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This warm Shaved Brussels Sprouts Salad is anything but boring! Lightly sautéed shaved sprouts and crisp apples mingle with smoky bacon, tart cranberries, crunchy pumpkin seeds, and creamy feta — all tossed in a sweet-tangy maple mustard dressing. Every bite is cozy, colorful, and full of texture.
Why this recipe is so delicious: the Brussels sprouts turn tender yet stay slightly crisp, the maple dressing perfectly balances their earthy flavor, and the bacon adds that irresistible smoky richness that ties it all together. It’s one of those salads you’ll want seconds of — warm, bright, and downright crave-worthy.
If you enjoy fresh, colorful salads with big seasonal flavor, you’ll love my Harvest Salad, Arugula Salad, and my Sweet Potato Salad. Both bring that same mix of crunch, color, and cozy fall vibes — perfect for everything from weeknight dinners to weekend gatherings.
💚 From salad skeptic to salad lover — this one wins everyone over.
✨ Before You Begin
✨ Render the bacon first. You’ll use that flavorful bacon fat to sauté the Brussels sprouts and apples — it makes the whole salad sing.
✨ Don’t overcook. Brussels sprouts should stay bright green and a little crunchy for the best texture.
✨ Add the dressing while warm. The gentle heat helps it absorb into the sprouts, coating every bite.
✨ Use a crisp apple. Honeycrisp or Cosmic Crisp stay fresh and add natural sweetness.
✨ Top with feta off heat. It keeps its creamy texture and doesn’t melt into the salad.
🥬 Shaved Brussels Sprouts Salad Ingredients + Key Notes
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
Salad
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Brussels sprouts: The star! Buy them pre-shaved to save time, or thinly slice whole sprouts with a mandoline or food processor. Thin slices cook evenly and soak up dressing beautifully.
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Apple: Adds crisp, refreshing sweetness. Honeycrisp or Pink Lady are ideal.
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Bacon: Thick-cut bacon cooked fresh delivers smoky depth. If using pre-cooked bits, choose real bacon pieces.
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Dried cranberries: Bring sweet-tart contrast — or try dried cherries for a fun swap.
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Pumpkin seeds (pepitas): Add crunch and a nutty edge. Toast briefly for even more flavor.
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Feta cheese: Creamy and salty, it ties the whole dish together. Parmesan or goat cheese work too.
Sweet Mustard Dressing
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Olive oil: The foundation — rich, smooth, and balanced.
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Maple syrup: Adds natural sweetness that plays perfectly with the sprouts’ earthy flavor.
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Apple cider vinegar: Brightens everything with gentle acidity.
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Stone-ground & Dijon mustard: Mustard emulsifies the dressing and brings tangy bite.
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Salt + black pepper: Essential for balance and depth — don’t skip them!\
The Best Way to Shave Brussels Sprouts
You can buy pre-shaved Brussels sprouts (Trader Joe’s carries them), but if you’re starting with whole sprouts, here’s how to get those gorgeous thin ribbons yourself:
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Trim + Halve: Slice off the tough stem end and remove any yellowed outer leaves. Cut each sprout in half through the root.
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Use a Mandoline or Food Processor:
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For the finest texture, use a mandoline slicer on a medium-thin setting.
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For quick prep, use a food processor fitted with the slicing blade — pulse gently to avoid mush.
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By Hand: Place each half flat-side down on the cutting board and slice thinly with a sharp chef’s knife.
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Fluff & Separate: Toss the shaved sprouts with your hands to separate the layers before cooking — this helps them cook evenly and absorb dressing better.
💡 Pro Tip: A quick toss in a bowl of cold water after shaving helps remove any bitterness and keeps them crisp before sautéing. Drain very well before cooking. Lay them out on clean kitchen towels to remove excess moisture.
👩🍳 How to Make Shaved Brussels Sprouts Salad
Here’s a quick look at how to assemble this easy salad (full instructions in the recipe card below.
Start by whisking up that sweet mustard dressing — just olive oil, maple syrup, mustards, and vinegar — and set it aside.
Next, cook your bacon until it’s perfectly crisp, then use a bit of that flavorful bacon fat to sauté the shaved Brussels sprouts. Add the apples and let them soften just a touch so they stay crisp and juicy.
Now toss in the bacon, cranberries, and pumpkin seeds, pour in the dressing, and give everything a good stir while it’s still warm so the flavors soak right in. Finish with a sprinkle of creamy feta on top — and that’s it! You’ve got a cozy, colorful salad that’s just as delicious warm as it is at room temperature.
Pro Tips
⭐ Cut apples last. They’ll stay crisp and bright. If you need to prep ahead, toss slices in a little lemon juice to keep them from browning.
⭐ Use two kinds of mustard. A mix of stone-ground and Dijon gives you the best of both worlds — rustic texture and zippy tang.
⭐ Taste and tweak. Brussels sprouts can vary in bitterness, so give the salad a quick taste before serving. Add an extra drizzle of maple syrup or a splash of vinegar if it needs balance.
⭐ Don’t skip the deglaze. A quick splash of vinegar or even a spoonful of water lifts those flavorful browned bits from the pan — it’s liquid gold for flavor!
⭐ Top it right before serving. Add feta and seeds at the very end so they stay creamy and crunchy, not soggy.
