Brussels Sprout Salad with Apples, Walnuts & Parmesan

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A sweet, tangy, and addictive Brussels sprout salad that can be made ahead of time, making it ideal for a buffet.

Brussels Sprout Salad

Despite the common perception that Brussels sprouts are unpopular — and my own personal experience which confirms it (my kids RUN for the hills when I make them) — every Brussels sprout recipe I share on my blog becomes quite popular. I guess the people who love Brussels sprouts really love them and the same is true for the opposite.

Those in the love-them camp will find this sweet and tangy raw Brussels sprout salad oddly addictive. It pairs nicely with turkey, ham, or grilled cheese sandwiches, or you can turn it into a meal unto itself by adding crispy bacon and serving it with good bread. Since the salad is best made a few hours ahead of time, it’s also ideal for a holiday buffet.

What you’ll need To Make Brussels Sprout Salad

How To Make Brussels Sprout Salad

In the fall and winter, many grocery stores sell bagged, pre-shredded Brussels sprouts, which cuts prep time and makes this salad quick and easy to throw together. However, if you can’t find them, you can run whole Brussels sprouts through the slicing blade of a food processor or slice them by hand using a sharp knife.

how to make salad

Begin by toasting the walnuts in a 350°F-oven for 6 to 10 minutes, or until fragrant. Set aside.

In a large bowl, combine the shredded Brussels sprouts, apples, shallots, olive oil, vegetable oil, apple cider vinegar, honey, salt, and pepper; toss well. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours to allow the sprouts to soften and the flavors to marry.

When ready to serve, toss the walnuts and Parmigiano-Reggiano with the salad.

Taste and adjust seasoning if necessary, then serve. Leftovers keep well in the refrigerator for 1 or 2 days but keep in mind that the flavors will dull the longer the salad sits; add a little more cider vinegar and vegetable oil to perk it up.

Brussels Sprout Salad

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Brussels Sprout Salad with Apples, Walnuts & Parmesan

A sweet, tangy, and addictive Brussels sprout salad that can be made ahead of time, making it ideal for a buffet.

Servings: 8
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Total Time: 25 Minutes, plus at least 30 minutes to soften in the refrigerator

Ingredients

  • 1-1/2 pounds Brussels sprouts, shredded
  • 1 large tart-sweet red apple, such as Honey Crisp, cored and chopped (no need to peel)
  • 3 tablespoons minced shallots, from 1 large shallot
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons vegetable oil
  • 6 tablespoons apple cider vinegar
  • 3 tablespoons honey
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3/4 cup walnuts, toasted if desired (see note) and coarsely chopped
  • 3/4 cup thinly sliced and crumbled Parmigiano-Reggiano

Instructions

  1. In a large bowl, combine the shredded Brussels sprouts, apples, shallots, olive oil, vegetable oil, apple cider vinegar, honey, salt, and pepper; toss well. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours to allow the sprouts to soften and the flavors to marry.
  2. When ready to serve, toss the walnuts and Parmigiano-Reggiano with the salad. Taste and adjust seasoning if necessary, then serve. Leftovers keep well in the refrigerator for 1 or 2 days but keep in mind that the flavors will dull the longer the salad sits; add a little more cider vinegar and vegetable oil to perk it up.
  3. Note: Toasting the walnuts isn't essential, but it brings out their flavor and makes them crunchier. To toast them, preheat the oven to 350°F and set an oven rack in the middle position. Arrange the walnuts in a single layer on a baking sheet. Bake, checking frequently, until lightly toasted and fragrant, 6 to 10 minutes. Transfer immediately to a plate and let cool.

Nutrition Information

Powered by Edamam

  • Per serving (8 servings)
  • Calories: 261
  • Fat: 19 g
  • Saturated fat: 3 g
  • Carbohydrates: 19 g
  • Sugar: 12 g
  • Fiber: 4 g
  • Protein: 7 g
  • Sodium: 379 mg
  • Cholesterol: 7 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Reviews & Comments

  • I have made this several times. I am in love with this salad! I will eat the leftovers for breakfast just because I cannot get enough of this. All of the recipes that I have tried from your website never disappoint. They are first rate and you give great tips about assembling and cooking. My husband is so thrilled that I have stumbled upon your inspirations.

