Warm Brussels Sprout Salad with Hazelnuts and Cranberries

4.8
(51)
34 Reviews
7 Photos

Brussels sprouts, hazelnuts, and cranberries combine to make a salad that even kids will want to eat. The colors and flavors make a great fall or holiday side dish, but we have been enjoying it all summer as well.

Submitted by Amy McEver
Updated on January 14, 2022
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
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Prep Time:
20 mins
Cook Time:
30 mins
Total Time:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

  • 1 pound Brussels sprouts, trimmed and quartered

  • 2 tablespoons olive oil

  • salt and ground black pepper to taste

  • 1 cup chopped hazelnuts

  • 3 slices thick-cut bacon, chopped

  • 2 tablespoons maple syrup

  • 2 tablespoons chopped fresh rosemary

  • 1 cup dried cranberries

  • ¼ cup grated Pecorino-Romano cheese

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).

  2. Toss Brussels sprouts with olive oil, salt, and pepper together in a bowl until coated. Transfer coated sprouts to a baking sheet.

  3. Bake in the preheated oven until sprouts are tender, about 15 minutes.

  4. Cook and stir hazelnuts in a skillet over medium-low heat until lightly toasted and fragrant, about 5 minutes. Transfer hazelnuts to a bowl.

  5. Cook and stir bacon in the same skillet over medium heat until crisp, about 10 minutes. Add maple syrup and rosemary; cook, stirring often, until the bacon drippings and maple syrup begin to thicken and stick to the back of a spoon, about 10 minutes.

  6. Combine cooked Brussels sprouts and bacon mixture together in a large bowl; toss until sprouts are coated with maple syrup sauce. Sprinkle in hazelnuts, cranberries, and Pecorino-Romano cheese; toss well. This dish is best served warm.

Cook's Note:

I have never liked Brussels sprouts, but they are my husband's favorite vegetable; he doesn't like nuts. This recipe, however, pleases both of us!

I created the recipe one day when I needed to bring a salad to a church dinner. It was a hit. Also delicious as a cold salad, if you prefer.

Editor's Note:

Please note the differences in ingredient amounts, yield, and cook time when using the magazine version of this recipe.

98 home cooks made it!

Nutrition Facts (per serving)

295 Calories
18g Fat
31g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 295
% Daily Value *
Total Fat 18g 23%
Saturated Fat 2g 11%
Cholesterol 5mg 2%
Sodium 124mg 5%
Total Carbohydrate 31g 11%
Dietary Fiber 6g 21%
Total Sugars 20g
Protein 7g 14%
Vitamin C 66mg 73%
Calcium 60mg 5%
Iron 2mg 12%
Potassium 468mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.