Recipes Side Dishes Vegetables Roasted Brussels Sprout and Apple Salad with Black Walnuts

Roasted Brussels Sprout and Apple Salad with Black Walnuts

Roasted Brussels Sprout and Apple Salad with Black Walnuts is rated 4.3 out of 5 by 9.
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Prep Time: 20 minutes
Cook Time: 12 minutes
Servings: 8

The Blackberry Farm chefs say this recipe convinces anyone to love brussels sprouts. Because the dish is served at room temperature, it’s ideal for Thanksgiving or any time you’re entertaining. Black walnuts have a more bitter, earthy flavor than traditional walnuts, although either will work well in the salad. Here, the brussels sprouts are pan-roasted on the stovetop to conserve oven space. If you prefer to cook them in the oven, toss them with 2 Tbs. olive oil, place on a foil-lined baking sheet and roast at 450ºF (230ºC) for about 15 minutes.

Ingredients:

For the sweet hot mustard:

  • 1/4 cup (60 g) Dijon mustard
  • 2 Tbs. whole-grain mustard
  • 1 1/2 tsp. apple cider vinegar
  • 2 Tbs. firmly packed light brown sugar
  • 1/8 tsp. hot sauce

For the salad:

  • 2 Tbs. Blackberry Farm smoked onion jam or caramelized
      shallots
  • 1 Tbs. sherry vinegar
  • 5 Tbs. (80 ml) extra-virgin olive oil
  • Kosher salt and freshly ground pepper, to taste
  • 1 lb. (500 g) brussels sprouts, trimmed and quartered
  • 1 cup (125 g) black walnuts, toasted
  • 1 1/2 red apples, such as Fuji or Gala, cored and thinly sliced

Directions:

To make the sweet hot mustard, in a bowl, whisk both mustards, vinegar, brown sugar and hot sauce. Reserve 2 Tbs. mustard for the salad; refrigerate the rest for up to 4 weeks.

To make the salad, in a large bowl, whisk the smoked onion jam, vinegar, the 2 Tbs. sweet hot mustard, 3 Tbs. of the olive oil, salt and pepper.

In a large nonstick fry pan over medium-high heat, warm the remaining 2 Tbs. olive oil. Add the brussels sprouts, salt and pepper. Cover and cook, stirring occasionally, until the sprouts are just tender and lightly browned, about 11 minutes. Transfer to the bowl with the vinaigrette, add the walnuts and apples and toss. Season with salt and pepper. Arrange on a platter and serve. Serves 8.

Recipe by Josh Feathers, Executive Chef of the Main House, Blackberry Farm

Rated 4 out of 5 by from Great add to table any time Brussels are in season Published in the magazine as part of a Holiday food issue, this is really a great add to the table anytime Brussels sprouts are in season. We're not fans of Black walnut flavor at our house so substituted English walnuts and it was just right. Any brand of onion jam, if you can find it, works here or caramelizing some shallots with a little brown sugar or maple syrup works great to substitute as well. Delicious, as good room temperature as warm and leftovers, if you have any, are great the next day.
Date published: 2015-05-30
Rated 5 out of 5 by from Great Hot, Cold and Leftover! Made a double batch of this as a side for our Christmas dinner with family of 16. It was a huge hit! There was just a bit leftover and was fantastic the next day. A word of advice: if you double the recipe, only make a single batch of dressing. I doubled the dressed as well and had enough for at least another double batch! This salad is not only delicious (black walnuts are a marvelous mix-in!) but it's extremely beautiful on the platter! I browned some 3 shallots and a diced apple in butter, then mixed in a squeeze of lemon juice and a couple spoons of brown sugar to caramelized in place of the jam. An easy enough solution instead of trying to track down the jam! :)
Date published: 2013-12-30
Rated 1 out of 5 by from A HOMEGROWN THANKSGIVING 2013 I recently chose A HOMEGROWN THANKSGIVING 2013 book for a great thanksgiving meal. Roasted Brussels as a side dish would have been thee prefect choice UNTIL, I spotted a fly in the picture. (page 13) This was really and truely upsetting to me,and for thee amount of money we pay for these dishes and magazines, thats the last thing I would expect from "Professionals" :(
Date published: 2013-12-05
Rated 5 out of 5 by from You have to try it! I made this for Thanksgiving for a large crowd of "traditionalists" who have been eating the same thing for Thanksgiving for 60 years. I was worried that no one would eat it because it has - gasp - brussels sprouts! BUT, was I wrong! Not only was it tried by everyone, but everyone loved it! I doubled the recipe and it was demolished. I used the Smoked Onion Jam - - it was great. Just make this if you're on the fence... you won't be sorry!
Date published: 2013-12-04
Rated 5 out of 5 by from Outstanding This is a great dish. Simple to create and can be eaten at room temperature. It was a great hit on Thanksgiving.
Date published: 2013-11-29
Rated 4 out of 5 by from Nice side dish I made this for Thanksgiving this year. I made the dressing the day before and made all the ingredients sliced and ready to go. It takes a bit time and steps but it was well worth it! My husband loved it!
Date published: 2013-11-29
Rated 5 out of 5 by from side dish any time! I also made this as a trial for Thanksgiving dinner and WOW! It is wonderful. I also used caramelized onions and will definitely find it on our Thanksgiving table next week.
Date published: 2013-11-21
Rated 5 out of 5 by from Best Brussel Sprouts Ever I made these yesterday as a test for possible thanksgiving recipe… they made the cut!! I can’t wait to make these for my family. My husband who hates brussel sprouts even liked them. I made them with the caramelized shallots and I also added bacon. Soooo good! Will be making these every year
Date published: 2013-11-18
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