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Brussels Sprout Apple Salad

Brussels Sprout Apple Salad

  • Author: Paige Adams
  • Prep Time: 10 minutes
  • Cook Time: 15-17 minutes
  • Total Time: 25-27 minutes
  • Yield: Serves 4


With dried blueberries, walnuts, sourdough croutons and Dijon vinaigrette, this brussels sprout apple salad is a simple mix of fall greens.


  • For croutons
  • 11/2 cups sourdough bread, torn into cubes
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For vinaigrette
  • 1 teaspoon Dijon mustard
  • 2 teaspoons white wine vinegar
  • 1/4 cup olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • For salad
  • 1 pound brussels sprouts, trimmed and thinly sliced
  • 2 crisp apples, cored and diced
  • 2 scallions, thinly sliced
  • 1/4 cup toasted chopped walnuts
  • 1/4 cup dried blueberries (or cranberries)
  • 1 ounce shaved Manchego cheese
  • 1 tablespoon chopped parsley


  1. Preheat the oven to 400 degrees F.
  2. On a sheet pan, toss the bread with 1 tablespoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper spreading into a single layer. Toast the bread for 15-17 minutes until golden brown, stirring halfway through cooking.
  3. For the vinaigrette, whisk together the Dijon mustard, white wine vinegar, olive oil, kosher salt and black pepper in a small bowl.
  4. Combine the brussels sprouts, apples, scallions, walnuts, blueberries, Manchego and parsley in a large bowl and drizzle in the vinaigrette.