Best 7 Brussels Sprouts Salad With Apples And Walnuts Recipes

Indulge in a delightful burst of flavors with our handpicked recipe for Brussels sprouts salad, featuring the perfect harmony of roasted Brussels sprouts, crisp apples, and crunchy walnuts. This vibrant salad celebrates the unique texture of Brussels sprouts, offering a delightful blend of sweet, savory, and nutty notes.

Here are our top 7 tried and tested recipes!

BRUSSELS SPROUTS SALAD WITH APPLES AND WALNUTS

Brussels Sprouts Salad With Apples and Walnuts image

Raw brussels sprouts can stand up to the boldest and most assertive of flavors. Pair the shredded sprouts with a garlicky lemon dressing, plenty of aged Parmesan and crushed toasted walnuts. Toss in something crispy and sweet (apples and pears are ideal) and a bit of something fresh (mint and pomegranate) for a balanced bite.

Provided by Alison Roman

Categories vegetables

Time 40m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 cup walnuts
1 pound brussels sprouts, ends trimmed
1 small garlic clove, finely grated
2 tablespoons fresh lemon juice, plus more, if desired
1/4 cup finely grated Parmesan or pecorino, plus more for shaving (about 2 ounces)
Kosher salt
Freshly ground pepper
1 fennel bulb, quartered, cored and thinly sliced lengthwise
1 tart apple, such as Pink Lady, quartered, cored and thinly sliced lengthwise
1/2 cup pomegranate seeds (optional)
1 cup mint leaves, coarsely chopped
1/2 cup parsley, tender leaves and stems, coarsely chopped
3 tablespoons olive oil

Steps:

Toast walnuts in a skillet over low heat, shaking pan frequently, until evenly toasted and fragrant, 5 to 8 minutes. Transfer nuts to a cutting board and chop.
Remove all outer leaves from the brussels sprouts (reserve cores for roasting or pickling) and place in a large bowl with garlic, 2 tablespoons lemon juice, 1/4 cup Parmesan and season with salt and pepper. Massage leaves until they are all evenly coated. Let sit about 5 minutes. (This will help them soften.)
Add walnuts, fennel, apple and pomegranate seeds (if using) to brussels sprouts and toss to coat. Add mint, parsley and olive oil and season with salt, pepper and more lemon juice, if desired. Garnish with shavings of Parmesan.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 9 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 432 milligrams, Sugar 6 grams

BRUSSELS SPROUTS WITH CANDIED WALNUTS AND GREEN APPLE

Brussels Sprouts with Candied Walnuts and Green Apple image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup walnut pieces
1 tablespoon butter
Salt
2 sprigs fresh rosemary, leaves picked
2 tablespoons honey
2 pints Brussels sprouts, halved or quartered depending on size
1 tablespoon canola oil
Salt and freshly ground black pepper
2 Granny Smith apples, peeled, and cut into 1/2-inch pieces
1 tablespoon butter
Juice of 1 lemon

Steps:

To candy the walnuts:
Toast the nuts in a saute pan over medium heat with 1 tablespoon butter and 1 teaspoon salt. When the nuts start to take on a light golden color, add the rosemary and bloom for 1 more minute. Add the honey to the pan and remove from the heat.
To roast the Brussels sprouts:
Preheat the oven to 450 degrees F. Toss the Brussels sprouts with the canola oil, 1 teaspoon salt and pinch freshly ground black pepper. Lay out onto a sheet tray and roast for 10 to 12 minutes until they take color, but retain some texture. Remove from oven and set aside.
To finish the dish:
Saute the Granny Smith apple pieces in 1 tablespoon butter until they just take on color, about 2 minutes. Add the candied walnuts and roasted Brussels sprouts. Toss, and then add the juice of 1 lemon and adjust the seasoning as necessary.

BRUSSELS SPROUTS, APPLE AND WALNUT SALAD

Brussels Sprouts, Apple and Walnut Salad image

A delicious blending of flavors that make a great change of pace salad. The prep time includes 30 minutes refrigeration time.

