Warm Brussels Sprout Salad with Hazelnuts and Cranberries

Ingredients and Weight:

• Brussels sprouts: 500 grams
• Hazelnuts: 100 grams, toasted and chopped
• Fresh cranberries: 100 grams
• Red wine vinegar: 3 tablespoons
• Extra virgin olive oil: 5 tablespoons
• Honey: 1 tablespoon
• Salt and pepper: to taste
• Fresh lemon juice: 1 tablespoon
• Baby spinach leaves: 200 grams

Preparation Time: 45 minutes (includes preparation and cooking time)

Cooking Time: 15 minutes

Difficulty Level: 3 (Moderate)

Preparation Method Steps:

1. Preheat the oven to 350°F (175°C).
2. Prepare the hazelnuts by spreading them on a baking sheet and toasting them in the oven until golden and fragrant. Let cool, then chop roughly.
3. While the hazelnuts are toasting, prepare the brussels sprouts. Trim the ends and rinse them.
4. Boil the brussels sprouts in salted water for about 5 minutes, or until tender but still bright green. Drain and let cool.
5. In a large bowl, combine the brussels sprouts, hazelnuts, and cranberries.
6. In a small bowl, whisk together the red wine vinegar, olive oil, honey, lemon juice, salt, and pepper to make the dressing.
7. Pour the dressing over the brussels sprout mixture and toss gently to combine. Add the baby spinach leaves and toss again.
8. Serve immediately.

Nutritional Information:

(Based on average values; varies depending on specific ingredients used)

• Calories: 350 kcal
• Fat: 20g
• Carbohydrates: 25g
• Protein: 8g
• Fiber: 8g

Dish Characteristics:

• Warm and cozy, yet with a fresh and citrusy taste from the lemon juice and vinegar.
• The combination of brussels sprouts, hazelnuts, and cranberries provides a unique flavor experience with each bite.
• Great as a side dish or light meal.

User Comments:

1. "This dish was a pleasant surprise! The combination of flavors was outstanding."
2. "The brussels sprouts were cooked to perfection, not too soft and not too hard."
3. "The dressing was delightful, added a nice tang to the dish."
4. "Great dish for a winter meal, warm and comforting."

Special Precautions and Tips:

• Make sure to toast the hazelnuts until they are fragrant and golden, but don't let them burn.
• Use fresh ingredients like cranberries and baby spinach for best results. If not available, you can use frozen or canned alternatives.
• Adjust the dressing according to your taste, adding more vinegar or lemon juice if desired.