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Brussels Sprouts Salad Recipe with Apples and Pecorino Romano

Salads are among my favorite things to eat. I love a good salad with a tangy dressing, crunchy ingredients and loads of flavor. When I first saw this Brussels sprouts salad recipe on Not Without Salt, I knew I had to make it. I actually originally made it for Thanksgiving lunch in New York then remade it when I was back at home to share with you fine folks.

Brussels Sprouts Salad

The first time I had raw Brussels sprouts in a salad was at Sylvain, a local restaurant here in the French Quarter. They serve their salad with apples, pecorino and toasted hazelnuts. It was such a delicious salad that I’d been thinking about it ever since I first had it a couple of years ago. When I came across the recipe this one is based on, it was reminiscent of that first experience, and I figured it would be a delicious substitute for the real thing.

Brussels Sprouts Salad

I’m a huge fan of Brussels sprouts in general. I roasted them back in the fall, and now I’m happy to have a salad recipe with them on the blog. Since Brussels sprouts are akin to tiny cabbages, they can also be made into a salad like cabbage. This recipe calls for the Brussels sprouts to be very thinly sliced. Be sure to remove the core and the tough outer leaves and only use the tender inside leaves. Those are the best tasting and will make for a delicious salad.

Brussels Sprouts

One of my favorite things about salads is how quickly they can be made and then eaten. This recipe is 25 minutes from top to bottom and then you’re eating and enjoying the fruits of your labor. The dressing for this salad is one of my favorite parts. It’s a combination of shallots, lemon, honey, Dijon mustard, salt/pepper and olive oil. It’s a very simple dressing that’s sweet, tangy and just a little spicy. It compliments the apple and Brussels sprouts well.

Honey and Shallot Dressing

Speaking of apples, I used Gala apples when I made this dish. I really like how sweet they are. They’re also fairly crisp but also a bit soft. They’re not crispy like a honey crisp apple, but the softness in Galas is a pleasant softness.  Galas my favorite apple for using in salads. And for snacking too. So I guess they’re currently my favorite all-around apple!

Gala apples

While I enjoy all the ingredients in this recipe, I find the pecorino romano to be the most impactful. The salty, savory flavor of the pecorino permeates the salad and lends a unique flavor dimension. This salad is meatless, and you really don’t even miss it. I think that’s because the pecorino does the heavy lifting in the flavor department. The sharpness of the pecorino contrasts well with the Brussels sprouts and apples – a perfect accompaniment.

Pecorino Romano Cheese

Once all of the ingredients are prepped, it’s now time to combine them, toss and serve. What an easy recipe! Be sure to reserve a little of the pecorino romano for finishing the recipe. Once the salad’s tossed, you’ll want to use the extra to garnish the salad. It’s a perfect hearty winter salad.  One you’ll enjoy for years to come.

Brussels Sprouts Salad in a Mixing Bowl

Now that you’re hungry, let’s get to the recipe!

Yield: 4 side servings; 1 meal salad

Brussels Sprouts Salad Recipe with Apples and Pecorino Romano

This Brussels sprouts salad recipe is loaded with apples and pecorino romano cheese. It's tossed with a sweet and tangy lemon-honey mustard vinaigrette with thinly-sliced shallots.

Ingredients:

Dressing:
  • Juice + zest of 1 lemon
  • 1 tablespoon light olive oil
  • 2 teaspoons clover honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup thinly sliced shallot
Salad:
  • 3 cup Brussels sprouts, core and outer leaves removed then thinly sliced
  • 1 cup diced apple
  • 1/2 cup + 2 tablespoons finely grated pecorino romano (reserve the 2 tablespoons for garnish)

Method:

  1. In a small bowl, whisk together the olive oil, lemon juice, honey, mustard, kosher salt and black pepper. Add the sliced shallots, stir well, and set aside.
  2. Place sliced Brussels sprouts into a serving bowl. Before combining the Brussels sprouts and dressing, make sure the thin slices of Brussels sprouts are well shredded and pulled apart. Remove any hard or large pieces of Brussels sprouts.
  3. Once done, add the dressing to the Brussels sprouts. Stir in the diced apples and pecorino. Toss well to combine.
  4. Finish the salad with a little more pecorino and serve.

Adapted from Not Without Salt.

Prep:25 minutes

Total:25 minutes

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