Brussels Sprout Salad with Apples, Walnuts & Parmesan
A fall-inspired shaved Brussels sprouts salad that's so scrumptious, even the skeptics might come back for seconds!
Ingredients
8 servings
Instructions
- Preheat the oven to 350°F (175°C) and set an oven rack in the middle position.
- Place the walnuts in a single layer on a baking sheet. Bake, checking frequently, until lightly toasted and fragrant, 6 to 10 minutes. Transfer immediately to a plate and let cool.
- In a large bowl, combine the shredded Brussels sprouts, apples, shallots, olive oil, vegetable oil, apple cider vinegar, honey, salt, and pepper; toss well. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours to allow the sprouts to soften and the flavors to marry.
- When ready to serve, toss the walnuts and Parmigiano-Reggiano with the salad. Taste and adjust seasoning if necessary, then serve. Leftovers keep well in the refrigerator for 1 or 2 days but keep in mind that the flavors will dull the longer the salad sits; add a little more cider vinegar and vegetable oil to perk it up.
Nutrition per serving
261kcal
💰 Cost Estimate
Total Ingredients
$1136.00
$1136.00
Per Serving
$142.00/serving
$142.00/serving
🏠 Savings
~$2272.00 vs buying!
~$2272.00 vs buying!
📋 Price Breakdown (91% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| Brussels sprouts | 1.5 lbs | - |
| tart-sweet red apple | 1 large | $13.00 |
| minced shallots | 3 tbsp | $449.00 |
| extra-virgin olive oil | 0.25 cup | $83.00 |
| vegetable oil | 0.25 cup | $47.00 |
| + 2 tablespoons apple cider vinegar | 0.25 cup | $21.00 |
| honey | 3 tbsp | $53.00 |
| salt | 1 tsp | $1.00 |
| freshly ground black pepper | 0.25 tsp | $6.00 |
| walnuts | 0.75 cup | $365.00 |
| thinly sliced and crumbled Parmigiano-Reggiano | 0.75 cup | $98.00 |
*Estimated market prices, may vary by region
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