Brussels Sprout Salad Recipe

Prepare Brussels sprouts

Trim the stem ends of the brussels sprouts and remove any loose or discolored outer leaves. Using a sharp knife, thinly slice the sprouts lengthwise (or use a mandoline set to a thin setting) until you have fine shreds. Place shredded sprouts in a large mixing bowl.

Prep apple and onion

Core the apple and thinly slice into matchsticks or very thin half-moons. Add the apple slices to the bowl with the shredded sprouts. Thinly slice the red onion and add to the bowl.

Season and rest

Drizzle 2 tsp olive oil over the shredded sprouts and apple, then sprinkle 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Toss gently to combine. Let sit 8–10 minutes to macerate slightly—this softens the sprouts and tones down the raw onion bite.

Add ricotta and pecans

After the sprouts have rested, add the ricotta to the bowl in dollops. Reserve some ricotta for plating if you prefer. Fold the ricotta gently into the salad so it coats some shreds but remains in creamy pockets. Add the toasted chopped pecans (3 oz) and chopped parsley, then toss lightly just to distribute.

In a small bowl or jar, combine 3 tbsp extra-virgin olive oil, 2 tbsp balsamic vinegar, 1.5 tbsp pure maple syrup, 1 tsp Dijon mustard, 1 tsp apple cider vinegar, 1/2 tsp minced garlic, 1 tsp fresh lemon juice, 1/4 tsp coarse salt and 1/4 tsp black pepper.

Whisk vigorously (or shake in a lidded jar) until the dressing emulsifies and becomes slightly thickened and glossy. Taste and adjust seasoning—add a splash more maple for sweetness, or a pinch more salt if needed.

Pour or drizzle dressing over the prepared salad to taste (start with about half, ~2 tbsp), then toss gently to coat. Add additional dressing if desired but go lightly to avoid weighing down the ricotta pockets.

Transfer salad to a serving platter or divide among plates. If you reserved a little ricotta, dollop on top. Scatter a few extra toasted pecan pieces and a small sprinkle of chopped parsley for garnish. Finish with a final grind of black pepper and, if desired, a tiny drizzle of maple syrup or balsamic glaze.

Serve immediately. Leftovers: store dressing separately and keep salad refrigerated up to 1 day; add dressing right before serving and stir gently to recombine.