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Brussels sprout and hazelnut salad recipe

Brussels sprout and hazelnut salad recipe

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  • Dish type
  • Salad
  • Vegetable salad

This is a salad with hazelnuts, either roasted or not, with very fresh shredded Brussels sprouts, blue cheese and a citrus dressing. A great new way to serve sprouts!

1 person made this

IngredientsServes: 6

  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 3 tablespoons lime juice
  • 1 tablespoon minced fresh chives
  • 1 teaspoon fresh thyme leaves
  • 2 pinches salt, or more to taste
  • 675g Brussels sprouts, finely shredded
  • 175g chopped hazelnuts
  • 60g crumbled blue cheese, or more to taste

MethodPrep:20min ›Extra time:5min resting › Ready in:25min

  1. Whisk olive oil, lemon juice, lime juice, chives, thyme and salt together in a bowl until dressing is smooth; set aside for flavours to blend, about 5 minutes.
  2. Toss Brussels sprouts and hazelnuts together in a large bowl. Drizzle dressing over Brussels sprouts mixture; lightly toss to coat. Add blue cheese; toss to coat.

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Delicata & Brussels Sprouts Salad

I can’t believe it but we’ve already had our first snowfall of the season at Tumbleweed Farm! Thankfully we got all time sensitive chores complete before the storm rolled in. We finally finished mulching all of our garlic beds and now they are resting underneath a blanket of fresh snow. It’s amazing how quickly the weather has changed.

Obviously Henry prefers running around in the snow rather than helping me mulch garlic. Look at how much happier he is in this second photo! After hours of playing in the snow I had to drag him in so I could start preparing dinner. I’ve had this festive salad on my mind ever since my sister-in-law and I whipped this up for our family last weekend. We had a pre Thanksgiving feast since we can’t all be together on the big day and this salad was a hit.

I wanted to share this recipe this week because I’ve gotten a few panicked emails from readers who are in charge of bringing a side dish to a vegetarian Thanksgiving and were desperate for ideas. Don’t worry folks, I’ve got your back! Thankfully, this salad will impress vegetarians and meat eaters alike. The combination of the sweet squash, pungent brussels, toasted hazelnuts and chewy dates pair really well with the sweet and tangy vinaigrette. Thanksgiving just got a little tastier and I hope you all enjoy this salad as much as we do. Bon appétit

Delicata, Brussels Sprouts & Hazelnut Salad with Cider Vinaigrette

Prep Time: 15 mins. Cook Time: 45 minutes Serves: 6

  • 3 medium-sized delicata squash (about 2 pounds total)
  • 1 1/2 pounds brussels sprouts, trimmed and sliced in half lengthwise
  • 2 Tablespoons olive oil
  • pinch of fine sea salt
  • 1 cup hazelnuts, roughly chopped
  • 1 cup pitted and chopped dates
  • 1/2 cup parsley, diced
  • 1/3 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 2 tsp dijon style mustard
  • 1 TBS pure maple syrup
  • 1/2 tsp turmeric
  • 1/2 tsp ground cumin
  • 1/8 tsp cayenne pepper
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • pinch of fine sea salt
  1. Preheat the oven to 425F.
  2. Rinse the delicata squash under water and remove any dirt. Slice the squash into 1/2 inch thick rounds and use a spoon to scrape out the seeds from each round. Slice each round in half and toss with the sliced brussels sprouts and olive oil. Sprinkle the vegetables with a little salt and bake in the oven until lightly browned and tender. About 35-40 minutes. Stir veggies halfway through cooking.
  3. While veggies bake heat a skillet over medium heat. Add the hazelnuts and lightly toast. Keep a close eye on the hazelnuts to make sure they don't burn. Remove from the heat and set aside.
  4. Prepare the dressing by placing all of the ingredients in a jar secured with a lid. Shake until well combined. Taste test and adjust seasonings if need be.
  5. Transfer roasted veggies to a serving platter and stir in the hazelnuts, dates and parsley. Drizzle with dressing and enjoy!

