Brussels Sprout Salad Recipe

Prep Brussels sprouts

Trim the stem ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Slice the sprouts thinly (aim for 1/8"–1/4" thick) or halve small ones. Pat dry.

Toast walnuts

Place the walnuts (or pecans) in a dry skillet over medium heat. Toast, stirring frequently, until fragrant and slightly browned, about 3–4 minutes. Transfer to a plate to cool and roughly chop if whole.

Make vinaigrette

In a small bowl or jar combine lemon juice, red wine vinegar, Dijon mustard, honey (or maple), and a pinch of salt and pepper. Whisk or shake while slowly adding the 2 tbsp olive oil until emulsified. Taste and adjust salt, pepper, or acidity.

Cook aromatics

Warm a large skillet over medium heat. Add the butter and let it melt, then add the shallot (finely diced) and cook, stirring, for 2–3 minutes until softened. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Sear Brussels sprouts

Increase heat to medium-high and add the sliced Brussels sprouts to the skillet. Sear, stirring occasionally, until edges are nicely caramelized and the sprouts are tender-crisp, about 6–8 minutes. If using bacon/pancetta, add it now to warm through and render a bit of fat. Season with 3/4 tsp salt and 1/4 tsp black pepper while cooking.

Combine warm salad

Remove the skillet from heat. Add the sliced apple (or pear) and toasted nuts to the warm sprouts, tossing to combine so the fruit warms slightly but stays crisp.

Dress and finish

Pour the vinaigrette over the warm mixture and toss to coat evenly. Sprinkle the crumbled feta or goat cheese and chopped parsley over the top and gently toss again. Taste and adjust seasoning with remaining salt and pepper if needed.

Serve

Transfer the salad to a serving platter or individual plates. Serve warm or at just-warm room temperature. If desired, finish with an extra drizzle of olive oil or a squeeze of lemon.