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Brussel Sprouts Salad with Apples and Candied Walnuts

This Brussel Sprouts Salad with Apples and Candied Walnuts is an amazing Thanksgiving or Christmas side dish. Warm brussel sprouts loaded with tart apples and candied walnuts, this easy recipe is healthy and delicious!

Looking for more brussel sprouts recipes? They these Honey Roasted Brussel Sprouts with Honey Balsamic Glaze!

chopped brussels sprouts salad with apples and walnuts

Easy Brussel Sprouts Salad Recipe

A Brussel Sprouts Salad packed with all things delicious! Full of fresh and savory flavors with sliced apples, candied walnuts, and pretty little Brussel sprouts to add to the crispy crunch. 

Sweet and salty, healthy and delicious, this warm salad is perfect for a crowd, but also just as great to serve on any given day. AND it only takes 20 minutes to make. ? 

apples and sprouts cooking in a skillet.

How To Make a Salad with Brussel Sprouts

This addictive, hearty winter salad can be paired with all of your meals, but it sure looks pretty on a festive dinner table.

  1. First, you’ll want to cut up those brussel sprouts into fourths.
  2. Then cut the apples into about 1/4-inch slices. Use a green tart apple, like, Granny Smith. 
  3. Next, add butter and olive oil to a skillet to heat up. Stir in the brussel sprouts and cook for 4 minutes. Add the apples; season with salt, pepper, and fresh chopped rosemary. Cook for an additional 4 to 5 minutes, or until tender, stirring frequently. 
  4. In the meantime, make the candied walnuts by combining butter and sugars in a skillet and then stir in chopped walnuts. 
  5. Transfer the brussel sprouts and apples to a serving bowl and stir in the candied walnuts. Garnish with pomegranate seeds (optional) and serve. 
brussels sprouts and apples cooked in a skillet.

I like to add feta cheese to this salad sometimes, but bleu cheese would also be great. Chopped crispy bacon would be EVEN better! ? Also, if you don’t have pomegranate arils, you can add dried cranberries instead.   Lastly, FYI, this salad is good when served warm OR cold. 

What Pairs Well with Salads

  • Brussel Sprouts with Apples will go with just about anything, from a delicious Turkey Breast to this amazing Pork Loin to this delightful Prime Rib and everything in between.

How To Store Cooked Brussel Sprouts

  • This is an easy Brussel sprouts recipe to make and it lasts a couple of days in the fridge. Just store in an airtight container and keep refrigerated for 2 to 3 days. 
brussels sprouts and sliced apples with pomegranate seeds.

More Brussels Sprouts Recipes


chopped brussels sprouts salad with apples and walnuts

Brussels Sprouts Salad with Apples and Candied Walnuts

Katerina | Diethood
A delicious side dish of brussels sprouts tossed together with tart apples and garnished with candied walnuts.
5 from 10 votes
Servings : 4 servings
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes


For the Salad
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 pound brussels sprouts, quartered
  • 2 small tart apples, cut into 1/4-inch slices (You can also use 1 big apple)
  • salt and fresh ground black pepper, to taste
  • ½ teaspoon fresh chopped rosemary
  • pomegranate arils, for garnish
For the Walnuts
  • 1 tablespoon butter
  • 1 tablespoon sugar
  • 1 tablespoon brown sugar
  • ¼ cup chopped walnuts


  • Heat butter and olive oil in a large 12-inch skillet over medium heat.
  • Add the Brussel sprouts to the skillet and cook for 4 minutes over medium-high heat, stirring occasionally.
  • Stir in the apple slices, salt, pepper, and rosemary; cook for 4 to 5 minutes or until tender, stirring frequently.
  • In the meantime, prepare the walnuts by starting to melt the butter in a saucepan.
  • Add the sugars to the melted butter and stir until incorporated; mix in the walnuts and continue to stir around for about a minute. Remove from heat and set aside.
  • Remove the Brussels sprouts and apples from the heat and let cool for a minute.
  • Spoon the salad onto a serving plate and garnish with candied walnuts and pomegranate arils.
  • Serve.


Calories: 296 kcal | Carbohydrates: 27 g | Protein: 5 g | Fat: 21 g | Saturated Fat: 7 g | Cholesterol: 23 mg | Sodium: 105 mg | Potassium: 553 mg | Fiber: 7 g | Sugar: 16 g | Vitamin A: 1158 IU | Vitamin C: 100 mg | Calcium: 59 mg | Iron: 2 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Side Dish
Cuisine: American
Keyword: brussel sprouts recipe, brussel sprouts salad, brussels sprouts side dish recipe, easy side dish, side dish for thanksgiving, vegetarian dish
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This recipe was originally published on November 16, 2013, and updated with new photos on November 20, 2019.

