When the weather turns cool, salads often get pushed aside for warmer, heartier meals. But this Brussels sprout salad is different — it’s fresh, vibrant, and satisfying enough to hold its own against any fall or winter dish.
Shaved Brussels sprouts create a hearty, crunchy base that doesn’t wilt like lettuce. Tender shredded chicken adds protein, while dried cranberries bring sweetness, toasted pecans add crunch, and a tangy maple-Dijon dressing ties everything together. The secret? A quick massage with a pinch of salt instantly tenderizes the Brussels sprouts, giving them a restaurant-quality texture.
Each serving packs about 30g of protein, making this salad actually filling. It’s perfect for cozy fall lunches, holiday side dishes, or meal prep for the week ahead.
If you’ve been looking for a Brussels sprout salad recipe that’s fresh, satisfying, and perfect for the cooler months, this one belongs in your regular rotation.
Why This Brussels Sprout Salad Works
There’s a reason this Brussels sprout salad has become a go-to in my kitchen.
Hearty and satisfying. Shaved Brussels sprouts hold up beautifully — they don’t wilt like lettuce, so this salad stays fresh for days.
High-protein and filling. With about 30g of protein per serving, this salad actually keeps you full and energized.
Perfect for fall and winter. The combination of Brussels sprouts, cranberries, pecans, and maple dressing captures the flavors of the season.
Meal prep friendly. This salad stays crisp and delicious for days — perfect for weekly lunches.
Restaurant-quality texture. A quick massage with salt instantly tenderizes the sprouts.
No mayo, all flavor. A tangy maple-Dijon dressing brings everything together without weighing the salad down.
Brussels Sprout Salad with Cranberries, Pecans, & Maple-Dijon Vinaigrette
This high-protein Brussels sprout salad is packed with cranberries, pecans, chicken, and a maple-Dijon vinaigrette — 30g of protein in every serving. Perfect for fall and winter!
Ingredients
For the Salad:
- 1 lb Brussels sprouts, trimmed and thinly shaved (about 4–5 cups)
- 2 cups shredded cooked chicken (rotisserie chicken works great)
- ½ cup dried cranberries
- ½ cup toasted pecans, chopped
- ⅓ cup crumbled feta or goat cheese
- ¼ cup thinly sliced red onion
For the Maple-Dijon Vinaigrette:
- ¼ cup extra-virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 clove garlic, minced
- ¼ teaspoon salt (plus a tiny extra pinch for massaging the sprouts)
- ⅛ teaspoon black pepper
Instructions
- Shave & soften: Trim and thinly slice the Brussels sprouts using a sharp knife, mandoline, or food processor shredding disc. Place them in a large bowl, add a tiny pinch of salt, and massage gently with your hands for 1 minute to tenderize the leaves.
- Whisk dressing: In a small jar, combine the olive oil, apple cider vinegar, Dijon mustard, maple syrup, garlic, salt, and black pepper. Shake vigorously until smooth and emulsified.
- Assemble: Add the shredded chicken, dried cranberries, toasted pecans, crumbled cheese, and red onion to the bowl with the shaved Brussels sprouts.
- Dress & rest: Pour the maple-Dijon dressing over the salad and toss to combine. Let the salad sit at room temperature for 10 to 15 minutes before serving so the sprouts absorb the flavors and soften further.
- Serve: Enjoy immediately, or pack into meal-prep containers where it will taste even better the next day.
Tips for the Best Brussels Sprout Salad
- Massage the sprouts with salt. This tenderizes the Brussels sprouts instantly and gives them a restaurant-quality texture.
- Let it rest. Allowing the salad to sit for 10 to 15 minutes lets the sprouts absorb the dressing and soften.
- Toast the pecans. Toasting pecans in a dry skillet for 2 to 3 minutes brings out their nutty flavor.
- Use rotisserie chicken for convenience. It’s already cooked and flavorful — a great shortcut.
- Make it dairy-free. Omit the feta or use a dairy-free alternative.
- Add seasonal ingredients. Swap the cranberries for chopped apples or pears for a different fall twist.
Easy Variations
Make it Vegan: Omit the chicken and feta. Add roasted chickpeas or toasted walnuts for protein and crunch.
Make it with Bacon: Add ½ cup of crispy bacon crumbles for a smoky, savory flavor.
Add More Greens: Mix the shaved Brussels sprouts with kale or arugula for extra volume.
Make it Spicy: Add a pinch of red pepper flakes to the dressing for heat.
Use Different Nuts: Walnuts, almonds, or hazelnuts all work well.
Add Fruit: Toss in diced apple, pear, or pomegranate seeds for extra sweetness.
Storage and Meal Prep
- Refrigerate: Store leftover salad in an airtight container in the fridge for up to 4 days. The Brussels sprouts hold up beautifully and won’t get soggy.
- Make ahead: This salad is perfect for meal prep — make a batch and enjoy it all week.
- Tastes better the next day: The flavors meld together overnight, making it even more delicious.
Frequently Asked Questions
How much protein is in this Brussels sprout salad?
Each serving has about 30g of protein, thanks to the shredded chicken.
Can I make this salad ahead of time?
Yes — this salad is perfect for meal prep. It stays fresh and crisp for up to 4 days in the fridge and tastes even better the next day.
Can I use raw Brussels sprouts?
Yes — the salad uses raw, shaved Brussels sprouts. Massaging them with salt instantly tenderizes them.
What if I don’t have a mandoline?
You can use a sharp knife to thinly slice the Brussels sprouts, or use the shredding disc of a food processor.
Can I use a different dressing?
Yes — a lemon vinaigrette or balsamic dressing would also work well.
Can I add cheese to this salad?
Yes — crumbled feta, goat cheese, or Parmesan all pair beautifully with the flavors.
What if I don’t like cranberries?
Swap them for dried cherries, raisins, or chopped apples.
Can I use a different protein?
Yes — rotisserie chicken, grilled chicken, turkey, or even chickpeas all work well.
Is this salad gluten-free?
Yes — all ingredients are naturally gluten-free.
What should I serve with this salad?
It works as a main course, a side dish for roasted meats, or a contribution to a holiday table.
More Recipes You’ll Love
If you enjoyed this Brussels sprout salad, here are a few other fall and winter favorites to try:
- The Best Sweet Potato Salad: Warm, Smoky, & Packed with 25g Protein — roasted sweet potatoes, crispy chickpeas, and bacon in a tangy honey-mustard dressing
- 10 High-Protein Chopped Salad Recipes (Hearty & Satisfying) — fresh, chunky, and tossed in a red wine vinaigrette.
Conclusion
This high-protein Brussels sprout salad with cranberries, pecans, and maple-Dijon vinaigrette is proof that salads can be hearty, satisfying, and perfect for fall and winter. With crisp shaved Brussels sprouts, tender chicken, sweet cranberries, crunchy pecans, and a tangy dressing, it’s a salad you’ll actually crave.
Make a batch for meal prep, serve it as a side dish at your holiday table, or enjoy it as a hearty lunch — it’s guaranteed to become a favorite.
Give this Brussels sprout salad recipe a try — it just might change the way you think about salad.
