30 Minute Meals

Brussel Sprout Salad with Apples, Gruyere and Walnuts

A person scoops a serving of grain and vegetable salad from a white bowl using two serving utensils. The salad contains barley, sliced vegetables, and herbs. - 1

Prep

15 minutes

Cook

25 minutes

Yield

6 - 8 people as a side salad

This roasted Brussel Sprout Salad is a hearty, flavor-packed dish with a perfect balance of sweet, nutty, and tangy elements. Topped with crunchy walnuts and creamy Gruyere, it’s a wholesome salad that works as a satisfying main or side.

This Brussel Sprout Salad is made with apples, gruyere, barley and walnuts in a deliciously hearty and nutritious dish that’s perfect for a weeknight dinner or a side at your holiday dinner party. The combination of the nutty barley, caramelized brussels sprouts, crisp apple, and tangy dressing creates the perfect balance of textures and flavors. It’s so yummy!!

A close-up of a hand serving a barley salad with Brussels sprouts, chopped celery, and possibly nuts from a white bowl using a large spoon and fork. - 2

❤️ Why You’ll Love Brussel Sprout Salad

Roasted & Delicious: Caramelized and golden, they bring a rich, slightly sweet flavor that pairs beautifully with the other ingredients.
Best Textures: This salad adds a wholesome texture and makes the salad filling enough to serve as a main dish.
Balanced Flavors: The mix of sweet apple, briny olives, crunchy walnuts, and creamy Gruyere hits all the right notes in every bite.

🍲 Ingredients

Brussels sprouts: Packed with fiber, vitamins C and K, and antioxidants, these little greens support digestion and immune health while adding a satisfying roasted flavor. Their natural bitterness mellows out when roasted, giving a slightly sweet, nutty flavor.

Walnuts: Rich in omega-3 fatty acids and antioxidants, walnuts contribute heart-healthy fats and a adds the perfect crunch that boosts both nutrition and texture. Bonus points for adding extra protein and minerals like magnesium and copper to your diet.

Close-up of fresh Brussels sprouts, halved and whole, scattered on a baking sheet, coated lightly with oil and seasoning, ready for roasting. - 3

👩‍🍳 How to Make Brussel Sprout Salad

Preheat the oven to 425F and line a baking sheet with parchment paper.
Add the halved Brussels sprouts to the parchment paper lined baking sheet and drizzle with the olive oil and season with the kosher salt and ground pepper. Toss to coat all of the Brussels sprouts and then place all of the Brussels sprouts cut-side down. Roast for 20-25 minutes or until the Brussels sprouts are tender and starting to turn golden brown.
While the Brussels sprouts are roasting, cook the barley according to package instructions.
While the grains are cooking, prepare the salad ingredients and make the dressing by whisking together all of the dressing ingredients and set aside.
When the Brussels sprouts are done roasting and the barley is done cooking, assemble the salad by adding the cooked Brussels sprouts, cooked barley, sliced apple, chopped green olives and chopped toasted walnuts to a large bowl. Drizzle the dressing over top and toss to combine.
Serve on a large serving platter and top with the shaved Gruyere cheese.

🪄 Tips and Tricks

Cutting Sprouts: Make sure the brussels sprouts are cut-side down on the baking sheet to get a beautiful caramelized crust.
Toast the Walnuts: Toast the walnuts lightly in a dry skillet for extra flavor and crunch.
Prep In Advance: Prepare the dressing ahead of time to let the flavors meld and save time when assembling the salad.

🗒 Substitutions

Vegetables:

Brussels Sprouts: roasted broccoli, cauliflower, or green beans work beautifully.
Apples : pear, roasted sweet potato, or even pomegranate seeds add a sweet-tart pop.

Grains:

Barley: farro, quinoa, bulgur, or couscous can give a similar nutty, chewy texture.

Nuts & Cheese:

Walnuts: pecans, almonds, or hazelnuts for crunch.
Gruyere: parmesan, Fontina, or even a mild feta can work.

🍽️ Best served with

Simple Greek Rack of Lamb
Garlic Parmesan Chicken Skewers
Baked Greek Patties

👝 How to Store Leftovers

It’s best to keep the dressing and apples separate from the rest of the salad if you can but it isn’t a deal breaker if it’s already combined. Transfer the salad to an airtight container and keep it in the fridge for up to 3–4 days. Keep in mind that the roasted Brussels sprouts and barley are best eaten slightly warm or at room temperature, while the apples and dressing can make the salad a bit soggy over time.

🤔 Common Questions

Yes, roasting the brussels sprouts brings out their natural sweetness and gives them a tender, caramelized texture that makes the salad delicious. Raw sprouts would be too bitter and firm for this recipe.

For this recipe, the brussels sprouts are halved before roasting. If you’re adding raw sprouts for extra crunch, slice them very thinly (about 1/8 to 1/4 inch) to ensure they’re tender enough to enjoy in the salad.

You can prep most of this salad ahead. Roast the sprouts, cook the barley, chop the apples, and make the dressing. It’s best to store the dressing separately and toss everything together just before serving to keep the salad fresh and crunchy.