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Kelly Ripa’s Brussels Sprouts Salad


1 cup Walnuts, chopped

¼ cup extra virgin olive oil

2 pounds Brussels Sprouts, trimmed and thinly sliced

½ cup shallots , finely chopped

A pinch of nutmeg

1 tsp chopped fresh thyme

Kosher salt

Ground black pepper

3/4 cup dried cherry

1 – 15oz can or chick peas drained and rinsed

Finish with fresh grated Pecorino cheese


1.In a large, dry skillet, toast walnuts over medium heat, tossing, about 5 minutes. Set aside & reserve pan. Using the same pan, warm oil over medium-high heat until it shimmers. Add Brussels sprouts, shallot, thyme, and salt and pepper to taste.

2.Cook, stirring, until Brussel sprouts are wilted, 2 – 3 minutes. Remove from heat.

3.Add dried cherries, chick peas, and reserved walnuts.

4.Toss to combine and finish with grated pecorino chesese and transfer to a serving bowl.