Brussel Sprout Salad with Apples, Gruyere and Walnuts

A close-up of a spoonful of grain salad with Brussels sprouts, barley, and diced vegetables being lifted from a white bowl. The dish appears fresh and healthy.

Brussel Sprout Salad with Apples, Gruyere and Walnuts

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.

Course Salad

Cuisine Mediterranean-Inspired

Keyword apples, side salad, brussels sprouts

Prep Time 15

Cook Time 25

Total Time 40

Servings - 8 people as a side salad

Calories 315kcal

Author Maria Koutsogiannis

Ingredients

For the Brussels sprouts

4 cups halved Brussels sprouts trim the ends and then halve
2 tbsp extra-virgin olive oil
1 tsp kosher salt
½ tsp ground pepper

For the dressing

For the salad

2 cups cooked pearl or regular barley (about 3/4 cup dry barley)
1-2 granny smith apples, sliced (about 4 cups sliced)
1 ½ cups castelvetrano green olives, roughly chopped
⅓ cup chopped walnuts, toasted
½ cup shaved Gruyere cheese

Instructions

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.

Video

Notes

While we love this as a side salad, you can also serve this as a main salad for 4 topped with a favourite protein (chicken or salmon would be delish!)
If you love this salad, try our Farro Roasted Chicken Salad

Nutrition