*Use this recipe as a guide. *Adjust measurements and ingredients as needed. *Taste test as you go. *Cooking times will vary depending on the size of your vegetables and your specific oven.

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  • 1 3/4 pounds (800g) Brussels sprouts, trimmed and thinly shredded on a mandoline, divided
  • 2 teaspoons (8g) kosher salt, plus more to taste
  • 1 tangerine (about 5 ounces 150g)
  • 1/2 medium shallot (about 3 ounces 90g), minced
  • 1 teaspoon (5ml) Dijon mustard
  • 2 tablespoons (30ml) white wine vinegar
  • 6 tablespoons (90ml) extra-virgin olive oil
  • Freshly ground black pepper
  • 3/4 cup (170g) skin-on hazelnuts
  • 4 ounces (115g) fresh goat cheese, crumbled

Recipe: Shaved Brussels Sprouts With Hazelnuts and Proscuitto

Today on Good Food Laura Avery talks to DJ Olsen, chef and owner of Lou Wine Bar in Hollywood. DJ says rather than rushing to embrace the first produce of spring, he likes taking vegetables to the end of their season when they are often at their peak. Brussels Sprouts for instance are sweeter now because of the cold weather. He shaves the brussels sprouts thinly and dresses them with a hazelnut vinaigrette for this Shaved Brussel Sprouts With Hazelnuts and Proscuitto. Keep reading for his full recipe…

Shaved Brussels Sprouts With Hazelnuts and Prosciutto

2lbs. brussels sprouts, larger sizes
6oz hazelnuts, toasted
6-8 slices prosciutto
2 apples
2 lemons

Vinaigrette (makes more than is needed for recipe holds for three days)

1/4C sherry vinegar
1/4C champagne vinegar
1 small shallot, chopped
3T Dijon mustard
1/2tsp kosher salt
12oz canola oil
4oz toasted hazelnut oil
fleur de sel, freshly ground pepper (we use Tellicherry black pepper)

1. Using a mandoline set on 1/16″, or with a very sharp knife, shave each brussels sprout from its top to its stem to form a kind of brussels sprout confetti. Reserve, covered, until ready to make the salad.

2. Roll each prosciutto slice, widthwise, into a loose tube. Cut across the tubes, on the bias, at 1/8″ intervals to form ribbons of prosciutto. Reserve.

3. Cut 1/8″ slices off each apple, avoiding the core. Make apple batons by cutting across each slice at 1/8″ intervals. Squeeze fresh lemon juice over the apple slices to add flavor and prevent discoloration.

4. Make the vinaigrette:
-combine the two oils in a small pouring pitcher
-place vinegars, shallot, mustard, salt in a blender
-blend at hi-speed for 15 sec., to combine
-with machine running, med-hi speed, pour oils into the blender in a steady stream until emulsified.
-reserve, covered until needed

5. In a mixing bowl, combine brussels sprout shavings, hazelnuts, prosciutto ribbons, apple batons, pinch salt.

6. Drizzle a good amount of the vinaigrette around the sides of the mixing bowl.
Using your hand, toss the salad into the vinaigrette until everything is well-coated.

7. Place in individual serving bowls, piling the salad high.

8. Garnish with a few grains fleur de sel, fresh grind black pepper

Hey! Did you enjoy this piece? We can’t do it without you. We are member-supported, so your donation is critical to KCRW's music programming, news reporting, and cultural coverage. Help support the DJs, journalists, and staff of the station you love.

Shaved Brussels Sprout Salad with Pecorino and Hazelnuts

Brussels sprouts are a super easy vegetable to serve. Toss them with a little olive oil and salt and stick them in the oven, and they become crispy and delicious pretty quickly.

But if you want to really impress your significant other or dinner guests (or are just bored of your usual Brussels approach), this recipe will take things up a notch.

When you shave the sprouts instead of chopping and cooking them, they make a great base for a crisp salad. Here, we toss them with sweet figs, grapefruit, and pecorino and add a final dreamy ingredient: crunchy, herb-toasted hazelnuts.


