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Hazelnut and Fresh Brussels Sprout Salad


"This is a salad with fresh hazelnuts, either roasted or not, with raw, shredded, and very fresh Brussels sprouts."
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25 m servings 336 cals
Original recipe yields 6 servings

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  • Prep

  • Ready In

  1. Remove about 1/4 the Brussels sprouts and thinly cut cross-wise with a knife; add back to the remaining shredded Brussels sprouts.
  2. Whisk olive oil, lemon juice, lime juice, chives, thyme, and salt together in a bowl until dressing is smooth; set aside for flavors to blend, about 5 minutes.
  3. Toss Brussels sprouts and hazelnuts together in a large bowl. Drizzle dressing over Brussels sprouts mixture; lightly toss to coat. Add blue cheese; toss to coat.


  • Cook's Note:
  • Aged Jack cheese or Parmesan cheese can be substituted for the blue cheese.

Nutrition Facts

Per Serving: 336 calories; 28.1 g fat; 16.8 g carbohydrates; 10.5 g protein; 7 mg cholesterol; 161 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 4
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I used feta rather than blue cheese ... personal preference. Also, I would toast and possibly candy the hazelnuts before adding. The dressing is so tart (and I love tart things) that it can come...

So good! My family loved it.

Great flavor. Light and crunchy. Used as side dish in conjunction with Beef Wellington. Only thing I would do differently is would make 1 and 1/2 times the dressing. Felt the sprout mixture c...

What a wonderful salad! I used Parmigiano Reggiano instead of bleu cheese as suggested in the notes. A very interesting mix of flavours and textures. Thank you for the recipe.