- VE
- GF
- LC
Brussels Sprouts and Apple Salad
This crisp Brussels sprout salad with apple and toasted walnuts will win over even the most skeptical of Brussels sprout fans. Lightly shredded sprouts are tossed with a bright dressing of olive oil, lemon juice, white balsamic vinegar, honey, and Dijon mustard, then chilled so the flavors meld perfectly. The crunchy walnuts add warmth and texture, making this simple and practical salad an ideal side dish or a refreshing starter for the winter months.
Ingredients
Instructions
- Step 1
Trim the ends off the Brussels sprouts, halve the sprouts, and remove any outer, discolored, or dirty leaves. Rinse the Brussels sprout halves in a colander under running water, then dry them on a clean tea towel.
- Step 2
Finely chop the Brussels sprouts in a food processor using a suitable attachment.
- Step 3
Place all the dressing ingredients in a screw-top jar and shake well until combined.
- Step 4
Wash the apple, remove the core, and cut into thin strips or small cubes. Combine the Brussels sprout leaves, apple, and dressing in a bowl. Cover the bowl with foil or a plate and refrigerate for at least 30 minutes up to 4 hours so the Brussels sprouts soften slightly and absorb the flavors.
- Step 5
Preheat oven to 160°C (325°F) using conventional oven settings (top and bottom heat). Spread nuts on a baking sheet and roast in the oven for 10 minutes, then let cool.
- Step 6
Remove the salad from the refrigerator, roughly chop the walnuts, and serve with the salad. If desired, top the salad with optional ingredients such as feta, Parmesan, or avocado.
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@jules-menu
Hi, I’m Julia, and I’m the recipe developer, photographer, and author behind Jules’ Menu. I’ve spent the last eight years perfecting healthy everyday recipes so they strike the perfect balance between healthy and nourishing, simple and practical, and gourmet-level delicious.
Per serving
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