Spinach & Brussels Sprouts Salad with Hazelnuts

Preparation Time: 35 minutes

Servings: 2


  • 1 lb Brussels sprouts, halved
  • 2 tbsp olive oil
  • Salt and black pepper to taste
  • 1 tbsp balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 1 cup baby spinach
  • 1 tbsp Dijon mustard
  • ½ cup hazelnuts


  1. Preheat oven to 400 F. Drizzle the brussels sprouts with olive oil, a little salt and black pepper in a bowl, and spread on a baking sheet. Bake until tender for 20 minutes.
  2. In a dry pan over medium heat, toast the hazelnuts for 2-3 minutes, cool and then chop into small pieces.
  3. Transfer the Brussels sprouts to a salad bowl and add the baby spinach, Dijon mustard and hazelnuts. Mix until well combined.
  4. In a tiny bowl mix the vinegar with the oil. Scatter the dressing over the salad to serve.

Nutrition Values:

Calories: 511, Fat: 42.3g, Net Carbs: 9.6g, Protein: 14.5g

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