Photo of Brussels sprouts salad with dried cherries and hazelnuts by WW

Brussels sprouts salad with dried cherries and hazelnuts

Points® value
Total Time
20 min
20 min
This gorgeous salad will brighten up your holiday table, offering freshness to offset the richer dishes included in the feast. It’s an ideal make-ahead option, too, as the flavor only gets better over time, and the textures either hold their own or improve. Thinly sliced Brussels sprouts wilt ever so slightly while melding with the lemon dressing, and hearty hazelnuts maintain their crunch (whereas other nuts might get soggy). For speedy prep, use either a mandoline or food processor’s shredding blade to slice the sprouts. If your onion is particularly pungent, soak it in cold water for a few minutes, then drain and pat dry before adding to the salad.


Brussels sprouts

1 pound(s), trimmed and very thinly sliced

Red onion

½ small, thinly sliced

Dried cherries

¾ cup(s)

Extra virgin olive oil

2 tbsp(s)

Fresh lemon juice

2½ tbsp(s)

Lemon zest

1 tsp(s)

Dijon mustard

1 tbsp(s)

Kosher salt

½ tsp(s)

Black pepper

¼ tsp(s)

Unsalted dry-roasted hazelnuts

cup(s), chopped


  1. Combine Brussels sprouts, onion, and cherries in a large bowl.
  2. 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.
  3. Serving size: about ⅔ cup