Shredded Brussels Sprouts and Apple Salad with Toasted Hazelnuts

  • Yield: 6 servings


In this salad, sweet and tart apples are combined with shredded Brussels sprouts. Crunchy hazelnuts add a flavorful finishing touch. An ideal side dish for a fall meal, the seasonal sprouts, fruit, and nuts are tossed in a sweet and tangy maple lemon vinaigrette.



  • ¼ cup extra virgin olive oil
  • 2 tablespoons pure maple syrup
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon salt


  • ½ tablespoon extra virgin olive oil
  • 1 pound Brussels sprouts, stemmed and thinly sliced or shredded
  • ½ cup julienned or thinly sliced Granny Smith apple
  • ½ cup julienned or thinly sliced Fuji apple
  • ½ cup toasted Oregon hazelnuts, chopped


  1. In a small bowl, whisk together all the vinaigrette ingredients until combined into smooth dressing and set aside.
  2. Heat the ½ tablespoon of olive oil in a large skillet over medium-high. Add the shredded Brussels sprouts and cook, stirring constantly for 60 to 90 seconds; Just until the greens glisten in the oil and barely begin to wilt. Transfer the Brussels sprouts to a bowl, allow to cool.
  3. Add the apple to the bowl. Pour in the dressing and toss to coat. Transfer to a serving platter and sprinkle with the hazelnuts. Serve the salad at room temperature.

nutrition facts

Based on 6 servings

Per serving:

  • Calories210
  • Total Fat16g
  • Saturated Fat2g
  • Trans Fat0g
  • Cholesterol0mg
  • Sodium115mg
  • Total Carbohydrate16g
  • Dietary Fiber4g
  • Total Sugars9g
  • Protein4g
  • Vitamin D0mcg
  • Vitamin E2mg
  • Calcium44mg
  • Iron2mg
  • Potassium383mg

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