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

Brussels sprouts salad with dried cherries and hazelnuts

3
3
3
SmartPoints® value per serving
Total Time
20 min
Prep
20 min
Serves
12
Difficulty
Easy
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.

Ingredients

uncooked Brussels sprouts

1 pound(s), trimmed and very thinly sliced

uncooked red onion(s)

½ small, thinly sliced

dried cherries

¾ cup(s)

extra virgin olive oil

2 Tbsp

fresh lemon juice

2½ Tbsp

lemon zest

1 tsp

Dijon Mustard

1 tsp

kosher salt

½ tsp

black pepper

¼ tsp

unsalted dry-roasted hazelnuts

cup(s), chopped

Instructions

  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

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