Best 4 Brussels Sprout And Apple Salad With Blue Cheese And Walnuts Recipes

Are you looking for a delightful and healthy salad that's perfect for any occasion? Look no further than this Brussels Sprout and Apple Salad with Blue Cheese and Walnuts. This vibrant and flavorful salad combines roasted Brussels sprouts, crisp apples, tangy blue cheese, crunchy walnuts, and a sweet and tangy dressing to create a dish that's both visually appealing and incredibly delicious.

The roasted Brussels sprouts add a slightly smoky and caramelized flavor to the salad, while the apples provide a refreshing sweetness and crunch. The blue cheese adds a sharp and salty contrast to the other ingredients, and the walnuts add a nutty texture and a touch of healthy fats. The dressing, made with olive oil, honey, Dijon mustard, and apple cider vinegar, ties all the flavors together perfectly.

This salad is not only delicious but also packed with nutrients. Brussels sprouts are a good source of vitamins C and K, as well as fiber. Apples are a good source of vitamins C and A, fiber, and antioxidants. Blue cheese is a good source of calcium, protein, and probiotics. And walnuts are a good source of healthy fats, protein, and antioxidants.

This salad is perfect for a light lunch or dinner, or as a side dish for your favorite main course. It's also a great option for potlucks, picnics, and other gatherings. So gather your ingredients and let's get started on this delicious and nutritious Brussels Sprout and Apple Salad with Blue Cheese and Walnuts!

Let's cook with our recipes!

BRUSSELS SPROUT AND APPLE SALAD WITH BLUE CHEESE AND WALNUTS

Brussels Sprout and Apple Salad with Blue Cheese and Walnuts image

Categories Salad Cheese Fruit Nut Vegetable Steam Thanksgiving Blue Cheese Apple Walnut Winter Brussels Sprout Christmas Eve Bon Appétit

Yield Makes 30 servings

Number Of Ingredients 9

Ingredients

3 3/4 pounds small brussels sprouts, quartered through stem ends
1/4 cup Sherry wine vinegar
3 tablespoons mayonnaise
1 cup olive oil
9 large red-skinned apples, quartered, cored, cut into 1/2-inch pieces
1 1/2 cups chopped celery leaves
3 3/4 cups crumbled blue cheese
3 cups walnuts toasted, coarsely chopped
Radicchio leaves

Steps:

Steam brussels sprouts in batches until just tender, about 12 minutes. Transfer to colander; cool. Transfer to large bowl.
Mix vinegar and mayonnaise in small bowl. Gradually mix in oil. Season with salt and pepper. (Brussels sprouts and dressing can be made 1 day ahead. Cover; chill.) Add apples and celery leaves to brussels sprouts. Add dressing; toss to combine. Mix in cheese and walnuts. Season with salt and pepper. Line large bowls with radicchio leaves. Add salad; serve.

ROASTED BRUSSELS SPROUT AND APPLE SALAD

Roasted Brussels Sprout and Apple Salad image

Provided by Andrea Bemis

Categories Salad Side Roast Thanksgiving Vegetarian Dinner Blue Cheese Apple Fall Healthy Brussels Sprout Self Pescatarian Wheat/Gluten-Free Peanut Free Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

1 tablespoon plus 1 teaspoon olive oil, divided
1 pound Brussels sprouts, halved lengthwise
1 apple, cut into 1/4-inch slices
1 yellow onion, cut into 1-inch chunks
1/4 cup tahini
2 tablespoons rice wine vinegar
1 tablespoon pure maple syrup
2 teaspoons white miso
1/8 teaspoon crushed red pepper flakes
1/2 cup hazelnuts, finely chopped
4 cups baby spinach
1/2 cup crumbled blue cheese

Steps:

Heat oven to 400°F. Grease a baking sheet with 1 teaspoon oil. In a bowl, combine brussels sprouts, apple, onion and remaining 1 tablespoon oil; toss to coat. Roast on baking sheet, turning once, until sprouts are brown and tender, 25 to 30 minutes. In a bowl, whisk together tahini, vinegar, syrup, miso, red pepper and 1/4 cup plus 1 tablespoon water until smooth; set aside. Heat a large skillet over medium heat. Toast hazelnuts 3 to 5 minutes, stirring occasionally. Divide spinach, sprout mixture, hazelnuts, blue cheese and tahini dressing among 4 plates. Season with salt and black pepper.

APPLE SALAD WITH WALNUTS AND BRUSSELS SPROUTS

Apple Salad With Walnuts and Brussels Sprouts image

Waldorf salad is definitely in the DNA of this starter from the Publican restaurant in Chicago. Apples and walnuts provide the base, and raw brussels sprouts and kohlrabi take the place of the celery. The dressing, a honeyed vinaigrette made with walnut oil, is lighter than mayonnaise, although the ricotta contributes creaminess. The cured ham on top elevates this to a sophisticated first course, but eliminate it to make the salad vegetarian. Best of all, the salad can be prepared in advance and holds up nicely on a buffet.

