Brussels Sprouts Salad With Apples and Walnuts
- Total Time
- 35 to 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 1cup walnuts
- 1pound brussels sprouts, ends trimmed
- 1small garlic clove, finely grated
- 2tablespoons fresh lemon juice, plus more, if desired
- ¼cup finely grated Parmesan or pecorino, plus more for shaving (about 2 ounces)
- Kosher salt
- Freshly ground pepper
- 1fennel bulb, quartered, cored and thinly sliced lengthwise
- 1tart apple, such as Pink Lady, quartered, cored and thinly sliced lengthwise
- ½cup pomegranate seeds (optional)
- 1cup mint leaves, coarsely chopped
- ½cup parsley, tender leaves and stems, coarsely chopped
- 3tablespoons olive oil
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
300 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 10 grams polyunsaturated fat; 22 grams carbohydrates; 8 grams dietary fiber; 9 grams sugars; 9 grams protein; 506 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
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.
- Step 2
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, ¼ 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.)
- Step 3
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.
Private Notes
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Cooking Notes
A. Cleary
I've made this a few times, and we all liked it, but the last time I prepared it, I put the brussels sprouts & fennel in the food processor and used the thin slicer blade to shred everything. I proceeded with the rest of the recipe as written, but found that by shredding there was no need to "massage" to tenderize& the dressing and seasonings distributed more evenly. It's also easier to serve.
Lisa
quite a bit of work - but excellent.
it needs more olive oil than is called for
i also put the brussell sprouts thru the slicer on the cuisine art which expedited the process.
Kathy
If you quarter the pomegranate and stick in ice water for a couple minutes, it's super easy to pop the seeds out.
Backyard Chicken
It was perfect!
Colin
Made this for Thanksgiving last year and it was pretty popular. I used Bosc pears instead of apples and skipped the mint. I think it's worth it to peel the sprouts, but I'd certainly understand using a food processor to save time. Prepared parsley, prepared pomegranate seeds, and prepared pecorino save a lot of time but maybe add to the cost. I'm not sure it would be worth it most of the time, but I think it's great for a special occasion like Thanksgiving.
JaneJ
This was fast and easy to make with a food processor slicer, as suggested by another reviewer. I don’t love fennel, but I did in this recipe! To seed a pomegranate fast, score around it, pull the two halves apart, and hold the seed side down on your outspread hand over a bowl in the sink. Then beat the heck out of it with a wooden spoon. The seeds will fall through your fingers into the bowl and you’ll get rid of any crankiness. I often do several at a time!
Betsy
Trader Joe's (and probably lots of other grocery stores) sell pre-shredded brussel sprouts which would make this much easier and also allow the dressing to soften the sprouts.
cadiejill
To de-leaf the sprouts just chop the stem and gently lift, or push the individual leaves up from the base cut. It took me about 20 min. to de-leaf a full pound. So while time consuming, it is manageable, even for a weeknight meal. Overall a TON of prep for this recipe. I thought it was totally worth it. My husband didn't quite agree with me. Next time I will tweak the dressing as we both found it to be a little dry,
Ness
Delicious - followed recipe and loved it.
S.Brink
Delicious! Even better the next day. Made for Rosh H'Shana and Thanksgiving.
Kat
Threw everything in the food processor (sprouts, fennel, apple) and assembled the day before serving (sans dressing) and it worked out great! Next time I would use more mint, it was barely detectable.
MTH
I made this with toasted pecans rather than walnuts. (I’m not a fan of walnuts) and no pomegranate seeds. It was very popular at a holiday potluck!
MichelleM
I made this today as part of a 4-course meal co-hosted in support of a local land trust (charity). Huge hit!! As we were feeding 20, I prepared two. Substitutes: - Pecans for walnuts - Chiffonade vs peeling leaves (time factor) - Local figs vs apples
Cindy
How do you think it would taste if I substituted cilantro for the mint?
verntron
Skip the mint Added beets
Jamie
Yummy- definitely did not need to peel the Brussels sprouts, especially if you want to cut down on the prep time. Added some napa cabbage and didn't have any pomegranate seeds and it was still deelish!
GCS
No use of the garlic clove listed as an ingredient within the directions
Shawna
Quadrupled recipe for group of 20 and it stole the show at a potluck! Paired extremely well with steak and salmon. YES dish requires extra labor in prep and “massage” of brussels, but no need to fear the raw leaves when well massaged with plenty of acidic lemon. The whole leaves against apple slices and red pomegranate seeds make elegant and unique presentation. Recipe as given balances sweet, salty, bitter, sour perfectly on the palate. A keeper and crowd pleaser!
Dummy
I read the directions as massage the leaves for five minutes instead of massage, then let rest five minutes...
Nancy
Absolutely delicious! Plan ahead - this salad is very time-consuming. I tripled the recipe for a party and it took over an hour just to de-leaf the sprouts. It was worth it - the salad is not only the best I've had in ages, it's beautiful!
Beezelet
Even better the next day! And I don't think it needs the cheese.
Laura
The flavors are good, but we found it difficult to eat the Brussels sprouts as prepared here. Maybe slicing/shredding would make it easier.
Lina C
Yes - a lot of work - great texture - needed more seasoning for us. Like the fennel and apple = great combo - also very pretty - will try with different dressing
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