Fall cooking doesn’t have to mean everything goes into a roasting pan. Brussels sprouts are one of the season’s most versatile vegetables, and when they’re shaved thinly and dressed with fresh citrus, they make a bright, crunchy salad that brings welcome freshness to a table full of richer autumn flavours.
Tangerine juice and zest provide both sweetness and acidity, while toasted hazelnuts bring a buttery crunch. Cumin adds an earthy warmth that gives the salad a little more depth than a straightforward citrus slaw. The ingredient list is short, the preparation is simple, and the salad is arguably even better the following day.
What You Need
Fresh Brussels sprouts are the foundation. Shaving them thinly transforms their texture, making them easier to eat raw and giving the dressing plenty of surface area to cling to.
Two tangerines do double duty. The zest and juice from the first form the base of the dressing, while the chopped segments of the second bring little bursts of fresh citrus throughout the salad. Honey rounds out the sharper notes, olive oil adds richness, and salt and pepper bring everything into focus.
Toasted hazelnuts are the finishing touch. Their natural richness complements the Brussels sprouts and balances the bright citrus. Toasting them first deepens their flavour and makes them even more aromatic.
The Technique: Make the Dressing in the Bowl
This is a composed salad that doesn’t need a separate vinaigrette bowl. Add the zest, juice, olive oil, honey and cumin directly to the serving bowl, season, then toss with the shaved sprouts.
Taste before serving. Citrus varies in sweetness and acidity, so the balance may need a little adjustment. The dressing should taste lively, with enough olive oil to soften the acidity and just enough honey to round it out.
The real advantage comes with time. Freshly dressed Brussels sprouts have a firm, assertive crunch. After several hours, the citrus and salt begin to soften the shredded leaves, allowing the dressing to work its way through the salad. By the next day, the texture is more tender and the flavours are better integrated.
What to Serve with Brussels Sprout Salad
This salad is particularly good alongside roasted pork, roast chicken or turkey, and seared salmon. The citrus cuts through richer proteins and buttery sauces, while the hazelnuts add enough substance to make the salad feel complete.
For a vegetarian meal, serve it with roasted squash, warm lentils or a grain bowl with farro. It also makes an excellent addition to a fall holiday table, where its fresh citrus flavour and bright colour balance the heavier sides.
Why I Love It
The best fall salads make the most of seasonal ingredients without over-complicating them. Shaved Brussels sprouts, fresh tangerines, toasted hazelnuts and a little cumin deliver plenty of flavour, fibre and texture with very little effort. In the cooler months I find having a great composed salad in the fridge a great way to stay healthy and stay vegetable centric. This way I can snack, anytime, even while I’m cooking, and get some fast, delicious nutrition.
Plus, it gets better by the day. Make it ahead, let the dressing do its work, and enjoy one less thing to prepare when dinner rolls around.
Print
Brussels Sprout Salad with Citrus
- Total Time: 20 minutes
- Yield: serves 4 - 6 1x
- Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Description
Thinly shaved Brussels sprouts tossed with fresh tangerine juice and zest, honey, cumin, olive oil and toasted hazelnuts. This bright, fibre-rich fall salad tastes even better after resting overnight.
Ingredients
- 1 pound (450 g) Brussels sprouts, finely shaved
- 2 tangerines
- 1/3 cup toasted hazelnuts, roughly chopped
- 1 tablespoon ground cumin
- 1-2 teaspoons honey
- 3 tablespoons extra-virgin olive oil, plus more as needed
- 1 lime
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Brussels sprouts. Trim the ends and remove any damaged outer leaves. Shave the sprouts very thinly using a sharp knife or mandoline. Place in a large serving bowl.
- Build the dressing in the bowl. Zest one tangerine directly over the sprouts, then squeeze in its juice. Add the olive oil, cumin, honey, salt and pepper. Toss thoroughly to coat the shredded sprouts.
- Add the citrus. Peel the second tangerine, separate the segments and chop them into bite-sized pieces. Add to the salad along with any juice released during chopping. Also add juice of 1 lime and about half your hazelnuts, fold in.
- Taste and adjust. Toss again, then taste. Add more honey if the citrus is particularly tart, more olive oil if the dressing needs rounding out, or additional salt and pepper to bring the flavours into balance.
- Finish with more tangerine or lime zest and remaining hazelnuts on top for a colourful finish.
- Rest before serving. Serve immediately for a fresh, crunchy salad, or refrigerate for several hours or overnight for a softer, more fully seasoned result. Add the reserved hazelnuts just before serving to preserve their crunch.
Notes
• Cumin: One tablespoon gives the salad a pronounced, earthy flavour. If using ground cumin, start with 1 teaspoon and increase to taste if you prefer a more restrained spice profile.
• Make ahead: This salad is excellent prepared the day before. The citrus dressing softens the shredded sprouts and allows the flavours to meld.
• Texture: Finely shaved sprouts absorb the dressing more evenly than thick slices. A mandoline makes quick work of the preparation; use the hand guard.
• Storage: Refrigerate in an airtight container for up to 3 days. Add the final hazelnut garnish just before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dinner
- Method: Chopping, Mixing
- Cuisine: North American
