Apple Walnut Brussels Sprout Salad
Crisp Brussels sprout salad with apples, toasted walnuts, Parmesan, and a tangy Dijon vinaigrette. Perfect fall or holiday side dish.
Ingredients
- 1 pound fresh Brussels sprouts shaved thin
- 1 large crisp apple thinly sliced
- ½ cup toasted walnuts chopped
- ⅓ cup dried cranberries optional
- ⅓ cup shaved Parmesan cheese
- For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Trim ends of Brussels sprouts and remove outer leaves. Slice thinly using a sharp knife or mandoline and place in a large bowl. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and black pepper until emulsified. Pour dressing over shaved Brussels sprouts and toss well. Let sit for 5–10 minutes to soften slightly. Add sliced apples, toasted walnuts, dried cranberries if using, and shaved Parmesan. Toss gently to combine. Serve immediately or refrigerate until ready to serve.
Notes
Slice Brussels sprouts thinly for best texture. Toast walnuts lightly for deeper flavor. Add apples just before serving to prevent browning. Store in the refrigerator for up to 3 days.