A vibrant, healthy, and flavorful salad featuring shaved Brussels sprouts, dried cherries, and crunchy hazelnuts, all tossed in a tangy lemon-Dijon dressing.
Thanksgiving is a time for gratitude, togetherness, and let’s be honest—a table full of decadent dishes. But what if I told you there’s a recipe that not only balances all those rich flavors but also adds a fresh, vibrant twist to your feast?
Meet my Brussels Sprouts Salad with Dried Cherries & Hazelnuts, the dish that’s guaranteed to turn heads and change minds this holiday season.
Crowd-Pleaser You Didn’t See Coming
I still remember the first Thanksgiving I brought this salad to the table. Between the buttery mashed potatoes and creamy casseroles, this salad stood out like a breath of fresh air. And guess what? It wasn’t just the health-conscious folks who loved it—everyone, from the picky kids to my Brussels-sprout-doubting uncle, couldn’t stop raving about it.
Studies show they’re loaded with antioxidants and can support digestion—so you’ll feel lighter while enjoying every bite of pumpkin pie later
Effortless Elegance in 15 Minutes
But here’s the real kicker: it’s ridiculously easy to make. In just 15 minutes, you’ll have a salad that looks like it came straight from a gourmet kitchen. And trust me, you’ll be the talk of the table when your family and friends realize that Brussels sprouts can be this good.
So, if you’re ready to add a little freshness and a lot of flavor to your Thanksgiving spread, this recipe is your new holiday tradition.
And hey, if your turkey needs a break from all the praise, this salad is ready to step up!
Table of Content
Look at the Recipe (Key Highlights)
Fresh Perspective on Brussels Sprouts: This isn’t your typical Brussels sprouts dish. Shaved thin, they turn into a crisp, refreshing base that’s light yet satisfying.
Perfect Flavor Harmony: Sweet dried cherries, nutty hazelnuts, and a zesty lemon-Dijon dressing come together to create a balance of sweet, tangy, and earthy flavors.
Easy and Quick: Ready in just 15 minutes, this salad is ideal for busy weeknights, holiday dinners, or when you want something impressive without the fuss.
Healthy Addition: Packed with fiber, antioxidants, and heart-healthy fats, this dish doesn’t just taste good—it’s good for you too.
Year-Round Appeal: While it shines on Thanksgiving, this salad works beautifully as a summer potluck favorite or a light winter side dish.
Guaranteed Crowd-Pleaser: Even Brussels sprout skeptics can’t resist this fresh, flavorful twist—trust me, I’ve turned many doubters into believers!
Ingredients Needed
- Brussels sprouts: Finely shredded for a crisp, fresh base.
- Red onion: Thinly sliced for a subtle, sharp flavor.
- Dried cherries: Add natural sweetness and texture.
- Extra virgin olive oil: The base of the dressing for a rich and smooth flavor.
- Lemon zest & juice: For brightness and acidity.
- Dijon mustard: Adds tanginess to the dressing.
- Kosher salt & black pepper: To season the salad perfectly.
- Unsalted dry-roasted hazelnuts: Chopped for a nutty crunch.
How to Make Tangy Brussels Sprouts Salad
Prepare the Vegetables: Shred the Brussels sprouts and slice the red onion, combining them with dried cherries in a large bowl.
Make the Dressing: Shake together olive oil, lemon zest, lemon juice, Dijon mustard, salt, and pepper until emulsified.
Toss and Garnish: Drizzle the dressing over the salad, toss to combine, and top with chopped hazelnuts for crunch.
Storage and Serving Suggestions
Storage Tips
- Keep It Crisp: Got leftovers? Pop them into an airtight container and store in the fridge for up to 2 days. For the best crunch, keep those hazelnuts in a separate little container and toss them in when you’re ready to serve. No soggy nuts here!
- Dressing on Standby: If you’re prepping ahead, store the dressing in a small jar. Give it a good shake before drizzling—it’s like a mini workout before salad time!
- Freshen It Up: If the salad starts looking a little tired after a day or two, no worries! Add a squeeze of lemon juice and a handful of freshly toasted hazelnuts to wake it up.
