Description
A refreshing and crunchy Brussels Sprout Salad featuring shredded Brussels sprouts, tart-sweet apples, toasted walnuts, and nutty Parmigiano-Reggiano, tossed in a tangy and slightly sweet apple cider vinegar dressing. Perfect as a light side dish or a healthy snack, this salad brings together a delightful balance of textures and flavors.
Ingredients
Salad
- 1½ pounds Brussels sprouts, shredded
- 1 large tart-sweet red apple (such as Honey Crisp), cored and chopped (no need to peel)
- 3 tablespoons minced shallots (from 1 large shallot)
- ¾ cup walnuts, toasted if desired and coarsely chopped
- ¾ cup thinly sliced and crumbled Parmigiano-Reggiano
Dressing
- ¼ cup extra-virgin olive oil
- ¼ cup vegetable oil
- ¼ cup + 2 tablespoons apple cider vinegar
- 3 tablespoons honey
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and position the oven rack in the middle. This prepares your oven for toasting the walnuts.
- Toast Walnuts: Spread the walnuts in a single layer on a baking sheet. Place them in the oven and bake for 6 to 10 minutes, checking frequently to ensure they become lightly toasted and fragrant. Once toasted, transfer immediately to a plate to cool.
- Prepare Salad Base: In a large bowl, combine the shredded Brussels sprouts, chopped apple, and minced shallots, creating the crunchy and flavorful base of the salad.
- Make Dressing and Toss: Add the extra-virgin olive oil, vegetable oil, apple cider vinegar, honey, salt, and freshly ground black pepper to the bowl with the Brussels sprouts mixture. Toss everything thoroughly to evenly coat the ingredients with the dressing.
- Marinate: Cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes and up to 4 hours. This resting time allows the Brussels sprouts to soften slightly and lets the flavors meld beautifully.
- Finish Salad: Just before serving, toss the chilled salad with the cooled toasted walnuts and the thinly sliced, crumbled Parmigiano-Reggiano cheese. Taste and adjust seasoning if needed, then serve immediately.
- Storage Tip: Store any leftovers in the refrigerator for 1 to 2 days. Note that flavors will mellow over time, so brighten up the salad before serving again by adding a little more apple cider vinegar and vegetable oil.
Notes
- Toasting walnuts enhances their flavor but can be omitted if short on time.
- Marinating the salad helps soften the Brussels sprouts and deepen the flavors; don’t skip the refrigeration step.
- Adjust sweetness and acidity by varying the amount of honey and apple cider vinegar to taste.
- If you prefer a vegan version, omit the Parmigiano-Reggiano or substitute with a vegan cheese alternative.
- For easier shredding of Brussels sprouts, use a food processor fitted with a shredding blade.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Baking
- Cuisine: American
