Maple-Shallot Brussels Sprout Salad
Prep time
Cook time
Total time
Brussels sprouts are shredded and topped with toasted rosemary almonds and cranberries. A drizzle of sweet maple-shallot vinaigrette adds depth and loads of flavor to this warm salad.
Recipe type: Salad
Serves: 2-4
  • 1/2 cup slivered raw almonds
  • 1 1/2 tablespoons olive oil, divided
  • 1 tablespoon chopped fresh rosemary
  • 3 shallots, finely diced
  • 1 pound Brussels sprouts
  • 1/2 cup dried cranberries
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons 100% pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1/4 teaspoon salt
  • pepper, to taste
  1. Heat oven to 350 degrees Fahrenheit.
  2. Toss the slivered almonds in 1/2 tablespoon olive oil, chopped rosemary, and a pinch of sea salt. Spread out over a small baking pan. Bake for 8 minutes or until just beginning to turn golden.
  3. Add 1 tablespoon of olive oil to a large nonstick skillet and heat over medium heat.
  4. Add in the 3 diced shallots and cook until translucent.Remove half of the cooked shallots and reserve for vinaigrette.
  5. While the shallots are cooking, "shred" the Brussels sprouts by cutting each in half lengthwise and thinly slicing from end-to-end. Be sure to discard knobby base of each.
  6. Add the shredded Brussels sprouts to the skillet, season with salt and pepper, and cook until just starting to wilt. Remove from heat and transfer to a large salad bowl. Top with the toasted almonds and cranberries.
  7. While the Brussels sprouts are cooking, make the vinaigrette by whisking together the reserved shallots, olive oil, maple syrup, cider vinegar, salt, and pepper.
  8. Pour the vinaigrette over the salad, toss to coat, and serve immediately.
Recipe by Blissful Basil at