Brussel Sprout Salad is a refreshing and crunchy dish that combines the hearty goodness of brussels sprouts with the sweet crunch of apples and the savory taste of bacon. This salad is not only delicious but also packed with nutrients, making it a perfect option for lunch or dinner.
Why Make This Recipe
This recipe is great for several reasons. First, it is a wonderful way to enjoy brussel sprouts, which are often overlooked. Second, the combination of flavors from the bacon, apples, and hazelnuts brings excitement to your plate. Finally, making this salad is quick and easy, making it perfect for busy days when you want something nutritious and satisfying.
How to Make Brussel Sprout Salad
Ingredients:
- 2 oz / 50g hazel nuts
- 180 g / 6oz bacon, chopped
- 1 red apple
- 1 tbsp lemon juice
- 300 g / 10 oz brussels sprouts
- 4 tbsp olive oil
- 3 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- Salt and pepper
Directions:
- Preheat your oven to 180C/350F.
- Toast the hazelnuts for about 5 minutes or until they are golden brown. Once done, let them cool and then roughly chop them. Set aside.
- You can either place the chopped bacon on the same baking tray used for the hazelnuts and bake until it’s golden or you can cook it in a skillet.
- Once cooked, drain the bacon on paper towels to remove excess fat.
- Cut the apple into matchsticks, keeping the skin on, and toss them in lemon juice to prevent browning.
- Finely shave the brussels sprouts using a slicer or a food processor.
- In a jar, combine the dressing ingredients (olive oil, apple cider vinegar, Dijon mustard) and shake well. Adjust with salt and pepper according to your taste.
- In a bowl, place all the salad ingredients, then toss them with the dressing. Let the salad sit for about 5 minutes before serving to soften the brussels sprouts slightly.
How to Serve Brussel Sprout Salad
Serve your Brussel Sprout Salad on a large platter or in individual bowls. It pairs well with grilled meats or can be enjoyed on its own. The vibrant colors and inviting aromas will make it a hit at any gathering!
How to Store Brussel Sprout Salad
If you have any leftovers, store them in an airtight container in the refrigerator. It’s best to eat the salad within 2 days for optimal freshness. If the dressing makes the salad soggy, you can serve it with the dressing on the side the next day.
Tips to Make Brussel Sprout Salad
- If you’re short on time, you can find pre-shaved brussels sprouts at the supermarket.
- To add more flavor, consider adding some grated cheese, like parmesan or feta.
- Feel free to experiment with different nuts or add seeds for extra crunch.
Variation
For a vegetarian version, you can skip the bacon and add roasted chickpeas for protein. You can also use toasted pumpkin seeds instead of hazelnuts for a different flavor profile.
FAQs
1. Can I prepare this salad in advance?
Yes, you can prepare the ingredients ahead of time, but it’s best to toss the salad just before serving to keep the brussels sprouts crunchy.
2. Are brussels sprouts healthy?
Yes, brussels sprouts are low in calories and high in vitamins and minerals. They are a great source of fiber and antioxidants.
3. Can I use other fruits instead of apples?
Absolutely! You can try pears or even citrus fruits like oranges for a different taste. Just make sure to add a bit of lemon juice to prevent browning.
Brussel Sprout Salad
Ingredients
Salad Ingredients
- 300 g brussels sprouts Finely shaved
- 1 red apple red apple Cut into matchsticks
- 180 g bacon, chopped Cooked until golden
- 2 oz hazelnuts Toasted and chopped
- 1 tbsp lemon juice To prevent browning of apple
Dressing Ingredients
- 4 tbsp olive oil
- 3 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- to taste pinch Salt and pepper Adjust according to taste
Instructions
Preparation
- Preheat your oven to 180C/350F.
- Toast the hazelnuts for about 5 minutes or until they are golden brown. Once done, let them cool and then roughly chop them. Set aside.
- Place the chopped bacon on a baking tray and bake until golden or cook it in a skillet.
- Drain the bacon on paper towels to remove excess fat.
- Cut the apple into matchsticks, keeping the skin on, and toss them in lemon juice to prevent browning.
- Finely shave the brussels sprouts using a slicer or a food processor.
Dressing and Assembly
- In a jar, combine the dressing ingredients (olive oil, apple cider vinegar, Dijon mustard) and shake well.
- In a bowl, place all the salad ingredients, then toss them with the dressing. Let the salad sit for about 5 minutes before serving.
