Brussels Sprout Salad with Parmesan and Walnuts

Brussels Sprout Salad with Parmesan and Walnuts
Mark Boughton Photography
  • Yield: 8 servings


1pound Brussels sprouts, thinly sliced
1 apple, shredded
1cup toasted walnuts, chopped
1/4cup grated Parmigiano Reggiano or Pecorino Romano cheese
1/4cup extra-virgin olive oil
1/4cup lemon juice
1/2teaspoon coarse salt
Freshly 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, lemon juice, salt and pepper, whisking well. Drizzle over sprout mixture. Toss well. Serve immediately.

Nutritional Info *per serving

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