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5 from 3 votes
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Yield: 2 to 4 people
Crunchy Brussels Sprouts Salad with Brown Butter Dressing
Prep Time:
25 mins
Cook Time:
10 mins
Total Time:
35 mins
This crunchy brussels sprouts salad is filled with apples, shallots, cinnamon toasted walnuts and drizzled with a brown butter dressing. It's incredible!
  • cup walnuts
  • 1 tablespoon brown sugar
  • ¼ teaspoon cinnamon
  • 1 1/2 pounds brussels sprout, stems removed
  • 1 to 2 honeycrisp or golden delicious apples, thinly sliced
  • 1 shallot, thinly sliced
  • A few shavings of parmesan cheese
brown butter dressing
  • 4 tablespoons unsalted butter
  • 1 garlic clove, minced
  • 1 tablespoon champagne vinegar
  • 2 teaspoons freshly squeezed lemon juice
  • ½ teaspoon dijon mustard
  • 1/2 teaspoon kosher salt
  • Freshly cracked black pepper
  • 2 tablespoons grapeseed or avocado oil
  1. Heat a nonstick skillet over medium-low heat and add the walnuts, brown sugar and cinnamon. Stir constantly until the walnuts begin to toast and the sugar melts, about 5 to 6 minutes. Remove the walnuts and place them on a piece of parchment paper to cool. Once cool, chop them if you wish or break them into pieces.
  2. Slice the brussels into small pieces or shreds, placing them in a large bowl. Toss with a pinch of salt and pepper.
  3. In a separate bowl, place your sliced apples and shallots. Make the brown butter dressing below.
  4. Drizzle about 1 tablespoon of the dressing on the brussels sprouts and toss well. Let them sit for 5 minutes.
  5. After 5 minutes, toss together the brussels, apples and shallots. Add the rest of the dressing and toss well. Top with the parmesan and walnuts and serve!
brown butter dressing
  1. Place the butter in a small saucepan over medium heat and immediately begin whisking. Stir as it bubbles, and after 2 to 3 minutes or so you should see brown bits appear on the bottom of the pan. Remove from heat immediately, add in the garlic and continue to whisk for another 30 seconds.
  2. Whisk in the lemon juice, dijon, salt, pepper and oil. You can let the dressing cool slightly, but it’s most delicious when served warm! Whisk it occasionally when serving because a bit of separation is normal.
recipe adapted from the kitchn

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