Introduction

Oh, hey there, friend! You know those days when you just want something that feels like a warm hug but also tastes incredibly fresh and bright? I’m talking about that perfect balance of cozy and crisp, and I’ve got just the recipe for you. This Shaved Brussels Sprouts Salad with Apples, Hazelnuts, and a dreamy Brown Butter Dressing is an absolute showstopper, yet it’s so incredibly simple to whip up. It’s the kind of dish that makes you feel like a culinary wizard, even if you’re just getting started. Seriously, it’s a game-changer for weeknight dinners or even to bring to your next potluck!

Why You’ll Love This Recipe

Fast: We’re talking about a delicious salad ready in under 30 minutes, perfect for those busy evenings.
Easy: No fancy techniques here! Just some simple chopping, toasting, and whisking.
Giftable: While you’ll want to eat it all yourself, the components can be prepped ahead, making assembly a breeze for gifting or parties.
Crowd-pleasing: Even Brussels sprout skeptics are often won over by this sweet, nutty, and tangy combination. It’s a flavor explosion!

Ingredients

Let’s gather our goodies for this delightful salad. You’ll find these ingredients are pretty pantry-friendly, and the few special ones truly make a difference!

1/4 cup hazelnuts: These little gems add a wonderful crunch and nutty depth. Toasting them brings out their best flavor.
12 ounces Brussels sprouts: The star of the show! We’ll be shaving them for a tender, easy-to-eat texture.
1 small or 1/2 large crisp, red apple: Think Fuji, Honeycrisp, or Gala. You want something with a good snap and a touch of sweetness to balance the earthy sprouts.
4 tablespoons unsalted butter: This is where the magic happens! Brown butter adds such a rich, toasty, nutty flavor that elevates the whole salad.
1 tablespoon white wine vinegar: For a little tang that cuts through the richness of the brown butter.
4 teaspoons freshly squeezed lemon juice, divided: Brightness is key! We’ll use some in the dressing and a final squeeze at the end for extra zing.
1/2 teaspoon kosher salt: To bring out all the wonderful flavors.
2 tablespoons grapeseed or other neutral oil: Like canola or vegetable oil. This helps create a lovely, emulsified dressing.

How to Make It

Alright, let’s get our hands a little flour-dusted (or in this case, maybe just a few Brussels sprout leaves!) and make this fantastic salad. Follow along, and we’ll have a masterpiece in no time!

Toast those hazelnuts: Get a small skillet nice and warm over medium heat. Add your hazelnuts and toast them, swirling occasionally, for about 5-7 minutes until they’re fragrant and lightly browned. Keep an eye on them – they can go from perfect to burnt in a blink! Once toasted, set them aside on a plate to cool slightly. You can give them a rough chop once they’re cool enough to handle, if you like.
Shave those sprouts: Wash your Brussels sprouts and trim off any dry ends. Then, you’ll want to thinly shave them. The easiest way I’ve found is to either use a mandoline (carefully!) or a good sharp knife. You want them to be like little ribbons. This makes them so much more tender and pleasant to eat raw.
Slice that apple: Wash your apple, core it, and then thinly slice it. Aim for slices that are about the same thickness as your shaved Brussels sprouts for a really harmonious bite.
Make that glorious brown butter: In the same skillet (no need to wash it!), melt your butter over medium heat. Watch it closely! It will first melt, then start to foam. Keep swirling the pan. You’ll see little brown bits start to form at the bottom and the butter will take on a lovely amber color and a nutty aroma. This usually takes about 3-5 minutes. Once it smells amazing and looks beautifully browned, immediately pour it into a small heat-proof bowl to stop the cooking process.
Whisk up the dressing: To that bowl of browned butter, whisk in the white wine vinegar, 2 teaspoons of the lemon juice, the kosher salt, and the grapeseed oil. Give it a good whisk until everything is well combined and looks nice and emulsified.
Assemble the salad: In a big, beautiful bowl, combine your shaved Brussels sprouts, your thinly sliced apple, and those lovely toasted hazelnuts.
Dress and toss: Pour that incredible brown butter dressing over the salad ingredients. Gently toss everything together until all the sprouts, apple, and nuts are beautifully coated.
Final touch: Before serving, drizzle the remaining 2 teaspoons of lemon juice over the salad. Give it one last gentle toss. This little extra bit of acidity really brightens everything up!

Substitutions & Additions

This recipe is fantastic as is, but don’t be afraid to get a little creative and make it your own! Here are some ideas:

Nuts: No hazelnuts? No problem! Toasted pecans, walnuts, or even almonds would be delicious here.
Cheese: A sprinkle of crumbled goat cheese, sharp cheddar, or salty Parmesan would be an amazing addition.
Dried Fruit: For a touch of sweetness and chewiness, try adding some dried cranberries or chopped dried apricots.
Herbs: Fresh parsley or chives can add a lovely pop of green and freshness.
Apple Variety: While a crisp red apple is great, you could also try a Granny Smith for a tarter flavor profile.
Vinegar: Apple cider vinegar or sherry vinegar would also work beautifully in the dressing.

