No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Shredded Brussels Sprout Salad

  • Prep:
  • Total Time:
  • Servings: 8
Shredded Brussels Sprout Salad

Photography: David Loftus

Source: Everyday Food, November 2007


  • Coarse salt and ground pepper
  • 1/3 cup pine nuts
  • 1 pound brussels sprouts, trimmed, halved lengthwise and thinly sliced crosswise
  • 2 tablespoons sherry vinegar or red-wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1 Gala apple, quartered lengthwise and crosswise


  1. Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Spread pine nuts on a rimmed baking sheet and toast until golden, 8 to 10 minutes; let cool.

  2. Meanwhile, prepare a large bowl of ice water; place a colander inside bowl. Line a baking sheet with a double layer of paper towels. Cook brussels sprouts in boiling water until bright green and tender, about 1 minute. With a wire skimmer or slotted spoon, transfer to colander to stop cooking. Cool completely in ice bath, then transfer to lined baking sheet to drain; pat dry.

  3. In a medium bowl, whisk together vinegar and oil. Add apple, brussels sprouts, and toasted pine nuts; season with salt and pepper, and toss to combine.

Related Topics