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Holiday Brussels Sprouts Salad with Lemon Vinaigrette Recipe

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4.3 from 11 reviews

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

  1. Trim Brussels sprouts: Trim the ends off all the Brussels sprouts and remove any damaged or discolored leaves to ensure freshness and good texture.
  2. 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.
  3. 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.
  4. 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.
  5. Prepare dressing: In a small bowl, whisk together the lemon juice, agave, olive oil, and salt and black pepper to taste until well combined.
  6. 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.
  7. 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.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad, Side Dish, Appetizer
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan

Find it online: https://recipeteach.com/holiday-brussels-sprouts-salad-with-lemon-vinaigrette-recipe/