    • — Laura on June 27, 2019
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    • 💕

      • — Jenn on June 27, 2019
      • Reply
  • I’m a brussel sprout lover and find this salad addictive. I didn’t put in the cheese because I try to avoid dairy but the salad was still amazing! Definitely a new staple.

    • — Abraham on May 9, 2019
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  • We love roasted Brussel Sprouts but I wanted to venture out and try a salad using Brussel Sprouts. We LOVED this recipe! I have made it a few times now. The only part I changed the first time was not putting in the walnuts, as I did not have them, DELICIOUS! Another time I tried Our new favorite salad, thank you Jenn.

    • — Carol JLG on April 11, 2019
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  • Raw Brusselsprouts in a salad? I was curious and not expecting it to be very good. SURPRISE! This salad is wonderful! To me, it tastes like an over-the-top cole slaw. The unexpected ingredients shine and the various ingredient colors present nicely. It also keeps well for a couple of days.

    • — Suzan on April 11, 2019
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  • I love making this salad for a winter get together because it keeps nicely when you make it earlier in the day and put it in the fridge. It’s refreshing to highlight the Brussel sprout in the raw form. This would be a great holiday dish.

    • — Molly on April 11, 2019
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  • This salad is so wonderful, even Brussel Sprout skeptics will try it and love it. The dressing is so flavorful, I could leave out the added 1 teaspoon of salt without losing any of the zip. I’m on a heart healthy diet with no added salt, so experimenting with recipes that don’t lose their character when I leave it out is usual for me. Your recipes are especially adaptable to no salt restrictions. I also love the crunch!

    • — Mary on April 11, 2019
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    • Forgot to give it 5 stars!

      • — Mary on April 11, 2019
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  • We made this at the Holidays to have something lighter to offer to balance the rest of the menu. I don’t like Brussel Sprouts but I thought my guests might and it looked like something different to try… after eating this salad I have changed my mind about brussel sprouts. The salad was so so good! It is just the right balance of sweet and savory with great flavor and texture. Would be great at a brunch, cookout or potluck. It was so easy to make too … my family was skeptical but they loved it. Highly recommend.

    • — Monica on April 11, 2019
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  • This was very good. Can easily be halved to feed an average family. I just used a 10 oz bag of shredded Brussels and halved everything else. We all thought some Dijon in the dressing would add a really yummy flavor so we are going to try it with some leftover dressing. Cranberries would also go well in this salad. Thank you!

    • — Anna on March 24, 2019
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  • I just made this recipe this morning and it is delicious. I did not have any shallots so I left that out. I made just 1/2 a recipe but still used one whole apple. Delicious! I think dried cranberries would be a nice addition to this salad. Thank you for a great salad recipe.

    • — Kim F on January 19, 2019
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  • I made this salad for my husband because he loves Brussels sprouts. I am not a fan of these little green balls of death. I think my dislike stems from childhood! However, this salad is delightful! The best part is that you can make it in advance and store leftovers in the fridge. Don’t be put off if you can’t find the bag of shredded sprouts, used my processor and it worked like a charm. I highly recommend you try this recipe. Even if you don’t like Brussels sprouts you will like this salad!

    • — Gina Breckler on January 19, 2019
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  • How far in advance can I make this?

    • — Sara on January 16, 2019
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    • Hi Sara, Leftovers keep well in the refrigerator for 1 or 2 days but keep in mind that the flavors will dull the longer the salad sits; add a little more cider vinegar and vegetable oil to perk it up.

      • — Jenn on January 17, 2019
      • Reply
  • Thank you for this recipe. Made this for a work pot luck and everyone loves it and even asked for the recipe.

