This Apple Walnut Brussels Sprout Salad is my new favorite way to eat this vibrant green veggie! Tasty mix-ins like toasted walnuts, shallots, apple, and parmesan give this simple salad tons of flavor.
I may have taken one too many process shots of this sassy sprouts salad.
It turned out so gorgeous I couldn’t help myself! All that gorgeous green flecked with little bits of red from the apple and purple from the shallots. Plus those golden walnuts… I’m obsessed!
Of course she’s not just a beauty, this impressive looking salad is also positively delicious.
The combination of ingredients pairs so perfectly together that there is such an amazing medley of flavors and textures in every bite.
I usually give a list of subs and swaps for each recipe but this time around I’ve got to insist you make it as is. Every ingredient plays a role here. Complex flavors with simple ingredients? Yes please!
How to make shredded brussels sprouts for salads
There are two ways you can shred your sprouts. The knife method will yield the easiest clean up and the food processor method will require some extra dishes to clean but is for sure the quickest. Choose what works for you!
For both methods, you’ll first want to clean the brussels sprouts and trim the stem-like end off each sprout.
Chopped Brussels Sprouts
Cut each trimmed brussels sprout in half lengthwise then slice, horizontally, into thin shreds. I used this method for the salad photographed in this post because.
Food processor method
Fit a medium-large food processor with the slicing blade attachment and, while running the processor, add a few sprouts at a time until all the brussels sprouts are sliced. This method is for sure the speediest and if your food processor is dishwasher-friendly like mine is, cleanup actually pretty easy.
Shredded Brussels Sprout Salad Ingredients
Umm… try saying that 5x fast!
Here’s what you’ll need to make this fresh and flavorful salad:
- one pound Brussels sprouts
- one honey crisp apple
- one medium-large shallot
- extra-virgin olive oil
- apple cider vinegar
- honey
- fine sea salt
- freshly ground black pepper
- walnuts
- Parmigiano-Reggiano cheese
I’ll highlight all the measurements and instructions in the printable recipe card in the post below.
You can print it out and bring it with you in the kitchen or use the handy “COOK MODE” feature in the recipe card to prevent your screen from going dark if making the recipe off your phone or tablet.
Apple Walnut Brussels Sprout Salad
This tasty salad will take you from brussels sprouts???? to BRUSSELS SPROUTS!!!
Letting the salad sit in the dressing for a bit will help soften and flavor the shredded sprouts, making each forkful downright delightful! No dry, boring salads here!
Let’s get our recipe on!
Apple Walnut Brussels Sprout Salad
Ingredients
- 1 pound Brussels sprouts
- 1 Honeycrisp apple
- 1 medium-large shallot
- ⅓ cup extra-virgin olive oil
- 3 TBSP apple cider vinegar
- 2 TBSP honey
- ¾ tsp sea salt
- ⅛-¼ tsp freshly ground black pepper
- ¾ cup chopped walnuts
- ½-¾ cup thinly sliced and crumbled Parmigiano-Reggiano cheese
Instructions
- NOTE: a good quality/tasting olive oil and cheese are key to amping up the flavor of this tasty side salad. It doesn't have to be the most expensive brand but something you love the flavor of is a great choice.
- Preheat the oven to 350°F with oven rack in the middle position.
- Spread chopped walnuts on a baking sheet and toast in the oven until they darken a shade or two and smell fragrant and nutty, 4-6 minutes. Check at the 4-minute mark and keep an eye on them. Set aside to cool.
- Trim the ends off the brussels sprouts and shred via knife (cut in half then slice horizontally into thin shreds) or food processor. If using a food processor, use the slicing blade attachment to thinly slice the brussels sprouts into shreds.
- Leave the skin on the apple. Core and dice. Peel and finely dice shallot.
- Cut cheese into thin slices then crumble. Set aside in a small covered bowl or baggie in the fridge. This will be added at the end just before serving.
- In a large bowl, combine the oil, vinegar, honey, salt, and pepper. Whisk well then add the brussels sprouts, apple, and shallot. Mix well and cover.
- For a chilled salad, allow dressing and salad to marinate in the fridge for 30 minutes. For a room temp salad (my favorite) allow the covered salad to sit out for 30 minutes. This will give the dressing time to slightly soften the brussel sprouts and flavor each bite.
- Ready to eat? Add toasted walnuts and Parmigiano-Reggiano and toss well to coat. Enjoy!
Notes
Nutrition
Recipe inspired by and adapted from Once Upon a Chef.
More Baller Brussels Sprout Recipes
- Creamy Cauliflower and Brussels Sprout Casserole
- Apple Cranberry Brussels Sprout Salad with Maple Citrus Dressing
- Broccoli Cauliflower Brussels Sprout Gratin
- Roasted Brussels Sprouts with Cranberries and Clementines
If you get a chance to try this shredded apple walnut brussels sprout salad recipe, let me know!
Leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your tasty creations. I can’t wait to see what you whip up!
Questions & Reviews
I added a sectioned orange with the juice as well. This salad was fantastic!
Ooh that sounds like a delicious addition! So glad you enjoyed it Susan!