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–+ servings
side angle of brussels sprouts salad in a bowl with hazelnuts, dates and apples

Brussels Sprouts Salad with Apples, Dates & Hazelnuts

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Course: Side Dish
Cuisine: american-inspired
Keyword: brussels sprouts
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 8 as a side dish
Author: Jess
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Ingredients

For the salad

  • 1 1/2 lbs brussels sprouts, shredded or sliced thinly
  • 1 sweet-tart apple such as Honey Crisp, cored and sliced thin
  • 1/2 cup packed chopped Medjool dates (halve then chop the dates)
  • 1/2 cup hazelnuts, toasted and then chopped
  • 3/4 cup freshly grated parmesan cheese

For the lemon shallot dressing

  • 1 tbsp maple syrup
  • 1 shallot, minced
  • 1/3 cup extra-virgin olive oil
  • 1 large lemon, juiced (about 1/4 cup lemon juice)
  • 1 tsp dijon or grainy mustard
  • 1 tsp kosher salt
  • 1/4 tsp chili flakes
  • 1/4 tsp ground pepper

Instructions

  • Toast the hazelnuts:  In a pan on medium heat add the hazelnuts and toast, stirring occasionally, until lightly browned, about 5-7 minutes. Alternatively, you can toast them on a baking sheet at 350F for 10 minutes. Let the hazelnuts cool down and then chop. Set aside.
  • Make the dressing: In a small bowl whisk together all of the dressing ingredients until well combined and then set aside.
  • Assemble the salad: In a large salad bowl add all of the salad ingredients - the shredded sprouts, sliced apple, chopped dates, chopped hazelnuts and freshly grated parmesan cheese. Drizzle the dressing all over the salad and toss to coat everything well. Sprinkle a little extra parmesan cheese on top if desired before serving.
    Serve right away or store in the fridge before serving - the flavors in the salad get better over time!

Notes

  • Make the dressing ahead of time: Whisk or shake the ingredients for the dressing in a mason jar or other jar with a lid until combined. Store in the fridge for up to 2 days.
  • Prepare the brussels sprouts: shred the brussels sprouts ahead of time and store in the fridge in an airtight container for up to 1 day before assembling the salad.
  • Customize to your tastes: Swap the Honey Crisp apple for something more tart like Granny Smith. Use dried cranberries or dried cherries instead of dates. If hazelnuts aren't for you, try toasting almonds instead.
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