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 | |