Brussels Sprout Salad with Apples, Walnuts & Parmesan

Name: Brussels Sprout Salad with Apples, Walnuts & Parmesan
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 1½ pounds Brussels sprouts, (shredded); 1 large tart-sweet red apple, (such as Honey Crisp, cored and chopped (no need to peel)); 3 tablespoons minced shallots, (from 1 large shallot); ¼ cup extra-virgin olive oil; ¼ cup vegetable oil; ¼ cup + 2 tablespoons apple cider vinegar; 3 tablespoons honey; 1 teaspoon salt; ¼ teaspoon freshly ground black pepper; ¾ cup walnuts, (toasted if desired and coarsely chopped); ¾ cup thinly sliced and crumbled Parmigiano-Reggiano

A fall-inspired shaved Brussels sprouts salad that's so scrumptious, even the skeptics might come back for seconds!

⏱️ 25 min 🔪 Prep: 15 min 🔥 Cook: 10 min 📊 Medium 👁️ 5 views

👨‍🍳 Start Cooking

Brussels Sprout Salad with Apples, Walnuts & Parmesan

Foto: Once Upon a Chef

Ingredients

8 servings

1½ pounds Brussels sprouts, (shredded)
1 large tart-sweet red apple, (such as Honey Crisp, cored and chopped (no need to peel))
3 tablespoons minced shallots, (from 1 large shallot)
¼ cup extra-virgin olive oil
¼ cup vegetable oil
¼ cup + 2 tablespoons apple cider vinegar
3 tablespoons honey
1 teaspoon salt
¼ teaspoon freshly ground black pepper
¾ cup walnuts, (toasted if desired and coarsely chopped)
¾ cup thinly sliced and crumbled Parmigiano-Reggiano

Steps

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 Facts (per serving)

Macronutrients

Calories26113% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 6.221

Per Serving Rp 778/serving

🏠 Save ~Rp 12.442 compared to buying!

📋 Price Breakdown (9% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
Brussels sprouts	1.5 pounds	-	-
tart-sweet red apple	1 large	-	-
minced shallots	3 tablespoons	-	-
extra-virgin olive oil	0.25 cup	-	-
vegetable oil	0.25 cup	-	-
+ 2 tablespoons apple cider vinegar	0.25 cup	-	-
honey	3 tablespoons	-	-
salt	1 teaspoon	-	-
freshly ground black pepper	0.25 teaspoon	-	-
walnuts	0.75 cup	-	-
thinly sliced and crumbled Parmigiano-Reggiano	0.75 cup	Rp 35.000/kg	Rp 6.221