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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.

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

Find it online: https://cookwhatmatters.com/shaved-brussels-sprouts-kale-salad/