Brussel Sprouts Salad with Apples, Dates and Walnuts

Spring is on the way, and this salad could not be more perfect or delicious!



  • 2 tbsp. red wine vinegar
  • extra-virgin olive oil
  • 1 tsp. honey
  • 1 tablespoon chopped parsley
  • kosher salt
  • Freshly ground black pepper
  • 1/2 c. chopped walnuts
  • 3/4 cup chopped dates
  • 2 lb. brussels sprouts, shredded
  • 1 large Fuji apple, cored and thinly sliced
  • 1/4 c. freshly grated pecorino (optional)


  1. In a small bowl whisk together vinegar, 2 tbsp olive oil, honey,  parsley, 1/2 tsp salt and 1/4 tsp black pepper. Set aside.
  2. Warm a small dry skillet over low heat, toast walnuts until lightly golden, about 1 to 2 minutes.
  3. Toss together brussels sprouts, apples,dates and walnuts with half the dressing. Mix in additional dressing if desired.
  4. Transfer to serving platter and top with grated Pecorino, if using. 
  5. Serve immediately
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