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I turn to this light and zippy Brussels sprouts salad when I’m after something crunchy, bright, and a little fancier than usual. You get a bunch of fun textures and zings of flavor, with a lively sweet-tart dressing. Even folks who swear they hate Brussels sprouts usually come back for more.
I once made this for a fall get-together, not expecting a big fuss, but it was the first bowl empty. Everyone wanted the how-to after that.
Vibrant Ingredients
- Honeycrisp apple: Go for a crisp, firm one, chopped up for juicy, sweet pops that stay refreshing
- Pecorino Romano cheese: Cube up some good aged cheese for big, salty, punchy bites—it really stands out
- Dried currants: Dotted throughout for sweet little sparks—try to snag plump or organic if you can
- Pine nuts: Throw in for a gentle crunch, and toast them if you’ve got a spare minute—it really brings out that toasted buttery vibe
- Brussels sprouts: Slice super thin (mandoline or sharp knife) for the best crunch. Look for sprouts with tight, tucked-in leaves
Easy Instructions
- Serve or Chill:
- Spoon the salad into a bowl to eat right away for crunch, or stash it in the fridge (covered) for up to two hours to let all those flavors mix—things will soften a touch but still stay fresh
- Dress the Salad:
- Dribble your dressing all over everything and toss using a couple of forks or just clean hands, making sure every piece gets a coat. Lemon juice keeps the apple bright and fresh
- Make the Dressing:
- Mix up olive oil, lemon juice, a squirt of maple syrup, dijon mustard, pinch of garlic powder, and salt and pepper in a little bowl. Whisk till it’s all glossy and nicely thickened
- Mix the Salad Base:
- In a roomy bowl, pile in sliced Brussels sprouts, toasted pine nuts, cubed cheese, chopped apple, and currants. Give it a quick, gentle toss to start things coming together
- Chop the Apple:
- Dice up your Honeycrisp apple last so it won’t brown, and it’ll stay fresh and snappy in the salad
- Cube the Pecorino Romano:
- Chop your cheese into small chunks (about quarter inch), so you get nice, bold bites instead of shreds
- Toast the Pine Nuts:
- Pop pine nuts in a dry skillet over low-medium heat, shaking them until they’re golden—watch close! The yummy nutty smell shows they’re ready in about three minutes
- Trim and Slice the Brussels Sprouts:
- Snag a sharp knife or mandoline and shave your Brussels really thin—makes for the perfect texture and helps that dressing stick
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I’m never skipping Pecorino Romano in this one. Its firm, tangy bite is the cherry on top. Every time I buy a hunk, I remember my sister loading up on wedges when we visited Italy—our luggage was basically cheese!
Keeping It Fresh
This salad holds up so well in the fridge. Just cover it and it’ll be good for three days. Brussels and apples stay crisp thanks to lemon juice. For super crunchy pine nuts, don’t mix those in until right before digging in
Swaps & Alternatives
Brussels sprouts not your thing? Shredded green cabbage totally works. Pine nuts low? Almonds or walnuts (toasted and chopped up) are perfect. No currants? Go tart with dried cranberries or cherries instead. Prefer less salty cheese? Try some sharp aged cheddar or swap in Parmigiano Reggiano—just make sure it’s bold
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How to Serve
I love this alongside roast chicken or salmon, or heaped on toasted bread for a wintery open-faced sandwich. Sometimes I toss on more cheese shavings or give it an extra lemony hit before serving. If I want it as a meal, I’ll add in cooked farro or quinoa for more protein
Food Traditions
American cooks started shaving Brussels sprouts for salads to get people excited about this overlooked veggie. Pecorino Romano brings in a serious Italian vibe, mixing those punchy and sweet notes that you see all over European bistros
Common Questions
- → What's the best way to shave Brussels sprouts?
Take off the tough ends, then grab a sharp knife or use a mandoline. Carefully slice them as thin as you can for the best crunch in your salad.
- → Are there other nuts I can use if I don't have pine nuts?
Absolutely! Swap pine nuts for chopped walnuts or sliced almonds if you want—they add their own texture and spin to the salad.
- → Is pecorino a must? What else can I use?
Pecorino gives a salty kick, but you can totally trade it for Parmesan shavings or even a sharp cheddar—it'll still taste great.
- → What goes nicely with this kind of salad?
This bright salad is awesome with roasted chicken, steak, or next to a hearty grain bowl for something refreshing on the side.
- → How long does it stay good once you make it?
It's best within 2 days in the fridge. If prepping ahead, wait to dress it so everything stays crisp and fresh.