Shredded Brussels Sprout and Apple Salad with Pancetta, Hazelnuts and Asiago
You can never have too many side dish recipes, so give Shredded Brussels Sprout and Apple Salad with Pancetta, Hazelnuts and Asiago a try. One portion of this dish contains about 8g of protein, 30g of fat, and a total of 359 calories. This recipe serves 8. For $1.79 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. A mixture of maple syrup, kosher salt, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. A few people made this recipe, and 14 would say it hit the spot. It is brought to you by Mountain Mama Cooks. It is a good option if you're following a gluten free and primal diet. From preparation to the plate, this recipe takes about 30 minutes. Overall, this recipe earns a good spoonacular score of 69%. If you like this recipe, you might also like recipes such as shredded brussels sprout & apple salad, Brussels Sprout Salad With Sour Cherries, Hazelnuts And Mancheg, and Shaved Brussels Sprout Salad with Pear, Parmesan and Hazelnuts.
Servings: 8
Preparation duration: 30 minutes
Ingredients:
3 tablespoons apple cider vinegar
2 small apples, cored and cut into matchsticks
1/2 cup shredded asiago cheese
1 1/2 lb brussels sprouts, shredded
1 teaspoon dijon mustard
ground black pepper
1/2 cup toasted hazelnuts, coarsely chopped
kosher salt
1 tablespoon maple syrup
2/3 cup olive oil
3 tablespoons fresh orange juice
4 oz cubed pancetta
3 tablespoons minced red onion
Equipment:
mixing bowl
paper towels
whisk
Cooking instruction summary:
Over medium high heat, cook the cubed pancetta until nice and crispy. Drain on a paper towel and set aside. Make the vinaigrette- In a small mixing bowl add apple cider vinegar, orange juice, minced red onion, maple syrup, and dijon mustard; whisk to combine. Season with salt and pepper. Assemble the salad- add brussels sprouts to a large bowl. Top with cut apples and shredded asiago. Drizzle with 3/4 of the dressing and toss to combine. Add more dressing if desired and just before serving, top with hazelnuts and cooked pancetta.
Step by step:
1. Over medium high heat, cook the cubed pancetta until nice and crispy.
2. Drain on a paper towel and set aside. Make the vinaigrette- In a small mixing bowl add apple cider vinegar, orange juice, minced red onion, maple syrup, and dijon mustard; whisk to combine. Season with salt and pepper. Assemble the salad- add brussels sprouts to a large bowl. Top with cut apples and shredded asiago.
3. Drizzle with 3/4 of the dressing and toss to combine.
4. Add more dressing if desired and just before serving, top with hazelnuts and cooked pancetta.
Nutrition Information:
covered percent of daily need
