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Shaved brussels sprouts salad in a serving bowl.
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5 from 4 votes

Shaved Brussels Sprouts Salad

This vegan Shaved Brussels Sprouts Salad is made with pan-seared brussels sprouts, almonds, dried cranberries, and a quick and easy maple vinaigrette.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 people
Calories: 77kcal


  • 1 lb brussels sprouts
  • 2 TB olive oil, divided
  • ¼ cup apple cider vinegar
  • 2 tsp maple syrup
  • 1 tsp sea salt
  • cup chopped almonds OR salted pepita seeds
  • cup dried cranberries


  • Heat 1 TB olive oil on medium heat in a large heavy pan (such as cast iron).
    Note: If using a medium-sized pan, you may need to work in 2 batches.
  • While the pan gets hot, thinly slice the brussels sprouts.  Whisk together the remaining olive oil, apple cider vinegar, maple syrup, and sea salt.
  • Add the shaved sprouts to the hot pan, and allow them to cook 3-4 minutes until lightly charred.  Stir the sprouts periodically with a metal spatula while they cook.  Remove sprouts from pan.
  • Serve immediately:  Add warm sprouts to a serving bowl with the almonds, cranberries, and dressing.  Toss salad and serve.
    Make Ahead: Add the sprouts, almonds, and cranberries to a serving bowl.  Store for up to 3 hours in the fridge.  Toss the dressing with the salad right before serving.



Calories: 77kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Sodium: 305mg | Potassium: 237mg | Fiber: 2g | Sugar: 3g | Vitamin A: 430IU | Vitamin C: 48.2mg | Calcium: 30mg | Iron: 0.9mg