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Shaved Brussels Sprout Salad with Pecorino and Hazelnuts

1 Star2 Stars3 Stars4 Stars5 Stars (9 votes, average: 3.78 out of 5)
 

4 Servings

Print Recipe

Brussels sprouts are a super easy vegetable to serve. Toss them with a little olive oil and salt and stick them in the oven, and they become crispy and delicious pretty quickly.

brussels-sprout-salad2

But if you want to really impress your significant other or dinner guests (or are just bored of your usual Brussels approach), this recipe will take things up a notch.

When you shave the sprouts instead of chopping and cooking them, they make a great base for a crisp salad. Here, we toss them with sweet figs, grapefruit, and pecorino and add a final dreamy ingredient: crunchy, herb-toasted hazelnuts.

1 Star2 Stars3 Stars4 Stars5 Stars (9 votes, average: 3.78 out of 5)
 

4 Servings

Ingredients

1/2 cup hazelnuts, lightly crushed

Pinch Olive Oil

Pinch Rosemary

Pinch Salt

Pinch Pepper

4 cups shaved brussels sprouts

1/2 cup dried figs, chopped

1/3 cup finely sliced red onion

4 tablespoons Keri’s Lemon Dressing

1 grapefruit, segmented

1/3 cup shredded pecorino cheese

 

Directions

Shaved Brussels Sprout Salad with Pecorino and Hazelnuts
  1. Preheat oven to 375 degrees.
  2. On a lined baking sheet, toss the hazelnuts with olive oil, rosemary, salt and pepper to taste.
  3. Roast for 10-15 minutes or until lightly brown, and let cool.
  4. To a large mixing bowl, toss brussels sprouts, roasted hazelnuts, figs, red onion, and dressing until combined.
  5. Plate about ¼ of the mixed salad, top with a few grapefruit segments, sprinkle with cheese, and enjoy!

WHY WE LOVE THIS RECIPE

Like their close cousin kale, brussels sprouts are a super nutrient-dense vegetable. They’re filled with fiber, vitamins, minerals, and antioxidants. And while this recipe is totally simple, it’s sophisticated enough that you’ll totally get some cooking cred by serving it.

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