If you are looking for a vibrant, crunchy, and flavorful salad that truly excites your taste buds, the Brussels Sprout Salad with Hazel Nuts Bacon and Apple Recipe is an absolute must-try. This delightful dish combines the earthiness of toasted hazel nuts, the smoky richness of crispy bacon, and the sweet crispness of fresh apple, all brought together by a tangy homemade dressing. It’s a perfect balance of textures and flavors that transforms humble ingredients into something spectacular. Whether as a refreshing side or a light main, this salad bursts with personality and warmth in every bite.
Ingredients You’ll Need
Every ingredient in this salad plays a star role, from the crunch and nuttiness of hazel nuts to the smoky depth of bacon and the crisp sweetness of apples. Each element is simple but essential, working together to create a vibrant and balanced flavor profile and a beautiful blend of colors and textures.
- Hazel nuts (2 oz / 50g): Toasted until golden to add a warm, crunchy texture that elevates the salad.
- Bacon (180g / 6oz): Chopped and cooked to a perfect crisp for rich, smoky notes.
- Red apple (1): Sliced into matchsticks with skin left on, adding a juicy, refreshing sweetness.
- Lemon juice (1 tbsp): Tossed with the apple to prevent browning and provide a zesty brightness.
- Brussels sprouts (300g / 10 oz): Finely shaved to create a tender yet crisp base for the salad.
- Olive oil (4 tbsp): Forms the foundation of the dressing, lending a smooth richness.
- Apple cider vinegar (3 tbsp): Adds a tangy punch that balances the richness of bacon and oil.
- Dijon mustard (2 tsp): Brings a mild heat and depth to the dressing.
- Salt and pepper: Essential seasoning to amplify all the flavors perfectly.
How to Make Brussels Sprout Salad with Hazel Nuts Bacon and Apple Recipe
Step 1: Toast the Hazel Nuts
Start by preheating your oven to 180C/350F. Spread your hazel nuts on a baking tray and toast them for about 5 minutes or until they turn a beautiful golden brown. This step unlocks their nutty aroma and crisp texture. Once toasted, let them cool before roughly chopping and setting aside to sprinkle over your salad later.
Step 2: Cook the Bacon
Use the same baking tray to cook the bacon or a skillet if you prefer. Baking the bacon with the hazel nuts on the same tray saves time and adds a bit of rustic flavor to the cooking process. Cook the bacon until it is golden and crispy. Drain the bacon on paper towels to remove excess fat, giving you crispy, flavorful bits perfect for your salad.
Step 3: Prepare the Apple
Wash and core your red apple, then slice it into thin matchsticks, skin included, because the skin adds lovely color and extra texture. Toss the apple pieces with 1 tablespoon of lemon juice—this simple trick stops the apple from browning and keeps the crisp, fresh crunch that the salad needs.
Step 4: Shave the Brussels Sprouts
Using a slicer or a food processor fitted with a shredding blade, finely shave the Brussels sprouts. Shaving them makes them tender enough to eat raw without being overpowering in bitterness, giving your salad a fresh, delicate texture that pairs beautifully with the other ingredients.
Step 5: Whisk Up the Dressing
In a jar or small bowl, combine olive oil, apple cider vinegar, Dijon mustard, salt, and pepper. Shake or whisk vigorously until well combined. This simple dressing pulls the salad together with a bright, tangy note that complements the smoky bacon and sweet apples perfectly. Adjust the seasoning to your liking.
Step 6: Toss and Let It Rest
Add the shaved Brussels sprouts, apple matchsticks, chopped hazel nuts, and bacon into a large bowl. Pour over the dressing and toss everything together until evenly coated. Let the salad sit for about 5 minutes before serving—this brief rest softens the brussels sprouts slightly and melds all the flavors beautifully.
How to Serve Brussels Sprout Salad with Hazel Nuts Bacon and Apple Recipe
Garnishes
For an added touch of elegance and flavor, consider garnishing with a sprinkle of shaved Parmesan or crumbled goat cheese. Fresh herbs like parsley or chives also add a bright green pop and a burst of freshness that lift the whole salad. A few extra toasted hazel nuts on top will give it a delightful crunch and nutty aroma that makes each bite memorable.
Side Dishes
This salad pairs wonderfully with roasted chicken or grilled fish, making it a versatile side for any occasion. It’s also fantastic as a stand-alone light lunch or as part of a picnic spread alongside crusty bread and a fruity white wine. The contrast between warm, savory mains and the crisp, tangy salad makes for a balanced and satisfying meal.
Creative Ways to Present
For a fun twist, serve the salad atop toasted slices of rustic bread for an open-faced Brussels sprout bruschetta. Alternatively, present it in individual glass jars for a charming, portable option at parties or lunches. If you’re feeling bold, add a soft-boiled egg on top for extra protein and a creamy texture that contrasts with the crisp sprouts and crunchy nuts.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer the salad to an airtight container and keep it in the refrigerator. It will remain fresh for up to 2 days, although the textures may soften over time. To revive some crunch, consider adding a fresh sprinkle of toasted hazel nuts or freshly shaved Brussels sprouts before serving again.
