Description
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.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Raw
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 280
- Sugar: 4g
- Sodium: 490mg
- Fat: 23g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 20mg
