Description
This Brussels Sprouts Salad with Apples, Cranberries, and Walnuts is a vibrant and healthy holiday salad featuring thinly sliced Brussels sprouts combined with tart Granny Smith apples, sweet dried cranberries, crunchy toasted walnuts, and tangy Pecorino Romano cheese. Tossed in a maple-sweetened apple cider vinegar dressing, the salad is refreshing, colorful, and perfect for a nutritious side dish any time of year.
Ingredients
Scale
Dressing
- 3 tablespoons apple cider vinegar
- 2 tablespoons pure maple syrup
- 1/4 cup extra virgin olive oil
- Salt and pepper, to taste
Salad
- 1 1/2 pounds Brussels sprouts
- 1 Granny Smith apple (or another tart, firm apple)
- 1 green onion, sliced thin
- 1/2 cup dried cranberries
- 3/4 cup chopped toasted walnuts
- 3/4 cup grated Pecorino Romano cheese
Instructions
- Prepare the dressing: In a small bowl, whisk together the apple cider vinegar, pure maple syrup, and extra virgin olive oil until well combined. Season with salt and pepper to taste. Set aside to let the flavors marry.
- Slice the Brussels sprouts: Using a sharp knife or the slicer blade on a food processor, slice the Brussels sprouts very thinly. Transfer the sliced Brussels sprouts into a large mixing bowl.
- Add onion and cranberries: Add the thinly sliced green onion and dried cranberries to the bowl with Brussels sprouts, tossing gently to distribute evenly.
- Prepare the apples: Cut the Granny Smith apple into matchstick-sized pieces. Toss the apple pieces with 1-2 teaspoons of the dressing to prevent discoloration and add flavor.
- Combine all salad components: Add the dressed apple pieces to the large bowl with the other ingredients. Pour the remaining dressing over the salad and stir thoroughly to coat everything evenly.
- Chill the salad: Cover and refrigerate the salad for at least 45 minutes to allow the flavors to meld and the Brussels sprouts to slightly soften.
- Garnish and serve: Just before serving, top the salad with the grated Pecorino Romano cheese and chopped toasted walnuts for added texture and flavor.
Notes
- This salad balances crisp tart apples, sweet dried cranberries, and crunchy toasted walnuts to make a festive and nutritious holiday side dish.
- Using a food processor slicer blade helps quickly and safely achieve thinly sliced Brussels sprouts.
- Dress the apples lightly before adding them to prevent browning and maintain vibrant color.
- Letting the salad rest refrigerated helps the flavors meld and softens the Brussels sprouts slightly without cooking.
Nutrition
- Serving Size: 1.25 cups
- Calories: 255 kcal
- Sugar: 13 g
- Sodium: 136 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 5 g
- Protein: 8 g
- Cholesterol: 10 mg
