Brussel Sprouts Salad with Apples and Candied Walnuts

Gluten Free Meals

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

AN EASY BRUSSEL SPROUTS RECIPE FOR THANKSGIVING

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 BRUSSEL SPROUTS SALAD

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 in 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.
  4. Stir in the brussel sprouts and cook for 4 minutes.
  5. Add the apples; season with salt, pepper, and fresh chopped rosemary. 
  6. Cook for an additional 4 to 5 minutes, or until tender, stirring frequently. 
  7. In the meantime, make the candied walnuts by combining butter and sugars in a skillet and then stir in chopped walnuts. 
  8. Transfer brussel sprouts and apples to a serving bowl and stir in candied walnuts.
  9. Garnish with pomegranate seeds (optional) and serve. 

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 in dried cranberries instead.  

Lastly, this salad is good when served warm OR cold. 

brussels sprouts and apples cooked in a skillet.

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. 

WHAT PAIRS WELL WITH BRUSSEL SPROUTS?

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

brussels sprouts and sliced apples with pomegranate seeds.

MORE BRUSSEL SPROUTS RECIPES

ENJOY!

TOOLS USED IN THIS RECIPE
5 from 10 votes
chopped brussels sprouts salad with apples and walnuts
Brussels Sprouts Salad with Apples and Candied Walnuts
12
12
12
9
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
A delicious side dish of brussels sprouts tossed together with tart apples and garnished with candied walnuts.
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 296 kcal
Ingredients
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 pepper, to taste
  • 1/2 teaspoon fresh chopped rosemary
  • pomegranate arils, for garnish
For the Walnuts
  • 1 tablespoon butter
  • 1 tablespoon sugar
  • 1 tablespoon brown sugar
  • 1/4 cup chopped walnuts
Instructions
  1. Heat butter and olive oil in a large 12-inch skillet over medium heat.

  2. Add prepared Brussel sprouts to the skillet and cook for 4 minutes over medium-high heat, stirring occasionally.

  3. Stir in sliced apples, salt, pepper, and rosemary; cook for 4 to 5 minutes, or until tender, stirring frequently.

  4. In the meantime, prepare the walnuts by starting to melt the butter in a saucepan.

  5. Add sugars to the melted butter and stir until incorporated; mix in walnuts and continue to stir around for about a minute.

  6. Remove from heat and set aside.
  7. Remove Brussels sprouts and apples from heat and let cool for a minute.

  8. Spoon salad onto serving plate and garnish with candied walnuts and pomegranate arils.

  9. Serve.
Recipe Notes
WW FREESTYLE POINTS: 9
Nutrition Facts
Brussels Sprouts Salad with Apples and Candied Walnuts
Amount Per Serving
Calories 296 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 7g35%
Cholesterol 23mg8%
Sodium 105mg4%
Potassium 553mg16%
Carbohydrates 27g9%
Fiber 7g28%
Sugar 16g18%
Protein 5g10%
Vitamin A 1158IU23%
Vitamin C 100mg121%
Calcium 59mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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This recipe was originally published on November 16, 2013, and updated with new photos on November 20, 2019.

41 Responses
  1. Jordan

    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. Sarah Z

    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. 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!

  3. Jill

    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…

  4. Jeanette

    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!

    Sincerely,
    Jeanette F.

  5. Teri

    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..

  6. 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.

  7. 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.
    Thanks!

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Katerina
I'm a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!
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