If you’re looking for a salad that strikes the perfect balance between crunchy, sweet, and tangy, you’re going to fall head over heels for this Crispy Brussels Sprouts Salad with Apples Recipe. I absolutely love this because it’s not just a typical salad—it’s a flavor-packed experience with toasted walnuts, tart apples, and sweet cranberries all tossed in a bright maple and apple cider vinaigrette. Keep reading, and I’ll share all my tips to help you nail it every time!

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Why You’ll Love This Recipe

Perfect Texture Contrast: Crispy shaved Brussels sprouts paired with crunchy walnuts and juicy apples is a game changer.
Easy to Prep Ahead: The flavors deepen as it chills, making it ideal for entertaining or busy weeknights.
Bright and Balanced Flavor: Sweet, tart, and savory notes all come together beautifully in the dressing.
Healthy and Delicious: Loaded with fiber, protein, and healthy fats, it’s a guilt-free crowd pleaser.

The image shows a close-up view of a fresh salad with several layers. The base layer consists of thinly shredded bright green lettuce. Scattered on top are thin slices of pale green cucumber, adding a smooth texture. There are pieces of light brown walnuts sprinkled across, giving a rough, chunky look. Interspersed are small dark red dried cranberries providing contrasting color and texture. The final layer is a light dusting of white shredded cheese spread evenly over the top. The salad is on a white plate placed over a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Crispy Brussels Sprouts Salad with Apples, healthy Brussels sprouts salad, easy autumn salad, crunchy Brussels sprouts apple salad, flavorful vegetarian salad

Ingredients You’ll Need

The magic of this Crispy Brussels Sprouts Salad with Apples Recipe happens because of fresh, bright ingredients that complement each other perfectly. When shopping, look for firm Brussels sprouts and a crisp tart apple like Granny Smith for that refreshing bite.

Flat lay of thinly sliced bright green Brussels sprouts, a crisp green Granny Smith apple sliced into matchstick pieces, a small pile of thinly sliced green onion rounds, a handful of plump dried cranberries, chopped toasted walnuts with rich browns and golden hues, a small white ceramic bowl with pale amber apple cider vinegar, a small white ceramic bowl with golden extra virgin olive oil, a small white ceramic bowl with deep amber pure maple syrup, a small white ceramic bowl filled with fine grated off-white Pecorino Romano cheese, two whole eggs with clean brown shells, coarse salt and black peppercorns neatly scattered, all arranged in perfect symmetry on a simple white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Crispy Brussels Sprouts Salad with Apples, healthy Brussels sprouts salad, easy autumn salad, crunchy Brussels sprouts apple salad, flavorful vegetarian salad

Brussels sprouts: Choose firm, small to medium-sized sprouts for easier shredding and better texture.
Granny Smith apple: Its tartness counters the sweetness of the cranberries and dressing wonderfully.
Green onion: Adds a subtle sharpness that brightens the salad.
Dried cranberries: Use sweetened ones for a pleasant pop of chewiness and sweetness.
Toasted walnuts: Toasting brings out nuttiness and adds crunch—don’t skip this step!
Pecorino Romano cheese: Adds a salty, nutty finish; if you can’t find it, Parmesan is a good swap.
Apple cider vinegar: The acid that keeps everything fresh and zesty.
Pure maple syrup: Balances acidity with natural sweetness—pure maple really shines here.
Extra virgin olive oil: Use a good-quality oil for the best flavor in the dressing.
Salt and pepper: To taste, of course, bringing everything together.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to play around with this salad depending on the season and what’s in my pantry. You should feel free to customize it too—this recipe is super adaptable!

Add some protein: Toss in grilled chicken or chickpeas to make it a full meal—I’ve done this on busy weeknights for a quick dinner.
Swap the nuts: Pecans or almonds work just as well if you prefer or have allergies to walnuts.
Go dairy-free: Skip the cheese or add a sprinkle of nutritional yeast for a cheesy flavor without dairy.
Seasonal tweak: In the fall, try swapping cranberries with pomegranate seeds for a juicy twist.

How to Make Crispy Brussels Sprouts Salad with Apples Recipe

Step 1: Whisk Together the Dressing

Start by mixing apple cider vinegar, pure maple syrup, and extra virgin olive oil in a small bowl. I like to whisk these together first to make sure the flavors combine smoothly before tossing with the salad. Set it aside—you’ll want that fresh, zesty dressing ready as you prep the rest.

Step 2: Thinly Slice the Brussels Sprouts

This step is critical for that crispy texture we’re after. If you have a food processor with a slicing blade, use it to quickly shave your Brussels sprouts thinly and evenly—that’s how I do it every time. If you’re slicing by hand, be sure to steady the sprout and slice as thinly as possible to avoid chewy bites.

Step 3: Toss in Green Onion and Cranberries

Add your thinly sliced green onion and dried cranberries to the bowl with Brussels sprouts. These little flavor bursts really brighten the salad and add unexpected texture contrasts.

