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Shredded Brussels Sprouts Salad with Oranges, Toasted Walnuts, and Crisp Prosciutto

Scott Phillips

Servings: 6 to 8

Sweet oranges balance the sprouts’ pleasantly bitter edge in this versatile side dish. If you have it on hand, white balsamic vinegar is a nice option because it won’t discolor the sprouts.


  • 1/2 Tbs. olive oil
  • 2 oz. thinly sliced prosciutto, cut into 1/2-inch strips
  • 2 Tbs. toasted walnut oil
  • 2 Tbs. balsamic vinegar, preferably white
  • 1 tsp. Dijon mustard
  • Kosher salt and freshly ground black pepper
  • 1 lb. Brussels sprouts, shredded in a food processor or thinly sliced by hand
  • 2 medium oranges, cut into segments, each segment halved crosswise
  • 3 Tbs. finely chopped toasted walnuts
  • 1 Tbs. finely chopped fresh flat-leaf parsley

Nutritional Information

  • Calories (kcal) : 110
  • Fat Calories (kcal): 60
  • Fat (g): 7
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 4
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 5
  • Sodium (mg): 380
  • Carbohydrates (g): 9
  • Fiber (g): 3
  • Sugar (g): 5
  • Protein (g): 4


  • In a small skillet, heat the olive oil over medium-high heat until shimmering. Add the prosciutto and cook until crisp, about 5minutes, then transfer to a paper-towel-lined plate to cool.
  • In a small bowl, whisk the walnut oil, vinegar, mustard, 1/2 tsp. salt, and 1/2 tsp. pepper.
  • Bring a large pot of well-salted water to a boil. Add the sprouts and blanch until crisp-tender, about 2 minutes.
  • Drain and pat dry with paper towels. Transfer to a large bowl, and cool to room temperature. Add the orange segments, nuts, and parsley, and gently toss with the vinaigrette. Transfer to a serving bowl, crumble the prosciutto over the top, and serve.


Brussels sprouts season starts around the end of September after the first frost (which concentrates the sugar in the plants to make the sprouts sweeter and more flavorful) and lasts through February. When buying sprouts, look for those that are tight and firm, the rounder the better; oblong ones tend to be more stemmy. Smaller ones will be slightly sweeter. Brussels sprouts can be refrigerated for up to two weeks.


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  • Megann | 01/16/2017

    It was fine but I don't think I would make it again. I'm not sure that the flavors mixed well for me,

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