This Brussels Sprouts Salad with Apples, Dates & Hazelnuts is perfect for the cooler seasons.
This simple and easy salad is perfect for lunch, paired with a protein for dinner or as a side for holiday dinner!
Bright, crunchy and fresh, this brussels sprout salad can be whipped up for any occasion.
I love a seasonal salad like this harvest salad or roasted lentil salad with roasted vegetables. But, I wanted a quicker salad recipe for this time of year and this shaved brussels sprouts salads hits all the marks.
You might be wondering how good are brussels sprouts raw? Well, let me tell you – once soaked in the dressing and paired with other tasty ingredients like dates and hazelnuts, they’re pretty darn good! My husband is a big fan of this recipe and we make it on repeat in the cooler months as an easy side dish or dinner.
Why you’ll love this brussels sprouts salad
- Fresh: Fresh, crunchy brussels sprouts are mixed with thin slices of apple for a refreshing bite
- Quick: This salad takes just 10 minutes to prep!
- Versatile: Prep this for lunch with a protein; enjoy as a side with dinner; or, serve with holiday dinner!
Ingredients needed
Brussels sprouts: shaved or thinly sliced raw brussels sprouts are the base for this salad
Apple: a sweet-tart apple like Honey Crisp adds a nice fresh touch
Dates: I love the sweetness of Medjool dates paired with the crunchy apples and brussels sprouts
Hazelnuts: toasted hazelnuts add a nice crunch
Parmesan cheese: salty parmesan cheese is just the right flavour to bring this salad together; make sure you freshly grate it for the best flavour!
Dressing: make the shallot dressing with a delightful combination of ingredients including olive oil, lemon juice, maple syrup, dijon mustard, shallots and seasonings
How to make a this quick side salad
Step 1: 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.
Step 2: Make the dressing: In a small bowl whisk together all of the dressing ingredients until well combined and then set aside.
Step 3: 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!
Three ways to shave brussels sprouts for this salad
- Thinly slice with a knife: First trim the brussels sprouts stem, then slice the brussels in half and use a sharp chef’s knife to slice them thin.
- Use a food processor: A food processor can help take the raw sprouts and make them into shredded brussels sprouts in a flash.
- Slice with a mandolin: Use the thinnest setting to slice the brussels sprouts BUT make sure to use gloves to protect your fingers!
Tips & Tricks
- 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.
Common questions
You can try substituting with another nut like almonds. However, if you need to avoid all nuts you can substitute with pumpkin or sunflower seeds.
How to store this salad
Store leftover salad in an airtight container for up to 3 days. Give the salad a quick toss after removing from the fridge and then enjoy!
Brussels Sprouts Salad with Apples, Dates & Hazelnuts
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.
Leave a Reply