The Salad Science
Shaving Brussels sprouts increases their surface area, helping them cook evenly and absorb dressing like tiny flavor sponges. The mustard in the dressing acts as a natural emulsifier — it bonds oil and vinegar so the dressing stays creamy instead of separating. A touch of maple syrup balances the sprout’s natural bitterness and the vinegar’s acidity, creating harmony between savory, sweet, and tangy elements.
Storing + Reheating + Make-Ahead Tips
Storing
- Cool completely and refrigerate in an airtight container up to 3 days.
Reheating
- Warm gently in a skillet over low heat or enjoy cold — the flavors actually deepen overnight!
Make-Ahead
- You can shave the sprouts and make the dressing a day ahead. Toss everything together right before serving to keep that fresh crunch.
Food Safety
- If you’d like more info on food safety, check out this link.
What to Serve With Shaved Brussels Sprouts Salad
Mains This Pairs Well With
This cozy Brussels sprouts salad makes the perfect side for hearty, comforting mains. Try it alongside Crockpot Turkey Breast or Roasted Turkey for a lighter take on a holiday spread, or serve it with Mississippi Pot Roast or Crockpot Pork Tenderloin for a weeknight dinner that feels extra special. It’s also wonderful next to my creamy, flavor-packed Million Dollar Chicken — that combination is pure comfort on a plate!
Cozy Breads
Warm, fresh bread always belongs on the table! Serve with Quick Dinner Rolls, homemade Crescent Rolls, Cheddar Biscuits, or classic Garlic Bread to round out the meal.
Sweet Finishes
End things on a sweet note with my amazing Pecan Pie Bars, Peach Cobbler, Chess Pie, or Cherry Delight Recipe — each adds the perfect touch of cozy comfort to finish your meal.
✦ FAQs
✦ Can I make this salad vegetarian?
Absolutely! Just skip the bacon or use a plant-based substitute. A sprinkle of toasted nuts adds a great smoky crunch.
✦ What if I don’t have maple syrup?
Honey or agave syrup both work beautifully — just note that honey is slightly thicker and sweeter, so you may want to use a bit less.
✦ Can I serve this cold?
Yes! It’s delicious warm or at room temperature. The dressing keeps the sprouts flavorful even after chilling.
Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗
More Salad Recipes
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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
Shaved Brussels Sprouts Salad
Ingredients
- 1/2 pound Brussels sprouts shaved
- 1/2 large apple quartered, thinly sliced, and halved
- 1-2 tablespoons olive oil
- 1/4 pound thick-cut bacon diced
- 1/2 cup dried cranberries
- 1/4 cup pumpkin seeds
- 1/4 cup feta cheese, crumbled
Sweet Mustard Dressing
- 1/4 cup olive oil
- 2 tablespoons pure maple syrup
- 2 tablespoons apple cider vinegar
- 1 tablespoon stone-ground mustard
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Make Dressing
- Make the Dressing: In a small jar or bowl, whisk together the olive oil (1/4 cup), maple syrup (2 tablespoons), both mustards (1 tablespoon stone-ground mustard + 1/2 teaspoon Dijon mustard), vinegar (2 tablespoons), salt (1/2 teaspoon), and pepper (1/4 teaspoon) until smooth and emulsified. Set aside.
Cook the Bacon
- In a large skillet over medium heat, cook diced bacon (1/4 pound) until crisp and golden, 6–8 minutes. Transfer to a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the skillet (discard excess).
Sauté the Brussels Sprouts:
- Sauté the Brussels Sprouts Add olive oil (1-2 tablespoons) to the skillet if needed. Increase heat to medium-high. Add shaved Brussels sprouts (1/2 pound) and a pinch of salt and pepper. Cook for 2–3 minutes, stirring often, until just starting to soften and lightly char at the edge
- Add the Apples: Stir in the apple slices (1/2) and cook another 2–3 minutes until the apples soften slightly but remain crisp-tender. If the pan looks dry, drizzle in another teaspoon of olive oil.
- Deglaze for Flavor: Add a small splash (1–2 teaspoons) of apple cider vinegar or water to the skillet, scraping up any browned bits — this adds brightness and depth.
- Combine and Toss: Reduce heat to low. Add the cooked bacon, dried cranberries (1/2 cup), and pumpkin seeds (1/4 cup). Pour the dressing over the warm mixture and toss for about 1 minute until everything is lightly coated and warmed through.
Assemble:
- Finish and Serve: Remove from heat. Sprinkle with crumbled feta (1/4 cup) and serve warm — or let cool slightly and enjoy at room temperature.
Fans Also Made:
Notes
- Cut apples last. They’ll stay crisp and bright. If you need to prep ahead, toss slices in a little lemon juice to keep them from browning.
- Use two kinds of mustard. A mix of stone-ground and Dijon gives you the best of both worlds — rustic texture and zippy tang.
- Taste and tweak. Brussels sprouts can vary in bitterness, so give the salad a quick taste before serving. Add an extra drizzle of maple syrup or a splash of vinegar if it needs balance.
- Don’t skip the deglaze. A quick splash of vinegar or even a spoonful of water lifts those flavorful browned bits from the pan — it’s liquid gold for flavor!
- Top it right before serving. Add feta and seeds at the very end so they stay creamy and crunchy, not soggy.
This recipe is the perfect blend of Brussels sprouts and bacon and apples! It has the best sauce on it. I just couldn’t stop eating it! And… it’s warm! Ever since I made it for a family dinner, it’s the most requested dish!! A definite do again ..and again!! Thank you!
Hey KIm. Im so happy you’re enjoying this wonderful salad! Thanks so much for leaving a comment and the 5 star rating.