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

  • This is the best receipe ever – thank you so much for sharing it 🙂

    • — Joanne Gow on October 5, 2021
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  • 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.

    • — Kelly B on September 30, 2021
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  • 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 😊

    • — Sally on August 26, 2021
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  • This salad is incredible! Easy to prepare and oh so delicious. Thank you, Jen for another winning recipe!!

    • — Amy on February 26, 2021
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  • 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

    • — Shelley on February 4, 2021
    • Reply
    • So sorry, forgot the stars.

      • — Shelley on February 5, 2021
      • Reply
  • Love this salad! The dressing ties everything together so well and it’s great the next day too.

    • — Brandi McQuaig on January 31, 2021
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  • This salad is restaurant-quality and is now a “must” at every family holiday meal. We’d be lost without you in my house!

    • — Donna and Dave Shahrabani on January 31, 2021
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  • 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.

    • — Raquel on January 28, 2021
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  • Yup, another keeper. I’m always looking for new slaw and salad ideas, and this is delicious and easy.

    • — linda on January 28, 2021
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  • 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.

    • — Jan on January 28, 2021
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  • 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!

    • — Carol on January 28, 2021
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  • 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

    • — Lois Buncher on January 28, 2021
    • Reply
    • ❤️

      • — Jenn on January 28, 2021
      • Reply
  • 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.

    • — Elizabeth Masanoff on January 28, 2021
    • Reply
  • I just loved this salad. The flavors work well together. Especially since I love Brussels Sprouts.

    • — Dee on January 28, 2021
    • Reply
  • 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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