Home Recipes Shredded Brussels Sprouts and Apple Salad with Toasted Hazelnuts

Shredded Brussels Sprouts and Apple Salad with Toasted Hazelnuts

In this salad, sweet and tart apples are combined with shredded Brussels sprouts. Crunchy hazelnuts add a flavorful finishing touch. An ideal side dish for a fall meal, the seasonal sprouts, fruit, and nuts are tossed in a sweet and tangy maple lemon vinaigrette.

Featuring Oregon Hazelnuts

Makes 4 to 6 servings

Ingredients

	Vinaigrette
3 tbsp	extra virgin olive oil
2 tbsp	pure maple syrup
1 tbsp	fresh lemon juice
¼ tsp	salt
	Salad
½ tbsp	extra virgin olive oil
450 g	Brussels sprouts, stemmed and thinly sliced or shredded
60 g	julienned or thinly sliced Granny Smith apple
60 g	julienned or thinly sliced Fuji apple
75 g	toasted Oregon hazelnuts, chopped

Step 1
In a small bowl, whisk together all the vinaigrette ingredients until combined into smooth dressing and set aside.
Step 2
Heat ½ tbsp of olive oil in a large skillet over medium-high. Add the shredded Brussels sprouts and cook, stirring constantly for 60 to 90 seconds; Just until the greens glisten in the oil and barely begin to wilt. Transfer the Brussels sprouts to a bowl, allow to cool.
Step 3
Add the sliced apple to the bowl. Pour in dressing and toss to coat. Transfer to a serving platter and sprinkle with the hazelnuts. Serve salad at room temperature.

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Appetizers, Gluten-free, Main Courses, Sides, Vegetarian or Vegan

Shredded Brussels Sprouts and Apple Salad with Toasted Hazelnuts

Ingredients

Vinaigrette

Salad

Step 1

Step 2

Step 3

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