Provided by cookin mimi

Categories < 60 Mins

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

4 cups Brussels sprouts, shredded
1 large tart apple, chopped, unpeeled
3 tablespoons onions, finely minced (optional)
4 tablespoons olive oil
4 tablespoons apple cider vinegar
3 tablespoons honey
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup walnuts, toasted

Steps:

Mix Brussels sprouts, apple, onion, olive oil, vinegar, honey, salt and pepper in a large bowl.
Cover and refrigerate for at least 30 minutes, up to 4 hours, to allow sprouts to soften and flavors to meld.
When ready to serve, toss with walnuts.
enjoy.
Can add parmesan or feta cheese before serving, if desired.

Nutrition Facts : Calories 161.7, Fat 11.8, SaturatedFat 1.4, Sodium 300.1, Carbohydrate 14.2, Fiber 2.2, Sugar 10.3, Protein 2.2

APPLE SALAD WITH WALNUTS AND BRUSSELS SPROUTS

Apple Salad With Walnuts and Brussels Sprouts image

Waldorf salad is definitely in the DNA of this starter from the Publican restaurant in Chicago. Apples and walnuts provide the base, and raw brussels sprouts and kohlrabi take the place of the celery. The dressing, a honeyed vinaigrette made with walnut oil, is lighter than mayonnaise, although the ricotta contributes creaminess. The cured ham on top elevates this to a sophisticated first course, but eliminate it to make the salad vegetarian. Best of all, the salad can be prepared in advance and holds up nicely on a buffet.

Provided by Florence Fabricant

Categories easy, salads and dressings, appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 tablespoon minced shallot
1/4 cup apple cider vinegar
1 teaspoon toasted chile flakes, pulverized in a mortar
2 tablespoons whole grain mustard
1 tablespoon honey
1/4 cup walnut oil
1 tablespoon extra-virgin olive oil
3 Honeycrisp or other crisp tart apples, peeled, cored and in 1/2-inch dice
1/2 medium-size kohlrabi bulb, peeled, in 1/4-inch dice
12 brussels sprouts, bases trimmed, sliced thin vertically
1/3 cup shaved Parmigiano-Reggiano
1/2 cup toasted walnuts
1 tablespoon lemon juice
Salt and ground black pepper
6 ounces fresh ricotta
6 slices serrano ham (about 3 ounces), optional

Steps:

Make the dressing: Combine shallot and vinegar in a small bowl, add chile flakes and beat in mustard and honey. Beat in the walnut and olive oils. Set aside.
Make the salad: In a large bowl, combine apples and kohlrabi and mix with half the dressing. Fold in brussels sprouts, Parmigiano-Reggiano, walnuts and lemon juice. Add remaining dressing and mix. Season to taste with salt and pepper.
Drop a spoonful of the ricotta on each of six plates. Top with salad, then drape a slice of ham over each portion. Alternatively, salad can be piled into a shallow bowl with spoonfuls of ricotta placed here and there and slices of ham draped over the top for guests to help themselves.

Nutrition Facts : @context http, Calories 280, UnsaturatedFat 13 grams, Carbohydrate 22 grams, Fat 19 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 487 milligrams, Sugar 13 grams, TransFat 0 grams

BRUSSELS SPROUTS & APPLE SALAD

Brussels Sprouts & Apple Salad image

I made this recipe from the Healthy Heart Cookbook. This is really good and with just a few calories. Brussels sprouts are in prime form when the heads are hard and the leaves tighly bunched. If you can't find them fresh, thawed frozen sprouts work well in this tangy, crunchy salad.

Provided by Boomette

Categories < 15 Mins

Time 14m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons walnuts, chopped
1/2 cup nonfat plain yogurt
1 1/2 teaspoons maple syrup
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
2 teaspoons fresh lemon juice
1 apple, halved, cored, and thinly sliced (I used a granny smith apple)
1/2 lb Brussels sprout, trimmed and quartered
1 teaspoon lemon zest, grated

Steps:

Put the walnuts in a small, dry frying pan over medium-high heat. Cook, stirring often, until fragrant and lightly toasted, 3-5 minutes. Immediately transfer to a plate to cool and set aside.
In a large bowl, whisk together the yogurt, maple syrup, salt, pepper, and 1 teaspoon of the lemon juice. In a small bowl, toss the apple slices with the remaining 1 teaspoon lemon juice and stir into the yogurt mixture. Set aside.
In a saucepan fitted with a steamer basket, bring 1 inch of water to a boil. Add the brussels sprouts and steam until tender-crisp, about 4 minutes. Let cool slightly.
Add the brussels sprouts to the bowl with the yogurt mixture and apples and toss gently to coat.
Divide the salad among individual plates and sprinkle with the lemon zest and toasted walnuts. Serve immediately.

