Brussels Sprouts & Honey Crisp Apple Recipe

Prepare Brussels sprouts

Trim the stem ends of the Brussels sprouts and remove any damaged outer leaves. Using a sharp knife or a mandoline, thinly shave the sprouts into ribbons until you have about 6 cups. Place shaved sprouts into a large mixing bowl.

Prepare apple

Core and julienne the Honeycrisp apple into matchstick-thin pieces (leave the skin on for color). Immediately toss the apple with 1 teaspoon lemon juice (from the vinaigrette amount) if you want to minimize browning, then add to the bowl with the Brussels sprouts.

Add pomegranate and almonds

Remove pomegranate arils and add 1 cup to the bowl. Lightly toast the Marcona almonds in a dry skillet over medium heat for 2–3 minutes until fragrant, shaking the pan to avoid burning. Let cool slightly, roughly chop, then add to the bowl.

Fresh herbs and cheese

Add the chopped parsley and, if using, the crumbled cheese to the bowl. Toss lightly to combine so the ingredients are evenly distributed.

In a small bowl or jar combine the apple cider vinegar, Dijon mustard, minced shallot, honey (or maple syrup), and the remaining 1 tablespoon lemon juice. Whisk or shake until smooth.

Slowly drizzle in the extra-virgin olive oil while whisking continuously (or pour into the jar, add oil, and shake vigorously) until the dressing emulsifies and thickens slightly.

Season the vinaigrette with salt and freshly ground black pepper to taste. Adjust sweetness or acidity by adding a little more honey/maple or vinegar if desired.

Pour about 3 tablespoons of dressing over the salad and toss well to coat. Taste and add more dressing as needed (typically 3–5 tablespoons total for 6 cups salad).

Let the salad sit for 5–10 minutes to allow the shaved Brussels sprouts to soften slightly and absorb the dressing, then toss again before serving.

Transfer to a serving bowl or platter, sprinkle extra Marcona almonds and pomegranate arils on top for presentation, and finish with a light grind of black pepper. Serve at room temperature or slightly chilled.