If you’re searching for a vibrant, crowd-pleasing dish to brighten up your festive table, look no further than this Holiday Brussels Sprouts Salad with Lemon Vinaigrette Recipe. It’s a celebration of fresh, crisp Brussels sprouts shaved into delicate ribbons, toasted hazelnuts for crunch, bursts of sweet apples and craisins, all brought together with a bright and tangy lemon vinaigrette. This salad is the perfect balance of textures and flavors that will have everyone asking for seconds, adding a refreshing yet indulgent touch to any holiday feast.
Ingredients You’ll Need
The magic of this Holiday Brussels Sprouts Salad with Lemon Vinaigrette Recipe lies in its simple but carefully chosen ingredients, each adding a unique element. From the earthy crunch of Brussels sprouts to the sweet-tart hits of fruit and the creamy punch of vegan parmesan, every item plays a special role in the dish’s harmony.
- 1 pound Brussels sprouts: Choose fresh, firm ones for the best crunch and flavor in your salad.
- 1 teaspoon olive oil: Helps with sautéing Brussels sprouts to add a subtle richness.
- ½ cup hazelnuts: Toasted for a toasty crunch and nutty aroma that complements the sprouts.
- ¼ cup craisins: Adds gentle sweetness and chewy texture for balance.
- ½ apple, chopped: Provides crispness and a juicy sweetness that brighten the flavors.
- 1 ½ tablespoons vegan parmesan: Brings a savory, cheesy note without dairy, enhancing the overall taste.
- Juice of 2 lemons: The star of the vinaigrette giving a fresh, zesty punch that lifts the salad.
- 1 tablespoon agave: A natural sweetener that balances the tang of lemon perfectly.
- 2 teaspoons olive oil: Smoothes out the vinaigrette, creating a luscious coating for the salad.
- Salt and black pepper to taste: Essential seasonings to bring all the flavors together harmoniously.
How to Make Holiday Brussels Sprouts Salad with Lemon Vinaigrette Recipe
Step 1: Prep the Brussels Sprouts
Begin by trimming the tough ends of each Brussels sprout—this step might seem a little tedious but trust me, it makes all the difference in texture. Remove any blemished outer leaves to ensure only the freshest parts remain. Next, pulse them briefly in a food processor until they’re finely shaved. This technique creates delicate ribbons that soften beautifully while cooking and are easier to eat fresh.
Step 2: Cook the Brussels Sprouts
Heat olive oil in a large pan over medium heat. Add the shaved Brussels sprouts along with a pinch of salt and fresh cracked black pepper. Toss everything to coat well. Cook for about 8 to 10 minutes, stirring occasionally, until the sprouts are tender and have developed a slight golden color. This caramelization step really deepens their natural flavor and brings out a lovely sweetness.
Step 3: Toast the Hazelnuts
While the Brussels sprouts are cooking, toast the hazelnuts in a small dry pan over medium heat. Stir frequently until they turn a deeper golden brown and release their natural oils—the warm nutty scent is a delicious sign they’re ready. These toasted nuts add a lovely crunch and aroma to the salad.
Step 4: Whisk Together the Lemon Vinaigrette
In a small bowl, combine freshly squeezed lemon juice, olive oil, and agave syrup. Whisk vigorously until well emulsified. Season with salt and black pepper to taste. This vinaigrette is light, zingy, and just a little sweet—perfect for balancing the earthy Brussels sprouts and the sweet notes from the fruit.
Step 5: Toss and Assemble the Salad
Once the Brussels sprouts are done, transfer them to a large bowl. Add the toasted hazelnuts, chopped apples, craisins, vegan parmesan, and half of your prepared lemon vinaigrette. Toss well to ensure everything is evenly coated. For extra texture and visual appeal, reserve a handful of hazelnuts, apples, and craisins to sprinkle on top when serving. Transfer the salad onto your serving dish and finish with an additional sprinkle of vegan parmesan and, if you like, a touch more salt and pepper.
How to Serve Holiday Brussels Sprouts Salad with Lemon Vinaigrette Recipe
Garnishes
Adding a final flourish of toasted hazelnuts, fresh apple slices, or a sprinkle of vegan parmesan transforms this salad into a feast for the eyes as well as the palate. These garnishes not only elevate the presentation but also create layers of texture with every bite.
Side Dishes
This salad shines as a bright, refreshing side alongside roasted turkey, baked ham, or glazed carrots. It also pairs wonderfully with creamy mashed potatoes or rich stuffing, cutting through the richness with its zesty lemon vinaigrette and crunchy components.
