If you’re searching for a dish that’s crisp, colorful, and bursting with flavor, you’ll fall in love with this Brussels Sprout Salad with Apples, Walnuts & Parmesan. This salad has the perfect balance of textures: crunchy shaved Brussels sprouts, juicy apple slices, toasty walnuts, and delicate ribbons of Parmesan—all lightly dressed in a zippy, tangy vinaigrette. It’s the kind of salad that steals the show, whether as a holiday side dish or a quick weeknight dinner addition, and it’s sure to win over even those hesitant about Brussels sprouts.
Ingredients You’ll Need
You won’t need an exotic shopping list to make this salad shine—each ingredient brings something essential to the table. Their freshness and simplicity let every flavor pop, creating a delicious harmony in each bite.
- Brussels sprouts: The star! Shaved thin, they become tender and slightly sweet, perfect for soaking up the dressing.
- Crisp apple (like Honeycrisp or Fuji): Adds a juicy sweetness and refreshing bite—don’t skip it!
- Walnuts, toasted: Bringing a deep, nutty crunch; toasting them unlocks their best flavor.
- Freshly shaved Parmesan cheese: For a rich, salty, and creamy finish that ties everything together.
- Dried cranberries (optional): Their tartness and chewiness give lovely bursts of flavor throughout.
- Extra virgin olive oil: Sets the base for your dressing, adding a fruity richness.
- Apple cider vinegar: Lends a bright, tangy kick that wakes up the salad.
- Dijon mustard: Helps emulsify the dressing and brings subtle spice and depth.
- Honey or maple syrup: Just a touch of sweetness to balance the acidity and bitterness.
- Garlic clove, minced: Infuses every bite with its aromatic punch.
- Salt: Enhances every flavor and brings out the natural sweetness of the sprouts and apples.
- Black pepper: Gives a gentle, peppery heat for the finishing touch.
How to Make Brussels Sprout Salad with Apples, Walnuts & Parmesan
Step 1: Shave and Slice the Base
Start by trimming the tough ends off your Brussels sprouts and then slicing them as thinly as possible. A sharp knife or a mandoline works wonders here! Next, core your apple and cut it into thin slices. The thinner, the better—this helps both ingredients soak up the vinaigrette and ensures a delicate crunch in every bite.
Step 2: Whisk Up the Vinaigrette
Grab a small bowl or jar and whisk together the olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, minced garlic, salt, and pepper. You want everything to emulsify into a smooth, glossy dressing. Taste it before using—the dressing should be bright and lively, but balanced!
Step 3: Toss Salad Ingredients
In a large serving bowl, combine your shaved Brussels sprouts and apple slices. Pour the freshly-made vinaigrette over the top. Toss enthusiastically, making sure every bit of the veggies gets dressed. This is where the Brussels Sprout Salad with Apples, Walnuts & Parmesan starts to truly come together.
Step 4: Add the Good Stuff
Scatter in the toasted chopped walnuts, the luscious shavings of Parmesan, and the dried cranberries if you’re using them. Give the whole salad a gentle final toss so those pretty accents are well distributed but not beaten up.
Step 5: Let the Flavors Mingle
Here’s the magic step—let the salad sit for about 10 minutes before serving. This rest time lets the vinaigrette soften the sprouts ever so slightly and allows all the flavors to mesh beautifully. Serve chilled straight from the fridge, or let it mellow to room temperature if you prefer.
How to Serve Brussels Sprout Salad with Apples, Walnuts & Parmesan
Garnishes
A fresh finishing touch makes this Brussels Sprout Salad with Apples, Walnuts & Parmesan even more inviting. Sprinkle a few extra shards of Parmesan on top, some freshly cracked black pepper, or a handful of pomegranate seeds for a jeweled look and an extra pop of freshness.
Side Dishes
This salad pairs wonderfully with roasted chicken, pan-seared salmon, or a hearty grain like farro or quinoa. For holiday feasts, it’s a zesty counterpoint to rich mains and feels right at home next to stuffing and mashed potatoes.
Creative Ways to Present
Try layering the salad onto a large platter and swirling extra Parmesan over the top for drama. Or, dish it into individual serving bowls and finish each with a sprinkle of toasted seeds or microgreens. For parties, make mini versions in small cups for a fun, walk-and-eat hors d’oeuvre.
