Recipe Overview
Why you’ll love it: With crisp tart apples, sweet dried cranberries, and crunchy walnuts, this Brussels sprouts salad is a great holiday salad. It’s easy to make and can be made ahead.
How long it takes: 15 minutes to prep, an additional 45 minutes or so in the fridge
Equipment you’ll need: food processor or sharp knife, large bowl
Servings: 8
Popular Holiday Salad
I often make this salad for holiday dinners. It’s popular with everyone. If you’re skeptical of the raw Brussels, don’t be! This salad is like coleslaw’s sophisticated big sister. Shaved Brussels sprouts, chewy dried cranberries, nutty toasted walnuts, and rich Pecorino cheese make it completely irresistible.
Looking for ideas to fill in some gaps on your holiday table? Make sure you check out my round-up of Thanksgiving recipes!
Brussels Sprouts Salad
Hits all the bases. This Brussels sprouts salad has little bit of everything that you want in a salad. Thinly sliced apples and shaved Brussels sprouts are crispy; the cranberries are chewy and sweet. Toasted walnuts are crunchy and the Pecorino Romano cheese is lightly salty. The sweet vinaigrette dressing pulls everything together.
Can be made ahead. Make this salad in the morning and it’s perfectly happy in the fridge until you’re ready to serve it. It actually gets better because the Brussels sprouts soften a bit and absorb the dressing. It’s perfect for Thanksgiving or other holiday meals.
Ingredient Notes
- Brussels Sprouts: These cute little “cabbages” are really good shredded. Look for compact heads that are dark green and firm. Wondering what shaved Brussels sprouts are? It’s all the same thing: shredded, sliced thinly, or shaved.
- Apple: Granny Smith apples are great for this salad, or any other crisp tart apple.
- Green Onion (Scallion): Sliced into the salad, green onions provide a subtle onion flavor. Thinly sliced red onions or shallots are a good substitute.
- Dried Cranberries: The chewy cranberries provide a good contrast to the other elements of the salad.
- Walnuts: Make sure you toast them lightly before adding them to the salad. Toasting really brings out the flavor of the walnuts. If you’re not a fan of walnuts, toasted pine nuts are a great substitute.
- Pecorino Romano Cheese: This dry flavorful cheese adds a salty tang to the salad. Coarsely grate it, break it into small chunks, or shave thin curls onto the salad.
- Vinaigrette: The dressing is a simple vinaigrette made with olive oil and apple cider vinegar. It’s sweetened with maple syrup to balance the tang of the vinegar, and lightly seasoned with salt and pepper.
How To Toast Walnuts
- Oven: Preheat the oven to 350°F. Spread the walnuts on a baking sheet and bake 7 to 10 minutes, checking frequently so they don’t burn.
- Stove: Place the walnuts in a skillet in a single layer. Heat over medium high heat for 5 minutes, stirring frequently.
- Microwave: Place walnuts in a single layer on a microwave safe plate. Microwave on high in 1 minute increments, stirring each time. It will take 3 to 5 minutes.
Whichever method you use, immediately remove the walnuts from the hot pan or plate, and cool completely before adding to the salad.
How To Make Brussels Sprouts Salad
Prep the Brussels sprouts. Trim the Brussels sprouts first. Cut a bit off the stem end and trim the wilted leaves off, discarding them. Give the Brussels sprouts a quick rinse.
Slice the Brussels sprouts. Use a sharp knife to thinly slice them. Begin by cutting them in half vertically. Next lay the cut side down on a cutting board and slice them cross-wise. Break up the slices a bit so you get nice shreds.
You can also shred them in your food processor using the slicer attachment. You won’t believe how quickly it goes!
Make the dressing. Mix up the maple vinaigrette dressing. With just five ingredients (counting the salt and pepper!), it’s really easy to make. Use a whisk to get the dressing thoroughly blended.
Prep remaining salad ingredients. Cut the apple into matchstick-sized pieces (you can do that in your food processor, too, using the large shred blade). Put them into a small bowl, add a couple teaspoons of the dressing, and stir well. The dressing will keep the apple from turning brown.
Combine ingredients. Add the apples to a large mixing bowl with the Brussels sprouts, cranberries and sliced green onions, and the remaining dressing. Give it all a good stir. Make sure all the ingredients are coated with the dressing.
Chill. Cover and put into the fridge for at least forty-five minutes. The dressing will soften the Brussels sprouts and cranberries a bit, and the flavors will meld together.
Serve. Just before serving, give the salad one more stir, and add the toasted walnuts and cheese. It’s up to you whether you want to leave them on top or stir them in.
