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Warm Brussels Sprout Salad with Hazelnuts and Cranberries

Warm Brussels Sprout Salad with Hazelnuts and Cranberries

Are you tired of the same old boring salads? Looking for a way to jazz up your lunch or dinner routine? Look no further than this warm Brussels sprout salad with hazelnuts and cranberries. It’s the perfect combination of flavors and textures that will leave you wanting more.

Why Brussels sprouts?

Brussels sprouts often get a bad rap, but they are truly a hidden gem in the world of vegetables. These small, cabbage-like veggies are packed with vitamins and minerals, making them a nutritious addition to any meal. Plus, their slightly bitter taste pairs perfectly with the sweetness of the cranberries and the crunch of the hazelnuts in this salad.

The key to a warm salad

When it comes to salads, most people think of them as cold and refreshing. But a warm salad can be just as delicious, if not more so. The warmth of the Brussels sprouts in this salad helps to soften their texture and brings out their natural flavors. It’s like a cozy blanket for your taste buds.

Roasting the Brussels sprouts

To achieve that perfect warmth, we’re going to roast the Brussels sprouts in the oven. This not only gives them a nice golden color but also brings out their natural sweetness. Simply toss them in olive oil, sprinkle with salt and pepper, and roast at 400°F for about 20-25 minutes, or until they are tender and slightly caramelized.

The perfect toppings

Once the Brussels sprouts are roasted, it’s time to add the finishing touches. The hazelnuts provide a delicious crunch, while the cranberries add a burst of sweetness. You can also add some crumbled feta cheese for a creamy and tangy element. And don’t forget the dressing! A simple vinaigrette made with olive oil, lemon juice, and Dijon mustard is all you need to tie everything together.


1. Can I use other nuts instead of hazelnuts?

Of course! Feel free to experiment with different nuts like almonds or pecans. Each will add their own unique flavor to the salad.

2. Can I use dried cranberries instead of fresh?

Absolutely! Dried cranberries will work just as well in this salad. They add a chewy texture and concentrated sweetness.

3. Can I make this salad ahead of time?

While it’s best to enjoy this salad when it’s fresh and warm, you can make the Brussels sprouts ahead of time and store them in the fridge. Just reheat them in the oven before assembling the salad.

4. Can I add other vegetables to this salad?

Definitely! This salad is quite versatile, so feel free to add other roasted or sautéed vegetables like carrots, sweet potatoes, or bell peppers.

5. Is this salad vegetarian-friendly?

Yes, this salad is vegetarian-friendly. It’s a great option for those looking for a meatless meal that is still satisfying and flavorful.

6. Can I use a different dressing?

Absolutely! If you’re not a fan of the vinaigrette, you can try a creamy dressing like ranch or a tangy dressing like balsamic vinaigrette.

7. How long will the leftovers last?

The leftovers will keep well in the fridge for up to 3 days. Just make sure to store the dressing separately and toss everything together right before serving.

8. Can I serve this salad as a main course?

While this salad is delicious on its own, you can definitely turn it into a more substantial meal by adding some grilled chicken or shrimp on top. It’s a versatile dish that can be enjoyed in various ways.

In conclusion, this warm Brussels sprout salad with hazelnuts and cranberries is a delightful twist on the traditional salad. It’s warm, comforting, and packed with delicious flavors. Whether you’re looking for a new lunch option or a side dish for dinner, this salad will not disappoint. So go ahead, give it a try, and discover the joy of warm salads!

Warm Brussels Sprout Salad with Hazelnuts and Cranberries compressed image1

Warm Brussels Sprout Salad with Hazelnuts and Cranberries

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Salads
Cuisine American
Servings 6


  • 1 lb Brussels sprouts , trimmed and cut into quarters
  • 2 tbsp olive oil
  • Salt and black pepper (to taste)
  • 1 cup chopped hazelnuts
  • 3 slices of thick-cut bacon , chopped
  • 2 tbsp maple syrup
  • 2 tbsp chopped fresh rosemary
  • 1 cup dried cranberries
  • 1/4 cup grated Pecorino-Romano cheese


  • Preheat the oven to 425 degrees F (220 degrees C).
  • In a bowl, toss the Brussels sprouts with olive oil, salt, and pepper until they are coated.
  • Transfer the coated sprouts to a baking sheet.
  • Bake the sprouts in the preheated oven for about 15 minutes or until they are tender.
  • In a skillet, cook and stir the hazelnuts over medium-low heat for approximately 5 minutes or until they are lightly toasted and fragrant. Transfer the hazelnuts to a bowl.
  • In the same skillet, cook and stir the bacon over medium heat until it becomes crisp, which should take about 10 minutes.
  • Add maple syrup and rosemary to the skillet and continue cooking, stirring often, until the bacon drippings and maple syrup thicken and stick to the back of a spoon. This should take approximately 10 minutes.
  • Combine the cooked Brussels sprouts and bacon mixture in a large bowl and toss until the sprouts are coated with the maple syrup sauce.
  • Sprinkle the hazelnuts, cranberries, and Pecorino-Romano cheese into the bowl and toss well.
  • Serve the dish warm.
Keyword and, Christmas, fall, Fruits, Ideas, Pork, Recipes, Salad, salads, Seasonal, Thanksgiving, Vegetable, Vegetables
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Hi, I am April & Welcome to my food blog!

Thank you for visiting my blog. We share delicious recipes to make your meals nourishing and fun. Experimenting in the kitchen and cooking is my joy!


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