Step 4: Prepare the Apples and Add Dressing

Cut your Granny Smith apple into matchstick-sized pieces. Here’s what I’ve learned: tossing the apple pieces with a teaspoon or two of dressing helps keep them from browning too fast. It’s a simple trick that keeps your salad looking fresh and appetizing!

Step 5: Combine and Chill

Pour the rest of the dressing over the salad and stir well so everything is nicely coated. Then cover and refrigerate for at least 45 minutes. I promise the wait is worth it—letting the salad chill allows the flavors to meld and the sprouts to soften just a bit while keeping that crisp bite.

Step 6: Top with Cheese and Walnuts

Right before serving, sprinkle on the grated Pecorino Romano cheese and toasted walnuts. This final touch adds delicious saltiness and crunch that sends this salad over the top every time.

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Pro Tips for Making Crispy Brussels Sprouts Salad with Apples Recipe

Use a sharp slicer or mandoline: Sharp knives or a food processor slicing blade make a huge difference in texture and safety. Don’t rush this part!
Toast your walnuts well: I learned toasting nuts on the stove in a dry pan brings out intense flavor in just minutes—watch closely so they don’t burn.
Chill the salad at least 45 minutes: This soaking time lets the flavors marry beautifully and softens the edges of the Brussels sprouts without losing crunch.
Add apples last and toss with dressing quickly: This keeps them crisp and prevents them from browning too much before serving.

How to Serve Crispy Brussels Sprouts Salad with Apples Recipe

A large clear glass bowl filled with a fresh salad showing three layers: the bottom layer is shredded green Brussels sprouts, the middle layer is thinly sliced green apple slices placed evenly around, and the top layer is scattered walnut pieces, dark red dried cranberries, and small white grated cheese bits, all on a white marbled surface. Around the bowl are small white bowls containing walnuts, grated cheese, and dried cranberries, along with whole and sliced green apples and loose salad leaves scattered nearby. Photo taken with an iphone --ar 2:3 --v 7 - Crispy Brussels Sprouts Salad with Apples, healthy Brussels sprouts salad, easy autumn salad, crunchy Brussels sprouts apple salad, flavorful vegetarian salad

Garnishes

Whenever I serve this salad, I love to add a little extra flair with a sprinkle of freshly grated Pecorino Romano cheese on top. Sometimes I throw in some extra toasted walnuts or even a few fresh apple slices arranged on top for a beautiful finish and extra crunch.

Side Dishes

This salad pairs amazingly well with roast chicken or pan-seared salmon for a balanced meal. It’s also a fantastic side for holiday dinners—my family goes crazy for it alongside turkey and mashed potatoes.

Creative Ways to Present

For special occasions, I’ve served this salad layered in clear glass trifle bowls so the colors shine through—everyone always asks for the recipe! You can also plate it on individual salad plates with a drizzle of extra dressing and a few whole walnut halves for an elegant touch.

Make Ahead and Storage

Storing Leftovers

You can store leftover salad in an airtight container in the fridge for up to 3 days. Keep the cheese and walnuts separate until right before serving to maintain their texture. I’ve found this keeps the salad fresh and crispy without sogginess.

Freezing

I don’t recommend freezing this salad because the fresh apples and shaved Brussels sprouts will lose their great texture when thawed. It’s best enjoyed fresh or refrigerated for a few days.

Reheating

This salad is best served cold or at room temperature, so no need to reheat. Just take leftovers out of the fridge about 20 minutes before serving to let the flavors open back up.

FAQs

Can I use a different type of apple for the Crispy Brussels Sprouts Salad with Apples Recipe?

Absolutely! Granny Smith apples are ideal because of their tartness and crisp texture, but if you prefer something sweeter, Honeycrisp or Fuji apples can also work well. Just keep in mind sweeter apples will alter the balance of flavors slightly.
How do I prevent the apples from browning in the salad?

Great question! Tossing the freshly cut apple matchsticks with a small amount of the dressing right away helps slow down oxidation, keeping them looking fresh longer. Serving the salad within a day also helps maintain crisp, bright apples.
Can I make this salad vegan?

Yes! To make it vegan, simply omit the Pecorino Romano cheese or substitute it with your favorite vegan cheese or nutritional yeast for a cheesy flavor. The rest of the ingredients are naturally plant-based.
What’s the best way to slice Brussels sprouts for this salad?

The easiest and safest method is using a food processor with a slicing blade to get very thin, even slices fast. If slicing by hand, use a sharp knife and cut carefully to achieve thin strips that will be tender yet still crisp in the salad.

Final Thoughts

I genuinely think you’re going to love how this Crispy Brussels Sprouts Salad with Apples Recipe turns out—it’s fresh, flavorful, and loaded with textures that make every bite exciting. I started making this salad years ago when I wanted a healthy holiday side that stood out, and ever since, it’s become my go-to for gatherings and quick lunches alike. Once you make it, you’ll see why it’s such a favorite in my kitchen, and I hope it becomes one in yours too!