If you’re on the hunt for a salad that’s bursting with layers of flavor and textures, I’ve got just the thing for you. This Brussels Sprout Salad with Cranberries, Pecans, Apples, Bacon, and Maple Balsamic Vinaigrette Recipe is pure magic in a bowl—crisp, sweet, salty, tangy, and a little smoky all at once. I absolutely love how this turns out every single time, and I promise you’ll be surprised by how much you crave those shaved Brussels sprouts paired with that irresistible dressing.

🤍

Why You’ll Love This Recipe

Flavor Harmony: The sweetness of cranberries and apples balances the slight bitterness of Brussels sprouts beautifully.
Textural Contrast: Crunchy pecans and bacon bits add a satisfying bite you’ll look forward to in every forkful.
Make-Ahead Friendly: Prepare the dressing and prep ingredients ahead so tossing together is super quick.
Versatility: Easy to customize with your favorite proteins or greens for a filling, nutritious meal.

Brussels Sprout Salad with Cranberries, Pecans, Apples, Bacon, and Maple Balsamic Vinaigrette Recipe - Recipe Step

Ingredients You’ll Need

Each ingredient in this Brussels Sprout Salad with Cranberries, Pecans, Apples, Bacon, and Maple Balsamic Vinaigrette Recipe plays a crucial role. Together, they create a perfect balance of sweet, savory, and tangy notes. When shopping, pick fresh Brussels sprouts that are firm and green, and choose a crisp apple variety like Honeycrisp or Fuji for the best crunch.

Flat lay of fresh whole Brussels sprouts with bright green leaves, a small white bowl of deep red dried cranberries, chopped glossy red apple pieces, a handful of roughly chopped pecans, golden crispy chopped bacon bits, thinly sliced green onions with vibrant white and green parts, crumbled white feta cheese in a small white bowl, small white bowls containing dark balsamic vinegar, golden olive oil, amber maple syrup, and a creamy pale yellow dijon mustard, all arranged symmetrically and naturally, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997 - Brussels Sprout Salad with Cranberries Pecans Apples Bacon and Maple Balsamic Vinaigrette, healthy Brussels sprout salad, easy fall salad recipes, festive veggie salads, flavorful side salads

Brussels sprouts: Look for fresh, vibrant green sprouts with tight leaves and no yellow spots for the best flavor and texture.
Dried cranberries: Sweet and tart, cranberries add a lovely chewy bite—opt for unsweetened if you want to dial back on sugar.
Pecans: Toast them lightly for an extra nutty flavor and crunch—that little step really makes a difference.
Apple: Crisp and juicy varieties give that refreshing bite; chop just before mixing to keep them from browning.
Bacon: Cook until crispy for ultimate texture contrast, then crumble into bite size pieces.
Green onions: Thinly sliced to add a mild oniony punch without overwhelming the salad.
Feta cheese crumbles: Adds a creamy, salty note that complements the sweetness perfectly.
Balsamic vinegar: This forms the flavorful base of your vinaigrette with its rich tang.
Olive oil: A good quality extra virgin brings smoothness and ties all the dressing ingredients together.
Maple syrup: Use the real deal—not pancake syrup—to provide that subtle, warm sweetness.
Dijon mustard: Helps emulsify the vinaigrette and adds a gentle tang.
Salt and freshly ground black pepper: Essential for seasoning, balance to taste.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Brussels Sprout Salad with Cranberries, Pecans, Apples, Bacon, and Maple Balsamic Vinaigrette Recipe is. Over time, I’ve tried a few tweaks that keep it exciting and adaptable to whatever you have on hand or your dietary preferences.

Vegetarian Twist: Skip the bacon and add roasted chickpeas or toasted pumpkin seeds to keep that satisfying crunch and protein boost.
Kale Mix: Swap half the Brussels sprouts for chopped kale for a heartier green without losing the sprout’s crisp charm.
Shaved Brussels Sprouts: Using a mandoline or food processor to shave your sprouts makes this salad lighter and even quicker to toss together.
Protein Boost: Toss in grilled chicken, air fryer tofu, or turkey bacon slices to make this salad a complete meal that keeps you full longer.

How to Make Brussels Sprout Salad with Cranberries, Pecans, Apples, Bacon, and Maple Balsamic Vinaigrette Recipe

Step 1: Shred the Brussels Sprouts Like a Pro

Hold the core end of each Brussels sprout firmly, then, using a sharp knife, slice down from the top to shred them into thin ribbons. The thinner, the better—this brings out a delicate texture that’s easy to chew and absorbent for the dressing. Be sure to discard any tough or large core pieces that may feel fibrous.

