Brussels Sprouts and Apple Salad with Parmesan

gluten freevegetarian
Brussels Sprouts and Apple Salad with Parmesan-2

This crunchy sweet salad is perfectly balanced with salty Parmesan cheese for a satisfying bite. Serve this up with your favorite protein or have it as a side salad this Autumn – it’s a great way to use up those apple picking apples! 

Brussels Sprouts and Apple Salad with Parmesan

I’m always looking for good salads to serve as a side with a protein and in the Autumn season, I eat brussels sprouts almost daily! I kind of overdo it and then come the spring time, I say goodbye to brussels until October. Well, it’s basically October, and here we are with a new salad recipe featuring brussels sprouts!

What really seals the deal here is the salty Parmesan cheese. It balances perfectly with the sweet spiralized apples and slightly sweet dressing.

Brussels Sprouts and Apple Salad with Parmesan-2

And if you’re thinking, “raw brussels sprouts?!” have no fear, because they soften with the dressing, so feel free to leave this meal prep this salad in the fridge and enjoy later – I’d give it 2-3 days only, because the apples will get soggy and brown.

Every bite has a little bit of apple, thanks to the spiralized pieces that get tossed together.

Tonight, I’ll be serving this salad with carnitas – pork goes so well with apples, so I’m excited to combine the two. I’ll report back on Instagram.

Inspiralized

Nutritional Information & Recipe

Serves 4

Brussels Sprouts and Apple Salad with Parmesan

15 minPrep Time

15 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 2.5 teaspoons honey
  • salt and pepper
  • 4 cups shredded brussels sprouts
  • 1 medium apple, Blade D
  • 1/4 cup chopped raw almonds (for extra flavor, toast these first)
  • 1/3 cup shaved Parmesan

Instructions

  1. In a large bowl, whisk together the olive oil, lemon juice, honey, and season with salt and pepper. Add the brussels sprouts and apples and toss well. Let sit in the refrigerator for at least 15-20 minutes and then take out and fold in the almonds and half of the Parmesan cheese. Transfer to a serving bowl or plate and top with remaining Parmesan.
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Leave a Comment

7 comments

Allison says:
This looks perfect for the fall! And such a beautiful, easy dish to throw together for entertaining at the last minute. This may be a silly question, but do you "shred" the brussels sprouts by chopping them finely with a knife? Or using a box grater? I love shredded brussels (especially raw) butknife-chopping them finely slows me down! Thanks for sharing such a lovely recipe!
Meaghan says:
Hi Allison! You could buy pre-chopped to save time.
Ali Maffucci says:
Yes, I use a knife to shred them finely - a sharp Chef's knife. Or, as Meaghan mentioned, you can simply buy pre-shredded!
Amber H says:
I love brussels sprouts in salads! They can be a little tricky to shred with a knife but it works, I may try to do it in my food processor next time. Looks delicious, I'll make this very soon!
Meaghan says:
Yes!! Let us know how it comes out. Sometimes you can even purchase pre-shredded brussels.
Kelly S says:
Thanks for writing this blog, really tasty recipes! By the way I had some weight problems before but this Keto diet really changed my life, sharing is caring: https://cutt.ly/keto-diet-working
Meaghan says:
We're so happy that you are doing well and finding success! Keep it up!

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