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Brussels sprouts salad in a round clear glass bowl, on white marble background.
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5 from 5 votes

Brussels Sprouts Salad with Apples, Cranberries, and Walnuts

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, too.
Prep Time15 minutes
Chilling Time45 minutes
Total Time1 hour
Course: Salads
Cuisine: American
Diet: Gluten Free
Servings: 8
Author: Rachel Gurk

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

Video

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.

Nutrition

Serving: 1.25cups | Calories: 257kcal | Carbohydrates: 23g | Protein: 8g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Cholesterol: 10mg | Sodium: 281mg | Potassium: 441mg | Fiber: 5g | Sugar: 14g | Vitamin A: 713IU | Vitamin C: 74mg | Calcium: 156mg | Iron: 2mg

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