Lately I’ve been trying to eat more meals that feel genuinely nourishing. The kind of dishes that are high in fiber, easy to meal prep, and still taste like something I actually want to eat all week. This Shaved Brussels Sprout Salad with Maple Orange Vinaigrette checks every box for me.

It’s crunchy, fresh, slightly sweet, and balanced with bright citrus flavor. The shredded Brussels sprouts hold up nicely in the fridge, which means this isn’t one of those salads that turns soggy overnight. Instead, it softens just enough while keeping texture, making it perfect for weekly lunches, easy grab-and-go weeknight sides, and just the best fall salad.

What really pulls this salad together, though, is the contrast and texture. Crisp, julienned Honeycrisp apples, chewy dried cranberries, and a citrusy maple dressing layered with nutty Parmesan create a combination that’s both refreshing and satisfying. And I’m going to say this now because it matters: the Parmesan cheese is not optional; it adds depth, saltiness, and a rich, nutty finish that makes the entire salad come alive.

Ingredients for this fiber-rich salad recipe

(The full recipe and measurements are written in the recipe card below)

• Juice from an orange
• Maple syrup
• Honey Dijon mustard
• Apple cider vinegar
• Quality olive oil
• Garlic
• Kosher salt & black pepper
• Brussels sprouts
• Honeycrisp apples
• Fresh lemon juice
• Dried cranberries
• Parmesan cheese

How to Make a Shaved Brussels Sprout Salad

Make the maple orange vinaigrette first

1. Start by making the maple orange vinaigrette. In a jar or bowl, whisk together the orange juice, zest of the orange, maple syrup, honey Dijon mustard, garlic, apple cider vinegar, lemon juice, salt, and black pepper.
2. Slowly add in the olive oil while whisking until smooth and emulsified. If you make this in a jar, make sure the lid is tight and give it a good shake to combine everything. Taste it to see if you need to add another teaspoon of maple syrup.
3. Place the dressing in the refrigerator while you prepare the salad. This allows the flavors to meld and keeps everything fresh and crisp when you toss it together.

Shave (slice) the Brussels sprouts

Trim the ends and remove any tough outer leaves. Using a sharp knife, mandoline slicer, or food processor, shave the Brussels sprouts into thin ribbons. Add them to a large mixing bowl.

Prepare the apples

Core the apples and thinly slice them julienne style into matchsticks. This cut creates the perfect bite and blends beautifully with the shaved sprouts instead of feeling chunky or heavy. Add the apples to the bowl along with the dried cranberries for a burst of sweetness and chewiness.

Dress and season the salad

Remove the vinaigrette from the refrigerator, shake well, and pour it over the salad. Toss everything thoroughly so every ribbon is coated. I like to season with a couple pinches of salt and black pepper to bring the flavors together. Give it a taste to see if it needs anything else. Once the salad is fully combined, squeeze the juice of half a lemon over the top. This final hit of acidity brightens the entire dish and keeps it tasting fresh.

Finish with parmesan cheese (don’t skip this)

Finish the salad with generous, thick shavings of good Parmesan cheese. And I really mean generous. The nutty, salty richness of the Parmesan balances the sweetness of the dressing and elevates the flavor in a way that makes this salad feel complete and intentional.

Tips for the Best Brussels Sprout Salad

Shave thin for the best texture: Thin ribbons soften slightly as they sit and make the salad easier to eat.

Julienne slice the apples: Matchstick cuts create a lighter bite and blend seamlessly into the salad.

Chill the dressing first: Making the dressing ahead helps the flavors develop and keeps the salad extra crisp.

Taste before serving: After you stir, adjust salt, pepper, or lemon depending on your preference.

Use real parmesan: A quality block of parmesan, shaved fresh, makes a noticeable difference compared to pre-grated cheese.

Tasty & optional add-ins:

• Toasted pecans, walnuts, cashews, pistachios (or any nut) will add another layer of crunch and texture
• Sweet cherries or pomegranate arils will pair very well with the Parmesan cheese
• Chickpeas for additional fiber and protein
• Green onions or thinly sliced red onions would also be delicious

Serving Ideas for this Brussels Sprouts Salad

This salad works almost anywhere and anytime; however, here are some serving ideas this salad would be perfect for.

• Meal-prepped lunches during the week. I like to make this on Sundays and enjoy it with grilled chicken breasts, roast chicken, or a piece of salmon.
• Salad recipes like this one are also great for Thanksgiving. This goes perfectly with turkey! It’s fresh and vibrant.
• Casual hosting spreads when you need a make-ahead option

This is one of those recipes that quietly supports you during the week. It’s simple, nourishing, and full of texture, the kind of dish you can pull from the fridge and feel good about eating. I’m not really into dieting, but I do support creating meals that feel satisfying, balanced, and easy to incorporate into my life. And when something tastes this good while helping you eat more fiber and vegetables, it’s a win-win all around. Enjoy, friends!