Hazelnut and Fresh Brussels Sprout Salad
Hazelnut and Fresh Brussels Sprout Salad is crisp and vibrant.Thinly shaved sprouts provide a tender crunch.Toasted hazelnuts add rich, nutty depth.A light vinaigrette brightens the flavors.It’s quick, healthy, and elegant.Perfect as a side dish or light meal.
Ingredients
- 1 lb fresh Brussels sprouts (trimmed and thinly sliced or shaved)
- ⅓ cup hazelnuts (toasted and roughly chopped)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice or apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- Salt and freshly ground black pepper to taste
Instructions
- Trim the base of each Brussels sprout and remove any damaged outer leaves.
- Thinly slice with a sharp knife or use a mandoline for fine shreds.
- Place shaved sprouts in a large bowl.
- In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper.
- Pour dressing over sprouts and toss well to coat.
- Add toasted hazelnuts and gently mix.
- Add cheese or fruit if desired.
- Let the salad rest for 5–10 minutes before serving to soften slightly.
Notes
- Use fresh, firm Brussels sprouts for best texture.
- Slice thinly for tenderness.
- Toast hazelnuts to enhance flavour.
- Adjust sweetness to balance bitterness.
- Massage lightly with dressing for softer leaves.
- Serve chilled or at room temperature.
- Cheese adds richness but is optional.
- Store leftovers refrigerated up to 2 days.