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41 comments on “Brussel Sprouts Salad with Apples and Candied Walnuts”

  1. I tried this recipe out for Thanksgiving two years ago. Both sides of my family have requested it each year since! So easy. I multiply the recipe by 5 to serve my big family. I make the walnuts the night before so the dish comes together in less than an hour with prep!

  2. Avatar photo
    Erin | Dinners,Dishes and Dessert

    A warm Brussel Sprouts Salad loaded with tart apples and candied walnuts ilooks incredibly delicious!

  3. Avatar photo
    Krissy Allori

    I love the sweet and salty in this recipe. It’s so good. I can’t wait to make it for my family for Thanksgiving.

  4. Question! Could this salad be prepared ahead of time and served cold? Or would that be gross?? We have to travel 4 hours for our thanksgiving and need to prep a side dish the night before (um… tonight!) This dish looks so good, please help!

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Sarah!!

      My suggestion is to make the candied walnuts tonight, but make the salad before serving it. How about cutting up everything tonight and then just throwing it all in a skillet once you get there? It takes minutes to cook it. To avoid browning, squeeze some fresh lemon juice over the apples and brussels sprouts tonight, store in a plastic bag and place in the fridge. Hope that helps! Let me know if you need anything else! Have a HAPPY THANKSGIVING!

  5. Just wondering if you can substitute more olive oil for the butter? This looks awesome but I have a dairy allergy, so I’d have to leave that out…

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Jill!

      Yes, absolutely. The butter does give it extra flavor, but you can most definitely do without it in this recipe. I hope you have a chance to try it! Have a great day!

  6. I like this! I did add a tiny bit of garlic powder, which I thought added some nice depth to the dish.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Ashley! So glad you enjoyed it!! And, yes… garlic always adds an extra layer of awesomeness to any food. 😀

  7. This looks gorgeous and just showed up on my Pinterest! I cannot wait to make it! Could you PLEASE tell me where you got your plates??? What are they made of? They are exactly what I have been looking for. Thanks in advance!

    Jeanette F.

    1. Katerina - Diethood
      Katerina Petrovska

      Hi Jeanette! I got them from Etsy. Just go to Etsy and type in “vintage pewter plates”, then just go from there – you’ll have a lot to choose from. 🙂

  8. I have an allergy to Walnuts. Has anyone tried this with Pecans.. Sure hope so would love to hear if it is still a good paring..

  9. We made this recipe last night. We added a couple of pieces of crumbled pieces of bacon and a handful of craisins, plus we added quinoa to make it more of an entree. It was delicious. We had beautiful Brussels sprouts from the grocery store. We will definitely make this again. The candied walnuts were delicious, too.

  10. Avatar photo
    Alice // Hip Foodie Mom

    I love this!!! Gorgeous salad. . I was going to make a different brussels sprouts salad for Thursday but now I think I have to make this one! delicious!!

  11. Avatar photo
    Kiran @

    I don’t think there’s a better pairing than bsprouts with apples and candied walnuts. Divine 🙂

  12. Avatar photo
    Gintare @Gourmantine

    We don’t celebrate Thanksgiving on this side of the pond, but I’ll take this salad any day!

  13. Kate,
    This looks wonderful! I’m not busy cooking for Thanksgiving, I’m busy fixing all the things my spouse missed. Like fried egg sandwiches, because he ate powdered eggs for 6 months. And a BLT, because my CSA farmers saved a quart of heirloom tomatoes for him–and boy are they appreciated, as he’s not at all burnt out on summer tomatoes.

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    Emily @ Life on Food

    I cooked all day. It was wonderful. Brussels sprouts are one of my favorite veggies. These looks amazing! Cannot wait to try them out.

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    Kristi Rimkus

    This had to go on my holiday menu. I love the rustic looks this dish has, and what a delicious combination of ingredients!

  16. This dish is beautiful. You’ve just made me want to give Brussels sprouts another chance. Maybe. 😀

  17. Avatar photo
    Laura Dembowski (@piesandplots)

    Brussels sprouts are my favorite part of Thanksgiving and probably the only traditional food I eat at the holiday. The flavor combo in this is so yummy!

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