Enjoy!
Recipe Variations
- Cheese options: Try breaking the Pecorino into small chunks instead of shredding it. I love the salty bite you get when you get a little chunk of cheese. Try a different cheese like feta, goat cheese, blue cheese, or Gouda. For a vegan salad, use a dairy-free cheese, or simply omit the cheese.
- Fruit options: Substitute dried cherries or golden raisins for the dried cranberries. You could use a firm ripe pear instead of the apple. A firm nectarine works well, too.
- Nut options: If you’re not a walnut fan, try toasted pecans, almonds, hazelnuts, pine nuts, or whatever you like. Toasted sunflower seeds, pepitas, or crispy roasted chickpeas are great nut-free options.
- Add bacon. Crumbled bacon adds a smoky savory flavor to the salad. Total yumminess! It will remind you of another favorite, broccoli salad.
- Make it a main course salad. Add leftover cooked turkey or shredded chicken to the salad and stir it in. If you want, add cooked quinoa or farro. If necessary, make a little more dressing to completely moisten the salad.
Get a head start. You can prep the Brussels sprouts ahead. Put them in a resealable bag or covered bowl and refrigerate for up to three days. The walnuts can be toasted ahead of time, cooled completely, and stored for up to a week. Make the dressing ahead of time, too, and refrigerate it.
Make the salad ahead. The salad can be prepared at least an hour or two ahead of time and refrigerated. Add the cheese and walnuts right before serving.
Leftover salad can be refrigerated up to four days in a tightly covered container. Stir well before serving.
More Brussels Sprouts Recipes
Brussels Sprouts Salad with Apples, Cranberries, and Walnuts
Ingredients
For Dressing:
- ¼ cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon coarse ground black pepper, or to taste
For Salad:
- 1 ½ pounds Brussels sprouts (trimmed and rinsed)
- 1 green onion, sliced thinly (green and white parts)
- ½ cup dried cranberries
- 1 large Granny Smith apple (or another tart, firm apple)
- ¾ cup chopped toasted walnuts
- ¾ cup grated Pecorino Romano cheese (see note)
Instructions
- In a small bowl, whisk together olive oil, vinegar, maple syrup, salt and pepper. Set aside.¼ cup extra virgin olive oil, 3 tablespoons apple cider vinegar, 2 tablespoons pure maple syrup, ½ teaspoon kosher salt, or to taste, ¼ teaspoon coarse ground black pepper, or to taste
- Slice Brussels sprouts very thinly. The slicer blade on a food processor will quickly and safely perform this task. Put the sliced Brussels sprouts into a large mixing bowl. Add the green onion and dried cranberries.1 ½ pounds Brussels sprouts, 1 green onion, sliced thinly, ½ cup dried cranberries
- Cut the apple into matchstick-sized pieces and toss in a bit of the dressing (1 to 2 teaspoons). The dressing will help keep the apples from discoloring. Add the apple mixture to the salad.1 large Granny Smith apple
- Pour remaining dressing over the salad and stir well so that everything is coated with dressing. Cover and refrigerate for at least 45 minutes.
- Just prior to serving, top with cheese and walnuts. They can be stirred in if you like, or left on top as a garnish.¾ cup chopped toasted walnuts, ¾ cup grated Pecorino Romano cheese
Notes
- Cheese: Pecorino Romano cheese can be grated, shredded, crumbled, or shaved into the salad. Choose the form you like best. Other cheese such as feta, goat cheese, Gouda, or Parmesan may be substituted. For a vegan salad, omit the cheese or use a dairy-free cheese.
- More variations: If desired, substitute golden raisins or dried cherries for the cranberries. A firm ripe pear or nectarine can be used instead of an apple. Other types of toasted nuts can replace the walnuts. Cooked and crumbled bacon is a nice addition, too.
- Make ahead/storage: You can prep the Brussels sprouts ahead. Put them in a resealable bag or covered bowl and refrigerate for up to three days. The walnuts can be toasted ahead of time, cooled completely, and stored for up to a week. Once the salad is combined, it will keep for up to 4 days in the refrigerator.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
This salad is SO delicious! I followed the recipe exactly and I made my fiance try it (he HATES all vegetables) and he is currently happily eating a huge bowl. I also love the tip about shredding the brussels sprouts in the food processor! Saved me so much time! Thank you!
I love that your veg-hating fiance loved this! Your comment made my night!
This salad is so delicious and easy, too. It’s become a family favorite! I love that you can make it ahead. It’s great for potlucks, too.
It is great for potlucks!