0 from 3 votes
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.
Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
55 mins
Servings: 6 servings
Calories: 309 kcal
Course:
Salad
Cuisine:
American
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!
Cup of Yum
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 Information
Calories
309kcal
(15%)
Carbohydrates
20g
(7%)
Protein
8g
(16%)
Fat
24g
(37%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
8g
Monounsaturated Fat
11g
Cholesterol
6mg
(2%)
Sodium
445mg
(19%)
Potassium
422mg
(12%)
Fiber
5g
(20%)
Sugar
11g
(22%)
Vitamin A
655IU
(13%)
Vitamin C
66mg
(73%)
Calcium
150mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 309
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 20g | 7% |
| Protein | 8g | 16% |
| Fat | 24g | 37% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 6mg | 2% |
| Sodium | 445mg | 19% |
| Potassium | 422mg | 9% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
| Vitamin A | 655IU | 13% |
| Vitamin C | 66mg | 73% |
| Calcium | 150mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.