Cook What Matters

Recipes for meals that become memories

Shaved Brussels Sprouts and Kale Salad with Hazelnuts

Shaved Brussels sprouts, kale, and cabbage tossed in fig and apple-cider vinaigrette, topped with hazelnuts, bacon, and Parmesan. Simple, beautiful, and surprisingly memorable. It’s the kind of salad that brings people back to the table again and again.

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Why This Recipe Matters 

Some recipes earn their place on the table not because they’re complicated, but because they make someone pause, take a bite, and say, “Oh…this is good.” This Brussels sprouts salad is one of those recipes. And honestly, once you taste it, you’ll see why.

I’m not sure who requests it more, Emma or Gordon, but Emma definitely treats it like her personal snack. She’ll sit at the counter while I cook, reaching over to steal tiny handfuls of Brussels sprouts as fast as I slice them.

A few grabs, I let slide.

But when the pile I just cut starts disappearing faster than I can rebuild it, that’s when I say:

Okay, Emma. If you want the salad, you have to stop eating them…or cut your own.

Even then, I’m not bothered. Because somewhere along the way, this little routine became a tradition. Emma sitting in the kitchen while I cook, stealing bites.

I listen to her talk about her day. She listens to mine.

Rambling. Venting. Laughing.

Filling the kitchen with her presence.

Emma is sixteen now, and I can feel the tides of change rolling in, each one faster than the last.

Mom, will you do my make up?

Mom, can I take your car?

Mom, I’m leaving for work.

And slowly, almost without realizing it, the house gets quieter. Routines shift, childhood fades, and she begins to grow into the spaces waiting for her.

Someday soon, I’ll look up from the cutting board and she won’t be sitting there.

But today isn’t that day.

Today is still ours.

Today is for this salad.

For a house full of five.

For ordinary moments becoming memories.

So, yes, it’s just Brussels sprouts salad, but to me, it’s more.

A close-up view of a vibrant Brussels sprouts salad served on a white plate, featuring mixed greens, crispy bacon, toasted hazelnuts, shaved Parmesan, and colorful cabbage, with a larger bowl of the salad in the background.

Prepare Your Taste Buds 

First, thinly sliced Brussels sprouts, chopped kale, and crisp red cabbage are tossed in a fig and apple-cider vinaigrette. Then the delicious vegetable base gets layered with hazelnuts toasted in butter until golden and scattered over the top like tiny flecks of gold. Finally, everything is finished with crispy bacon and shaved Parmesan for a sharp, salty richness.

With each bite, you’ll quietly think…

Dayum.

Whether you’re planning ahead for a holiday meal, hosting dinner guests, or just need a simple but beautiful salad, this recipe works. And beyond convenience, it serves as a reminder that food doesn’t have to be complicated to feel worth gathering around.

In other words, I’ll keep making it. Partly because it tastes amazing. But mostly because Emma keeps coming to the counter, and everyone else keeps coming to the table.

After all, food like this often becomes a memory.

(This one’s for you, Em. My girl at the counter. Love, Mom)

A large white bowl filled with a Brussels sprouts salad topped with crispy bacon, hazelnuts, shaved Parmesan, and mixed greens, placed on a wooden table with additional small plates nearby.
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Shaved Brussels Sprouts and Kale Salad with Hazelnuts

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A crisp Brussels sprouts and kale salad tossed in a fig–apple cider vinaigrette and topped with toasted hazelnuts, bacon, and shaved Parmesan. A fresh, flavorful side dish perfect for holidays or weeknight dinners.

  • Author: Sara Narburgh
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings 1x
  • Category: Salad
  • Cuisine: American

Ingredients

Fig & Apple Cider Vinaigrette

  • 1/4 cup apple cider vinegar

  • 1/3 cup extra virgin olive oil

  • 1 tablespoon fig preserves

  • 2 tablespoons minced red onion

  • 1 teaspoon minced fresh thyme

  • 1 teaspoon minced fresh rosemary

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon freshly ground black pepper

Toasted Hazelnuts

  • 2 tablespoons unsalted butter

  • 1/2 cup hazelnuts

  • 1/4 teaspoon kosher salt

Salad Base

  • 4-5 cups shaved Brussels sprouts (about a 24 oz bag)

  • 4 cups chopped kale

  • 1 cup thinly sliced red cabbage

Finishing Ingredients

  • 1 cup cooked crumbled bacon

  • 1 cup shaved Parmesan

Instructions

  1. Make the vinaigrette: Combine the apple cider vinegar, olive oil, fig preserves, red onion, thyme, rosemary, salt, and black pepper in a microwave-safe measuring cup. Cover with plastic wrap and microwave for 1 minute. Let sit covered for 5 minutes to soften the aromatics, then blend until smooth.
  2. Toast the hazelnuts: Melt the butter in a skillet over medium heat. Add the hazelnuts and cook, stirring often, until fragrant and toasted, 2–3 minutes. Season with kosher salt and set aside to cool.
  3. Assemble the base: Add the shaved Brussels sprouts, chopped kale, and red cabbage to a large bowl. Then, pour over the vinaigrette and toss until evenly coated.
  4. Finish and serve: Layer the toasted hazelnuts (along with all of the butter in the skillet) on top of the salad base. Next, top with crumbled bacon and shaved parmesan. Toss lightly or leave layered on top. Serve immediately & Enjoy!

Nutrition

  • Serving Size: 1 1/2 cups
  • Calories: 395
  • Sugar: 5g
  • Sodium: 660g
  • Fat: 32g
  • Saturated Fat: 9g
  • Carbohydrates: 15g
  • Fiber: 4g
  • Protein: 14g
A bowl of Brussels sprouts salad topped with crispy bacon, shaved Parmesan, and various greens served alongside a plated portion on a rustic wooden table.

Substitutions & Variations 

  • For a holiday twist, sprinkle in pomegranate seeds. They add color, a burst of tart sweetness, and make the salad feel instantly festive.
  • Swap shaved Parmesan for crumbled goat cheese for a creamier salad.

Handy Hints

  • Give the hazelnuts time to cool: Warm hazelnuts can melt the cheese too quickly. A few minutes of cooling keeps texture perfect.
  • Use a sharp knife, mandolin, or the slicing disc on a food processor to thinly shave the Brussels sprouts and cabbage. A a fine slice makes a big difference in the texture of this salad. If using a mandolin, watch your fingers, Brussels sprouts like to roll.
  • No blender or immersion blender? No problem. You can whisk this dressing by hand—just slowly stream in the oil while whisking to help it emulsify. The texture may be slightly more rustic, but it will be just as delicious.

Make-Ahead Tips

  • Prep greens and dressing up to 24 hours ahead: Shave the Brussels sprouts, chop the kale and cabbage, and store in an airtight container up to 24 hours ahead. Make the dressing and keep it separate. When you’re ready to serve, start with Step #2.

Your Table Matters

Thank you for being here in my kitchen. If something from Cook What Matters made its way to your table, I would love to hear about it. Your moments around the table are exactly why I’m here sharing the recipes that matter most.

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