How To Make Brussels Sprout Salad with Apples
Nutty brussels sprout, crisp tart apples, and sweet shallots are tossed in honey parmesan dressing to yield a delicious side of this brussels sprout salad!
Serves:
Ingredients
- 1½lbbrussels sprouts,shredded
- 1largelarge red apple,or Honey Crisp, or tart-sweet, cored and chopped
- 3tbspshallots
- 4tbspextra virgin olive oil
- 4tbspvegetable oil
- 6tbspapple cider vinegar
- 3tbsphoney
- 1tspsalt
- ¼tspfreshly ground black pepper
- ¾cupwalnuts,toasted, if desired
- ¾cupparmigiano-reggiano,thinly sliced, crumbled
Instructions
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In a large bowl, combine the shredded Brussels sprouts, apples, shallots, olive oil, vegetable oil, apple cider vinegar, honey, salt, and pepper, then toss well.
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Cover with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours.
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Toss the walnuts and Parmigiano-Reggiano with the salad. Taste and adjust seasoning if necessary.
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Serve and enjoy!
Recipe Notes
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
- Calories: 267.01kcal
- Fat: 17.92g
- Saturated Fat: 3.76g
- Trans Fat: 0.05g
- Monounsaturated Fat: 11.07g
- Polyunsaturated Fat: 2.32g
- Carbohydrates: 21.24g
- Fiber: 4.45g
- Sugar: 12.91g
- Protein: 8.29g
- Cholesterol: 9.48mg
- Sodium: 411.80mg
- Calcium: 208.70mg
- Potassium: 429.32mg
- Iron: 1.58mg
- Vitamin A: 62.25µg
- Vitamin C: 74.74mg
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