    • — Hanna on January 4, 2019
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  • This recipe is a hit! I served it at Christmas with turkey and ham and everyone enjoyed it. My daughter just called to ask for the recipe. She wants to keep it on her Christmas recipe file. Once again, another great recipe from Jen Segal.

    • — Celeste on December 29, 2018
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  • I made this to take to Christmas brunch for the extended family gathering. It was the only salad on the buffet table next to the egg casseroles and assorted sweet breads/cinnamon rolls/etc. Those who were brave enough to add something healthy to their plates really enjoyed the salad and not one suspected it contained Brussels sprouts. I didn’t disclose the main ingredient, but two of my aunts asked for the recipe. I’m rating it as 4 stars instead of 5 because after trimming the ends off the Brussels sprouts, I used our Breville food processor to “shred” them. Even though I used the coarse blade for shredding, they were shredded too fine for my liking. I would have preferred to have more crunch and texture to the salad. Next time, I’ll shred them by hand. Otherwise, this is a keeper! We’ll definitely make it again.

    • — Cathy on December 27, 2018
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  • I served this salad with my Christmas ham and it fit in well. I like that the apples give it a sweet taste along with some crunch and the cider vinegar gives it a bit of a tart taste to offset the sweet. I also think the cheese gives it a little bit of saltiness. I strayed a bit from the recipe only in that I mixed the dressing ingredients together before adding them to the cut up vegetables. I did this because I didn’t think the honey would mix in evenly if poured directly onto the vegetables. I’m looking forward to the leftovers and appreciate the leftover tips given in the recipe.

    • — Marie Elsner on December 24, 2018
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  • Followed the directions exactly. Used a Fuji apple. I mixed the dressing ingredients along with the minced shallot the day before. About 5 hours before serving, mixed everything (except the toasted walnuts) and refrigerated. Tossed the walnuts in just prior to serving. It was amazing and everyone loved it at our Christmas party.

    • — Cheryl on December 23, 2018
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  • This is an absolutely delicious way to eat Brussels sprouts. I was never a fan of them until I prepared your Roasted Brussels Sprouts with Balsamic Vinegar & Honey. And now, I have a favorite way to eat them in a salad!!

    • — Barbara on December 20, 2018
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  • This salad is spectacular! My husband and I both love Brussel Sprouts, but I’ve never used them raw before. Letting the salad sit with the dressing for a bit really did soften them up perfectly! I used Pecorino Romano because we both love it, and it worked really well. I can’t wait to make it again!

    • — Laura Cox on December 20, 2018
    • Reply
  • We love your savory kale and Brussels sprouts salad so much that I hesitated to try this somewhat sweeter salad that also uses Brussels sprouts, but we are so glad that I did! I followed the recipe exactly, and I’ve already made it twice. We think it holds up very well for second-day leftovers, and that it must be the vinegar that keeps the apples from browning. I used to pass by the Brussels sprouts in the market, but we also love your au gratin recipe, and now I buy them regularly. I had no idea that I could enjoy them so much!

    • — Judy on December 20, 2018
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  • Spectacular; made this for a doctors office holiday potluck— great festive colors, great crunch, and held up well, and healthy to boot. Several borrowed the recipe for xeroxing. I toasted the walnuts, shredded the cheese and thin sliced the Brussels sprouts the night before (food processor for the latter two), refrigerated them separately in air tight containers after roasting and cooling the nuts. Then used the food processor to finely mince the shallot and mix the dressing, stored in a ball jar in the fridge. This morning, cut and cored the apple, tossed apples, Brussels sprouts and dressing and took to work. Added cheese and nuts just before lunch. Winner!!!

    • — Patricia Raymond on December 17, 2018
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  • Hi Jenn,

    This looks great but wondering what nuts you could sub for walnuts…my son has allergies to peanuts, pecans & walnuts. Thx & love your recipes 😊.

