Shaved Brussels Cranberry Harvest Salad

Shaved Brussels sprouts turn a simple harvest salad into something special at American autumn gatherings. Tart cranberries and roasted sweet potato meet maple, Dijon, and toasted nuts for a crisp, colorful lunch.

Serves 4 · 22 min prep · 22 min cook

Estimate for one serving

• 355 cal
• 11g protein
• 32g carbs
• 23g fat
• 3g fiber

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Ingredients

• 1 lb Brussels sprouts
• 1 cup fresh cranberries
• 1 medium sweet potato
• 2 tbsp minced fresh sage
• ¼ cup olive oil
• 3 tbsp apple cider vinegar
• 1½ tbsp maple syrup
• 1 tsp Dijon mustard
• ½ cup toasted hazelnuts or almonds
• ½ cup shaved Parmesan
• 1 small shallot
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp lemon zest

Instructions

1. 1Preheat the oven to 400°F. Peel the sweet potato and cut into small ½-inch dice. Toss with a spoonful of olive oil, salt, and sage; spread on a sheet pan.
2. 2Roast 18 to 22 minutes, stirring once, until tender and lightly browned at the edges. Set aside to cool slightly so they stay distinct in the salad.
3. 3Trim the stem ends of the Brussels sprouts. Using a sharp knife or mandoline, shave them as thinly as possible into ribbons. Place in a large bowl and fluff with your fingers to separate.
4. 4Finely mince the shallot. Whisk together the remaining olive oil, apple cider vinegar, maple syrup, Dijon, salt, pepper, lemon zest, and minced sage until bright and emulsified. Stir in the shallot.
5. 5Roughly chop half the fresh cranberries so they release juice; leave the rest whole for pops of color and tartness.
6. 6Pour two-thirds of the dressing over the shaved Brussels and toss thoroughly with tongs for a full minute so the ribbons soften and gloss. Let sit 5 minutes.
7. 7Add the warm roasted sweet potato cubes and all the cranberries. Toss again gently so the potatoes do not break apart.
8. 8Transfer to a wide shallow platter for sharing. Scatter toasted nuts and generous shavings of Parmesan across the top.
9. 9Drizzle the remaining dressing in thin ribbons. Finish with an extra grind of black pepper and any leftover sage.
10. 10Serve at room temperature with serving spoons; the salad stays crisp for a couple of hours, making it ideal for a weekend lunch board.