Are you tired of the same old salads? Look no further! Brussels sprouts are a delicious and nutritious addition to any meal, and they can be used in a variety of creative ways. From classic combinations with bacon and kale to sweet and tangy pairings with cranberries and pomegranate, there’s a Brussels sprout salad recipe out there for everyone.
In this article, we’ll explore 20 delicious Brussels sprout salad recipes that are perfect for any season. Whether you’re looking for a light and refreshing summer side dish or a hearty and comforting winter main course, these salads are sure to impress. So let’s get started and see what culinary magic we can create with this humble cruciferous vegetable!
Shaved Brussel Sprout Salad with Lemon Vinaigrette
A refreshing and healthy salad that showcases the sweet and tangy flavors of Brussels sprouts, paired with a zesty lemon vinaigrette.
Ingredients:
– 1 pound Brussels sprouts, trimmed and shaved
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: chopped pecans or pistachios for garnish
Instructions:
1. In a large bowl, combine the shaved Brussels sprouts.
2. In a small bowl, whisk together lemon juice, olive oil, garlic, salt, and pepper to make the vinaigrette.
3. Pour the vinaigrette over the Brussels sprouts and toss to coat.
4. Serve immediately, garnished with chopped nuts if desired.
Cooking Time: 10 minutes
Warm Bacon and Brussel Sprout Salad
This salad combines the sweetness of caramelized Brussels sprouts with the savory flavor of crispy bacon, all wrapped up in a warm and cozy package. Perfect for a chilly evening or as a side dish for your next dinner party.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 6 slices of thick-cut bacon, diced
– 2 tablespoons olive oil
– 1 tablespoon honey
– Salt and pepper to taste
– 1/4 cup chopped pecans or walnuts (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until caramelized and tender.
3. Meanwhile, cook diced bacon in a skillet over medium heat until crispy. Remove from heat and set aside.
4. In the same skillet, add honey and stir to combine with any remaining bacon fat.
5. Add roasted Brussels sprouts to the skillet with the honey and toss to coat.
6. Sprinkle cooked bacon on top of the salad and garnish with chopped nuts if desired.
Cooking Time: 25-30 minutes
Brussel Sprout and Kale Caesar Salad
This recipe combines the earthy flavors of Brussels sprouts and kale with a tangy Caesar dressing, creating a unique and delicious salad perfect for any occasion.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 cups curly kale, stems removed and chopped
– 1/4 cup Caesar dressing
– 1/2 cup croutons (homemade or store-bought)
– 1/2 cup shaved Parmesan cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with 2 tablespoons olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and caramelized.
3. In a large bowl, massage kale leaves with 1 tablespoon olive oil and a pinch of salt until tender.
4. Combine roasted Brussels sprouts, kale, Caesar dressing, croutons, and Parmesan cheese in the bowl.
5. Toss to combine and season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Apple Cranberry Brussel Sprout Salad
This salad celebrates the flavors of autumn with a medley of textures and tastes. Crisp Brussels sprouts, sweet apples, and tangy cranberries come together in perfect harmony.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 medium apples, diced (Granny Smith or Honeycrisp work well)
– 1/2 cup fresh or frozen cranberries
– 1/4 cup crumbled feta cheese (optional)
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
2. In a large bowl, combine roasted Brussels sprouts, diced apples, and cranberries.
3. Drizzle the remaining 1 tablespoon olive oil and apple cider vinegar over the salad. Toss gently to combine.
4. Sprinkle crumbled feta cheese (if using) over the top of the salad.
5. Garnish with fresh thyme leaves and serve.
Cooking Time: 25 minutes
Brussel Sprout Salad with Honey Mustard Dressing
This hearty salad combines the natural sweetness of roasted Brussels sprouts with the tanginess of a honey mustard dressing, creating a delicious and refreshing side dish.
Ingredients:
– 1 pound Brussels sprouts, trimmed
– 2 tablespoons olive oil
– Salt and pepper to taste
– 2 tablespoons honey
– 2 tablespoons Dijon mustard
– 1 tablespoon apple cider vinegar
– 1/4 cup chopped pecans or walnuts (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes, or until tender and caramelized.
4. In a small bowl, whisk together honey, Dijon mustard, and apple cider vinegar.
5. Combine roasted Brussels sprouts with the honey mustard dressing in a large bowl.
6. Top with chopped nuts, if desired.
7. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Roasted Brussel Sprout and Quinoa Salad
A flavorful and nutritious salad that combines the earthy sweetness of roasted Brussels sprouts with the nutty goodness of quinoa, perfect for a quick and healthy lunch or dinner.
Ingredients:
– 1 pound Brussels sprouts, trimmed
– 1 cup quinoa, rinsed and drained
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– 1 teaspoon honey
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and caramelized.
3. Cook quinoa according to package instructions. Set aside.
4. In a large bowl, combine roasted Brussels sprouts, cooked quinoa, lemon juice, and honey. Toss to combine.
5. Top with parsley and feta cheese (if using). Serve warm or at room temperature.
Cooking Time: 25-30 minutes
Brussel Sprout and Pomegranate Salad
A refreshing twist on the classic salad, this recipe combines the earthy sweetness of Brussels sprouts with the tangy tartness of pomegranate. Perfect for a light and healthy meal or as a side dish to impress your guests.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 cups mixed greens (arugula, spinach, etc.)