Nutrition Facts : Calories 92.2, Fat 2.8, SaturatedFat 0.3, Cholesterol 0.6, Sodium 181.7, Carbohydrate 15.1, Fiber 2.9, Sugar 9.8, Protein 3.9

BRUSSELS SPROUT AND APPLE SALAD WITH BLUE CHEESE AND WALNUTS

Brussels Sprout and Apple Salad with Blue Cheese and Walnuts image

Categories Salad Cheese Fruit Nut Vegetable Steam Thanksgiving Blue Cheese Apple Walnut Winter Brussels Sprout Christmas Eve Bon Appétit

Yield Makes 30 servings

Number Of Ingredients 9

Ingredients

3 3/4 pounds small brussels sprouts, quartered through stem ends
1/4 cup Sherry wine vinegar
3 tablespoons mayonnaise
1 cup olive oil
9 large red-skinned apples, quartered, cored, cut into 1/2-inch pieces
1 1/2 cups chopped celery leaves
3 3/4 cups crumbled blue cheese
3 cups walnuts toasted, coarsely chopped
Radicchio leaves

Steps:

Steam brussels sprouts in batches until just tender, about 12 minutes. Transfer to colander; cool. Transfer to large bowl.
Mix vinegar and mayonnaise in small bowl. Gradually mix in oil. Season with salt and pepper. (Brussels sprouts and dressing can be made 1 day ahead. Cover; chill.) Add apples and celery leaves to brussels sprouts. Add dressing; toss to combine. Mix in cheese and walnuts. Season with salt and pepper. Line large bowls with radicchio leaves. Add salad; serve.

HONEY-MUSTARD BRUSSELS SPROUTS SALAD

Honey-Mustard Brussels Sprouts Salad image

Even if you dislike Brussels sprouts salad, you will love this dish. The dressing is truly tasty, and it pairs so nicely with the apples, grapes and walnuts. You can also add whatever cheese, nuts or fruit you prefer. -Sheila Sturrock, Coldwater, Ontario

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

1 pound fresh Brussels sprouts, trimmed and shredded
2 medium tart apples, chopped
1 medium red onion, chopped
1 small sweet orange pepper, chopped
1/2 cup chopped walnuts
1/2 cup green grapes, sliced
1/2 cup shredded cheddar cheese
3 bacon strips, cooked and crumbled
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons honey mustard
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large bowl, combine the first 8 ingredients. In a small bowl, whisk remaining ingredients; pour over salad. Toss to coat.

Nutrition Facts : Calories 170 calories, Fat 12g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 177mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic exchanges

Tips for Making the Best Brussels Sprouts Salad with Apples and Walnuts:

Choose fresh, firm Brussels sprouts. Look for sprouts that are deep green in color and have tightly closed leaves.
Trim the Brussels sprouts by cutting off the stem end and any outer leaves that are damaged or discolored.
Slice the Brussels sprouts thinly. You can use a sharp knife or a mandoline to do this.
Use a variety of apples in your salad. This will add different flavors and textures to the dish.
Toast the walnuts in a pan over medium heat until they are fragrant and golden brown. This will enhance their flavor.
Make the dressing ahead of time so that the flavors can meld together. You can store the dressing in the refrigerator for up to two weeks.
Toss the salad just before serving. This will help to prevent the Brussels sprouts from becoming watery.

Conclusion:

Brussels sprouts salad with apples and walnuts is a delicious and healthy salad that is perfect for any occasion. It is packed with nutrients and antioxidants, and it is also a good source of fiber. This salad is also very versatile, and you can easily customize it to your own taste. So next time you are looking for a healthy and delicious salad, give this Brussels sprouts salad a try!