Step 2: Combine All the Salad Ingredients

In a large bowl, toss together your shredded Brussels sprouts, dried cranberries, toasted pecans, chopped apples, crispy bacon, thinly sliced green onions, and crumbled feta cheese. By mixing these fresh ingredients just before dressing, you keep their textures popping and flavors vibrant.

Step 3: Whip Up the Maple Balsamic Vinaigrette

Grab a small jar with a lid and pour in balsamic vinegar, olive oil, maple syrup, and Dijon mustard, along with a pinch of salt and some freshly ground pepper. Close the jar tightly and shake vigorously until everything emulsifies into a smooth, tangy, slightly sweet dressing. Bonus: this vinaigrette keeps well in the fridge for days, so you can prep ahead!

Step 4: Dress and Toss the Salad

Pour a little vinaigrette over your salad at a time, tossing gently as you go to evenly coat but avoid sogginess. You might not need all the dressing—I always start with less and add more if I feel the salad wants it. Taste frequently to find your perfect balance.

👨‍🍳

Pro Tips for Making Brussels Sprout Salad with Cranberries, Pecans, Apples, Bacon, and Maple Balsamic Vinaigrette Recipe

Shred Slowly for Best Texture: I learned that slicing Brussels sprouts slowly and carefully ensures thin ribbons that soak up dressing and taste less bitter.
Toast Nuts for Extra Flavor: A quick toast of pecans in a dry pan amps up their nuttiness and crunch—trust me, it’s worth it!
Add Dressing Gradually: Pour your vinaigrette in small amounts and toss lightly to avoid drowning your salad in dressing and soggy sprouts.
Keep Apples Fresh: Toss your chopped apples with a bit of lemon juice if prepping ahead to prevent browning and keep that lively crunch.

How to Serve Brussels Sprout Salad with Cranberries, Pecans, Apples, Bacon, and Maple Balsamic Vinaigrette Recipe

Brussels Sprout Salad with Cranberries, Pecans, Apples, Bacon, and Maple Balsamic Vinaigrette Recipe - Serving

Garnishes

I usually top the salad with a few extra pecans and a sprinkle of feta before serving—it adds a pretty, inviting look and a bonus crunch and creaminess. A pinch of freshly cracked black pepper right on top also elevates the flavors just before you dig in.

Side Dishes

This salad pairs beautifully with a simple grilled chicken breast or pan-seared salmon if you want something extra for dinner. For a vegetarian meal, hearty whole grain bread or quinoa works perfectly alongside. I’ve also served it with roasted sweet potatoes, which my family goes crazy for.

Creative Ways to Present

For special occasions, I’ve served this salad layered in clear glass bowls so the beautiful layers of green sprouts, red cranberries, and chunky apples shine through. You can also build individual salad jars for easy grab-and-go lunches—you’ll get compliments, trust me!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers—which is rare in my house!—store the salad in an airtight container in the fridge. Keep the dressing separate if you want to avoid soggy sprouts for later. Mixed together, it stays good and tasty for up to two days.

Freezing

This salad isn’t the best candidate for freezing because fresh Brussels sprouts lose their crispness, and the vinaigrette can separate when thawed. I’d recommend prepping your ingredients and dressing separately and tossing fresh right before serving instead.

Reheating

You really don’t want to reheat this salad—it’s best enjoyed fresh or cold to retain its crunchy texture and vibrant flavors. If you’ve added warm protein like grilled chicken, reheat that separately and add it on top just before serving.

FAQs

Can I use frozen Brussels sprouts for this salad?

Frozen Brussels sprouts aren’t ideal for this salad because they tend to be mushy when thawed, which changes the texture and freshness needed for the dish. Fresh sprouts shredded thinly give you the best crunch and flavor.
How long can I store the maple balsamic vinaigrette?

The vinaigrette can be stored in a sealed jar in the fridge for up to a week. Just give it a good shake before each use because the ingredients might separate over time.
What kind of apples work best in this salad?

I recommend using crisp, tart-sweet apples like Honeycrisp, Fuji, or Granny Smith for a nice contrast to the creamy feta and smoky bacon.
Can I make this salad gluten-free?

Absolutely! This recipe is naturally gluten-free, but just double-check that any added proteins or toppings you use don’t contain gluten.

Final Thoughts

This Brussels Sprout Salad with Cranberries, Pecans, Apples, Bacon, and Maple Balsamic Vinaigrette Recipe has become a staple in my kitchen because it’s just so darn good and easy to pull together. Whether you’re looking for a bright side dish or a light main, it shines bright with every bite. I can’t recommend giving it a try enough—once you taste those tender yet crunchy sprouts with the tangy-sweet dressing and that smoky bacon burst, you’ll be hooked for life.