Crunchy Hazelnut Salad and Ginger Hazelnut Dressing

Total Time
1hr 15mins
Prep 35 mins
Cook 40 mins

Adapted from a recipe from the Hazelnut Council! A little hazelnut history: Hazelnuts have been a part of the diet for 5000 years. Ancient lore has it that hazelnuts held the cure for everything from baldness to tummy aches. A manuscript found in China that dates back to 2,838 B.C. mentions hazelnuts as one of the “five sacred nourishments” bestowed on humans. In Roman legend, the god Mercury carried a staff made of a filbert tree. Others believe that the term filbert came from the nut’s long husk being referred to as a “full beard” in Old English.

Ingredients Nutrition

Directions

  1. Caramelized Hazelnuts:.
  2. Preheat the oven to 300*F. Melt butter in 11x17-inch jelly-roll pan, set aside. Place hazelnuts in large bowl, set aside.
  3. Stir corn syrup, brown sugar and salt in small saucepan until blended. Bring to boil over medium high heat, stirring constantly. Boil 3 minutes; don't stir while boiling. Stir in butter and boil 1 minute. Immediately pour over nuts. Stir until coated.
  4. Spread nuts into buttered 11x17-inch jelly roll pan. Bake at 300*F 30 minutes, stirring every 10 to 15 minutes. Remove from oven and cool completely. When cool, break into pieces.
  5. Ginger Hazelnut Dressing:.
  6. Place all ingredients in small bowl. Whisk until thoroughly blended.
  7. Hazelnut Salad:.
  8. Place salad greens and vegetables into a large bowl. Pour salad dressing over greens, toss until blended. Sprinkle 2 cups of the caramelized hazelnuts over salad. Serve immediately.

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