Happy Monday! Let this crunchy Brussels sprouts and apple salad rescue your week.
Three of my favorite things: apples, Brussels sprouts and brown butter. This salad brings them together in a bright, textured dish that’s easy to make and impossible not to enjoy.
I’ve made plenty of Brussels salads over the years because when I find a vegetable I love, I want to explore every delicious version. From shredded sprouts and Thai-inspired crunches to warm caesar-style plates and panzanella, each recipe highlights a different side of this underrated vegetable. This version leans on simplicity with a few show-stopping elements: crisp apple, cinnamon-toasted walnuts and a warm brown butter dressing.
This salad is closest to my winter crunch salad but a bit lighter—meant to accompany a meal rather than serve as the whole thing. It still feels special, though: warm brown butter dressing is indulgent but not heavy. The raw shredded Brussels soften slightly after tossing with the dressing, much like kale does, losing some bitterness while keeping a satisfying crunch.
Use a crisp Honeycrisp or Golden Delicious for the best contrast, and don’t skip the cinnamon-toasted walnuts and shaved Parmesan—they elevate the salad and pull the flavors together.
Crunchy Brussels Sprouts Apple Salad
Crunchy Brussels Sprouts Salad with Brown Butter Dressing
Ingredients
- ⅓ cup walnuts
- 1 tablespoon brown sugar
- ¼ teaspoon cinnamon
- 1 1/2 pounds Brussels sprouts, stems removed
- 1 to 2 Honeycrisp or Golden Delicious apples, thinly sliced
- 1 shallot, thinly sliced
- A few shavings of Parmesan cheese
Brown Butter Dressing
- 4 tablespoons unsalted butter
- 1 garlic clove, minced
- 1 tablespoon champagne vinegar
- 2 teaspoons freshly squeezed lemon juice
- ½ teaspoon Dijon mustard
- 1/2 teaspoon kosher salt
- Freshly cracked black pepper
- 2 tablespoons grapeseed or avocado oil
Instructions
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Heat a nonstick skillet over medium-low and add walnuts, brown sugar and cinnamon. Stir constantly until the walnuts begin to toast and the sugar melts, about 5 to 6 minutes. Transfer to parchment to cool, then chop or break into pieces.
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Slice or shave the Brussels into thin pieces and place in a large bowl. Season with a pinch of salt and pepper.
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In a separate bowl, combine the sliced apples and shallot. Make the brown butter dressing (instructions below).
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Drizzle about 1 tablespoon of dressing over the Brussels and toss to coat. Let sit for 5 minutes so the sprouts soften slightly.
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Toss the Brussels, apples and shallot together, add the remaining dressing and mix well. Top with Parmesan shavings and the toasted walnuts, then serve.
Brown Butter Dressing
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Place butter in a small saucepan over medium heat and whisk as it melts and bubbles. After 2–3 minutes you’ll see brown bits forming on the bottom—remove from heat right away, add the garlic and whisk for another 30 seconds.
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Whisk in lemon juice, Dijon, salt, pepper and oil. The dressing can cool slightly, but it’s especially delicious when served warm. Whisk again if the mixture separates before serving.
Notes
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Feeling all the veggies.