Apple Walnut Brussels Sprout Salad

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.

Course Salad

Cuisine American

Keyword Apple Walnut Brussels Sprout Salad, Shredded Brussels Sprout Salad

Prep Time 20

Cook Time 5

"Marinate" Salad for... 30

Total Time 55

Servings servings

Calories 309kcal

Author Jenn Laughlin - Peas and Crayons

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

Recipe yields 6 servings or 4 slightly larger side salad portions. Need less servings? You can absolutely halve this recipe -- I do all the time! Feel free to leave me a comment in the post if you need the measurements.

Nutrition Facts below are estimated for salad with dressing using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition