Maple-dijon Brussels leaf salad

    30 min

    Brussels sprout leaves, cranberries and cinnamon-roasted almonds are tossed in a maple-Dijon salad dressing in this festive salad.

    1 person made this

    Serves: 12 

    • 900g Brussels sprouts, trimmed
    • 60ml maple syrup
    • 2 tablespoons extra-virgin olive oil
    • 4 teaspoons Dijon mustard
    • 4 teaspoons apple cider vinegar
    • 120g sweetened dried cranberries
    • 140g cinnamon-roasted almonds

    Prep:30min  ›  Ready in:30min 

    1. Cut cores out of Brussels sprouts using a small sharp knife. Peel layers apart to separate individual leaves; place leaves in a large bowl.
    2. Whisk maple syrup, olive oil, Dijon mustard and apple cider vinegar together in a small bowl. Drizzle over Brussels sprout leaves; add cranberries and toss to coat. Add almonds and toss again before serving.

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    Reviews & ratings
    Average global rating:

    Reviews in English (5)


    I made this for my family that aren't fans of brussels sprouts fans. My husband wouldn't touch it, but my three boys and I really like it. I would definitely make this again.  -  31 Dec 2017  (Review from Allrecipes US | Canada)


    I made this salad for Thanksgiving. The flavor was lovely, subtly sweet and it was interesting to serve brussels sprouts raw. I made the salad (including adding the dressing) a day ahead and I'm glad I did. The dressing definitely helped soften the sprouts. It was easy to put together. The most time consuming part was de-coring the sprouts. Next time I may just try a bag of shredded. Also, the amount of dressing was perfect, none left over. My only complaint is I felt the sprouts were still too chewy. I may try a quick blanche to soften them a little more next time (like I do with my cold green bean salads). And there will definitely be a next time; we really enjoyed this salad.  -  25 Nov 2017  (Review from Allrecipes US | Canada)


    Thank you for this delicious simple recipe that could be morphed into an infinite variety of tasty salads. I broke out my mandolin and sliced the sprouts into a lacy vs. leafy texture. I had a bag of "salad topping". Comprise  -  06 Oct 2017  (Review from Allrecipes US | Canada)