Brussels Sprout Salad with Apples, Walnuts & Parmesan

Tested & Perfected Recipes

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.

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

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.

Reviews & Comments

  • 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
    • Reply
  • 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
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  • 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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