Shaved Brussels Sprout Salad with Pecorino and Hazelnuts
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.
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.
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
- Preheat oven to 375 degrees.
- On a lined baking sheet, toss the hazelnuts with olive oil, rosemary, salt and pepper to taste.
- Roast for 10-15 minutes or until lightly brown, and let cool.
- In a large mixing bowl, toss Brussels sprouts, roasted hazelnuts, figs, red onion, and dressing until combined.
- Plate about ¼ of the mixed salad, top with a few grapefruit segments, sprinkle with cheese, and enjoy!
WHY WE LOVE THIS RECIPE
Like its 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 really simple, it’s sophisticated enough that you’ll definitely get some cooking cred by serving it at your next dinner party.