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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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.