Brussel Sprout Salad is a fresh and delicious dish that combines the earthy flavors of brussels sprouts with the sweetness of apples and the crunch of hazelnuts. This salad is not only colorful but also packed with nutrients, making it a great addition to your meal.
Why Make This Recipe
Making a Brussel Sprout Salad is a wonderful way to enjoy this often-overlooked vegetable. It’s simple, quick to prepare, and can be a perfect side dish or a light meal. The combination of crispy bacon, sweet apples, and crunchy nuts creates a delightful balance of flavors and textures. Plus, using fresh ingredients ensures a healthy option that everyone will love!
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 on a baking tray for 5 minutes or until they turn golden brown. Let them cool, then roughly chop and set aside.
- Arrange the bacon on the same baking tray used for the hazelnuts and bake until golden. Alternatively, you can cook the bacon in a skillet. Once done, drain on paper towels.
- Cut the apple into matchsticks, keeping the skin on, and toss it in lemon juice.
- Finely shave the brussels sprouts using a slicer or food processor.
- Place the dressing ingredients in a jar (olive oil, apple cider vinegar, Dijon mustard) and shake well. Adjust the salt and pepper to taste.
- Combine the salad ingredients in a bowl and toss with the dressing. Let sit for 5 minutes before serving to soften the brussels sprouts slightly.
How to Serve Brussel Sprout Salad
Serve the Brussel Sprout Salad chilled or at room temperature. It can be a great side dish to accompany grilled meats or can be enjoyed as a light meal on its own. Feel free to sprinkle a few extra chopped hazelnuts on top for added crunch!
How to Store Brussel Sprout Salad
Store any leftover Brussel Sprout Salad in an airtight container in the refrigerator. It’s best eaten within 2 days for optimal flavor and freshness. If the salad becomes a bit soggy, you can refresh it by adding a bit more dressing before serving.
Tips to Make Brussel Sprout Salad
- To enhance the flavors, let the dressing sit for a few minutes before tossing it with the salad.
- If you’re not a fan of bacon, consider using roasted chickpeas or a vegetarian bacon alternative.
- Make it even more colorful by adding other vegetables like radishes or carrots.
Variation
For a different twist, try adding some dried cranberries or feta cheese to the salad. These can add a nice sweetness or creaminess that complements the other flavors well.
FAQs
1. Can I prepare the salad in advance?
Yes, you can prepare the components a few hours ahead but try to dress it just before serving to keep the brussels sprouts crisp.
2. Are raw brussels sprouts safe to eat?
Yes, raw brussels sprouts are safe to eat and nutritious. Shaving them thinly makes them easier to digest.
3. Can I use other nuts instead of hazelnuts?
Absolutely! Walnuts, almonds, or pecans would be delicious alternatives that can give the salad a different flavor profile.
Brussel Sprout Salad
Ingredients
Salad Ingredients
- 300 g brussels sprouts Finely shaved
- 1 red apple Cut into matchsticks
- 180 g bacon, chopped Cooked until golden
- 2 oz hazelnuts Toasted and roughly chopped
Dressing Ingredients
- 4 tbsp olive oil
- 3 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 1 tbsp lemon juice To toss the apple in to prevent browning
- Salt and pepper To taste
Instructions
Preparation
- Preheat your oven to 180C/350F.
- Toast the hazelnuts on a baking tray for 5 minutes or until golden brown, then let them cool and roughly chop.
- Arrange the chopped bacon on the same baking tray and bake until golden, or cook in a skillet until crispy, then drain on paper towels.
- Cut the apple into matchsticks, keeping the skin on, and toss it in lemon juice.
- Finely shave the brussels sprouts using a slicer or food processor.
Dressing
- Combine olive oil, apple cider vinegar, and Dijon mustard in a jar and shake well, adjusting salt and pepper to taste.
Assembly
- Combine the salad ingredients in a bowl and toss with the prepared dressing.
- Let sit for 5 minutes before serving to soften the brussels sprouts slightly.
