Shaved Brussels Sprout & Apple Salad

Written By julia cichocki

Crunchy. Fresh. Sweet. Tangy. The perfect healthier holiday recipe.

This Shaved Brussels Sprout & Apple Salad is the kind of side dish that instantly brightens a holiday table. It’s crisp, colorful, and loaded with fall flavors — sweet apple, creamy goat cheese, tart pomegranate, toasted pumpkin seeds, and peppery arugula.

Instead of a heavy dressing, this salad gets tossed in a light maple apple cider vinaigrette that brings everything together with a perfect balance of sweet and tangy. It’s festive. It’s fresh. And it’s the ideal lighter dish to serve alongside richer Thanksgiving classics.

This salad also holds up beautifully, making it perfect for meal prep, Friendsgiving, or your Healthier Holiday Recipes series.

Ingredients

For the Salad

  • 4 cups shaved Brussels sprouts

  • 1 honeycrisp or pink lady apple, thinly sliced or julienned

  • ⅓ cup pomegranate seeds

  • ¼ cup pumpkin seeds (pepitas), toasted

  • 2 cups arugula

  • ¼–⅓ cup crumbled goat cheese

For the Maple Dressing

  • 3 tbsp olive oil

  • 1 tbsp apple cider vinegar

  • 1 tbsp pure maple syrup

  • 1 tsp lemon juice

  • ½ tsp garlic powder

  • Pinch of salt & pepper

Instructions

1. Prep the Brussels Sprouts

Use a mandolin or very sharp knife to shave the Brussels sprouts thinly.
Place in a large mixing bowl and fluff with your hands to separate the leaves.

2. Toast the Pumpkin Seeds

In a dry pan over medium heat, warm the pumpkin seeds for 2–3 minutes until lightly golden and fragrant.
Set aside to cool.

3. Make the Maple Dressing

In a small jar or bowl, whisk together:

  • olive oil

  • apple cider vinegar

  • maple syrup

  • lemon juice

  • garlic powder

  • salt & pepper

Taste and adjust — add more maple for sweetness or more ACV for tang.

4. Assemble the Salad

Add to the bowl:

  • shaved Brussels sprouts

  • apple slices

  • arugula

  • pomegranate seeds

  • half the pumpkin seeds

Pour the maple dressing over the top and toss gently until everything is coated.

5. Finish & Serve

Top with crumbled goat cheese and the remaining pumpkin seeds.
Serve immediately — or refrigerate for up to 4 hours before serving.

julia cichocki
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