Brussels Sprouts Salad with Dried Cherries & Hazelnuts
3
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 12 • Difficulty: Easy
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.
Ingredients
Uncooked Brussels sprouts
1 pound(s)
Uncooked red onion(s)
0.5 small
Dried cherries
0.75 cup(s)
Extra virgin olive oil
2 Tbsp
Lemon zest
1 tsp
Fresh lemon juice
2.5 Tbsp
Dijon mustard
1 tsp
Kosher salt
0.5 tsp
Black pepper
0.25 tsp
Unsalted dry-roasted hazelnuts
0.333 cup(s)
Instructions
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.