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Apple Salad With Walnuts and Brussels Sprouts

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Waldorf salad is definitely in the DNA of this starter from the Publican restaurant in Chicago. Apples and walnuts provide the base, and raw brussels sprouts and kohlrabi take the place of the celery. The dressing, a honeyed vinaigrette made with walnut oil, is lighter than mayonnaise, although the ricotta contributes creaminess. The cured ham on top elevates this to a sophisticated first course, but eliminate it to make the salad vegetarian. Best of all, the salad can be prepared in advance and holds up nicely on a buffet.


For the dressing:

  • 1

    tablespoon minced shallot

  • ¼

    cup apple cider vinegar

  • 1

    teaspoon toasted chile flakes, pulverized in a mortar

  • 2

    tablespoons whole grain mustard

  • 1

    tablespoon honey

  • ¼

    cup walnut oil

  • 1

    tablespoon extra-virgin olive oil

For the salad:

  • 3

    Honeycrisp or other crisp tart apples, peeled, cored and in 1/2-inch dice

  • ½

    medium-size kohlrabi bulb, peeled, in 1/4-inch dice

  • 12

    brussels sprouts, bases trimmed, sliced thin vertically

  • cup shaved Parmigiano-Reggiano

  • ½

    cup toasted walnuts

  • 1

    tablespoon lemon juice

  • Salt and ground black pepper

  • 6

    ounces fresh ricotta

  • 6

    slices serrano ham (about 3 ounces), optional
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      279 calories; 18 grams fat; 4 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 7 grams polyunsaturated fat; 21 grams carbohydrates; 5 grams dietary fiber; 12 grams sugars; 8 grams protein; 18 milligrams cholesterol; 487 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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  1. Make the dressing: Combine shallot and vinegar in a small bowl, add chile flakes and beat in mustard and honey. Beat in the walnut and olive oils. Set aside.
  2. Make the salad: In a large bowl, combine apples and kohlrabi and mix with half the dressing. Fold in brussels sprouts, Parmigiano-Reggiano, walnuts and lemon juice. Add remaining dressing and mix. Season to taste with salt and pepper.
  3. Drop a spoonful of the ricotta on each of six plates. Top with salad, then drape a slice of ham over each portion. Alternatively, salad can be piled into a shallow bowl with spoonfuls of ricotta placed here and there and slices of ham draped over the top for guests to help themselves.
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