Shaved Brussels Sprout Salad with Apples, Walnuts & Parmesan
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This sweet and tangy Brussels sprout salad is best prepared ahead of time, making it ideal for a buffet.
Brussels sprouts—you either love them or you hate them. I am firmly in the love-em camp, and this Brussels sprouts salad is a perfect example of just how delicious they can be when prepared properly. The sprouts are thinly sliced and tossed with a tangy-sweet cider vinegar dressing, apples, walnuts, and shaved Parmigiano-Reggiano. The salad pairs well with turkey, ham, and grilled cheese sandwiches, and even be enjoyed as a light meal on its own topped with crispy bacon and served with good bread. To really bring out the flavors, it’s best to make the salad ahead of time and let it sit for a few hours before serving. This makes it a great option for holiday buffets and other gatherings.
Ingredients For Brussels Sprout Salad
Step-by-step instructions
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, Brussels sprouts are easy to prep. Start by trimming the stem ends and removing any blemished or yellowed outer leaves.
Run the whole Brussels sprouts through the slicing blade of a food processor or slice them by hand using a sharp knife.
Toast 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, then 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.
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Shaved Brussels Sprout Salad with Apples, Walnuts & Parmesan
This sweet and tangy Brussels sprout salad is best prepared ahead of time, making it ideal for a buffet.
Ingredients
- 1½ 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
- ¼ cup extra-virgin olive oil
- ¼ cup vegetable oil
- ¼ cup + 2 tablespoons apple cider vinegar
- 3 tablespoons honey
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¾ cup walnuts, toasted if desired (see note) and coarsely chopped
- ¾ cup thinly sliced and crumbled Parmigiano-Reggiano
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position.
- Place 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.
- 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.
Nutrition Information
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- 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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The recipe would have been great if the brussell sprouts were roasted or otherwise prepped beforehand. Raw made this salad very unappetizing and bitter, even after letting the salad marinade for 2+ hours.
Made this for a potluck. It got raving reviews even from people who don’t like Brussel sprouts. Definitely will make again!
This a delicious salad, so fresh! Easy to make and everyone loved it!
This salad is unbelievable…the flavors are amazing!
This was a great Christmas dinner recipe because I could make it ahead of time and it made good leftovers too. We have a person with walnut allergies so I substituted pecans which worked just fine. I will definitely make this again, especially for a potluck or larger dinner.
Just awesome!!! Made this Christmas day – nice to make something a few hours ahead of the last-minute scramble. It was phenomenal! Did not alter a thing, including the recommendation to use a Honey Crisp apple (a big fan and worth the extra expense). Got lots of positive feedback too! Highly recommend this recipe! Thanks for sharing it!
So delicious! 100% will make this on a regular basis!
Hi Jenn. If I purchase pre-shredded Brussels sprouts, approximately what amount (weight) should I purchase? I see if I buy them whole, it’s 1.5 pounds but I suspect that it would be less if they’re already shredded? Thank you very much.
Hi Mary, I actually think you can use the same amount, or just a few ounces less. Hope you enjoy the salad!
I made this for my family and my son-in-law tried it just to be polite (he hates brussels sprouts!). He ended up going back for 3rds! Another success!
This salad was the hit of our Thanksgiving meal. Perfect complement to the all the carbs. It will be on the menu next year and throughout the year as well.
Delicious. I made a half recipe but used a full apple. My subs, white onion and pecans were just fine. The brussel sprouts gratin is also excellent.
Another winner! So easy with a good processor. Had to sub onion for shallots and red wine vinegar for cider vinegar but still delicious. Looking forward to leftovers for lunch tomorrow.
Tried it today and it is so good! Omitted the walnuts and it’s still delicious.
I have made this several times, and each time I think it is better than the last.. It is also beautiful to serve..
We had this for Thanksgiving dinner this year and it was delicious.
I made this for a dinner party and many commented on how tasty – and they couldn’t believe there were sprouts in there!
