Brussels Salad with Spiced Maple Vinaigrette

Name: Brussels Salad with Spiced Maple Vinaigrette
Prep time: 30 min
Total time: 30 min
Yield: 4 people
Ingredients: ½ cup pine nuts; 1 pound raw brussels sprouts; ½ cup dried cherries or cranberries; ½ cup shaved Parmesan cheese; kosher salt and pepper; ¼ cup apple cider vinegar; 2 tablespoons maple syrup; 1 garlic clove; ½ teaspoon allspice; ⅛ teaspoon freshly ground nutmeg; pinch of cardamom; pinch of red pepper flakes; kosher salt and pepper; ½ cup extra virgin olive oil

User Reviews

4.9

48 reviews

Excellent

Prep Time
30 mins
Total Time
30 mins
Servings
4 people
Course
Salad
Cuisine
American

Brussels Salad with Spiced Maple Vinaigrette

Kian Mendoza

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This maple brussels sprouts salad is a dreamy side dish for autumn or your Thanksgiving table. Shredded brussels, dried cherries, parmesan and toasted pine nuts are drizzled with a spiced maple vinaigrette. Delicious!

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Ingredients

Servings

½ cup pine nuts
1 pound raw brussels sprouts, stems removed and sliced or shredded
½ cup dried cherries or cranberries
½ cup shaved Parmesan cheese
kosher salt and pepper

spiced maple vinaigrette

¼ cup apple cider vinegar
2 tablespoons maple syrup
1 garlic clove, finely minced or pressed
½ teaspoon allspice
⅛ teaspoon freshly ground nutmeg
pinch of cardamom
pinch of red pepper flakes
kosher salt and pepper
½ cup extra virgin olive oil

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Instructions

Heat the pine nuts in a nonstick skillet over medium-low heat. Don’t take your eyes off them! Stir and cook until they turn golden and become fragrant, about 6 to 8 minutes. Remove from the heat.
Place the brussels in a large bowl. Drizzle with a few tablespoons of dressing and toss. Let the brussels sit for 5 to 10 minutes.
Add in the pine nuts, dried fruit and parmesan. Add a pinch of salt and pepper and toss. Taste and season more if needed. Enjoy!

spiced maple vinaigrette

Whisk together the vinegar, maple syrup, garlic, allspice, nutmeg, cardamom, a big pinch of salt and pepper and the crushed red pepper flakes. Whisk in the olive oil until emulsified. This stays great in the fridge in a sealed container.