1/2 cup hazelnuts, lightly crushed

4 cups shaved brussels sprouts

1/2 cup dried figs, chopped

1/3 cup finely sliced red onion

1/3 cup shredded pecorino cheese


  1. Preheat oven to 375 degrees.
  2. On a lined baking sheet, toss the hazelnuts with olive oil, rosemary, salt and pepper to taste.
  3. Roast for 10-15 minutes or until lightly brown, and let cool.
  4. To a large mixing bowl, toss brussels sprouts, roasted hazelnuts, figs, red onion, and dressing until combined.
  5. Plate about ¼ of the mixed salad, top with a few grapefruit segments, sprinkle with cheese, and enjoy!


Like their close cousin kale, brussels sprouts are a super nutrient-dense vegetable. They’re filled with fiber, vitamins, minerals, and antioxidants. And while this recipe is totally simple, it’s sophisticated enough that you’ll totally get some cooking cred by serving it.


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Brussels Sprout and Hazelnut Salad With Chili Yogurt

Heat 2 tablespoons olive oil in a medium pan over medium heat. Add sprouts and sauté, stirring frequently, until tender, 3 to 5 minutes. Season with lemon juice and salt to taste and transfer to a plate set aside to cool.

Meanwhile, in a small bowl, stir chili powder and a pinch of salt into the yogurt set aside.

Peel the onion and cut into 1-inch rings. Season with salt and pepper and drizzle with remaining teaspoon olive oil. Heat a dry pan over high heat and char onion rings on both sides until blackened and tender. Transfer to a bowl, cover with plastic wrap, and set aside to cool. Dice when onion reaches room temperature.

In a medium bowl, mix together charred onion, pear, hazelnuts, parsley, and dill. Add brussels sprouts and balsamic dressing to the bowl and toss, adding additional lemon juice to taste. Transfer mixture to a serving dish and drizzle with chili yogurt. If desired, top with burrata before serving.

Recipe Summary

  • 1 cup hazelnuts
  • 2 tablespoons hazelnut oil
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • Salt
  • Freshly ground pepper
  • 1 pound brussels sprouts, finely shredded
  • Seeds from 1 small pomegranate (3/4 cup)
  • 1 loose cup shaved Parmigiano-Reggiano cheese (2 ounces)

Preheat the oven to 350°. In a pie plate, toast the hazelnuts until the skins blister, about 15 minutes. Transfer the nuts to a clean kitchen towel and let cool, then rub to remove the skins. Coarsely chop the nuts.

In a bowl, whisk the hazelnut oil with the olive oil, vinegar, mustard, lemon zest and lemon juice and season with salt and pepper. Add the shredded brussels sprouts, pomegranate seeds and shaved cheese and toss well. Sprinkle the chopped hazelnuts on top and serve right away.

  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • ½ teaspoon crushed red pepper
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ cup extra-virgin olive oil
  • 1 ¼ pounds Brussels sprouts, stem ends trimmed and outer leaves removed
  • 1 cup very thinly sliced red onion
  • ½ cup chopped hazelnuts, toasted (see Tip)

Combine lemon zest, lemon juice, honey, crushed red pepper, salt and pepper in a large bowl. Whisking continuously, slowly drizzle in oil until all of it is incorporated and the mixture is thickened.

Shred Brussels sprouts in a food processor fitted with the slicing disk. Transfer to the bowl. Add onion and hazelnuts and gently toss to combine.

Tip: Toasting nuts deepens the flavor and gives them a crisp, delightful crunch. To toast nuts, spread in a single layer in a small baking pan and bake in a 350°F oven until golden and fragrant, 5 to 7 minutes, stirring the nuts or shaking the pan once. Transfer to a small bowl or plate to cool. (When toasting hazelnuts, rub the nuts with a clean kitchen towel as soon as they come out of the oven to remove as much of the papery skin as possible.)

