Crunchy Brussels Sprouts Salad with Brown Butter Dressing
User Reviews
5
Crunchy Brussels Sprouts Salad with Brown Butter Dressing
Description
The Crunchy Brussels Sprouts Salad with Brown Butter Dressing blends shredded brussels sprouts tossed with salt and pepper, toasted walnuts mixed with brown sugar and cinnamon, and thinly sliced apples and shallots. The walnuts are toasted and caramelized slightly to add sweetness and warmth. The brown butter dressing is crafted by gently browning unsalted butter with minced garlic, then whisking in champagne vinegar, fresh lemon juice, Dijon mustard, salt, black pepper, and a neutral grapeseed oil to balance richness and acidity.
The dressing is first tossed in a small portion of brussels sprouts to soften them slightly before combining with apples and shallots. The remaining dressing is added and everything is tossed together. The salad is finished with parmesan shavings and chopped walnuts, providing a blend of crunchy, tangy, sweet, and umami notes with a warm, nutty dressing coating the ingredients. It is a flavorful salad suitable as a side dish or light meal.
This recipe originated from the Kitchn and shows how browning butter adds complexity to a bright, crisp salad. The gradual mixing of dressing and resting the brussels sprouts enhance texture and flavor integration.
Ingredients
- ⅓ cup walnuts
- 1 tablespoon brown sugar
- ¼ teaspoon cinnamon
- 1 1/2 pounds brussels sprout stems removed
- 1 to 2 honeycrisp apple thinly sliced, or golden delicious apple
- 1 onion thinly sliced, or shallot
- Parmesan Cheese a few shavings
brown butter dressing
- 4 tablespoons butter unsalted
- 1 garlic minced, clove
- 1 tablespoon champagne vinegar
- 2 teaspoons lemon juice freshly squeezed
- ½ teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- black pepper freshly cracked
- 2 tablespoons grapeseed oil or avocado oil
Instructions
- Heat a nonstick skillet over medium-low heat and add the walnuts, brown sugar and cinnamon. Stir constantly until the walnuts begin to toast and the sugar melts, about 5 to 6 minutes. Remove the walnuts and place them on a piece of parchment paper to cool. Once cool, chop them if you wish or break them into pieces.
- Slice the brussels into small pieces or shreds, placing them in a large bowl. Toss with a pinch of salt and pepper.
- In a separate bowl, place your sliced apples and shallots. Make the brown butter dressing below.
- Drizzle about 1 tablespoon of the dressing on the brussels sprouts and toss well. Let them sit for 5 minutes.
- After 5 minutes, toss together the brussels, apples and shallots. Add the rest of the dressing and toss well. Top with the parmesan and walnuts and serve!
brown butter dressing
- Place the butter in a small saucepan over medium heat and immediately begin whisking. Stir as it bubbles, and after 2 to 3 minutes or so you should see brown bits appear on the bottom of the pan. Remove from heat immediately, add in the garlic and continue to whisk for another 30 seconds.
- Whisk in the lemon juice, dijon, salt, pepper and oil. You can let the dressing cool slightly, but it’s most delicious when served warm! Whisk it occasionally when serving because a bit of separation is normal.
Notes
- The walnuts are toasted with brown sugar and cinnamon to create a sweet, crunchy topping that contrasts with the savory elements.
- Tossing some dressing with the brussels sprouts first softens them slightly before combining with apples and shallots for balanced texture.
- Using brown butter in the dressing adds a toasted, nutty depth that complements the salad components.
User Reviews
Overall Rating
5
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