Provided by Florence Fabricant

Categories easy, salads and dressings, appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 16

Ingredients

1 tablespoon minced shallot
1/4 cup apple cider vinegar
1 teaspoon toasted chile flakes, pulverized in a mortar
2 tablespoons whole grain mustard
1 tablespoon honey
1/4 cup walnut oil
1 tablespoon extra-virgin olive oil
3 Honeycrisp or other crisp tart apples, peeled, cored and in 1/2-inch dice
1/2 medium-size kohlrabi bulb, peeled, in 1/4-inch dice
12 brussels sprouts, bases trimmed, sliced thin vertically
1/3 cup shaved Parmigiano-Reggiano
1/2 cup toasted walnuts
1 tablespoon lemon juice
Salt and ground black pepper
6 ounces fresh ricotta
6 slices serrano ham (about 3 ounces), optional

Steps:

Make the dressing: Combine shallot and vinegar in a small bowl, add chile flakes and beat in mustard and honey. Beat in the walnut and olive oils. Set aside.
Make the salad: In a large bowl, combine apples and kohlrabi and mix with half the dressing. Fold in brussels sprouts, Parmigiano-Reggiano, walnuts and lemon juice. Add remaining dressing and mix. Season to taste with salt and pepper.
Drop a spoonful of the ricotta on each of six plates. Top with salad, then drape a slice of ham over each portion. Alternatively, salad can be piled into a shallow bowl with spoonfuls of ricotta placed here and there and slices of ham draped over the top for guests to help themselves.

Nutrition Facts : @context http, Calories 280, UnsaturatedFat 13 grams, Carbohydrate 22 grams, Fat 19 grams, Fiber 5 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 487 milligrams, Sugar 13 grams, TransFat 0 grams

BRUSSELS SPROUTS SALAD WITH APPLES AND WALNUTS

Brussels Sprouts Salad With Apples and Walnuts image

Raw brussels sprouts can stand up to the boldest and most assertive of flavors. Pair the shredded sprouts with a garlicky lemon dressing, plenty of aged Parmesan and crushed toasted walnuts. Toss in something crispy and sweet (apples and pears are ideal) and a bit of something fresh (mint and pomegranate) for a balanced bite.

Provided by Alison Roman

Categories vegetables

Time 40m

Yield 6 servings

Number Of Ingredients 13

Ingredients

1 cup walnuts
1 pound brussels sprouts, ends trimmed
1 small garlic clove, finely grated
2 tablespoons fresh lemon juice, plus more, if desired
1/4 cup finely grated Parmesan or pecorino, plus more for shaving (about 2 ounces)
Kosher salt
Freshly ground pepper
1 fennel bulb, quartered, cored and thinly sliced lengthwise
1 tart apple, such as Pink Lady, quartered, cored and thinly sliced lengthwise
1/2 cup pomegranate seeds (optional)
1 cup mint leaves, coarsely chopped
1/2 cup parsley, tender leaves and stems, coarsely chopped
3 tablespoons olive oil

Steps:

Toast walnuts in a skillet over low heat, shaking pan frequently, until evenly toasted and fragrant, 5 to 8 minutes. Transfer nuts to a cutting board and chop.
Remove all outer leaves from the brussels sprouts (reserve cores for roasting or pickling) and place in a large bowl with garlic, 2 tablespoons lemon juice, 1/4 cup Parmesan and season with salt and pepper. Massage leaves until they are all evenly coated. Let sit about 5 minutes. (This will help them soften.)
Add walnuts, fennel, apple and pomegranate seeds (if using) to brussels sprouts and toss to coat. Add mint, parsley and olive oil and season with salt, pepper and more lemon juice, if desired. Garnish with shavings of Parmesan.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 9 grams, Carbohydrate 17 grams, Fat 12 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 432 milligrams, Sugar 6 grams

Tips:

Choose firm, bright green Brussels sprouts. Avoid any that are yellowing or have brown spots.
Trim the Brussels sprouts by removing the tough outer leaves and the stem end.
Slice the Brussels sprouts thinly. This will help them cook evenly.
Use a variety of apples in the salad. This will add different flavors and textures.
Toast the walnuts before adding them to the salad. This will bring out their flavor.
Use a light vinaigrette dressing. This will allow the flavors of the Brussels sprouts, apples, and walnuts to shine through.
Serve the salad immediately. This will prevent the Brussels sprouts from becoming soggy.

Conclusion:

This Brussels sprout and apple salad with blue cheese and walnuts is a delicious and healthy side dish that is perfect for any occasion. The Brussels sprouts are roasted until they are tender and slightly caramelized, and the apples add a sweet and crunchy contrast. The blue cheese and walnuts add a salty and nutty flavor, and the vinaigrette dressing brings all the flavors together. This salad is sure to be a hit with everyone who tries it.