Apple Brussel Sprout Salad

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Preparation time: 15 min
Cooking time: 25 min

Difficulty: Easy - for beginners
Serves: 15+


1 Honeycrisp apple (large)
1 Granny smith apple (medium)
1 smallish red onion
1.5 cups walnuts
4 oz container of blue cheese crumbles
3 pounds Brussel Sprouts
Salt / pepper / olive oil

1/4 cup cooking sherry
1/4 cup mayo
1 cup olive oil


Rinse brussel sprouts. Cut off the hard stem end and slice into quarters (or half if they are small). Spread in a single layer on a cookie sheet, drizzle with olive oil, salt and pepper. Roast at 350 degrees until roasted. Just as they start getting brown on the edges they are ready. Let cool.

Thinly slice the red onion. Cut the apples into 1/4 inch chunks.

Mix the sherry, mayo and olive oil (I put in a jar and shake.)

Toss the apples, onions and brussel sprouts in the dressing. Add the cheese and walnuts.

Serve cold. It can sit awhile for the flavors to marry.


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