Brussels Sprout Salad with Apples, Walnuts & Parmesan
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A fall-inspired Brussels sprouts salad that’s so scrumptious, even the skeptics might come back for seconds!
When it comes to Brussels sprouts, especially raw ones, some folks love them, while others…well, not so much. But, give this salad a whirl and see if it doesn’t change some minds. Thinly-sliced Brussels sprouts mingle with a zesty cider vinegar dressing, crisp apples, crunchy walnuts, and nutty shavings of Parmigiano-Reggiano.
Pair the salad with butternut squash soup, a sandwich, or let it stand solo as a light meal. And here’s a suggestion that will make your life easier: make it ahead! The flavors deepen and meld beautifully over time, making it perfect for those holiday gatherings or just a ready-to-grab lunch in the fridge. Trust me, even the Brussels sprouts skeptics might be asking for seconds!
Table of Contents
“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.”
What You’ll Need To Make Brussels Sprouts 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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Brussels Sprout Salad with Apples, Walnuts & Parmesan
A fall-inspired Brussels sprouts salad that’s so scrumptious, even the skeptics might come back for seconds!
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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Comments
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Loved this salad and I didn’t think I would like the Brussel Sprouts. I used a Pink Lady apple (In Australia), didn’t put in any veg oil, and next time I would not use the honey or only use 1 tablespoon.
Made as directed though I used pecans rather than walnuts because that’s what I had on hand. It was very good though I only used about half the amount of dressing. Fortunately I mixed that separately and only poured part of it into the salad. Next time I will cut the dressing part of the recipe in half.
Can I substitute the cider vinegar with a different vinegar? I don’t love the taste of cider vinegar.
Sure, Lisa — white wine vinegar would also work nicely here. Hope you enjoy!
This was a most delicious and tasty salad, made it twice in the last week and it was devoured every time. I made one minor change the second time. I added a bit less honey to the dressing and I added a cup of dried cranberries. It added a little tart sweetness and texture. Overall a marvelous salad that stores well for consumption over a few days, as a matter of fact it seems to get better. So impressed with your recipes .
Hi Jenn,
We’ve had this salad a few times now & just wanted to say it is absolutely delicious. I’ve used so many recipes from your site; always my go to when I need a recipe or want to try something new!
Jenn–I just had to give you an update on a ladies luncheon I hosted a week ago using your brussel salad along with your spinach quiche, cornmeal muffins and lemon poppy seed cake. It was a hit!
I was a bit anxious about the salad when I first made it because it had not mellowed yet with the dressing and tasted harsh. After 3 hours it was delicious and I did not have any leftovers!
Everyone loved the meal and a woman from Chile and one from Holland asked for your racipes and I gave them your website. So far everything has been delicious! I am making your cauliflower with apple soup today. Thanks again for your tried and true recipes. I have been unhappy with so many recipes posted online so I go to your website first
So glad everyone enjoyed the recipes, Judy! 💓
Could I use all olive oil in the dressing instead of the vegetable oil?
I like vegetable oil here because the taste is more mild, but olive oil will work. Hope you enjoy!
I made this salad today (exactly as written) with pre-shredded Brussels sprouts from the special produce section of our local Shop-Rite. It paired quite well with my New Year’s Navy Bean soup & organic French bread. Threw it together right after putting my groceries away (around 1:30) and it was perfectly delicious by dinner time, ~5:30. Thank you for another easy, healthy, winning recipe, Jenn!
Another winner! I made this today because it sounded good to me, but my fiancé is not a fan of fruit in vegetable salads. He said he would try it. We both loved it! This is definitely a dish I would be proud to bring to any gathering.
I am planning on making the “crack nuts” pecan recipe from this site sometime soon and wonder how those would go with this salad in place of toasted walnuts?
Hi KJ, Glad to hear you liked the salad! I think the candied pecans would be great here. Just keep in mind that they will add a bit more sweetness than with the plain walnuts.
Hello Jenn…I am planning a ladies luncheon serving your spinach quiche as a main dish and your baked pears in pomegranate syrup.for dessert. I was wondering if your brussel sprout salad would be a good salad to accompany the quiche?
Sure, Judy, I think the salad would pair very nicely with the quiche and pears! Hope everyone enjoys. 🙂
This was a great surprise when I told my guests it was made with brussel sprouts. They’d never thought to use them raw. Super easy to make, especially being able to make in advance.
What a great addition to our Thanksgiving feast. Delicious, healthy, and make ahead. Made day before and added cheese and toasted walnuts before serving.
Thanks for sharing, Jen.
Penny
Hi, first of all thanks for all the delicious recipes.
Can this salad be made with shredded cabbage instead of Brussels sprouts?
Hi Sim, I do think that would work. Please LMK how it turns out!
Surprisingly yummy! I wasn’t too sure about brussel sprouts salad but I wanted to give it a try. The mild vinegar dressing is perfect, not overly strong with vinegar as one of my children doesn’t prefer vinegar. He loved it too.
Can’t wait to try this… Would it work with (small) broccoli florets and/or Kale…? Those I have in the fridge already.
Sure, Margaret, I think either would work here. Please LMK how it turns out if you use one of these alternatives!
This is a fabulous salad! I am always happy to find another way to prepare brussel sprouts. It’s also a nice change up from a garden salad in the fall and winter. I am in Northern VA, and our Wegman’s almost always has shredded sprouts in the “cut and cleaned” section of the produce department. Apples are gorgeous at the farmer’s market right now, so thanks for reminding me of this great salad. I had not thought of serving for a holiday meal, but I think it would be perfect.
I have made this three times – each time I received rave reviews. I did not use walnuts because I live in Arkansas and we grow a lot of pecans here; so I used toasted pecans. It has been awesome every time I made it. Thank you so much.
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.
💕
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.
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.
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.
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.
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!
Forgot to give it 5 stars!
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.
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!
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.
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!
How far in advance can I make this?
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.
This recipe sounds great. Just curious why you wouldn’t whisk the dressing in a separate bowl first and then pour over the salad? Does everything get incorporated properly ( it honey, oil, vinegar..)?
Hi Carly, I do it that way just so you don’t have to get another bowl dirty. 🙂 If you’d feel more confident preparing the dressing in another bowl (or in the bottom of the one that the salad goes into) and then tossing with the remaining ingredients, feel free. Hope you enjoy!
Thank you for this recipe. Made this for a work pot luck and everyone loves it and even asked for the recipe.
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.
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.
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.
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.
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!!
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!
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!
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!!!
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 😊.
Hi Melissa, Glad you like the recipes! Almonds would be nice, but any nut you like would work here. Hope you enjoy!
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!
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.
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.
Once Upon A Chef did it again. Amazing salad – easy to make and full of flavour.
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.
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
Jenn,
Can I use all olive oil in this recipe?
Thanks!
Debbie
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!
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!
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!!!!
Delicious—a winner! I upped the ante and made it with homemade candied walnuts. Will be making this again soon.
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!!!!!!
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
Hi Melissa, It’s fine to use sunflower oil. I’d wait to put it together until tomorrow — sorry!
OMG!! I cannot wait to make this! I’m on the “love them” side of the spectrum!