These Ultimate Brussels know how to take advantage of the newfound culinary love of the once-disparaged Brussels sprouts! Shredded, and with their native bold but pleasing flavor, they get paired with crisp, sweet apple, garlicky shallots, and tangy vinegar for a distinct blend of welcoming tastes. Topped with crunchy, toasted walnuts and sharp, nutty cheese, Ultimate Brussels really is the last word when it comes to Brussels sprouts salads!


  • 1 1/2 pounds Brussels sprouts, shredded
  • 1 large tart-sweet red apple, cored and chopped
  • 3 tablespoons shallots, minced
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup vegetable oil
  • 1/4 cup apple cider vinegar
  • 3 tablespoons honey
  • 1 teaspoon salt, plus more, to taste
  • 1/4 teaspoon freshly ground black pepper, plus more, to taste
  • 3/4 cup walnuts, toasted and coarsely chopped
  • 3/4 cup Parmigiano Reggiano, thinly sliced, crumbled


Step 1 –In a large bowl, add the Brussels sprouts, the apple, the shallots, the extra-virgin olive oil, the vegetable oil, the apple cider vinegar, the honey, 1 teapsoon of the salt, and 1/4 teaspoon of the pepper, and toss well to combine.

Step 2 –Cover the bowl with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours.

Step 3 –Add the walnuts and the Parmigiano Reggiano to the Brussels mixture and toss to combine.

Step 4 –Taste and adjust the seasoning using the extra salt and the extra pepper, as needed.

Step 5 –Serve.