Brussels Sprout Salad with Parmesan and Walnuts

Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings


1pound Brussels sprouts, thinly sliced
1 apple, shredded
1cup chopped walnuts, lightly toasted
1/4cup grated Parmigiano Reggiano or Pecorino Romano cheese
1/4cup extra-virgin olive oil
1/4cup lemon juice
1/2teaspoon kosher salt
Coarsely ground black pepper


  1. Place Brussels sprouts and apple in a mixing bowl and toss lightly to separate the layers of sprouts. Add walnuts and cheese.
  2. Combine olive oil and lemon juice, and whisk well. Drizzle over Brussels sprout mixture. Toss well to make sure everything is coated. Add salt and pepper. Serve immediately.

Nutritional Info *per serving

  • Calories 210
  • Fat 17g
  • Cholesterol 0mg
  • Sodium 170mg
  • Carbohydrate 11g
  • Fiber 4g
  • Protein 5g