    • — Melissa on December 13, 2018
    • Reply
    • Hi Melissa, Glad you like the recipes! Almonds would be nice, but any nut you like would work here. Hope you enjoy!

      • — Jenn on December 14, 2018
      • Reply
  • We had a party Friday night, and I made 5 Once Upon a Chef recipes. All received rave reviews, but this one seemed to fascinate anyone who ate it! My sister said it could be served in a restaurant, and several others wanted the recipe – even the men. Make it!! Thanks Jenn!

    • — Carol on December 9, 2018
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  • I’d never thought of using brussels sprouts raw but decided to give this a try and it was excellent. A salad that is intended to stand with the dressing on makes it very convenient. Great combination of flavours.

    • — Gail A on December 8, 2018
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  • With the recent recall on romaine lettuce, I was looking for new salad ideas and this recipe fit the bill. I made it exactly as written and we absolutely loved it. Thank you for the great recipes! I also love your cookbook.

    • — Jenny Bennett on December 6, 2018
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  • Once Upon A Chef did it again. Amazing salad – easy to make and full of flavour.

    • — Jane on December 5, 2018
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  • This was an excellent salad! And, it was just as good the next day. This is day 3 and I’m still eating it. I added a bit of sliced turkey to it for lunch on day 2 for a complete meal. And, if your hubby (like mine) hates brussels sprouts, tell him they don’t taste like cooked brussels sprouts – more like cabbage. Definitely will be making it again and again.

    • — Marilyn on December 4, 2018
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  • I had leftover Brussels sprouts from Thanksgiving. I received this recipe in my email and decided to try it since I had all of the ingredients. It is delicious and it keeps for a few days. I have been bringing it for lunch for 2 days and it still takes wonderful

    • — Lucia DeChino on December 4, 2018
    • Reply
  • Jenn,

    Can I use all olive oil in this recipe?

    Thanks!
    Debbie

    • — Debbie on December 3, 2018
    • Reply
    • Hi Debbie, I find the flavor of olive oil to be a bit strong in this dish (that’s why I cut it with vegetable oil) but you can definitely give it a shot. Hope you enjoy!

      • — Jenn on December 4, 2018
      • Reply
  • I made this yesterday, but I subbed Manchego for the Parm because I had some (and love it), and it reminded me of your other salad with arugula, manchego, apples and sliced almonds, which is my family’s favorite. This one did not disappoint! Even my Brussels sprout-hating daughter loved it and ate three helpings. Thanks for another winning recipe!

    • — Gigi on December 3, 2018
    • Reply
  • Hi Jen

    I made this for our Sunday family dinner it was amazing. A great alternative to using using either romaine or spinach which I generally go to as I have some picky eaters at my house.
    My mother will never eat Brussels Sprouts but I never mentioned what was in the salad and she ate the whole serving up! Definitely going to serve this with my Christmas dinner.
    You recipes never disappoint. Quick easy to make, delicious and attractive to serve!!!!

    • — susan on December 3, 2018
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  • Delicious—a winner! I upped the ante and made it with homemade candied walnuts. Will be making this again soon.

    • — Liza on December 2, 2018
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  • Made this yesterday 4 hours in advance of dinner. Was delicious! I was concerned that the apples might discolor, but, they didn’t! Served with salmon. Will eat the leftovers tonight! This salad makes ALOT! As always, Jenn is amazing!!!!!!

    • — Lynne on December 1, 2018
    • Reply
  • Hi Jenn
    Excited to make this for a party I am having tomorrow! Could I use sunflower oil in place of vegetable oil, it’s all I have? And can I make it now and put in fridge until tomorrow?
    Thanks
    Melissa

    • — Melissa on December 1, 2018
    • Reply
    • Hi Melissa, It’s fine to use sunflower oil. I’d wait to put it together until tomorrow — sorry!

      • — Jenn on December 1, 2018
      • Reply
  • OMG!! I cannot wait to make this! I’m on the “love them” side of the spectrum!

    • — Jessica on November 29, 2018
    • Reply

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