Brussels Sprouts Salad with Dried Cranberries and Hazelnuts
We find this a great alternative to roasted Brussels sprouts. The thinly sliced Brussels sprouts wilt slightly while melding with the lemon dressing, and hazelnuts maintain their crunch. I have also used almonds if I’m serving right away but the hazelnuts hold up better if you’re serving later. I use a mandolin to slice the sprouts. Or, I buy the Brussels sprouts already sliced.
- 1 pound uncooked Brussels sprouts trimmed and very thinly sliced
- ½ small uncooked sweet onion thinly sliced
- ¾ cup dried cranberries sweetened with apple juice if you can find them
- 2 tbsps extra virgin olive oil
- 2 ½ tbsps. fresh lemon juice
- 1 tsp lemon zest
- 1 tsp dried mustard
- ½ tsp kosher salt
- ¼ tsp black pepper
- ⅓ cup unsalted dry-roasted hazelnuts chopped
Combine Brussels sprouts, onion, and cherries in a large bowl.
Combine oil, lemon juice, lemon zest, mustard, salt, and pepper in a small jar. Seal lid and shake jar to emulsify dressing.
Drizzle dressing over Brussels sprouts mixture and toss well to coat.
Arrange in a serving bowl and sprinkle with hazelnuts.