Brussels sprouts salad with apple and hazelnuts


4 servings as a side-dish

1 lb Brussels sprouts
1 fennel
2 red apples
2 medjool dates, or 1½ oz. dried cranberries
1 handful roasted hazelnuts
Falksalt Himalayan salt flakes

Orange and mustard vinaigrette
2 tbsp cold pressed canola oil
2 tsp Dijon mustard
zest + juice from 1 freshly squeezed organic orange
10 fresh mint leaves
Falksalt fine-grain Himalayan salt and freshly ground black pepper



Preheat the oven to 390 °F.


Cut off the lower part of the Brussels sprouts stalks. If they look unappetizing, peel off the outer leaves. Cut large Brussels sprouts in half down the middle. Put them all onto a baking tray mixed with a little oil and a pinch of salt. Roast in the middle of the oven for 15-20 minutes, until the sprouts have softened a little and are lightly browned.


Slice the fennel and apples thinly on a mandolin, or cut into thin slices using a knife. Pit and finely chop the dates. Mix the fennel, apple, dates and hazelnuts with the Brussels sprouts. Drizzle with vinaigrette; sprinkle with a little freshly ground black pepper and salt flakes.

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