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.
If you quarter the pomegranate and stick in ice water for a couple minutes, it's super easy to pop the seeds out.
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.
We got some rather iffy looking Brussel sprouts in our produce box last week, and since my husband is not a fan of them I went looking for a recipe that wasn’t roasting or boiling them. This salad was perfect. It needs more olive oil and lemon but my husband had two helpings! Definitely this is what I’m doing with Brussel sprouts from now on.
I added baby arugula and substituted radishes for fennel. I sliced up the brussels sprouts instead of picking the leaves. Made my own vinaigrette with EVOO, whatever vinegar I had on hand, dijon, maple syrup. Pomegranate seeds are very nice if you can find them. Delicious!
My go to salad for a covered dish. Stands up to time, goes with a variety of foods, and loved!