Tips for Success

A few little tricks can make this salad even more perfect. Here are some things I’ve learned:

Don’t Over-Brown the Butter: While brown butter is amazing, burnt butter is bitter. Watch it carefully, and when it smells toasty and looks amber, it’s ready.
Shave Thinly: The thinner you shave the Brussels sprouts, the more tender and less “cabbage-y” they will be. A mandoline is your best friend here, but a sharp knife works too!
Prep Ahead: You can shave the Brussels sprouts and slice the apple a few hours in advance. Store them separately in airtight containers in the refrigerator. Toast the nuts ahead of time as well. Just before serving, toss everything together with the dressing.
Don’t Dress Too Early: For the best texture, toss the salad with the dressing right before you plan to serve it, especially if you’re not using a very firm apple.

How to Store It

Leftovers are a rare commodity with this salad, but if you happen to have some, it stores best when undressed. Store the shaved Brussels sprouts, apple, and nuts in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate in a small jar or container. When you’re ready to enjoy, toss everything together with the dressing.

FAQs

Can I make this salad ahead of time? Yes, you can prep the components (shave sprouts, slice apple, toast nuts) a few hours in advance. However, it’s best to dress the salad just before serving to maintain the best texture.
What if I don’t like Brussels sprouts? This salad often converts even the staunchest Brussels sprout haters! Shaving them makes them much more tender, and the sweet apple and nutty brown butter dressing mask any bitterness.
Is brown butter difficult to make? Not at all! It just requires a little attention. Watch the butter closely as it cooks, and you’ll get the hang of it quickly. The aroma alone is worth the effort!

Easy Shaved Brussels Sprouts Salad with Apples & Brown Butter Bliss

This Shaved Brussels Sprouts Salad with Apples, Hazelnuts, and a dreamy Brown Butter Dressing is an absolute showstopper, yet it's so incredibly simple to whip up. It’s the kind of dish that makes you feel like a culinary wizard, even if you're just getting started. Seriously, it's a game-changer for weeknight dinners or even to bring to your next potluck!

Print Recipe Pin Recipe

Equipment

Small skillet
Plate
Mandoline optional, for shaving sprouts thinly
Sharp knife
heat-proof bowl
big, beautiful bowl
small jar or container for storing dressing separately

Ingredients

Main ingredients

0.25 cup hazelnuts Toast them for best flavor. Can be roughly chopped after toasting.
12 ounces Brussels sprouts Trimmed and thinly shaved.
1 small or 1/2 large crisp, red apple Fuji, Honeycrisp, or Gala recommended. Thinly sliced.

Brown Butter Dressing

4 tablespoons unsalted butter Melted and browned.
1 tablespoon white wine vinegar
4 teaspoons freshly squeezed lemon juice Divided; 2 tsp for dressing, 2 tsp for final touch.
0.5 teaspoon kosher salt
2 tablespoons grapeseed or other neutral oil e.g., canola or vegetable oil.

Instructions

Get a small skillet nice and warm over medium heat. Add your hazelnuts and toast them, swirling occasionally, for about 5-7 minutes until they're fragrant and lightly browned. Keep an eye on them – they can go from perfect to burnt in a blink! Once toasted, set them aside on a plate to cool slightly. You can give them a rough chop once they're cool enough to handle, if you like.
Wash your Brussels sprouts and trim off any dry ends. Then, you'll want to thinly shave them. The easiest way I've found is to either use a mandoline (carefully!) or a good sharp knife. You want them to be like little ribbons. This makes them so much more tender and pleasant to eat raw.
Wash your apple, core it, and then thinly slice it. Aim for slices that are about the same thickness as your shaved Brussels sprouts for a really harmonious bite.
In the same skillet (no need to wash it!), melt your butter over medium heat. Watch it closely! It will first melt, then start to foam. Keep swirling the pan. You'll see little brown bits start to form at the bottom and the butter will take on a lovely amber color and a nutty aroma. This usually takes about 3-5 minutes. Once it smells amazing and looks beautifully browned, immediately pour it into a small heat-proof bowl to stop the cooking process.
To that bowl of browned butter, whisk in the white wine vinegar, 2 teaspoons of the lemon juice, the kosher salt, and the grapeseed oil. Give it a good whisk until everything is well combined and looks nice and emulsified.
In a big, beautiful bowl, combine your shaved Brussels sprouts, your thinly sliced apple, and those lovely toasted hazelnuts.
Pour that incredible brown butter dressing over the salad ingredients. Gently toss everything together until all the sprouts, apple, and nuts are beautifully coated.
Before serving, drizzle the remaining 2 teaspoons of lemon juice over the salad. Give it one last gentle toss. This little extra bit of acidity really brightens everything up!

Notes

For best texture, dress the salad just before serving. Components can be prepped ahead and stored separately.