Creative Ways to Present
For a stunning holiday table, consider serving the salad in individual glass bowls or mason jars so guests can see all the vibrant colors and textures. You can also layer it in a large clear trifle bowl, showing off the layers of sprouts, nuts, fruit, and cheese for a dazzling centerpiece.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to two days. Keep in mind that the Brussels sprouts may soften a bit more, but the flavors will actually meld and become even tastier after a day.
Freezing
This salad is best enjoyed fresh and is not recommended for freezing due to the delicate texture of the ingredients and the fresh lemon vinaigrette, which may separate and alter the taste once thawed.
Reheating
If you prefer a warm salad, gently reheat the Brussels sprouts separately in a pan over low heat before reassembling with the vinaigrette and other ingredients. Avoid microwaving the entire salad to preserve the fresh textures and flavors of the nuts, fruits, and dressing.
FAQs
Can I use a different type of nut instead of hazelnuts?
Absolutely! Walnuts or pecans make wonderful substitutes and bring their own unique flavor and crunch. Toast them lightly to enhance their taste just as you would with hazelnuts.
Is this salad suitable for vegans?
Yes, this Holiday Brussels Sprouts Salad with Lemon Vinaigrette Recipe is completely vegan, especially if you use vegan parmesan cheese, making it a perfect holiday dish for everyone at your table.
Can I make the vinaigrette ahead of time?
Definitely. The vinaigrette can be prepared up to two days in advance and stored in the refrigerator. Just give it a good whisk before drizzling over the salad to re-emulsify the ingredients.
What if I don’t have a food processor to shave Brussels sprouts?
No problem! You can thinly slice the Brussels sprouts by hand using a sharp knife. It takes a bit more time but works just as well for the salad’s texture.
How can I make this salad nut-free?
If you need to avoid nuts, try substituting toasted sunflower or pumpkin seeds for a similar crunch and nutty flavor without the allergy concerns.
Final Thoughts
Sharing this Holiday Brussels Sprouts Salad with Lemon Vinaigrette Recipe feels like giving you a little gift for your holiday table. It’s fresh, flavorful, and packed with textures and colors that celebrate the season. I can’t wait for you to try it and see how it steals the spotlight at your festivities — it truly makes a memorable addition to any holiday spread.
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Holiday Brussels Sprouts Salad with Lemon Vinaigrette Recipe
This Holiday Brussels Sprouts Salad is a vibrant and flavorful dish featuring shaved and sautéed Brussels sprouts, toasted hazelnuts, crisp apples, and tangy craisins, all tossed in a light and sweet lemony dressing. Perfect as an appetizer or side dish, this salad combines textures and fresh flavors to brighten your holiday table.
- Total Time: 20 minutes
- Yield: 4 servings
Ingredients
Salad
- 1 pound Brussels sprouts
- 1 teaspoon olive oil
- ½ cup hazelnuts
- ¼ cup craisins
- ½ apple, chopped
- 1 ½ tablespoons vegan parmesan
Salad Dressing
- Juice of 2 lemons
- 1 tablespoon agave
- 2 teaspoons olive oil
- Salt and black pepper to taste
Instructions
- Trim Brussels sprouts: Trim the ends off all the Brussels sprouts and remove any damaged or discolored leaves to ensure freshness and good texture.
- Shave Brussels sprouts: Place trimmed Brussels sprouts in a food processor and pulse for 30 seconds to 1 minute until they are finely shredded but not pureed.
- Sauté Brussels sprouts: Heat 1 teaspoon olive oil in a large pan over medium heat. Add the shredded Brussels sprouts along with salt and black pepper to taste. Toss to coat and cook for 8 to 10 minutes until they are tender and slightly browned.
- Toast hazelnuts: While Brussels sprouts are cooking, warm the hazelnuts in a small pan over medium heat, stirring occasionally until they darken slightly and become warm to the touch.
- Prepare dressing: In a small bowl, whisk together the lemon juice, agave, olive oil, and salt and black pepper to taste until well combined.
- Toss salad: In a large mixing bowl, combine the cooked Brussels sprouts, toasted hazelnuts, chopped apples, craisins, vegan parmesan, and half of the dressing. Toss everything together until evenly coated.
- Serve: Transfer the salad to a serving dish. Sprinkle additional vegan parmesan, hazelnuts, craisins, and chopped apples on top as a garnish. Add extra salt and black pepper if desired before serving.
Notes
- Make sure to trim Brussels sprouts carefully to remove any tough or discolored parts for the best texture.
- Toasting hazelnuts enhances their flavor and adds crunch to the salad.
- Use a food processor for quickly shaving Brussels sprouts, but be careful not to over-process.
- The salad can be served warm or at room temperature.
- Vegan parmesan can be substituted with regular parmesan if not following a vegan diet.
- Adjust salt and pepper in the dressing to taste depending on preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish, Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
