| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 1/4 cup Dijon mustard
- 6 tablespoons white balsamic vinegar
- 2 tablespoons honey
- Kosher salt and freshly ground black pepper
- 2/3 cup olive oil
- 2 cups hazelnuts
- 1 1/2 pounds Brussels sprouts
- 2 cups dried cranberries
Instructions
- Whisk the Dijon mustard, balsamic vinegar, honey, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Whisking constantly, slowly drizzle in the olive oil until emulsified. Set aside.
- Toast the hazelnuts in a medium skillet over medium-high heat, tossing a few times, until golden brown spots start to form, 3 to 4 minutes. Immediately transfer to a cutting board to stop the cooking and roughly chop them.
- Use the shredder attachment on a food processor or a mandoline to shave the Brussels sprouts. Put the sprouts in a large bowl and add the hazelnuts, cranberries, 2 teaspoons salt and a bunch of grinds of black pepper. Drizzle the dressing over top (it will feel like a lot of dressing, but trust me, it needs it!) and toss until well combined.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 534 |
| Total Fat | 39 g |
| Saturated Fat | 4 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 9 g |
| Sugar | 29 g |
| Protein | 8 g |
| Cholesterol | 0 mg |
| Sodium | 448 mg |
Reviews
Delicious dressing and sweet pop from cranberries. I used pistachios instead of hazelnuts, as that is what I had. Also added hard boiled egg. Everyone loved it! Will make again for sure.
Absolutely delicious, very mustardy and sweet. A very calorie-dense salad, it turns out, but very delicious and super filling. Better than I expected it to be.
Made it! This recipe is so yummy! I didn’t have white balsamic vinegar so I used apple cider vinegar. I like sweeter dressings, so I added one packet of artificial sugar. Delicious!
Loved this recipe. I saved time by buying pre-shaved Brussels sprouts and pre-chopped hazelnuts, and it was a breeze to put together. I used a combo of hazelnuts and sliced almonds because I didn’t have enough hazelnuts on hand. I added some finely grated Parmesan at the end. The dressing flavor was great and we enjoyed the salad the day it was made, and again for leftovers the next day.
I don’t know about anyone else, but this recipe took me a good 1 1/2 hours to make, not 20 minutes! First I had to brown the hazel nuts and then chop them into small pieces – not a quick process! Then, I used the mandoline to shred the brussels sprouts – took me a good half hour. Flavor is just okay – I had to add sugar after I finished to take away some of the bitter taste of the sprouts. Not a recipe I would make again!
So good! Used slivered almonds instead and added shredded Romano cheese