  • 1 tablespoon butter
  • 1 pound Brussels sprouts, trimmed and quartered
  • ¼ cup chopped hazelnuts
  • ¼ teaspoon salt
  • 3 tablespoons water
  • Freshly ground pepper, to taste

Position rack in bottom third of oven preheat to 450 degrees F.

Place butter on a large rimmed baking sheet and roast until the butter is melted, browned and fragrant, 4 to 5 minutes. Remove the baking sheet from the oven toss Brussels sprouts and hazelnuts with the browned butter and sprinkle with salt and pepper. Return to the oven and roast for 7 minutes. Sprinkle with water toss and continue roasting until the sprouts are tender and lightly browned, 7 to 9 minutes more.

Brussels Sprout Salad with Brown Butter Hazelnut Vinaigrette

This Brussels Sprout Salad with Brown Butter Hazelnut Vinaigrette might just be my favorite holiday recipe. Many people might think that butter sounds weird in a dressing, but it really just takes the place of the oil (you can swap olive oil for the butter if you like). I don’t use a a lot of diary but to me this recipe embodies holiday flavor combinations with the decadence but not the overload. Go ahead, give it a shot- I would love to hear what ya think. If you like this one and want some more, we have our first E-cookbook: 20 Flavor Packed Recipes For Your Contemporary Holiday Feast, all recipes are vegetarian, gluten free and can be made vegan, for your cooking and clean eating pleasure!

Brussels Sprout Salad with Brown Butter Hazelnut Vinaigrette

10-12 large Brussels Sprouts, ends trimmed, outer leaves peeled, cut in half and sliced thin (about 1/2 pound)
1/2 medium bulb of fennel, cored and sliced paper thin
1/2 small tart apple, thinly sliced
1/4 small red onion, sliced paper thin
1/2 cup pomegranate seeds (about 1/3 of a whole medium fruit)
6 cups baby arugula (5oz bag)
4oz Manchego or pecorino cheese, shaved with a peeler (optional)

4 Tablespoons butter
5 springs of thyme, leaves only
1/2 cup hazelnuts, roughly chopped by hand- loose skins removed
3 Tablespoons apple cider vinegar, or sherry vinegar
1 Tablespoon Dijon style mustard
4 teaspoons real maple syrup
Salt and pepper to taste.

Mix the first 4 salad ingredients in a large bowl and set aside, you want these ingredients to be room temperature so that they will mix well with the warm dressing. Mix the apple cider vinegar, mustard and maple syrup in a small bowl and set aside.

In a sauce pan melt the butter on medium heat until it starts to lightly brown, stirring occasionally. Add the hazelnuts and toast until the butter and nuts are well browned but not burnt. Remove from heat and add the thyme, be careful as it will pop a bit.

Immediately add the vinegar mixture and mix well. Pour dressing over the sprouts, fennel and onion toss well. Add the arugula, pomegranate seeds and salt and pepper. Toss well again. Taste and adjust the seasoning adding a bit more vinegar if necessary.

If you are serving on individual plates I like to shave the cheese on top of each plate. If you are serving in the bowl then you can toss the cheese in when you add the arugula.

Do yourself a favor and get a Japanese mandolin (click the link for our video and full details on the mandolin). They are cheap, easy to clean and you elevate your food with the swish of your hand, not to mention they are so much faster than all that cutting! In this recipe I use it for the fennel and the onion. The Brussels sprouts are a bit too small but the slicer attachment to a food processor works really well.

Additions or Substitutions

You could make this recipe with finely chopped kale in place of the brussels.

Any kind of nut would work really well in place of the hazelnuts, use pumpkin seeds if you are nut-free.

Blue cheese is an amazing swap out for the Manchego.

Shave the sprouts and onion and place in the salad bowl with the pomegranate seeds and cover with a damp paper towel. Chop the nuts and shave the cheese and store in separate containers.

Allow the sprouts to come to room temp before making. When ready to serve, shave the fennel into the sprouts and proceed as directed.

Watch the video: Rosenkohlauflauf. einfaches u0026 schnelles u0026 leckeres Rezept (January 2022).