Shredded Brussels sprouts, apple, and walnuts are tossed with a lemon honey Dijon vinaigrette and topped with homemade cheese crisps.

Brussels Sprouts Apple Salad with Walnuts and Cheese Crisps

As much as I would love to sit here and promise that everyone will love this Brussels Sprout Apple Salad, it is truly for the Brussels sprout lovers out there! 

I’m all about the shaved Brussels sprouts salads. They’re so hearty and lovely during the fall and winter months, particularly if you’re looking for a festive holiday side dish. 

Whole Fresh Brussels sprouts

Texture is key for a good Brussels sprout salad!

As you all know, Brussels sprouts are pretty fibrous. I mean, they are basically mini cabbages! Adorable mini cabbages, but  fibrous cabbages nonetheless.

The Best Way to Shave Brussels Sprouts

In order to enjoy Brussels sprouts raw or in salad form, you really need shave or slice your Brussels sprouts very thinly! The thinner and more delicate the better. The best and fastest way to do this is using the thinnest blade attachment of a large food processor.

It takes only five minutes to shred a pound or two of Brussels sprouts. Totally worth the extra dishwashing effort required. A knife takes way too long. I use the same method for this shaved Brussels sprouts and sage sausage pasta! 

Shaved Brussels sprouts in Food processor

Tips for Success: To achieve very thin delicate slices and shreds, apply very light pressure when pushing the sprouts through your food processor tube. Strong pressure will yield thicker, crunchier slices and shreds.

How to make Cheese Crisps

One of my favorite parts of today’s salad are the homemade cheese crisps! You can occasionally find them at grocery stores, but they are so easy to make at home.

I used a combination of grated parmigiano-reggiano and pecorino Romano cheese. Feel free to use only parmesan or just pecorino if you prefer. I love the combination of the nutty parmesan with the salty aged pecorino.

Homemade Parmesan Crisps

The cheese crisps add great texture to the salad along with the sweet Honeycrisp apple and toasted walnuts.

To up the walnut flavor, the vinaigrette is made entirely with walnut oil, which you can find at Whole Foods or other specialty grocery stores. It is so flavorful.

Brussels Sprouts Apple Salad with Walnuts and Cheese Crisps

Brussels Sprouts Apple Salad with Walnuts and Cheese Crisps

Brussels Sprouts Apple Salad with Walnuts and Cheese Crisps

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Yield: 6 - 8 Servings
Prep: 30 minutes
Cook: 10 minutes
Total: 40 minutes
This texture filled salad is great for the fall and winter months! Shredded Brussels sprouts, apple, and walnuts are tossed with a lemon honey Dijon vinaigrette and homemade cheese crisps.

Ingredients

Lemon Walnut Vinaigrette:

  • ⅓ cup (80 mL) fresh lemon juice
  • 1½ teaspoons Dijon mustard
  • ½ teaspoon honey
  • ⅓ cup (80 mL) toasted walnut oil or extra virgin olive oil
  • kosher salt
  • freshly ground black pepper

Cheese Crisps:

  • 1 ounce parmigiano-reggiano cheese finely grated with a box grater
  • 1 ounce pecorino romano cheese finely grated with a box grater
  • cracked black pepper

Brussels Sprout and Apple Salad:

  • 1¾ lbs Brussels sprouts
  • 1 large Honeycrisp apple cored and cut into ½-inch chunks
  • ¾ cup toasted walnuts roughly chopped

Instructions 

  • Preheat the oven to 400°F (205°C). Line a half sheet pan with parchment paper or a Silpat. Set aside.
  • While the oven preheats, prepare the vinaigrette. In a medium bowl, whisk together the lemon juice, Dijon mustard, and honey until well combined. Slowly pour in the walnut oil, whisking continuously with your other hand, until well emulsified. Season to taste with salt and pepper. Set aside.
  • Make the Cheese Crisps: Combine the grated cheeses in a small bowl. Place six (roughly equal in size) spoonfuls of cheese onto the lined baking sheet at least one inch apart. Pat the cheese down into large circles until the cheese forms a thin layer. Sprinkle the cheese with cracked black pepper. Bake for 5 to 7 minutes, or until golden brown and crisp. Allow the crisps to cool slightly on the pan before using a spatula to transfer to a wax or parchment paper lined plate. Set aside for later.
  • Prepare the Salad: Rinse the Brussels sprouts and dry them well. Trim the stems. Using the thinnest blade disc attachment of a large food processor, thinly shave and slice the Brussels sprouts. Note: To achieve very thin delicate slices and shreds, apply very light pressure when pushing the sprouts through your food processor tube. Strong pressure will yield thicker, crunchier slices and shreds.
  • Assemble: Place the shredded Brussels sprouts in a large salad bowl and add the chopped apple and walnut pieces. Dress the salad with the lemon walnut vinaigrette and toss well until lightly coated. Season to taste with salt and pepper (raw Brussels sprouts call for a decent amount of added salt). Serve and top each serving with a few pieces of cheese crisp shards.

Tips for Success:

  • Walnut oil can be found at Whole Foods or other specialty grocery stores.
Serving: 1serving, Calories: 207kcal, Carbohydrates: 10g, Protein: 5g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 14g, Cholesterol: 7mg, Sodium: 225mg, Fiber: 3g, Sugar: 4g
Author: Laura / A Beautiful Plate
Course: Salads
Cuisine: American