Brussels Sprout Salad with Apples Recipe

Brussels Sprout Salad with Apples Recipe

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!

Preparation: 15 minutes
Cooking: 10 minutes
Rest Time: 30 minutes
Total: 55 minutes



  • lbbrussels 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


  1. 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.

  2. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours.

  3. Toss the walnuts and Parmigiano-Reggiano with the salad. Taste and adjust seasoning if necessary.

  4. 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. 


  • 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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