Brussels Sprout Salad with Blue Cheese and Hazelnuts

Simple and easy to prepare, this shaved Brussels sprouts salad makes a great side dish for any Sunday dinner, Thanksgiving or Christmas.
Course Salad, Side Dish
Category American
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 4
Calories 250 kcal
Autor Elle


For the salad:

  • 500 g Brussels sprouts, shredded (see tips)
  • 60 g blue cheese, crumbled
  • 30 g toasted hazelnuts, coarsely chopped

For the dressing:

  • 1 small clove garlic, minced
  • 1 small shallot, finely chopped
  • 2 tablespoons white wine vinegar
  • 1 tablespoon honey
  • 1/2 tsp sea salt
  • Freshly ground black pepper, to taste
  • 6 tablespoons extra virgin olive oil


  1. Heat a dry skillet over medium high heat. Add the hazelnuts and toast until the skins start to crack and the nuts are fragrant, 4-5 minutes. Remove from heat and transfer to a clean kitchen towel. Wrap and rub together to remove some of the skins. Transfer to a cutting board and coarsely chop (some there is a mix of fine and chunkier pieces).
  2. Add the shredded Brussels sprouts to a large serving bowl.

  3. Crumble the blue cheese into very small pieces and add to the salad bowl. Toss the Brussels sprouts, and blue cheese until well combined.

  4. Transfer the chopped hazelnuts into the bowl with the sprouts.
  5. In a small bowl, add the garlic, shallot, vinegar, honey, salt, and a pepper and whisk to combine. Add the olive oil and whisk together until the dressing is emulsified.
  6. Pour the dressing over the salad, toss well to combine, then taste for seasoning, adding more salt and pepper, if desired. Serve and enjoy!