Brussels Sprout Apple Salad

A camp plate with a salad containing sliced apples, walnuts, and shredded cheese.

Want to eat salad all year round? This winter-style salad uses brussels sprouts and apples to create a fresh set of flavors, using seasonal produce in the cooler months. The dressing is scratch-made also with a honey sweetener.

Although initially skeptical, the brussels sprouts worked well as a new spin to cabbage-based slaws which taste similar. The nuts and cheese balanced out the tastes and textures. 

Feel free to make substitutions with ingredients available the walnuts may be substituted for pecans or slithered almonds. The white cheddar works well but can be exchanged with Parmesan or Pecorino.

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A fresh dressing being poured onto a salad containing apple and walnuts.
Whisk the dressing to combine well then toss with the salad just before serving.
A white chopping board with piles of white cheese, sliced apple, and chopped walnuts.
Slice the apple just before serving so it doesn’t brown.
A plastic bag filled with brussels sprouts.
Peel the sprouts of any damaged outer layers and trim the tough stalk.
A camp plate with a salad containing sliced apples, walnuts, and shredded cheese.
The briussels sprouts and apple salad may be served as a light meal or as a side dish.

Brussels Sprout Apple Salad Recipe

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A camp plate with a salad containing sliced apples, walnuts, and shredded cheese.
This winter salad uses brussels sprouts and apples to create fresh flavors using seasonal produce of the cooler months, goes with your favorite grilled meat
Preparation 15 minutes
Ready in 15 minutes
Servings 4 Servings
CourseSide Dish
InfluenceGlobal
DifficultySeasoned
MethodNo Cook
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Ingredients

Honey Dressing

  • 2 tablespoons champagne vinegar
  • 1 teaspoon honey
  • 1 tablespoon extra virgin olive oil
  • sea salt

Salad

  • 2 pounds brussels sprouts
  • 1/2 cup walnuts
  • 1/4 cup shredded white cheddar
  • 1 large apple

Equipment

  • cooler

Directions

Honey Dressing

  • In a small bowl whisk together the champagne vinegar, honey, olive oil, and salt. Leave to infuse while preparing the other ingredients.

Salad

  • Finely slice the brussels sprouts.
  • Chop the walnuts (size to personal preference).
  • Shred the cheese, if needed.
  • Thinly slice the apple, this must be done just before serving to stop it from going brown.

To Serve

  • Combine all the salad ingredients then toss with the honey dressing. It may be garnished with any of the individual ingredients such as cheese, apple, or full walnuts.

Nutritional Information

Sodium: 393mgCalcium: 149mgVitamin C: 196mgVitamin A: 1790IUSugar: 13gFiber: 11gPotassium: 1016mgCholesterol: 6mgCalories: 281kcalMonounsaturated Fat: 4gPolyunsaturated Fat: 8gSaturated Fat: 2gFat: 15gProtein: 12gCarbohydrates: 32gIron: 4mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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