Brussels Sprout Salad with Apples, Walnuts & Parmesan

Tested & Perfected Recipes
Brussels Sprout Salad

This sweet and tangy Brussels sprout salad is best prepared 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 that confirms it (my kids run for the hills when I make them) — every Brussels sprout recipe I share on my blog becomes very 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; it also makes a light meal unto itself, especially topped with crispy bacon and served with good bread. The salad is best made a few hours ahead of time, so it’s the perfect side dish 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

This sweet and tangy Brussels sprout salad is best prepared 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

  • Made this and everyone loved it. No one could believe it was brussel sprouts. So good!

    • — Lisa on December 27, 2020
    • Reply
  • If I put them through my food processor do I need to cut off the stem or just put the whole thing in there?

    • — Susan on December 6, 2020
    • Reply
    • Hi Susan, I trim off a bit of the stems.

      • — Jenn on December 6, 2020
      • Reply
  • Wow! Absolutely delicious! On reading the recipe I thought this sounded good but it far exceeded my expectations. This recipe is definitely a keeper.

    • — Lisa A Moran on November 27, 2020
    • Reply
  • 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.

    • — Michelle Yoshinaka on November 27, 2020
    • Reply
  • This was delicious!

    • — Flo on November 12, 2020
    • Reply
  • This salad was delicious!
    We all loved it…it was the perfect combination of flavors.
    Thank you for another wonderful recipe

    • — JooJoo on October 28, 2020
    • Reply
  • This was an excellent salad! A perfect crunchy accompaniment to our turkey dinner.

    • — Susan Sharun on October 22, 2020
    • Reply

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