Make Ahead and Storage
Storing Leftovers
Leftover Brussels Sprout Salad with Apples, Walnuts & Parmesan holds up beautifully in the fridge. Seal any extras in an airtight container, and enjoy within two days for the freshest taste and optimal crunch.
Freezing
Because raw apples and Brussels sprouts lose their irresistible crispness when frozen, freezing this salad isn’t recommended. You’ll get a much better result by making it fresh—or prepping the elements ahead, then assembling right before you serve.
Reheating
This salad is meant to be enjoyed chilled or at room temperature, so no reheating is necessary. If it’s been in the fridge for a while, simply let it sit out for a few minutes before serving to take off the chill and revive all of those wonderful flavors.
FAQs
Can I use a different kind of nut instead of walnuts?
Absolutely! Pecans, almonds, or even pistachios work beautifully in this Brussels Sprout Salad with Apples, Walnuts & Parmesan. Just make sure to toast them first for that irresistible crunch and flavor boost.
Is this salad good for meal prep?
Yes, it’s a dream for make-ahead lunches. Because Brussels sprouts are sturdier than leafy greens, they hold up well in the fridge. Just keep the dressing separate if prepping more than a day in advance, and add just before eating for best texture.
Can I make this salad vegan?
Easily! To make Brussels Sprout Salad with Apples, Walnuts & Parmesan vegan, simply swap the Parmesan for a plant-based alternative, or use nutritional yeast for a punch of umami flavor.
What apple variety works best?
Choose a crisp, sweet-tart apple like Honeycrisp, Fuji, or Pink Lady. These hold their shape and add lovely juiciness, though a firmer tart apple like Granny Smith is also a fun twist for those who like it more tangy.
Can I add protein to make this a main dish?
Definitely—grilled chicken, sliced steak, or even chickpeas make fantastic protein boosts to turn this Brussels Sprout Salad with Apples, Walnuts & Parmesan into a hearty main course. Just add on top and dig in.
Final Thoughts
This Brussels Sprout Salad with Apples, Walnuts & Parmesan is sure to become your new go-to salad for every season. It’s easy to pull together, full of lively flavors, and always a conversation starter at the table. Try it once, and you may just find yourself craving these crunchy, satisfying bites on repeat—don’t be surprised if you impress a few Brussels sprout skeptics along the way!
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Brussels Sprout Salad with Apples, Walnuts & Parmesan Recipe
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Brussels Sprout Salad with Apples, Walnuts & Parmesan is a delightful mix of flavors and textures that make for a perfect side dish or light meal. Crisp Brussels sprouts, sweet apples, crunchy walnuts, and savory Parmesan cheese come together with a tangy dressing to create a refreshing and satisfying salad.
Ingredients
Brussels Sprouts:
4 cups Brussels sprouts, trimmed and thinly sliced
Apples:
1 large crisp apple (such as Honeycrisp or Fuji), thinly sliced
Walnuts:
1/2 cup walnuts, toasted and roughly chopped
Parmesan Cheese:
1/2 cup freshly shaved Parmesan cheese
Dried Cranberries:
1/4 cup (optional)
Dressing:
1/4 cup extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey or maple syrup, 1 garlic clove, minced, 1/4 teaspoon salt, 1/4 teaspoon black pepper
Instructions
- Combine Brussels Sprouts and Apple: In a large bowl, combine the sliced Brussels sprouts and apple.
- Prepare Dressing: In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, garlic, salt, and pepper until smooth.
- Toss with Dressing: Pour the dressing over the Brussels sprouts and apples, then toss well to coat.
- Add Remaining Ingredients: Add the toasted walnuts, shaved Parmesan, and cranberries if using, and gently toss again.
- Allow to Sit: Let the salad sit for about 10 minutes to develop flavors.
- Serve: Serve chilled or at room temperature.
Notes
- For extra crunch, add pumpkin seeds or sunflower seeds.
- Pears can be used instead of apples.
- This salad can be made a few hours in advance and keeps well in the fridge.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 7g
- Sodium: 200mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg
