BRASSICA SALAD WITH APPLE AND HAZELNUT

Introduction :

Dive into the crisp freshness and tantalizing flavors of Brassica Salad with Apple and Hazelnut, a delightful fusion of wholesome ingredients that awaken the palate and nourish the soul. This vibrant salad brings together the earthy essence of blanched broccoli and cauliflower with the sweetness of thinly sliced apple and the nutty crunch of toasted hazelnuts. Tossed in a zesty dressing of olive oil, apple cider vinegar, and Dijon mustard, and adorned with the burst of tangy dried cranberries and the herbaceous aroma of fresh parsley, this salad is a symphony of textures and tastes.

Embark on a culinary journey with us as we explore the simplicity and sophistication of this Brassica Salad, perfect for any occasion, from weekday lunches to elegant dinner parties. With its blend of seasonal produce and harmonious flavors, this salad is sure to become a favorite in your repertoire. Join us as we celebrate the joys of fresh, wholesome eating and embrace the beauty of simple yet exquisite cuisine.

Ingredients:

  • 1 small head of broccoli
  • 1 small head of cauliflower
  • 1/4 cup hazelnuts, toasted and chopped
  • 1 apple, thinly sliced
  • 1/4 cup dried cranberries
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

BRASSICA SALAD WITH APPLE AND HAZELNUT RECIPE

Directions:

  1. Trim the broccoli and cauliflower into small florets and blanch them in boiling water for 1-2 minutes. Drain and rinse under cold water to stop the cooking process. Pat dry with a paper towel.
  2. In a large mixing bowl, combine the blanched broccoli and cauliflower with the chopped hazelnuts, sliced apple, dried cranberries, and chopped parsley.
  3. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to make the dressing.
  4. Pour the dressing over the salad and toss until well combined.
  5. Serve the brassica salad immediately, or refrigerate for 1-2 hours to allow the flavors to meld before serving.

BRASSICA SALAD WITH APPLE AND HAZELNUT RECIPE

Expert Tips for Serving and Storage:

  • Serve the brassica salad immediately after tossing to preserve the crispness of the vegetables.
  • If making the salad in advance, store the dressing separately and toss with the salad just before serving to prevent wilting.
  • Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. However, the texture may become slightly softer over time.

Nutritional and Health Benefits:

  • Brassica vegetables like broccoli and cauliflower are rich in fiber, vitamins C and K, and antioxidants, which support digestive health and immune function.
  • Hazelnuts provide healthy fats, protein, and vitamin E, promoting heart health and reducing inflammation.
  • Apples are a good source of fiber and vitamin C, aiding in digestion and supporting skin health.

Variations to Explore:

  • Substitute dried cranberries with raisins or chopped dates for a different flavor profile.
  • Add crumbled feta or goat cheese for a creamy texture and tangy flavor.
  • Experiment with different herbs such as mint or cilantro for a fresh twist.

BRASSICA SALAD WITH APPLE AND HAZELNUT RECIPE

Conclusion:

Savor the vibrant flavors and wholesome goodness of this Brassica Salad with Apple and Hazelnut. With its crisp broccoli and cauliflower, crunchy hazelnuts, sweet apple slices, and tangy dressing, this salad is a delightful medley of textures and tastes that will brighten any mealtime.

Frequently Asked Questions:

  1. Can I use other nuts instead of hazelnuts? Yes, you can substitute hazelnuts with other nuts such as almonds, walnuts, or pecans based on your preference or dietary restrictions. Just ensure to toast them before adding to the salad for enhanced flavor.
  2. Can I make this salad ahead of time? Yes, you can prepare the components of the salad ahead of time and assemble it just before serving to maintain its freshness and texture. Keep the dressing separate and toss it with the salad right before serving to prevent it from becoming soggy.
  3. What other fruits can I add to this salad? Besides apples and dried cranberries, you can add other fruits like pears, grapes, or even pomegranate seeds to add sweetness and a burst of flavor to the salad. Be creative and experiment with different fruit combinations.
  4. Can I use a different type of vinegar for the dressing? Yes, you can use different types of vinegar such as white wine vinegar, red wine vinegar, or balsamic vinegar to create variations in the dressing. Each type of vinegar will impart its own unique flavor profile to the salad.
  5. Can I omit the dried cranberries? Yes, you can omit the dried cranberries if you prefer or if you have dietary restrictions. The salad will still have plenty of flavor and texture from the other ingredients. Alternatively, you can substitute them with other dried fruits like raisins or chopped apricots.

Resources :

  1. Broccoli and Cauliflower Salad with Hazelnuts and Apples – Bon Appétit
  2. Apple and Hazelnut Salad with Creamy Dressing – Taste of Home
  3. Brassica Salad Recipe – EatingWell
  4. Broccoli and Cauliflower Salad with Hazelnuts and Cranberries – Food Network
  5. swedish-saffron-buns-lussekatter

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Print

BRASSICA SALAD WITH APPLE AND HAZELNUT

Immerse yourself in the delightful medley of flavors and textures found in Brassica Salad with Apple and Hazelnut. This vibrant salad offers a harmonious blend of blanched broccoli and cauliflower, thinly sliced apple, toasted hazelnuts, and dried cranberries, all brought together with a zesty dressing. Each bite is a symphony of freshness and crunch, making this salad a perfect addition to any meal. Whether enjoyed as a light lunch or served alongside a hearty main course, this Brassica Salad is sure to tantalize your taste buds and leave you craving more.

  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 2 minutes
  • Total Time: 17 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Blanching, Tossing
  • Cuisine: International
  • Diet: Vegetarian

Ingredients

Scale
  • 1 small head of broccoli
  • 1 small head of cauliflower
  • 1/4 cup hazelnuts, toasted and chopped
  • 1 apple, thinly sliced
  • 1/4 cup dried cranberries
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions

  1. Trim the broccoli and cauliflower into small florets and blanch them in boiling water for 1-2 minutes. Drain and rinse under cold water to stop the cooking process. Pat dry with a paper towel.
  2. In a large mixing bowl, combine the blanched broccoli and cauliflower with the chopped hazelnuts, sliced apple, dried cranberries, and chopped parsley.
  3. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, salt, and pepper to make the dressing.
  4. Pour the dressing over the salad and toss until well combined.
  5. Serve the brassica salad immediately, or refrigerate for 1-2 hours to allow the flavors to meld before serving.

Notes

  • To toast hazelnuts, spread them in a single layer on a baking sheet and bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until fragrant and lightly golden brown.
  • Adjust the sweetness and acidity of the dressing by adding more or less honey and apple cider vinegar, according to your taste preferences.
  • This salad can be served as a side dish or a light main course, accompanied by grilled chicken or tofu for added protein.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 180 kcal
  • Sugar: 8g
  • Sodium: 150mg
  • Fat: 10g
  • Carbohydrates: 20g
  • Fiber: 5g
  • Protein: 4g
  • Cholesterol: 0mg

Keywords: BRASSICA SALAD WITH APPLE AND HAZELNUT

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