Brussels Sprouts Salad with Apples for Crunchy Goodness

This Brussels Sprouts Salad combines fresh Brussels sprouts, sweet-tart apples, and crunchy hazelnuts, creating a delicious and healthy side dish.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Chilling Time 30

Total Time 55

Servings: 4 servings

Course: Salad

Cuisine: American

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

4 cups Brussels Sprouts Shredded or thinly sliced
1 large Apple Sweet-tart variety like Honey Crisp
1 cup Dates Medjool dates, chopped
1/2 cup Hazelnuts Toasted and roughly chopped
1/2 cup Parmesan Cheese Freshly grated

For the Dressing

1/4 cup Olive Oil Good quality
2 tablespoons Lemon Juice Freshly squeezed
2 tablespoons Maple Syrup To taste
1 teaspoon Dijon Mustard Adjust to personal preference
1 small Shallots Minced
to taste Seasonings Kosher salt, chili flakes, and ground pepper

Equipment

skillet
Mixing bowl
Salad Tongs

Method

Preparation Steps

Toast hazelnuts in a medium skillet over medium heat for about 5–7 minutes until lightly browned.
Whisk together the dressing: combine lemon juice, olive oil, maple syrup, dijon mustard, minced shallots, and seasonings.
In a large mixing bowl, combine shredded Brussels sprouts, thinly sliced apples, chopped dates, toasted hazelnuts, and grated parmesan.
Drizzle dressing over the salad and gently toss to coat all ingredients.
Serve immediately or refrigerate for up to 30 minutes to enhance flavors.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 22gProtein: 5gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 5mgSodium: 150mgPotassium: 400mgFiber: 5gSugar: 8gVitamin A: 200IUVitamin C: 30mgCalcium: 150mgIron: 1mg

Notes

This salad is best served fresh and dressed right before serving to maintain the crunch of the Brussels sprouts. Leftovers can be stored in the fridge for up to 3 days.

Tried this recipe?

Let us know how it was!