– 1/4 cup pomegranate seeds
– 1/4 cup crumbled feta cheese
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender and caramelized.
4. In a large bowl, combine mixed greens, pomegranate seeds, and crumbled feta cheese.
5. Add roasted Brussels sprouts to the bowl and drizzle with apple cider vinegar.
6. Toss gently to combine and serve immediately.
Cooking Time: 25-30 minutes
Brussel Sprout Salad with Pecans and Blue Cheese
This hearty salad combines the earthy sweetness of roasted Brussels sprouts with the crunch of pecans and the tanginess of blue cheese, perfect for a satisfying side dish or light lunch.
Ingredients:
– 1 pound Brussels sprouts, trimmed
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1/4 cup chopped pecans
– 1/2 cup crumbled blue cheese (such as Roquefort or Gorgonzola)
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
Instructions:
1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and caramelized.
2. In a large bowl, combine roasted Brussels sprouts, chopped pecans, and crumbled blue cheese.
3. In a small bowl, whisk together apple cider vinegar and honey. Pour dressing over the salad and toss to combine.
Cooking Time: 20-25 minutes
Asian-Inspired Brussel Sprout Salad
This salad combines the earthy sweetness of Brussels sprouts with the bold flavors of Asia, perfect for a quick and easy side dish or light lunch. With its crunchy texture and savory taste, it’s sure to become a new favorite!
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons soy sauce
– 1 tablespoon honey
– 1 tablespoon rice vinegar
– 1/4 cup chopped cilantro
– 1/4 cup toasted sesame seeds
– 1/4 cup shredded daikon radish (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with 1 tablespoon soy sauce, 1 tablespoon honey, and 1 tablespoon rice vinegar.
3. Spread on a baking sheet and roast for 20-25 minutes or until tender.
4. In a large bowl, combine roasted Brussels sprouts, chopped cilantro, toasted sesame seeds, and shredded daikon radish (if using).
5. Season with salt and pepper to taste.
6. Serve warm or at room temperature.
Cooking Time: 25 minutes
Brussel Sprout and Avocado Salad with Lime Dressing
A refreshing twist on traditional salads, this recipe combines the earthy sweetness of roasted Brussels sprouts with the creamy richness of avocado, all tied together with a zesty lime dressing.
Ingredients:
– 1 pound Brussels sprouts, trimmed
– 2 tablespoons olive oil
– 1 ripe avocado, diced
– 2 tablespoons freshly squeezed lime juice
– 1 tablespoon honey
– Salt and pepper to taste
– Chopped fresh cilantro or scallions for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and caramelized.
3. In a large bowl, combine roasted Brussels sprouts, diced avocado, lime juice, and honey. Toss to coat.
4. Season with salt and pepper to taste.
5. Garnish with chopped cilantro or scallions, if desired.
Cooking Time: 20-25 minutes
Brussel Sprout Salad with Dried Cherries and Almonds
This refreshing salad combines the earthy flavor of roasted Brussels sprouts with the sweetness of dried cherries and crunch of almonds, perfect for a light and satisfying side dish or lunch.
Ingredients:
– 1 pound Brussels sprouts, trimmed
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup dried cherries
– 1/4 cup sliced almonds
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender and caramelized.
4. In a large bowl, combine roasted Brussels sprouts, dried cherries, and sliced almonds.
5. Whisk together apple cider vinegar and honey; pour over the salad and toss to coat.
Cooking Time: 20-25 minutes
Brussel Sprout and Sweet Potato Salad
This hearty salad combines the natural sweetness of roasted sweet potatoes with the earthy flavor of caramelized Brussels sprouts, all tied together with a tangy dressing.
Ingredients:
– 1 large sweet potato, peeled and cubed
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add Brussels sprouts and cook for 5-7 minutes or until caramelized, stirring occasionally.
4. In a bowl, whisk together apple cider vinegar, Dijon mustard, salt, and pepper to make the dressing.
5. Combine roasted sweet potatoes, cooked Brussels sprouts, and chopped parsley in a large bowl. Drizzle with the dressing and toss to combine.
Cooking Time: 40-50 minutes
Brussel Sprout Salad with Tahini Dressing
A refreshing winter salad that combines the earthy sweetness of roasted Brussels sprouts with the creamy richness of tahini dressing.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1/4 cup tahini paste
– 2 cloves garlic, minced
– 2 tablespoons lemon juice
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and caramelized.
3. In a blender or food processor, combine tahini paste, garlic, lemon juice, salt, and pepper. Blend until smooth.
4. In a large bowl, combine roasted Brussels sprouts, chopped parsley, and tahini dressing. Toss to coat.
5. Serve immediately.
Cooking Time: 20-25 minutes (roasting time)
Brussel Sprout and Farro Salad
A hearty and flavorful salad that combines the nutty goodness of farro with the caramelized sweetness of roasted Brussels sprouts. This perfect side dish is sure to impress your family and friends.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 1 cup farro
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper, to taste
– 1/4 cup crumbled goat cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and caramelized.
