Name: Chopped Brussels Sprouts Salad
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb brussels sprouts; 1 anjou or bosc pear; 0.5 cup hazelnuts; 2 tablespoons lemon juice; 2 tablespoons extra virgin olive oil; 0.5 tsp kosher salt; 0.5 cup dried cranberries

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Chopped Brussels Sprouts Salad

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Ingredients

Warning0 allergens identified

Chopped Brussels Sprouts Salad

1 lb brussels sproutswashed and trimmed

1 anjou or bosc pearroughly chopped

½ cup hazelnutstoasted

2 tablespoons lemon juicefreshly squeezed

2 tablespoons extra virgin olive oil

½ tsp kosher salt

½ cup dried cranberries

Instructions

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Instructions

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.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Shred Brussels Sprouts Thin for Tenderness 🔪
Use a mandoline or sharp knife to slice brussels sprouts as thin as possible—this breaks down the fibrous texture and creates a delicate salad that even skeptics will enjoy, while also allowing the dressing to penetrate evenly.
Toast Hazelnuts for Depth of Flavor 🌰
Lightly toast your hazelnuts in a dry skillet for 3-4 minutes before chopping and adding to the salad to unlock their rich, nutty oils and add a sophisticated flavor dimension that complements the tart lemon.
Massage the Salad with Salt and Oil 🙌
After shredding the brussels sprouts, gently massage them with kosher salt and a touch of olive oil for 1-2 minutes to soften the leaves and begin breaking down their natural bitterness before adding other ingredients.
Cut Pears Just Before Serving ⏰
Dice your Anjou or Bosc pears at the last moment and toss them in a bit of lemon juice to prevent oxidation, ensuring they stay fresh and crisp rather than turning brown throughout the meal.
Balance Tart and Sweet with Proper Proportions ⚖️
Use a 3:1 ratio of lemon juice to olive oil to create the perfect acidic backbone that highlights the pear's sweetness and prevents the dried cranberries from making the salad overly saccharine.