Brussels Sprout Salad with Apples, Walnuts & Parmesan
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A fall-inspired shaved 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 raw Brussels sprouts are tossed in a zesty cider vinegar dressing with crisp apples, crunchy walnuts, and nutty shavings of Parmigiano-Reggiano—it’s seriously delicious.
Pair the salad with butternut squash soup, a grilled cheese 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 a perfect side dish for holiday gatherings or just a ready-to-grab lunch in the fridge.
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

- Brussels sprouts – The base of the salad, providing a crunchy, nutrient-rich foundation.
- Red apple (such as Honey Crisp) – Adds a refreshing, crisp bite and pop of sweetness to balance the savory flavors.
- Minced shallots – Adds a mild, slightly sweet onion flavor that complements the dressing.
- Extra virgin olive oil – Provides richness and a smooth base for the vinaigrette.
- Vegetable oil – Lightens the dressing, helping to balance the flavor of the olive oil.
- Apple cider vinegar – Brings a tangy acidity that brightens the salad and balances the sweetness of the honey and apple.
- Honey – Adds a touch of sweetness to round out the vinaigrette and complement the apple. Maple syrup can also be used.
- Walnuts – Brings crunch and earthy flavor, adding texture and healthy fats to the salad.
- Parmigiano-Reggiano – Adds salty, savory richness and complements the other flavors in the salad. Pecorino Romano can also be used for a sharper flavor.
- Jump to the printable recipe for precise measurements
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. (You can also use a mandolin, but be very careful with your fingertips!)

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 Parmesan cheese 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.
Feel free to mix it up by swapping some of the apples and walnuts for your favorite nuts, seeds, or dried fruits—pecans, almonds, sunflower seeds, or dried cranberries all work beautifully.

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Brussels Sprout Salad with Apples, Walnuts & Parmesan
A fall-inspired shaved 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.
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!