This Brussels sprout salad is crisp, tangy, and deeply satisfying, making it perfect for a light dinner or an elegant side dish. Thinly shaved Brussels sprouts are massaged with vinegar to soften their texture, then tossed with toasted hazelnuts and creamy feta for a balance of crunch, saltiness, and brightness.
Why You’ll Love This Recipe
This salad comes together quickly while delivering restaurant-quality flavor. It celebrates seasonal Brussels sprouts in a fresh, vibrant way and works equally well as a main salad or a side. The contrast between tender sprouts, crunchy nuts, and creamy cheese makes every bite interesting, and it holds up beautifully if made ahead.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Brussels sprouts, trimmed and thinly shaved: 500 g
Apple cider vinegar: 60 ml
Extra-virgin olive oil: 80 ml
Fine sea salt: 1 teaspoon
Black pepper, freshly ground: ½ teaspoon
Hazelnuts, toasted and roughly chopped: 75 g
Feta cheese, crumbled: 120 g
Dijon mustard: 1 teaspoon
Honey: 1 teaspoon
Directions
Place the shaved Brussels sprouts in a large mixing bowl.
Add the apple cider vinegar and salt. Using clean hands, massage the sprouts firmly for 1 to 2 minutes until they begin to soften and reduce slightly in volume.
In a small bowl, whisk together the olive oil, Dijon mustard, honey, and black pepper.
Pour the dressing over the Brussels sprouts and toss until evenly coated.
Add the chopped hazelnuts and gently fold them into the salad.
Just before serving, sprinkle the crumbled feta over the top and toss lightly to combine.
Taste and adjust seasoning with additional salt or pepper if needed.
Servings and timing
This recipe serves 4 people as a side dish or 2 people as a main salad.
Preparation time is approximately 15 minutes, with no cooking time beyond toasting the hazelnuts.
Variations
You can substitute hazelnuts with toasted almonds or walnuts for a different nutty profile. For extra sweetness, add a handful of dried cranberries or chopped dates. A squeeze of fresh lemon juice can replace part of the vinegar for a brighter finish, and a sprinkle of fresh herbs like parsley or chives adds a fresh note.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. This salad is best enjoyed cold or at room temperature and does not require reheating. If storing, add the feta just before serving for the best texture.
FAQs
Can I make this salad ahead of time?
Yes, you can prepare the salad up to one day in advance. Add the feta just before serving.
Do I need a mandoline to shave the Brussels sprouts?
No, a sharp knife works well; just slice them as thinly as possible.
Why is massaging the Brussels sprouts important?
Massaging helps soften the sprouts, reduces bitterness, and improves digestibility.
Can I use a different vinegar?
Yes, white wine vinegar or sherry vinegar are good alternatives.
Is this salad served warm or cold?
It is typically served cold or at room temperature.
Can I make it vegan?
You can omit the feta or replace it with a plant-based cheese alternative.
What can I serve this salad with?
It pairs well with roasted vegetables, grilled chicken, or baked fish.
How do I toast hazelnuts?
Toast them in a dry pan over medium heat for 5 to 7 minutes, stirring often, until fragrant.
Will the salad get soggy?
The sprouts hold their texture well, even after dressing, especially when sliced thin.
Can I add protein to make it a full meal?
Yes, chickpeas, grilled chicken, or lentils work well as additions.
Conclusion
This Brussels sprout salad with hazelnuts and feta is a simple yet refined dish that highlights fresh ingredients and bold flavors. Easy to prepare and versatile in serving, it’s a recipe you’ll return to whenever Brussels sprouts are in season.
This Brussels sprout salad is a fresh, tangy dish made with shaved Brussels sprouts, toasted hazelnuts, and creamy feta. It’s light yet satisfying, with contrasting textures and flavors perfect for a side or a main.
Ingredients
500 g Brussels sprouts, trimmed and thinly shaved
60 ml apple cider vinegar
80 ml extra-virgin olive oil
1 teaspoon fine sea salt
½ teaspoon freshly ground black pepper
75 g hazelnuts, toasted and roughly chopped
120 g feta cheese, crumbled
1 teaspoon Dijon mustard
1 teaspoon honey
Instructions
Place shaved Brussels sprouts in a large bowl.
Add vinegar and salt, then massage sprouts with clean hands for 1–2 minutes until slightly softened.
In a small bowl, whisk together olive oil, Dijon mustard, honey, and black pepper.
Pour dressing over sprouts and toss to coat evenly.
Fold in toasted hazelnuts.
Top with crumbled feta just before serving and toss lightly.
Taste and adjust seasoning as needed.
Notes
Substitute hazelnuts with almonds or walnuts for variation.
Add cranberries or chopped dates for sweetness.
Lemon juice can replace some vinegar for a citrusy twist.
Add fresh herbs like parsley or chives for brightness.
Add protein like chickpeas or grilled chicken for a full meal.
