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Apple and Brussels Sprout Salad

Shaved Brussels sprouts salad with a red wine vinaigrette.
Course Salad
Cuisine American
Keyword shaved brussels sprout salad
Prep Time 10 minutes
Servings 6 servings


  • 2 lb. brussels sprouts
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon maple syrup
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 c. chopped walnuts
  • 1 large honeycrisp apple cored and thinly sliced


  1. Using a mandolin set to 1/4”, shave the brussels sprouts.
  2. In a small bowl, whisk together vinegar, olive oil, maple syrup (or honey) salt, and black pepper.
  3. Warm a small dry skillet over low heat, toast walnuts until lightly golden, about 2 minutes.
  4. Toss together brussels sprouts, apples and walnuts the dressing. Serve immediately, or keep refrigerated for up to 3 days.