Name: Chopped Brussels Sprouts Salad
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Cuisine: American

From the Cook

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Warning0 allergens identified

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Place the brussels sprouts, pear, hazelnuts, lemon juice, olive oil, and salt into the food processor and pulse until chopped into bite-sized pieces.

Transfer to a serving bowl and toss with the dried cranberries.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Shred Brussels Sprouts at the Last Moment 🔪
Cut and shred your Brussels sprouts just before serving to prevent oxidation and browning, keeping those vibrant green leaves at their peak color and crispness.
Salt the Shredded Sprouts Immediately 🧂
Toss freshly shredded Brussels sprouts with kosher salt right away—this gently wilts the delicate leaves and helps them absorb the dressing flavors while maintaining their tender texture.
Toast Your Hazelnuts for Depth 🌰
Lightly toast hazelnuts in a dry pan for 3-4 minutes before chopping to unlock their rich, buttery flavors and add sophisticated complexity to the salad.
Balance Your Vinaigrette Ratio 🍋
Use a 3:1 ratio of extra virgin olive oil to lemon juice, then adjust to taste—this creates a bright, tangy dressing that complements both the cranberry sweetness and pear's delicate flavor.
Add Pears Just Before Serving ⏰
Slice Anjou or Bosc pears moments before tossing the salad to prevent browning and keep them crisp, ensuring their buttery texture contrasts beautifully with the tender Brussels sprouts.