Jen, I love Brussel Sprouts any way, but this is the very best. You will get 10 stars from me. I was making dinner for a friend – Chicken and wild rice and thought this would add color as well as the vegetable and salad along with some yeast rolls.. Excellent!!! Thank you so very much. I am so glad I found your web site as well as both cookbooks.. Nancy G. 11/3/21
This is the best receipe ever – thank you so much for sharing it 🙂
I brought this to a fall dinner with friends and it was a huge hit. Everyone asked for the recipe. Will be on repeat for the fall and winter. I know I can always trust Jenn’s recipes.
My partner and I were impressed with this brussel sprouts salad! We let ours marinate for about an hour and the sprouts were perfectly tender. It even kept well for next day leftovers -remarkable for a salad! Thank you for Sharing Jenn! I will be making this again for friends 😊
This salad is incredible! Easy to prepare and oh so delicious. Thank you, Jen for another winning recipe!!
Fantastic! I was looking for a Brussels sprouts recipe for an eating well challenge my employer is sponsoring. This one caught my eye and did not disappoint. A refreshing change of pace, visually appealing, healthy and easy to make. Oh, and did I mention it’s delicious? Even people who say they don’t like brussels sprouts will like this salad! I went with the hand chop vs. food processor as I prefer a coarser shred
So sorry, forgot the stars.
Love this salad! The dressing ties everything together so well and it’s great the next day too.
This salad is restaurant-quality and is now a “must” at every family holiday meal. We’d be lost without you in my house!
This salad has converted friends who said they did not like brussels sprouts! In the time it takes to toast the nuts, you can shred the sprouts in the food processor and prep most of the other ingredients.
Yup, another keeper. I’m always looking for new slaw and salad ideas, and this is delicious and easy.
Whether you like brussels sprouts or not, this is a delicious salad. So easy and quick to put together. My only shortcut is I toast the nuts in the microwave, which takes less time and doesn’t require me to heat the oven. I have successfully kept it in the fridge for four days and the longer it stays, the softer the sprouts get without losing the flavor of the dressing.
My husband’s favorite salad. Great in the winter months, so fresh tasting, bright and zesty. Easy to make with simple ingredients. A great change from a boring green salad!
I am a vegetarian, and tutor a 10 year old blind child. He never ate fruits & vegetables, but we go to the farmer’s market every Sunday. He gets to try something new to eat each week. He loves Brussels Sprouts & the market has baby, small, one. Most of the time we just steam them and he adds some Earth Balance and some pomegranate ariels. When I saw your recipe for Brussels Sprouts he decided to try it. It is amazing, he had two servings and brought the rest home for his grandmother to taste. He likes it so much that Brussels Sprouts are on our list to purchase every Sunday, & he makes this recipe often.
Thank you
Lois Buncher
❤️
Made this for Thanksgiving, and did not have vegetable oil on hand so used olive oil. The flavor was amazing!!!! A somewhat “vegetable avert” relative asked , “where are the brussel sprouts?”
Highly recommend – definitely a staple.
I just loved this salad. The flavors work well together. Especially since I love Brussels Sprouts.
Made this and everyone loved it. No one could believe it was brussel sprouts. So good!
If I put them through my food processor do I need to cut off the stem or just put the whole thing in there?
Hi Susan, I trim off a bit of the stems.
Wow! Absolutely delicious! On reading the recipe I thought this sounded good but it far exceeded my expectations. This recipe is definitely a keeper.
This is an incredibly delicious salad. I made it for Thanksgiving and got rave reviews from my family. My husband said it was his favorite salad that I’ve ever made. Jenn’s recipes always deliver! I’ve been using the kale Brussels sprout salad religiously and will be adding this to the rotation.
This was delicious!
This salad was delicious!
We all loved it…it was the perfect combination of flavors.
Thank you for another wonderful recipe
This was an excellent salad! A perfect crunchy accompaniment to our turkey dinner.