This Brussels sprout salad recipe is great if you're looking for something fresh and different. It has a the perfect combination of textures and flavors that makes it super satisfying. Plus it's easy enough to whip up on a weeknight but elegant enough to feel right at home with your holiday meal.
Prepare the brussels sprouts by cutting off and discarding the stem. Beginning at the stem end, slice into very thin rounds. Discard any tough white centers.
Combine the maple syrup, vinegar, mustard, and oil in a large serving bowl. Whisk well to combine. Season to taste with black pepper.
Add the shredded Brussels sprouts, bacon, and hazelnuts. Stir to combine. Let sit for 5 minutes before serving.
If you plan to make this salad more than an hour or so in advance, I recommend mixing the vinaigrette up in a small bowl or jar and dressing the salad just before serving. This will keep the shredded sprouts from wilting too much.