About this recipe
This recipe is my plant-based take on the popular honey chipotle vinaigrette from Chipotle Mexican Grill. Instead of honey, I use pure maple syrup, which is naturally vegan, has a lower glycemic index than honey, and gives the dressing a warm sweetness that balances perfectly with smoky chipotle peppers.
The dressing is bold and versatile — pour it over salads, drizzle it on roasted veggies, or use it as a dip for tortilla chips and raw veggies. For this salad, I toss it with shaved Brussels sprouts, juicy citrus, crunchy pepitas, and cilantro for a fresh, crunchy winter salad that feels anything but boring.
Why you’ll love this recipe
- Smoky + sweet balance. Chipotle brings the smoke, and maple syrup brings the sweet.
- Vegan & refined sugar-free – made with pure maple syrup.
- Nutrient-packed – Brussels sprouts bring fiber and vitamin C, while chipotles add antioxidants and heat.
- Make-ahead friendly – the dressing keeps for up to 2 weeks and tastes even better the next day.
- Super versatile – use the dressing on grain bowls, burritos, or roasted vegetables.
Ingredient notes
- Brussels sprouts. Slice thin with a mandoline, sharp knife, or food processor.
- Chipotle peppers in adobo.
- When making maple syrup, ensure you use pure maple syrup (not pancake syrup).
- Citrus, orange, grapefruit, or tangerine segments bring brightness.
- Pepitas, pumpkin seeds.
- Fresh cilantro, parsley, or mint also works.
- Neutral oil, such as avocado oil or a light olive oil, blends best into the dressing.
👉NOTE This dressing is perfect with any green salad, with rice, with spinach or any other grain salad. With this brussels sprouts salad, the chipotle and maple dressing tastes delicious because it complements perfectly with the slightly bitter flavor of the sprouts. It keeps in the fridge for upto four weeks and it taste better each day it goes by.
HOW TO shave Brussels sprouts?
- Trim off the stem and discard any yellow leaves.
- Slice thinly with a mandoline, food processor, or sharp knife.
- Fluff them with your hands to separate any clumps.
How do you make Chipotle salad dressing?
- Gather ingredients: 2–3 chipotle peppers from a can (start with 1 for mild), ¼ cup maple syrup, ¼ cup red wine or apple cider vinegar, juice of 1 lime (optional), ½ cup neutral oil, 1–2 garlic cloves, ½ tsp oregano, ½ tsp cumin, and salt + pepper.
- Blend until smooth: Place everything except the oil in a blender or food processor and blend until the chipotle is fully puréed. With the motor running, slowly drizzle in the oil until thick and creamy.
- Store: Pour into a jar and refrigerate. The dressing will keep for up to 2 weeks. If the oil firms up in the fridge, let it sit at room temp and shake before using.
How to assemble the salad
- Place shaved Brussels sprouts in a large bowl. Toss with 2–3 tablespoons of the maple chipotle dressing and a pinch of salt. Let sit for 5–10 minutes so the acid softens the sprouts slightly.
- Add citrus segments, pepitas, and fresh cilantro.
- Taste and adjust. Add more dressing if needed, a drizzle of maple syrup for sweetness, or extra lime juice for brightness.
Variations
- Greens: Mix sprouts with spinach or arugula.
- Fruit: Try apples, pears, or pomegranate seeds.
- Protein: Add roasted chickpeas, lentils, or tofu.
- Extra crunch: Top with tortilla strips, walnuts, or chia crackers.
- More heat: Add another chipotle or a splash of hot sauce.
Shaved Brussels Sprouts Winter Salad with Smoky Maple Chipotle Dressing
Equipment
Ingredients
- 1 lb of shaved Brussels sprouts 450 grs.
- 1 orange peeled seeded and diced
- 1/4 of cup of cilantro roughly chopped
- 1/4 of cup of pumpkin seeds pepitas
Dressing
- 1/2 cup of vegetable oil or olive oil
- 3 tablespoons white wine vinegar or champagne vinegar
- 1-2 teaspoons chipotle peppers in adobo
- 1 tablespoon maple syrup
- 2 cloves of garlic
- 1 teaspoon salt
Instructions
- Shave the brussel sprouts in a food processor or slice them as thin as you can and put them in a salad bowl.
- Top with the orange dlices, the chopped cilantro and the pepitas.
- In the blender put all the ingredients of the dressing. Adjust the seasoning if necessary, test for salt, chili, etc.
- If you can, let it rest for a few hours in the fridge, this is not necessary but it helps the falvors to integrate. Dress the salad as you like.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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