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Hazelnut and Fresh Brussels Sprout Salad

Hazelnut and Fresh Brussels Sprout Salad

parker

"This is a salad with fresh hazelnuts, either roasted or not, with raw, shredded, and very fresh Brussels sprouts."
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Ingredients

25 m servings 336 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 28.1 g
  • 43%
  • Carbs:
  • 16.8g
  • 5%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Remove about 1/4 the Brussels sprouts and thinly cut cross-wise with a knife; add back to the remaining shredded Brussels sprouts.
  2. Whisk olive oil, lemon juice, lime juice, chives, thyme, and salt together in a bowl until dressing is smooth; set aside for flavors to blend, about 5 minutes.
  3. 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.

Footnotes

  • Cook's Note:
  • Aged Jack cheese or Parmesan cheese can be substituted for the blue cheese.

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Reviews

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So good! My family loved it.

Great flavor. Light and crunchy. Used as side dish in conjunction with Beef Wellington. Only thing I would do differently is would make 1 and 1/2 times the dressing. Felt the sprout mixture c...

What a wonderful salad! I used Parmigiano Reggiano instead of bleu cheese as suggested in the notes. A very interesting mix of flavours and textures. Thank you for the recipe.

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