April in Vermont... that in-between season where the days start to feel a little longer, the air a little lighter, and suddenly we’re craving something fresh to balance out all those cozy winter meals. This shaved Brussels sprouts salad is the perfect way to welcome that shift—it’s crisp and hearty, tossed with a bright maple vinaigrette, creamy goat cheese, and sweet, chewy dates for a mix of flavors that just works. It’s quick, simple, and perfect for a light lunch or a fresh side at dinner. Whether you’re easing out of winter or leaning into spring, this one brings a little brightness to the table (with a touch of maple, of course!). We hope you enjoy it as much as the Stewart Maple Family does!
Ingredients :
Dressing:
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1 tbsp Stewart’s Vermont Maple Syrup
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½ tbsp Dijon mustard
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1 tbsp apple cider vinegar
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2-3 tbsp EVOO (or your oil of choice)
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Salt and pepper to taste
Salad:
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1 – 1 ½ lb brussels sprouts
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2 – 3 tbsp crumbled goat cheese
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2 – 3 tbsp chopped walnuts
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6 pitted dates (sliced or diced to your liking)
Instructions:
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Combine dressing ingredients and whisk until well incorporated. Set aside.
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Using a mandolin, set your blade to 1/16 or 1/8 and carefully shave your brussels sprouts (mind your fingers). You can absolutely do this with a knife, but if you have a mandolin, this will make your life a little easier.
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Add shaved sprouts to bowl and toss with dressing (this recipe will give you a light coating, but feel free to double if you prefer a dressier salad).
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Top with goat cheese, walnuts and dates. Enjoy!
Tips:
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Convert this to a warm side with gooey goat cheese! Sauté shaved brussels in a little olive oil over medium heat (just a few minutes until bright green and slightly softened – don’t overcook. You don’t want these to become mush, you still want a good crunch here). Top with dressing and reduce heat. Finish with goat cheese, almonds and dates.
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Add prosciutto to this salad to create a nice sweet and salty combination.
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Substitute your favorite honey balsamic dressing for a simple variation.