Garlicky Brussels Sprout Salad With Apples, Walnuts and Parmesan

Garlicky Brussels Sprout Salad With Apples, Walnuts and Parmesan


  • 1cup walnuts
  • 1pound brussels sprouts, ends trimmed
  • 1small garlic clove, finely grated
  • 2tablespoons fresh lemon juice, plus more, if desired
  • ¼cup finely grated Parmesan or pecorino, plus more for shaving (about 2 ounces)
  • Kosher salt
  • Freshly ground pepper
  • 1fennel bulb, quartered, cored and thinly sliced lengthwise
  • 1tart apple, such as Pink Lady, quartered, cored and thinly sliced lengthwise
  • ½cup pomegranate seeds (optional)
  • 1cup mint leaves, coarsely chopped
  • ½cup parsley, tender leaves and stems, coarsely chopped
  • 3tablespoons olive oil
  • Nutritional Information
      • Nutritional analysis per serving (6 servings)

        201 calories; 11 grams fat; 2 grams saturated fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 20 grams carbohydrates; 7 grams dietary fiber; 9 grams sugars; 6 grams protein; 4 milligrams cholesterol; 122 milligrams sodium

    Note: The information shown is’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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  1. Toast walnuts in a skillet over low heat, shaking pan frequently, until evenly toasted and fragrant, 5 to 8 minutes. Transfer nuts to a cutting board and chop.
  2. Remove all outer leaves from the brussels sprouts (reserve cores for roasting or pickling) and place in a large bowl with garlic, 2 tablespoons lemon juice, 1/4 cup Parmesan and season with salt and pepper. Massage leaves until they are all evenly coated. Let sit about 5 minutes. (This will help them soften.)
  3. Add walnuts, fennel, apple and pomegranate seeds (if using) to brussels sprouts and toss to coat. Add mint, parsley and olive oil and season with salt, pepper and more lemon juice, if desired. Garnish with shavings of Parmesan.

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