Serving Tips
- Perfect Pairings: This salad loves company! Serve it with roasted turkey, pork, or chicken for a dinner that feels fancy but is secretly simple.
- Thanksgiving MVP: Bring this to your holiday table, and it’ll steal the spotlight (sorry, green bean casserole!).
- Make It a Meal: Add some grilled chicken or a crumble of goat cheese to turn this side into a superstar main course.
- Pretty Presentation: Spread it out on a wide platter and scatter those hazelnuts on top for a dish that looks as stunning as it tastes.
- Great to Go: Heading to a picnic or potluck? Pack this salad—it travels like a dream, and everyone will be asking for the recipe!
Tips & FAQs
- Can I Make This Ahead?
Yes, prepare the Brussels sprouts mixture and dressing separately. Toss them together just before serving to maintain freshness. Add the hazelnuts last to keep their crunch. - What’s the Best Substitute for Hazelnuts?
If hazelnuts aren’t your favorite, try almonds, pecans, or walnuts. Toasted seeds like sunflower or pumpkin also work well for a nut-free version. - Can I Make This Vegan?
This salad is naturally vegan—just ensure your Dijon mustard doesn’t contain any non-vegan ingredients like honey. - Can I Use Frozen Brussels Sprouts?
Fresh Brussels sprouts are highly recommended for this salad, as frozen ones may be too soft and won’t shred well. - What’s the Best Pairing for This Salad?
Serve it alongside roasted chicken, grilled salmon, or even a hearty stew. It’s also a great holiday side dish!
Why You’ll Love This Recipe
- Fresh and Crunchy: The shaved Brussels sprouts are the perfect base for this raw salad.
- Sweet and Tangy: Dried cherries add a sweet burst of flavor, while the lemon-Dijon dressing keeps it bright and tangy.
- Healthy and Versatile: This salad is loaded with fiber, vitamins, and healthy fats, making it great for Weight Watchers or any balanced eating plan.
- Perfect for Any Season: While especially festive in the winter, this salad works year-round for potlucks, barbecues, or weeknight dinners.
More Healthy Sides
- Roasted Cauliflower Mash
- Zesty Kale and Apple Slaw
- Honey-Roasted Carrots with Thyme
- Spicy Garlic Green Beans
I’d love to hear how you make it your own! Leave a comment below and let me know how it turned out, or share a photo of your dish on social media and tag me.
Don’t forget to share this recipe with friends and family who are looking for the Brussels Sprouts Salad with Dried Cherries & Hazelnuts fix—they’ll thank you for it! 🥚✨
Description
A vibrant, healthy, and flavorful salad featuring shaved Brussels Sprouts Salad with Dried Cherries & Hazelnuts, all tossed in a tangy lemon-Dijon dressing.
Ingredients
Instructions
Prep the Base:
-
In a large mixing bowl, combine the sliced Brussels sprouts, red onion, and dried cherries. Toss gently to distribute evenly.
Make the Dressing:
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In a small jar, add the olive oil, lemon zest, lemon juice, Dijon mustard, salt, and pepper. Seal the lid tightly and shake vigorously until the dressing is emulsified.
Dress the Salad:
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Drizzle the dressing over the Brussels sprouts mixture. Toss well to coat every piece with the zesty dressing.
Add the Crunch:
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Transfer the salad to a serving bowl and sprinkle with the chopped hazelnuts just before serving for a delightful crunch.
Servings 6
- Amount Per Serving
- Calories 185kcal
- % Daily Value *
- Total Fat 10g16%
- Sodium 190mg8%
- Total Carbohydrate 21g8%
- Dietary Fiber 4g16%
- Sugars 8g
- Protein 3g6%
- Points per serving 5
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The first time I made this Brussels Sprouts Salad with Dried Cherries & Hazelnuts, I wasn’t sure how it would go over with my family. My husband raised an eyebrow—he’s more of a mashed potatoes guy—and my kids weren’t thrilled about anything “green.” But one bite in, their skepticism turned to delight! My daughter loved the sweet cherries, my son couldn’t stop crunching on the hazelnuts, and my husband…well, he’s now a Brussels sprouts convert. Seeing them ask for seconds (and my husband sneak thirds!) was all the confirmation I needed—this salad is officially a family favorite.
