Shaved Brussels sprouts salad with purple kale, hazelnuts & pecorino [Recipe]


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If you love Brussels sprouts and kale, feast on this lean green side. Pair it with a lean protein and you’ve got a tasty, healthy meal made in less than 15 minutes! For more, visit MealsOnHeelsByMindy.com.

Prepared in 15 minutes or less; serves four to six


  • 1½ pounds raw Brussels sprouts
  • 1 cup toasted hazelnuts, roughly chopped
  • ½ pounds pecorino romano cheese (grated and 1/2 chopped)
  • Fresh lemon juice (2 medium lemons, approx 4 to 6 tablespoons)
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon hazelnut oil
  • Sea salt and fresh ground pepper, to taste
  • (Because we LOVE kale, I added 1 cup shredded purple kale)



  1. Preheat the oven to 350°F.
  2. Toast the hazelnuts until browned and fragrant, approximately 7 minutes.
  3. Let them cool then rub them between your hands or inside a towel — the friction flakes away most of the skin. Coarsely chop. Set aside.
  4. Trim Brussels sprouts and remove any discolored outer leaves. Shred raw sprouts using a sharp knife, mandolin or food processor (with the slicing blade).
  5. In a large bowl, whisk together the fresh lemon juice, oils, salt and fresh ground pepper to taste. Toss the shaved Brussels sprouts, toasted hazelnuts and pecorino into the dressing.
  6. Serve at room temperature.