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This medley of savory winter flavors makes for the kind of bright, refreshing salad that everyone’s craving in the thick of winter. Every salad dressing we make has a little bit of maple syrup added to it. The subtle hint of sweetness amplifies the other contents of the salad bowl.



Prep time

Cook time


  • 1/2 lb sourdough bread, torn into small pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon Maple Sugar Seasoning
  • 14oz Brussels sprouts, thinly sliced
  • 1 Avocado, thinly sliced
  • 4oz goat cheese
  • 1/2 lb bacon, cooked and chopped

For the Dressing

  • 1 small shallot, diced (about 3 tablespoons)
  • 3 cloves of garlic, minced
  • 1 teaspoon Sweet Maple Mustard
  • 1 tablespoon chives, chopped
  • 1 teaspoon Sweet Heat Maple Syrup
  • 3 tablespoons white wine vinegar
  • 1/4 cup olive oil
  • Salt and Pepper


  1. Pre-heat oven to 350F.
  2. Line the baking sheet with parchment paper. Toss the bread pieces in the olive oil and Maple Sugar Seasoning. Bake for 15-18 minutes, until lightly toasted.
  3. Wash and shred the Brussels sprouts carefully using a sharp chef’s knife or mandolin.
  4. Add the Brussels sprouts to a salad bowl.
  5. Make the dressing. In a small bowl or mason jar add the shallot, garlic, dijon mustard, chives, maple syrup and white wine vinegar. Stir together with a fork. Add salt and pepper, to taste. While whisking with your fork add the olive oil until emulsified. (If making the dressing in a mason jar, close the lid and shake).
  6. Pour the dressing over the shredded Brussels sprouts and massage into them. Add the avocado, apple, goat cheese and bacon. (Adding more goat cheese, if desired.)
  7. Top with the seasoned croutons and serve!



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