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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We made this salad the day after Thanksgiving and it was such a perfect, light and refreshing salad after a few days of heavy feasting with family and friends! The recipe needs to be followed exactly – as I thought I could get away with using less honey, but the honey tempers the brussel sprouts and the apple cider vinegar and brings the whole salad together beautifully. Oh, and I added another honey crisp apple as the whole family loves apples and the proportions were still A OK. Another wonderful recipe by Chef Jenn!
Yes! Finally a recipe for brussel sprouts that I like. I dislike them cooked in the multiple ways I’ve tried them but raw in this salad is great. I cut more of the core out of each one and used more apple. Recipe made too much dressing (IMO) and it was too “vinegary” for a couple people who don’t care for vinegar but others enjoyed.
This sounds like a perfect addition to our Thanksgiving table. A couple of questions – I see it serves about 8, I am hosting 20ish, do you think doubling the recipe is sufficient given there are a lot of dishes at the T-giving meal? Also I love the idea of being able to make ahead – any issue with the apples browning that way? Thank you, and I’m wishing you and your families a happy holiday!
Hi Dena, I think doubling it is definitely sufficient because you’ll have plenty of other options at the meal. And because the dressing has some acidity from the cider vinegar, that keeps the apples from browning. Hope that helps, and that you have a wonderful Thanksgiving!
Way yum – especially the second day. Made this exactly as written didn’t substitute other onions for the shallots or a less expensive cheese for the Parm Reg. Next time I make it I probably will substitute both of those for what I normally have on hand. I think my regular Parm would have been more to my liking. Also, I think twice the walnuts and I won’t roast them again. Extra step and I think I like them better not roasted. I ate this as a meal with my cooked chicken breast – thought I had found a new favorite salad at Panera. The dressing is very, very good and didn’t know I was eating brussel sprouts.
Hi Jenn! I can’t wait to make this salad. I do not like vinegar- is there any substitute ( like lemon juice) that I can use? Thanks!
Hi Kelly, Feel free to replace the wine vinegar with lemon juice – it should work well. Enjoy!
What can I sub for the parmigiano regiano?
Hi Marie, You can use a high quality Parmesan instead.
Made this Brussel Sprout salad last night as a test for company over Thanksgiving. Absolutely delicious. Wonderful alternative to traditional salads. Apples and walnuts ring in the Fall Harvest season. Perfect ingredients. Can’t wait to show it off for the holidays.
Will pair it with your wonderful French Apple Cake for dessert.
Delicious! Perfect pairing for a soup and salad night.
I made this salad for a potluck and it was such a hit. It paired so well with the other dishes.
Delightful! My family, including my picky 12 year old loved this. It was great the next day too.
Wow!!! This recipes is delicious!!! I’m going to add candied pecans to this recipe next time, but it was delicious the way it was as well. I’ve tried many of your recipes and have enjoyed every single one. I’m bringing this to our family Thanksgiving this year. I’ve got your book on my Christmas list this year! Thanks, Jenn!!!
What a fantastic recipe!
I think the review left prior to this one, from Sydney, calls for another reader’s opinion. I suspect that Sydney used extremely old Brussels sprouts. First off, bitterness isn’t something that pre-cooking could remove. Second, there is no ingredient in Jenn’s recipe that would impart bitterness to the sprouts. I wonder if Sydney noticed that 107 people had given this recipe 5 stars? Sydney’s is the only review in 108 that complains of bitterness. Thanks for yet another fabulous recipe, Jenn.
The recipe would have been great if the brussell sprouts were roasted or otherwise prepped beforehand. Raw made this salad very unappetizing and bitter, even after letting the salad marinade for 2+ hours.
Made this for a potluck. It got raving reviews even from people who don’t like Brussel sprouts. Definitely will make again!
This a delicious salad, so fresh! Easy to make and everyone loved it!
This salad is unbelievable…the flavors are amazing!
This was a great Christmas dinner recipe because I could make it ahead of time and it made good leftovers too. We have a person with walnut allergies so I substituted pecans which worked just fine. I will definitely make this again, especially for a potluck or larger dinner.
Just awesome!!! Made this Christmas day – nice to make something a few hours ahead of the last-minute scramble. It was phenomenal! Did not alter a thing, including the recommendation to use a Honey Crisp apple (a big fan and worth the extra expense). Got lots of positive feedback too! Highly recommend this recipe! Thanks for sharing it!
So delicious! 100% will make this on a regular basis!
Hi Jenn. If I purchase pre-shredded Brussels sprouts, approximately what amount (weight) should I purchase? I see if I buy them whole, it’s 1.5 pounds but I suspect that it would be less if they’re already shredded? Thank you very much.
Hi Mary, I actually think you can use the same amount, or just a few ounces less. Hope you enjoy the salad!
I made this for my family and my son-in-law tried it just to be polite (he hates brussels sprouts!). He ended up going back for 3rds! Another success!
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.
Delicious. I made a half recipe but used a full apple. My subs, white onion and pecans were just fine. The brussel sprouts gratin is also excellent.
Another winner! So easy with a good processor. Had to sub onion for shallots and red wine vinegar for cider vinegar but still delicious. Looking forward to leftovers for lunch tomorrow.
Tried it today and it is so good! Omitted the walnuts and it’s still delicious.
I have made this several times, and each time I think it is better than the last.. It is also beautiful to serve..
We had this for Thanksgiving dinner this year and it was delicious.
I made this for a dinner party and many commented on how tasty – and they couldn’t believe there were sprouts in there!
Jen, I love Brussel Sprouts any way, but this is the very best. You will get 10 stars from me. I was making dinner for a friend – Chicken and wild rice and thought this would add color as well as the vegetable and salad along with some yeast rolls.. Excellent!!! Thank you so very much. I am so glad I found your web site as well as both cookbooks.. Nancy G. 11/3/21
This is the best receipe ever – thank you so much for sharing it 🙂
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.
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 😊
This salad is incredible! Easy to prepare and oh so delicious. Thank you, Jen for another winning recipe!!
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
So sorry, forgot the stars.
Love this salad! The dressing ties everything together so well and it’s great the next day too.
This salad is restaurant-quality and is now a “must” at every family holiday meal. We’d be lost without you in my house!
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.
Yup, another keeper. I’m always looking for new slaw and salad ideas, and this is delicious and easy.
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.
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!
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
❤️
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.
I just loved this salad. The flavors work well together. Especially since I love Brussels Sprouts.
Made this and everyone loved it. No one could believe it was brussel sprouts. So good!
If I put them through my food processor do I need to cut off the stem or just put the whole thing in there?
Hi Susan, I trim off a bit of the stems.
Wow! Absolutely delicious! On reading the recipe I thought this sounded good but it far exceeded my expectations. This recipe is definitely a keeper.
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.
This was delicious!
This salad was delicious!
We all loved it…it was the perfect combination of flavors.
Thank you for another wonderful recipe
This was an excellent salad! A perfect crunchy accompaniment to our turkey dinner.