Brussels Sprout Salad with Hazel Nuts, Bacon, and Apple Recipe

Introduction

This Brussel Sprout Salad combines crispy bacon, toasted hazelnuts, and fresh apples for a perfect balance of flavors and textures. Tossed in a tangy apple cider vinaigrette, it’s a refreshing side dish that’s both vibrant and satisfying.

Ingredients

• 2 oz (50g) hazelnuts
• 180 g (6 oz) bacon, chopped
• 1 red apple
• 1 tbsp lemon juice
• 300 g (10 oz) Brussels sprouts
• 4 tbsp olive oil
• 3 tbsp apple cider vinegar
• 2 tsp Dijon mustard
• Salt and pepper

Instructions

1. Step 1: Preheat the oven to 180°C (350°F). Toast the hazelnuts on a baking tray for about 5 minutes or until golden brown. Remove and let them cool, then roughly chop. Set aside.
2. Step 2: Bake the chopped bacon on the same baking tray until golden and crisp, or cook it in a skillet over medium heat. Drain the cooked bacon on paper towels to remove excess fat.
3. Step 3: Cut the red apple into thin matchsticks, leaving the skin on. Toss the apple sticks with lemon juice to prevent browning.
4. Step 4: Shave the Brussels sprouts finely using a slicer or food processor to create thin strips.
5. Step 5: In a jar, combine olive oil, apple cider vinegar, Dijon mustard, salt, and pepper. Shake well to form the dressing, adjusting seasoning to taste.
6. Step 6: Place the shaved Brussels sprouts, apple matchsticks, bacon, and chopped hazelnuts in a large bowl. Pour the dressing over and toss to combine. Let the salad sit for 5 minutes before serving to soften the Brussels sprouts slightly.

Tips & Variations

• For a vegetarian version, omit the bacon and add toasted pumpkin seeds or crispy fried shallots instead.
• Try swapping hazelnuts with toasted walnuts or pecans for a different nutty flavor.
• If you prefer a milder taste, blanch the Brussels sprouts briefly before shaving.
• Add a handful of dried cranberries or raisins for a touch of sweetness.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The dressing may soften the Brussels sprouts further over time, so it’s best enjoyed fresh or on the same day. If refrigerated, bring to room temperature or toss gently before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the salad in advance?

Yes, you can prepare the ingredients ahead of time, but it’s best to toss the salad with dressing just before serving to keep the texture fresh and crisp.

What can I use if I don’t have Dijon mustard?

You can substitute Dijon mustard with yellow mustard or a small amount of whole grain mustard for a similar tangy flavor.

Brussels Sprout Salad with Hazel Nuts, Bacon, and Apple Recipe

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★★★★★

4.9 from 58 reviews

• Author: Jack
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Description

A fresh and crunchy Brussels Sprout Salad featuring toasted hazelnuts, crispy bacon, tart apple slices, and a tangy mustard vinaigrette. This vibrant salad combines smoky, nutty, and bright flavors, perfect as a light lunch or side dish.

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Ingredients

Scale 1x2x3x

Salad Ingredients

• 2 oz / 50g hazelnuts
• 180 g / 6oz bacon, chopped
• 1 red apple
• 1 tbsp lemon juice
• 300 g / 10 oz Brussels sprouts

Dressing Ingredients

• 4 tbsp olive oil
• 3 tbsp apple cider vinegar
• 2 tsp Dijon mustard
• Salt and pepper, to taste

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Instructions

1. Toast Hazelnuts: Preheat the oven to 180°C (350°F). Spread the hazelnuts on a baking tray and toast them for about 5 minutes or until they turn golden brown. Remove from the oven, let them cool, then roughly chop and set aside.
2. Cook Bacon: Place the chopped bacon on the same baking tray used for the hazelnuts and bake until golden and crispy, or alternatively cook the bacon in a skillet on the stovetop over medium heat until crisp. Drain the cooked bacon on paper towels to remove excess fat.
3. Prepare Apple: Cut the red apple into matchstick-sized pieces with the skin on. Toss the apple sticks in lemon juice to prevent browning and add a fresh citrus note.
4. Shave Brussels Sprouts: Using a slicer or food processor, finely shave the Brussels sprouts to create thin ribbons that will soften easily in the dressing and provide a delicate texture.
5. Make Dressing: Combine olive oil, apple cider vinegar, Dijon mustard, salt, and pepper in a jar. Shake well to emulsify the dressing and adjust seasoning to taste.
6. Toss Salad: In a large bowl, combine the shaved Brussels sprouts, chopped hazelnuts, cooked bacon, and lemon-coated apple slices. Pour the dressing over the salad and toss thoroughly to coat all ingredients. Let the salad sit for about 5 minutes before serving to allow the Brussels sprouts to soften slightly and the flavors to meld.

Notes

• For a vegetarian version, omit the bacon and replace with toasted pumpkin seeds or smoked tempeh.
• Make sure to finely shave the Brussels sprouts to avoid a tough texture in the salad.
• The salad can be prepared a few hours ahead; keep refrigerated and toss again before serving.
• Adjust the lemon juice and vinegar quantities based on your preferred tanginess.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Baking
• Cuisine: American

Keywords: Brussels sprout salad, hazelnut salad, bacon salad, apple salad, autumn salad, healthy salad, easy salad recipe