Warm Brussels Sprouts & Apple Salad
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A cozy winter dish with a crisp, sweet twist
There’s something so comforting about winter produce — the hearty greens, the warm flavors, the little moments of sweetness that brighten the season. And this Warm Brussels Sprouts & Apple Salad might just be one of my all-time favorite ways to bring those elements together.
Picture this: caramelized Brussels sprouts, tender-crisp apple slices, toasted walnuts for a little crunch, and a drizzle of balsamic that ties everything together in the most delicious way. It’s warm and cozy, but still fresh and vibrant — the kind of dish that feels right at home on a holiday table or a quiet weeknight dinner.
I love this recipe because it turns simple ingredients into a dish that tastes thoughtful and a little special. The apples soften just enough to mingle with the warm Brussels sprouts, and the balsamic glaze adds that sweet-tangy magic we all adore at The Little Shop.
Serve it alongside roasted chicken, pork tenderloin, a cozy soup… or honestly? Just serve yourself a big bowl and enjoy every bite. This salad has winter charm written all over it.
Scroll down for your recipe — and get ready to fall in love with Brussels sprouts all over again.
Warm Brussels Sprouts & Apple Salad
Rated 5.0 stars by 1 users
Category
Side Dishes
Cuisine
American
Author:
Servings
4
Prep Time
10 minutes
Cook Time
12-15 minutes
A cozy, winter-bright salad made with caramelized Brussels sprouts, crisp apples, toasted walnuts, and a drizzle of balsamic for sweetness and depth. Perfect as a side dish or a light seasonal meal.
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 1 large apple, thinly sliced (Honeycrisp or Gala work beautifully)
- 3 tbsp Premium Extra Virgin Olive Oil
-
1 tbsp Butter Olive Oil (optional, for richer caramelization)
-
2 tbsp Vermont Maple Dark Balsamic or Pomegranate Balsamic
- ½ cup walnuts, toasted and roughly chopped
- Salt & freshly ground black pepper, to taste
- Optional: fresh rosemary or thyme leaves
Directions
- In a large skillet, warm the EVOO over medium-high heat. Add the Brussels sprouts cut-side down and cook until the edges begin to caramelize, about 5–7 minutes.
- Reduce heat to medium. Add apple slices and Butter Olive Oil (if using). Stir and continue cooking until apples soften slightly, 3–4 minutes.
- Sprinkle with salt and pepper. Drizzle in the Maple Dark Balsamic and toss to coat. Let everything simmer for 1–2 minutes to deepen the flavor.
- Remove from heat, stir in toasted walnuts, and top with a few rosemary or thyme leaves if desired.
- Enjoy immediately as a cozy side dish or a warm winter salad.
Recipe Note
Pro Tips
- Add crumbled goat cheese or feta for creaminess
- Swap walnuts for pecans or almonds
- Add a handful of dried cranberries for extra sweetness