Roasted Brussels Sprout and Apple Salad


The tastes and textures of this visually stunning salad bring a “wow factor” to the table. Earthy Brussels sprouts, sweet and crunchy apples and toasted pecans make great companions.

  • Serving Size
  • Yields
    4 Servings

Nutrition Facts

  • KCal: 197kal
  • Carbs: 9g
  • Fat: 17g
  • Protein: 3g
  • Sodium: 146mg


  • 2 cups Brussels sprouts, ends trimmed and halved
  • 2 Tablespoons olive oil
  • 1 large New York McIntosh apple, cored and cut into wedges
  • 2 Tablespoons fresh mint leaves, minced
  • 2 Tablespoons fresh tarragon, minced
  • 1 Tablespoon capers, drained and roughly chopped
  • 2 ounces walnut or pecan halves, toasted
  • Salt, black pepper, and lemon juice to taste


  1. Preheat oven to 425° F. Arrange Brussels sprouts and apples in a cast iron skillet or baking sheet lined with parchment paper.
  2. Drizzle with olive oil over and season with salt and pepper. Roast until Brussels sprouts are golden brown, approximately 20 minutes.
  3. In a medium mixing bowl, combine sprouts and apples with remaining ingredients. Toss to coat and adjust seasoning if necessary. Serve warm.