprouts stay crisp even after dressing.

This bowl works as a side dish, a lunch, or a full meal with a protein on top. Canned tuna or shredded chicken are perfect 30 second add ons if you want something filling without extra cooking. It’s fast, nourishing, loaded with fiber, antioxidants, and healthy fats… and honestly? It tastes like something you’d get from an expensive seasonal café.