Brussels Sprouts Salad with Apples + Crispy Prosciutto

September 16, 2013

Serves: 4


  • 4 ounces sliced prosciutto (6 to 8 slices)
  • 1/2 pound Brussels sprouts, halved lengthwise and thinly sliced crosswise (2 cups)
  • 2 apples, thinly sliced
  • 1/2 cup chopped golden raisins
  • 2 teaspoons mustard seeds, toasted if desired
  • 2 teaspoons red-wine vinegar
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
In This Recipe


  1. Heat oven to 400º F. Line a large rimmed baking sheet with parchment and place prosciutto on sheet in a single layer. Bake prosciutto until crispy and beginning to brown, 12 minutes. Let prosciutto cool on baking sheet until cool enough to handle, about 5 minutes.
  2. Meanwhile, slice Brussels sprouts and apples. Combine vegetables and mustard seeds in a large bowl. Crumble in prosciutto. Drizzle vinegar and oil over salad and toss to combine. Season with salt and pepper.

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Reviews (3) Questions (0)

3 Reviews

timmytwinkle April 14, 2014
Loved this salad! I didn't add the raisins, but added sliced green onion, toasted almonds, and torn pieces of cheddar. Thanks for posting!
frizz November 30, 2013
I substituted bacon for the prosciutto in order for my 16 year old to eat it. And he did! The shaved brussels sprouts and fruit made it one of the only salads he's ever eaten. Thank you so much! Delicious!
jo J. November 28, 2013
Black mustard seeds or yellow?