Brussels Sprouts Salad With Apples and Walnuts
- Total Time
- 35 to 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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.
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Preparation
- 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
Comments
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.
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.
If you quarter the pomegranate and stick in ice water for a couple minutes, it's super easy to pop the seeds out.
I riffed for Thanksgiving 2024 and was generally satisfied. Aimed for 12 servings and easier prep: 2 lbs brussels sprouts (mandoline sliced) 2 fennel bulbs (sliced and broken up more to make bite-sized) 1.5 (approx) pomegranates' worth of seeds 1 Granny Smith apple, cut into chiclet-sized pieces 1.5 bags of candied pecans, Trader Joe's grated Parm cheese Dressing added last: juice of 2 lemons, 5 tbsp olive oil, S/P to taste I'd increase add-ins next time. Maybe cut Parm like the apple?
Sounded good but really didn’t work well. Picking off Brussels sprouts leaves was crazy and ended up shredding the sprouts. Needed much more dressing.
I’ve made this several times and it’s completely satisfying. I generally skip the fennel. This time I had some mint and it added a lovely twist to the apple,cheese and greens palate. Don’t forget the cut out the pulpy core whether you peel leaves or shave or quarter, which is quickest. If your apple is big, be sure to cut the thin slices in half. A bit more lemon and olive oil helps keep the salad moist. Avocado could lend a nice textural addition as well. Pure delight!!
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