Best 3 Hazelnut And Fresh Brussels Sprout Salad Recipes
If you're seeking a delightful and nutritious salad to tantalize your taste buds, look no further than the captivating combination of hazelnuts and fresh Brussels sprouts. This exquisite salad offers a symphony of flavors and textures, with the sweet and nutty hazelnuts complementing the earthy and slightly bitter notes of Brussels sprouts. It's a culinary masterpiece that not only satisfies your palate but also nourishes your body with an array of essential nutrients. Whether you're seeking a vibrant side dish or a wholesome main course, this hazelnut and fresh Brussels sprout salad is sure to impress.
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WARM BRUSSELS SPROUT SALAD WITH HAZELNUTS AND CRANBERRIES
Brussels sprouts, hazelnuts, and cranberries combine to make a salad that even kids will want to eat. The colors and flavors make a great fall or holiday side dish, but we have been enjoying it all summer as well.
Provided by Amy McEver
Categories Salad Vegetable Salad Recipes
Time 50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Toss Brussels sprouts with olive oil, salt, and pepper together in a bowl until coated. Transfer coated sprouts to a baking sheet.
- Bake in the preheated oven until sprouts are tender, about 15 minutes.
- Cook and stir hazelnuts in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Transfer hazelnuts to a bowl.
- Cook and stir bacon in the same skillet over medium heat until crisp, about 10 minutes. Add maple syrup and rosemary; cook, stirring often, until the bacon drippings and maple syrup begin to thicken and stick to the back of a spoon, about 10 minutes.
- Combine cooked Brussels sprouts and bacon mixture together in a large bowl; toss until sprouts are coated with maple syrup sauce. Sprinkle in hazelnuts, cranberries, and Pecorino-Romano cheese; toss well. This dish is best served warm.
Nutrition Facts : Calories 295.2 calories, Carbohydrate 31.1 g, Cholesterol 5 mg, Fat 18.3 g, Fiber 5.8 g, Protein 7.1 g, SaturatedFat 2.2 g, Sodium 123.7 mg, Sugar 19.5 g
SHREDDED BRUSSELS-SPROUT SALAD WITH HAZELNUT CRUNCH
Caramelized hazelnuts flavored with fresh rosemary and lemon set this slaw-like Brussels sprout salad apart.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Yield Serves 6 to 8
Number Of Ingredients 5
Steps:
- Toss together sprouts, juice, oil, and 3/4 cup crunch; season with salt and pepper. Serve immediately, sprinkled with remaining 1/4 cup crunch.
SHAVED BRUSSELS SPROUT SALAD WITH FRESH WALNUTS AND PECORINO
Provided by Jonathan Waxman
Categories Cheese Side No-Cook Walnut Fall Brussels Sprout Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 side-dish servings
Number Of Ingredients 7
Steps:
- Holding each Brussels sprout by stem end, cut into very thin slices using slicer. Toss in a bowl to separate layers.
- Lightly crush walnuts with your hands and add to Brussels sprouts along with cheese, oil, and lemon juice, then toss to combine. Season with pepper.
Tips:
- Choose fresh Brussels sprouts: Look for sprouts that are firm and have tightly closed leaves. Avoid any sprouts that are wilted or have brown spots.
- Trim and halve the Brussels sprouts: Cut off the stem end of each Brussels sprout and then halve them lengthwise.
- Roast the Brussels sprouts: Toss the Brussels sprouts with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet and roast in a preheated oven at 400 degrees Fahrenheit for 15-20 minutes, or until they are tender and slightly charred.
- Make the dressing: While the Brussels sprouts are roasting, make the dressing by whisking together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper.
- Assemble the salad: In a large bowl, combine the roasted Brussels sprouts, hazelnuts, cranberries, and parsley. Drizzle with the dressing and toss to coat.
Conclusion:
This Hazelnut and Fresh Brussels Sprout Salad is a delicious and healthy side dish that is perfect for any occasion. The roasted Brussels sprouts are tender and slightly charred, while the hazelnuts add a nutty flavor and crunch. The cranberries and parsley add a touch of sweetness and freshness, and the dressing is perfectly tangy and flavorful. This salad is sure to be a hit with everyone at your table.
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