Home / Easy Weeknight / Gluten Free / Healthy Eats / Salads, Dressings & Marinades / Vegetarian / Warm Brussels Sprouts and Apple Salad

Warm Brussels Sprouts and Apple Salad


⅓ cup Pastene Pignoli (Pine Nuts)
3 Tbsp Pastene Extra Virgin Olive Oil, divided
1½ - 2 lbs brussels sprouts
1 Tbsp fresh sage leaves, minced, plus more for garnish
2 apples, honey crisp, gala, fuji or pink lady
1 Tbsp butter
1 Tbsp brown sugar, optional
⅛ tsp ground cinnamon
nutmeg, freshly grated or a few pinches of ground nutmeg
1 Tbsp Pastene Organic Apple Cider Vinegar
1 Tbsp maple syrup
1 Tbsp Pastene Grated Parmesan Cheese
sea salt and freshly ground black pepper to taste
¼ cup dried cranberries


  • Toast the pine nuts in a skillet over medium to medium-low heat, shaking or stirring the pan for about 3 to 5 minutes, until the nuts are fragrant and lightly browned; remove from the hot pan and set aside. 
  • Clean, trim and thinly slice the brussels sprouts and sauté in 1 tablespoon of oil in a large skillet over medium heat. Add the sage and stir occasionally with a wooden spoon until lightly browned, about 5 to 8 minutes. Set aside.
  • Core and thinly slice the apples and sauté in melted butter in the same  large skillet over medium heat; add cinnamon, nutmeg and brown sugar and stir occasionally until warm and slightly softened, about 5 minutes.
  • To make the dressing, add 2 tablespoons of oil, apple cider vinegar, maple syrup, grated parmesan cheese, salt and pepper to a small jar. Secure the lid and shake until completely emulsified.
  • Spoon the brussels sprouts onto a large salad bowl or platter, then layer with the warm apples, dried cranberries, dressing and toasted pignoli/pine nuts.
  • Garnish with fresh sage leaves, if desired, and serve while still warm.

Product Used

Get our latest offers and promotions