Warm Brussels Sprout Salad with Hazelnuts and Cranberries
"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. 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."
Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Grape | 1/2 cup (76g) | 62 |
| Brussels Sprout | 1 cup (156g) | 56 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Bacon | 1 slice cooked (8g) | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Hazelnut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- 1/4 cup grated Pecorino-Romano cheese