Freezing
Freezing this salad is not recommended because the raw Brussels sprouts and apples will lose their crispness and become mushy once thawed. The bacon and nuts also lose their texture and flavor when frozen and reheated. It’s best enjoyed fresh whenever possible.
Reheating
This salad is intended to be served cold or at room temperature, so reheating is unnecessary and not advisable. If you want to warm the bacon elements separately, do so gently in a pan, then toss it back into the salad for a pleasant contrast. Otherwise, enjoy the salad as a fresh, crisp delight perfect for any season.
FAQs
Can I use walnuts instead of hazel nuts?
Absolutely! Walnuts add a beautiful earthy flavor and good crunch, making them a great substitute if you don’t have hazel nuts on hand.
Is it okay to use a different vinegar in the dressing?
Yes, you can substitute apple cider vinegar with white wine vinegar or even balsamic vinegar for a slightly different flavor profile, but apple cider vinegar offers a perfect balance of tang and sweetness here.
Can I prepare this salad without cooking the bacon?
The bacon’s crispiness adds a crucial texture and flavor component, so it’s best cooked. However, you could try using pre-cooked bacon or a vegetarian smoked alternative if preferred.
How do I keep the apples from turning brown if I make the salad in advance?
Tossing the apple slices immediately in lemon juice is the key to preventing browning. Storing the salad in an airtight container also helps maintain freshness.
Can I add other fruits or vegetables to this salad?
Definitely! Pear slices, pomegranate seeds, or toasted pumpkin seeds can add fantastic variations to the Brussels Sprout Salad with Hazel Nuts Bacon and Apple Recipe, making it your own personalized creation.
Final Thoughts
There’s something truly special about the Brussels Sprout Salad with Hazel Nuts Bacon and Apple Recipe that makes it feel comforting yet refreshingly vibrant all at once. Its wonderful mix of flavors and textures means every bite is exciting, and it’s a fantastic way to showcase Brussels sprouts in a new light. I encourage you to gather these simple ingredients and experience this delicious salad for yourself. It’s sure to become one of your favorite go-to dishes that impresses friends and family alike.
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Brussels Sprout Salad with Hazel Nuts Bacon and Apple Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Baking
- Cuisine: Western
Description
A fresh and vibrant Brussels Sprout Salad featuring toasted hazelnuts, crispy bacon, and crisp apple matchsticks, all tossed in a tangy apple cider vinaigrette. This quick and easy salad offers a lovely balance of textures and flavors, perfect as a light lunch or side dish.
Ingredients
Salad
- 2 oz / 50g hazelnuts
- 180 g / 6 oz bacon, chopped
- 1 red apple
- 1 tbsp lemon juice
- 300 g / 10 oz Brussels sprouts
Dressing
- 4 tbsp olive oil
- 3 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- Salt and pepper, to taste
Instructions
- Toast Hazelnuts: Preheat the oven to 180°C (350°F). Spread the hazelnuts on a baking tray and toast them for 5 minutes or until golden brown. Remove from the oven, let them cool, then roughly chop. Set aside for later use.
- Cook Bacon: Using the same baking tray, place the chopped bacon and bake it until golden and crispy. Alternatively, cook the bacon in a skillet over medium heat until crispy. Once cooked, drain the bacon on paper towels to remove excess fat.
- Prepare Apple: Cut the red apple into thin matchstick strips, leaving the skin on for extra texture and color. Toss the apple strips in 1 tablespoon of lemon juice to prevent browning and add freshness.
- Shave Brussels Sprouts: Using a slicer or food processor, finely shave the Brussels sprouts to create thin strips that will soften quickly and blend well in the salad.
- Make Dressing: In a jar, combine olive oil, apple cider vinegar, Dijon mustard, salt, and pepper. Shake well until all ingredients are emulsified and the dressing is smooth. Adjust seasoning to taste.
- Toss Salad: Place the shaved Brussels sprouts, toasted hazelnuts, crispy bacon, and lemon-coated apple matchsticks into a large bowl. Pour over the dressing and toss thoroughly to combine all ingredients.
- Rest and Serve: Let the salad sit for 5 minutes before serving to allow the Brussels sprouts to soften slightly and the flavors to meld together. Serve fresh and enjoy.
Notes
- For a vegetarian version, omit the bacon and add toasted pumpkin seeds or roasted chickpeas for crunch.
- Make sure to shave the Brussels sprouts very thin to avoid a tough or bitter texture.
- The salad can be prepared ahead of time, but add dressing just before serving to keep the sprouts crisp.
- You can substitute hazelnuts with walnuts or pecans according to preference.
- Adjust the lemon juice quantity depending on the sweetness of the apple and personal taste.
