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Shaved Brussels Sprouts with a Maple-Balsamic Vinaigrette

November 11, 2014 By Julia 17 Comments

Shaved Brussels Sprouts with a Maple-Balsamic Vinaigrette

With Thanksgiving suddenly around the corner, I wanted to share some fun side dishes with you that would be great for the big day. As I started to think about the classic sides one usually has on Thanksgiving – from mashed potatoes to green bean casserole to cranberry sauce – I realized that many of them have a very soft texture. Wouldn’t something crunchy be so refreshing alongside all of those other items? I’m all about variety and thought the idea would be a nice change. What immediately came to mind was a fresh shaved brussels sprout salad for some satisfying crunch. After a few experiments with various toppings and dressings, I knew I had found a winner.

Shaved Brussels Sprouts with a Maple-Balsamic Vinaigrette

I wanted to keep things simple with this salad, since it’s meant to be part of an already-crowded Thanksgiving plate. With plump dried cherries and earthy toasted hazelnuts, this salad has the perfect combination of flavors for a fall meal. It’s all tied together with a sweet and slightly tart maple-balsamic vinaigrette, which has quickly become one of my new favorite dressings. This sweet, crunchy salad is truly addicting – and it comes together so quickly.

Shaved Brussels Sprouts with a Maple-Balsamic Vinaigrette

I am always in awe of how many things need to come together at the same time for a Thanksgiving meal. The great thing about this salad is that you can have it prepped a few hours in advance and then simply add the dressing right before the meal begins. It’s one less thing to worry about on an otherwise hectic day!

Shaved Brussels Sprouts with a Maple-Balsamic Vinaigrette
 
Print
Prep time
15 mins
Cook time
5 mins
Total time
20 mins
 
Serves: 6-8
Ingredients
  • For the salad:
  • 1 pound Brussels sprouts, thinly sliced
  • ½ cup dried cherries
  • ½ cup toasted hazelnuts, roughly chopped
  • For the dressing:
  • 3 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 1.5 tablespoons maple syrup
  • 2 teaspoons dijon mustard
  • Pinch of salt and freshly ground pepper
Instructions
  1. Combine salad ingredients together in a large bowl.
  2. In a separate bowl, whisk all of the dressing ingredients together.
  3. Add dressing to salad and toss well; season with additional salt and pepper. Serve immediately.
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Note: Salad can be prepped a few hours in advance, but be sure to hold off on adding the dressing until serving.

Filed Under: Salads, Sides Tagged With: brussels sprouts, cherries, gluten-free, hazelnuts, vegan

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Comments

  1. Katie @ Whole Nourishment says

    November 12, 2014 at 8:33 am

    I can’t believe Thanksgiving is almost here – living out of the US makes me feel a little disconnected from the holiday. But this salad is perfect for this holiday or any other time. I like that you’ve kept it simple while ensuring loads of flavor. The hazelnuts and cherries are my fav in this!

    Reply
    • Julia says

      November 12, 2014 at 9:42 am

      I definitely know what you mean about spending Thanksgiving abroad! But it’s fun to bring the tradition to wherever you are living, isn’t it? I’m a huge fan of the hazelnuts and cherries together too – it almost tastes like a dessert to me!

      Reply
  2. Geraldine | Green Valley Kitchen says

    November 12, 2014 at 1:22 pm

    Love the idea of a crunchy fresh salad for Thanksgiving and using brussels sprouts keeps with the holiday feeling. One less thing to cook is always a help on a busy day. Looking forward to trying this, Julia!

    Reply
    • Julia says

      November 16, 2014 at 9:44 am

      Thanks, Geraldine! Yes, I think we all deserve a few easy recipes for Thanksgiving – there is already so much going on! I hope you enjoy the recipe.

      Reply
  3. Susan says

    November 12, 2014 at 4:25 pm

    Since it’s only fitting that my first taste of Brussels sprouts should take place in your presence, I am going to make a Christmas request right now: please make this salad for Christmas dinner! I love the idea of hazelnuts, cherries, and maple balsamic dressing…and “maybe” I will like the sprouts as well!

    Reply
    • Julia says

      November 16, 2014 at 9:45 am

      I will happily make this for Christmas! It feels festive with the sweet cherries, so it will be perfect for the holidays. And I think you are going to like the sprouts when they are all chopped up – it’s almost like a coleslaw.

      Reply
      • Steve says

        November 17, 2014 at 5:31 pm

        Oh good, I’ll be very happy to get in on this, too. Sounds every bit as festive as roasting chestnuts.

        Reply
        • Julia says

          November 17, 2014 at 9:26 pm

          Hopefully you aren’t as tough of a critic on poor brussels sprouts as someone else seems to be!

          Reply
  4. Susan says

    November 12, 2014 at 4:26 pm

    Oh, and you’re too right about “soft” Thanksgiving side dishes! Bring on the crunch!!

    Reply
  5. Traci | Vanilla And Bean says

    November 13, 2014 at 12:59 am

    What a wonderful combination of flavors, Julia! Seems like so often everything at the Thanksgiving table is cooked, so to have a fresh salad with all the crunchiness is a welcome dish at my table! Dried cherries and hazlenuts are a fabulous addition and the dressing brings all these delicious flavors together! I just got some BS from my CSA… and I think I have everything in my pantry to whip this up! Thanks so much Julia!

    Reply
    • Julia says

      November 16, 2014 at 9:48 am

      Thank you, Traci! I’m glad that the idea of a crunchy salad sounds good to you too šŸ™‚ And that’s great that you got brussels sprouts from your CSA – I bet they are so delicious!

      Reply
  6. anna @ annamayeveryday says

    November 13, 2014 at 6:33 am

    This looks delicious and also as if it would be so good for me at the same time, perfect combination!

    Reply
    • Julia says

      November 16, 2014 at 9:49 am

      Thank you, Anna! It’s always nice when healthy things also happen to taste good šŸ™‚

      Reply
  7. Emma says

    November 14, 2014 at 4:53 am

    Love love love! You are so right with the texture thing! Even if I don’t make this as a side for thanksgiving, what a perfect post thanksgiving remedy!

    Reply
    • Julia says

      November 16, 2014 at 9:50 am

      Thank you, Emma! You are totally right – this would be great the day after Thanksgiving when you still want festive foods, but something a little lighter. I bet it would jazz up some leftovers too!

      Reply

Trackbacks

  1. Maple Roasted Delicata Squash with Quinoa, Kale & Smoky Tahini Sauce says:
    November 20, 2014 at 5:59 am

    […] Shaved Brussels Sprouts with a Maple Balsamic VinaigretteĀ from Orchard St Kitchen […]

    Reply
  2. 55+ Healthy Thanksgiving Recipes says:
    November 24, 2015 at 4:03 am

    […] Shaved Brussels Sprouts With a Maple-Balsamic Vinaigrette // Orchard Street Kitchen […]

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