3. Cook farro according to package instructions. Drain and set aside.
4. In a large bowl, whisk together apple cider vinegar and Dijon mustard.
5. Add roasted Brussels sprouts, cooked farro, and crumbled goat cheese (if using) to the bowl. Toss to combine.
6. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Brussel Sprout Salad with Maple Balsamic Glaze
This salad is a perfect blend of sweet and savory, featuring roasted Brussels sprouts tossed with crispy bacon, tangy red onion, and a drizzle of maple balsamic glaze.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 6 slices of bacon, cooked and crumbled
– 1/2 cup red onion, thinly sliced
– 2 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– 1 tablespoon maple syrup
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C). Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and caramelized.
2. In a small bowl, whisk together apple cider vinegar and maple syrup to make the glaze. Set aside.
3. In a large bowl, combine roasted Brussels sprouts, crumbled bacon, and red onion.
4. Drizzle the maple balsamic glaze over the salad and toss to coat.
5. Serve immediately and enjoy!
Cooking Time: 25-30 minutes
Brussel Sprout and Beet Salad with Goat Cheese
This sweet and savory salad combines the earthy flavors of roasted Brussels sprouts and beets with the tanginess of goat cheese, perfect for a light and refreshing meal or side dish.
Ingredients:
– 1 pound Brussels sprouts, trimmed
– 2 medium beets, peeled and cubed
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup crumbled goat cheese
– 2 tablespoons chopped fresh parsley
– 1 tablespoon balsamic vinegar (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. In a separate bowl, toss beets with the remaining 1 tablespoon olive oil, salt, and pepper. Roast for 45-50 minutes or until tender.
4. Let both vegetables cool slightly before combining in a large bowl.
5. Crumble goat cheese over the top, followed by chopped parsley.
6. Drizzle with balsamic vinegar (if using) and serve.
Cooking Time: Approximately 1 hour and 15 minutes
Brussel Sprout Salad with Crispy Chickpeas
A refreshing winter salad that combines the earthy sweetness of roasted Brussels sprouts with the satisfying crunch of crispy chickpeas. Perfect as a side dish or light lunch.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 can chickpeas (14.5 oz)
– 1 tablespoon lemon juice
– 1/2 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
3. Meanwhile, heat chickpeas in a non-stick skillet over medium-high heat. Cook for 5-7 minutes or until crispy, shaking the pan occasionally.
4. In a large bowl, combine roasted Brussels sprouts, crispy chickpeas, lemon juice, parsley, and feta cheese (if using). Toss to combine.
Cooking Time: 30-35 minutes
Brussel Sprout and Radicchio Salad
Brighten up your winter with this refreshing salad featuring Brussels sprouts, radicchio, and a tangy vinaigrette.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 4 cups radicchio, thinly sliced
– 2 tablespoons olive oil
– 2 tablespoons apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 1/4 cup crumbled goat cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and caramelized.
3. In a large bowl, combine roasted Brussels sprouts, radicchio, and crumbled goat cheese (if using).
4. In a small bowl, whisk together apple cider vinegar and Dijon mustard. Pour over the salad and toss to coat.
5. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Brussel Sprout Salad with Parmesan and Pine Nuts
This vibrant salad combines the earthy sweetness of roasted Brussels sprouts with the savory richness of Parmesan cheese and the nutty crunch of pine nuts.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup grated Parmesan cheese
– 1/4 cup toasted pine nuts
– 2 tablespoons white wine vinegar (optional)
– 1 tablespoon honey (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and caramelized.
3. In a large bowl, combine roasted Brussels sprouts, Parmesan cheese, and pine nuts.
4. If using, drizzle with white wine vinegar and honey to balance the flavors.
5. Serve immediately.
Cooking Time: 20-25 minutes
Brussel Sprout and Pear Salad with Walnuts
This refreshing salad combines the earthy sweetness of roasted Brussels sprouts with the tender crispness of pears, all tied together with crunchy walnuts and a hint of tanginess. Perfect for a light and satisfying lunch or dinner.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 ripe pears (such as Bartlett or Anjou), diced
– 1/4 cup chopped fresh parsley
– 1/4 cup crumbled blue cheese (optional)
– 1/4 cup chopped walnuts
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and caramelized.
3. In a large bowl, combine roasted Brussels sprouts, diced pears, parsley, blue cheese (if using), and walnuts.
4. Drizzle with remaining 1 tablespoon olive oil and apple cider vinegar.
5. Season to taste and serve immediately.
Cooking Time: 25 minutes
Summary
Get ready to fall in love with the humble Brussels sprout! This delicious collection of 20 salad recipes showcases the versatility and flavor of this cruciferous superfood. From classic combinations like shaved Brussels sprouts with lemon vinaigrette to more adventurous pairings like roasted Brussels sprouts with quinoa, there’s something for every season and taste. Whether you’re a fan of sweet and tangy or savory and nutty, these recipes will inspire you to get creative in the kitchen and discover new ways to enjoy this nutritious ingredient.
