Brussels Sprouts Salad with Dried Cherries & Hazelnuts

Brussels Sprouts Salad with Dried Cherries & Hazelnuts

Total Time
20 min
20 min
The taste and textures of this salad get better over time. Thinly sliced Brussels sprouts become one with the lemon dressing, and hazelnuts keep their crunch. Here’s the best, easiest way to toast hazelnuts and remove the papery skins: Arrange the nuts in a single layer on a small pan, then bake in a 350°F oven until golden. Remove the nuts from the oven and let cool completely. Wrap them in a kitchen towel, rub them together for 15 to 20 seconds, and the skins will release.


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

Lemon zest

1 tsp

Fresh lemon juice

2½ Tbsp

Dijon mustard

1 tsp

Kosher salt

½ tsp

Black pepper

¼ tsp

Unsalted dry-roasted hazelnuts

cup(s), chopped


  1. In a large bowl, combine the Brussels sprouts, onion, and cherries.
  2. In a small jar, combine the oil, lemon zest and juice, mustard, salt, and black pepper. Seal the lid and shake the jar to emulsify the dressing. Drizzle the dressing over the Brussels sprouts mixture and toss well to coat. Arrange in a serving bowl and sprinkle with the hazelnuts.
  3. Serving size: about ⅔ cup