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 in English (3)


    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)


    All the ingredients went very well together! Lots of good stuff! Will make again.  -  23 Jan 2017  (Review from Allrecipes US | Canada)


    1.13.17 I used my Twist-n Sprout Brussels Spout corer (Christmas gift) for the first time, so getting a bowl of brussels sprout leaves was effortless. I wanted to plump up the cranberries, so I rehydrated them in a little boiling water for a few minutes. Instead of the cinnamon pecans, I garnished with some toasted slivered almonds which I had on hand. Very, very nice salad with lovely presentation and just the right amount of sweetness. Definite remake here!  -  13 Jan 2017  (Review from Allrecipes US | Canada)

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