Brussels Sprouts with Hazelnuts & Cherries

Scan to get your exact PersonalPoints™ value

3 Prep 20 min No cook Serves 12

The flavor and textures of this salad get better over time. Thinly sliced Brussels sprouts become one with the lemon dressing, and hazelnuts keep their crunch.

1 lb Brussels sprouts, trimmed and very thinly sliced ½ small red onion, thinly sliced ¾ cup dried cherries 2 tbsp extra-virgin olive oil 1 tsp finely grated lemon zest, plus 2½ tbsp juice 1 tsp Dijon mustard ½ tsp salt ¼ tsp black pepper ⅓ cup chopped unsalted dry-roasted hazelnuts 1. In a large bowl, combine the Brussels sprouts, onion, and cherries.

2. In a small jar, combine the oil, lemon zest and juice, mustard, salt, and black pepper. Seal the lid and shake the jar to emulsify the dressing. Drizzle the dressing over the Brussels sprouts mixture and toss well to coat. Arrange in a serving bowl and sprinkle with the hazelnuts.

Per serving (about ⅔ cup): 96 Cal, 5 g Total Fat, 0 g Sat Fat, 101 mg Sod, 14 g Total Carb, 10 g Sugar, 3 g Fib, 3 g Prot.

TEST KITCHEN TIP

Here’s the best, easiest way to toast hazelnuts and remove their papery skins: Arrange the nuts in a single layer on a small pan, and bake them in a 350°F oven until they are golden. Remove the nuts from the oven and cool them completely. Wrap them in a kitchen towel and rub them together for 15 to 20 seconds, and the skin will release.