Warm Brussels Sprout Salad with Hazelnuts and Cranberries is a comforting yet elegant dish that celebrates seasonal flavors and textures. Roasted Brussels sprouts develop a golden, caramelized exterior and tender interior, creating a rich base for crunchy toasted hazelnuts and sweet-tart dried cranberries. Served warm, this salad feels hearty and satisfying while still light and fresh.
Brussels Sprout Salad:
The contrast of flavors is what makes this dish truly special. The natural nuttiness of roasted Brussels sprouts pairs beautifully with buttery hazelnuts, while cranberries add bursts of sweetness that balance the savory depth. A simple vinaigrette ties everything together, enhancing without overpowering the ingredients.Perfect for holiday dinners, autumn gatherings, or cozy weeknight meals, this warm salad offers both rustic charm and refined flavor. It’s a side dish that easily steals the spotlight.
History:
Brussels sprouts have been cultivated in Europe since the 16th century and are believed to have originated in Belgium. Traditionally boiled or steamed, they were once considered a simple winter vegetable.Modern cooking techniques—particularly roasting—have transformed Brussels sprouts into a gourmet favorite. Roasting enhances their natural sugars, creating caramelization and reducing bitterness.Pairing roasted vegetables with nuts and dried fruit reflects European culinary traditions, where seasonal produce is often combined with sweet and nutty elements for balance and depth.
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Warm Brussels Sprout Salad with Hazelnuts and Cranberries
Ingredients
- 1 lb Brussels sprouts (trimmed and halved)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- ⅓ cup hazelnuts (toasted and roughly chopped)
- ⅓ cup dried cranberries
- 1 tablespoon balsamic vinegar or apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Optional: ¼ cup shaved Parmesan cheese
Instructions
- Preheat oven to 400°F (200°C).
- Toss halved Brussels sprouts with olive oil, salt, and pepper.
- Spread on a baking sheet in a single layer.
- Roast for 20–25 minutes, turning halfway, until golden and tender.
- In a small bowl, whisk together vinegar, Dijon mustard, and honey.
- Add toasted hazelnuts and dried cranberries.
- Drizzle dressing over the salad and toss gently.
- Top with Parmesan and fresh thyme if desired.
Notes
- Roast sprouts cut-side down for better caramelization.
- Avoid overcrowding the pan to ensure crisp edges.
- Toast hazelnuts for enhanced flavour.
- Adjust sweetness to preference.
- Fresh cranberries can be used if lightly cooked.
- Parmesan adds savory depth but is optional.
- Best served warm, not hot.
- Store leftovers refrigerated up to 2 days.
Tips for Brussels Sprout Salad:
- Use a large baking sheet for even roasting.
- Line the pan with parchment for easy cleanup.
- Add a squeeze of fresh lemon juice before serving.
- Sprinkle pomegranate seeds for extra color.
- Use maple syrup for deeper autumn flavor.
- Add crispy bacon bits for extra richness.
- Try goat cheese instead of Parmesan.
- Reheat gently to maintain texture.
FAQs for Brussels Sprout Salad:
Q: Can I make this salad ahead of time?
Yes, roast sprouts ahead and reheat slightly before assembling.
Q: Can I use frozen Brussels sprouts?
Fresh is best for roasting, but thawed and well-dried frozen sprouts can work.
Q: Is this salad vegetarian?
Yes, as long as Parmesan is vegetarian-friendly or omitted.
Q: What protein pairs well with this dish?
Roast chicken, turkey, grilled salmon, or tofu.
Q: Can I make it vegan?
Yes, omit cheese and use maple syrup instead of honey.
Conclusion:
Warm Brussels Sprout Salad with Hazelnuts and Cranberries is a beautifully balanced dish that combines roasted richness with bright sweetness and nutty crunch. It’s versatile, elegant, and easy to prepare—making it perfect for both everyday dinners and festive occasions. With its vibrant flavors and satisfying texture, this salad turns simple ingredients into something truly memorable.