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.
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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.