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 1x

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

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


Preheat the oven to 400 degrees F.

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.

For the vinaigrette, whisk together the Dijon mustard, white wine vinegar, olive oil, kosher salt and black pepper in a small bowl.

Combine the brussels sprouts, apples, scallions, walnuts, blueberries, Manchego and parsley in a large bowl and drizzle in the vinaigrette.