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Warm Brussels Sprout Salad with Apple and Walnuts

8 servings


Dairy Free Low Sodium Under 30 Minutes Vegan Vegetarian

Nutritional Facts Per Serving

2.4 g
9.7 g
2.7 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 124
  • Fat 9.5 g
    • Saturated   1.1 g
    • + Trans 
  • Cholesterol 0 mg
  • Sodium   12 mg
  • Carbohydrate 9.7 g
    • Fibre   2.7 g
    • Sugars  
  • Protein 2.4 g
    • Vitamin A 5 %
    • Vitamin C 63 %
    • Calcium 3 %
    • Iron 7 %


  1. Trim the stem end of each Brussels sprout. Cut each sprout in half lengthwise. Now cut each half Brussels sprout into very thin wedges and set in a bowl. 
  2. Place a large skillet over medium, to medium-high heat. Add the walnuts and cook until lightly toasted, about 2 minutes. Scoop walnuts out with a slotted spoon and set in a small bowl. 
  3. Place 2 Tbsp. of the oil in the skillet. Add the Brussels sprouts and cook and stir 2 to 3 minutes. Add the apple juice and bring to a simmer. Simmer 2 minutes, until sprouts soften slightly and turn a bright green. Mix the cubed apple, walnuts, salt and pepper into the salad. Transfer salad to a shallow serving bowl. Drizzle with the remaining 1 Tbsp. olive oil and vinegar, and then serve.

Serving Suggestions

Serve this autumn/winter salad alongside one of the tasty roasts you’ll find in our recipe collection. The possibilities include Roasted Chicken Thighs with Quick Pan Gravy; Roast Pork Loin stuffed with Dates and Pistachios; and Roast Beef with Pan Gravy and Yukon Gold Mashed Potatoes.

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