Shaved Brussels Sprouts Salad

Warm shaved Brussels sprouts salad with apples, bacon, cranberries, and feta in a maple mustard dressing — cozy, colorful, and ready in 20 minutes!

Course Salad

Cuisine American

Keyword brussels sprout salad, brussels sprouts recipes

Prep Time 20

Total Time 20

Servings servings

Calories 433kcal

Author Kathleen

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.

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 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.

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.

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.