Brussels Sprouts Salad
This easy Brussels sprout salad is a great way to fall in love with Brussels sprouts. Made with quartered whole Brussels sprouts, rather than shaved, it’s a hearty fall salad your whole family will love!
One of the highest compliments a person can pay you if you’re a registered dietitian like me is when they admit that they “thought” they didn’t like a certain vegetable… until you cooked it for them.
This has happened to me twice. Both times, the veggies being served were Brussels sprouts.
Early in my food career when I was working at Cooking Light magazine, I made a Brussels sprouts gratin for Christmas. My dad swore he didn’t like Brussels sprouts, but being the easy-going guy that he is, he tried it.
Reaction? He now admits he likes Brussels sprouts.
The first time, a few years ago, my mother-in-law was eating dinner with us and I served a side dish variation of a balsamic roasted Brussels sprouts with apple slices recipe I used to make by memory.
Reaction? She admitted she likes Brussels sprouts… when I cook them. (I can’t promise she’d be willing to try others.)
I’m not ashamed to admit we have Brussels sprouts A LOT at my house. I find them to be simply too easy not to enjoy. Sometimes, we go with the salad you see here today… other times, it’s a simple plate of sauteed Brussels sprouts.
Tips For Making Brussels Sprouts Taste Great
The key to creating a Brussels sprouts dish everyone can love like today’s new Brussels Sprouts Salad is, in my opinion, based on these three tips:
- Cut them in half to “let the bitter out.” This is a tip I learned back in those days at Cooking Light. It’s the perfect way to make Brussels sprouts taste their best, no matter how you cook them.
- Use fresh over frozen. I love frozen veggies, but in this case, I truly believe unless you’re a natural Brussels sprouts lover, fresh is your best bet.
- Add a little sweetness to whatever dish you’re preparing. A little bit of sweetness helps counteract the bitterness of Brussels sprouts.
It’s really not rocket science, but it is effective. Try it at your house and see if you get Brussels sprouts compliments, too!
Craving more nutrition insights from a dietitian you can trust?
I’m Regan—a registered dietitian, lifelong foodie, and the baking mastermind here on This Baking Life.
I’m also the voice behind This Unmillennial Life on Substack. While this site (This Baking Life) is all about balanced baking indulgence in the kitchen, over on Substack I dive into nutrition, wellness, and supplement strategies especially for women in midlife.
✨ No fluff. No fads. Just practical advice grounded in science.
👉 Join me on Substack for free today and get new posts delivered straight to your inbox.
Brussels Sprouts Salad
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This delicious salad will make a great addition to your weeknight dinner table OR your holiday meal. It’s a quick, easy and hearty salad! You could also top it with your favorite protein and crispy chickpeas for a delicious, one-dish meal.
Ingredients
- 1 tablespoon olive oil
- 1 pound fresh raw Brussels sprouts, ends trimmed and quartered
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chopped chives
- 1 tablespoon balsamic vinegar
- 2 tablespoons crumbled feta cheese or goat cheese
- 2 tablespoons dried cranberries, dried tart cherries or fresh pomegranate seeds
- 2 tablespoons pumpkin seeds or sunflower seeds
Instructions
- Heat oil over medium-high heat in a large skillet.
- Add Brussels sprouts and saute just until crisp-tender (about 3 to 5 minutes). Reduce to medium heat; add lemon juice and saute 1 minute.
- Transfer to a large bowl; toss with remaining ingredients. Serve warm, at room temperature, or cold. Store leftovers up to a couple of days in an airtight container in the refrigerator.
Notes
Note: I prefer to start with whole Brussels sprouts and cut them into quarters, rather than buying pre-shredded Brussels sprouts or slicing them on a mandoline slicer.
- Prep Time: 10 min
- Cook Time: 5 min
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5.4 g
- Fat: 9 g
- Carbohydrates: 15 g
- Fiber: 4.8 g
- Protein: 6 g
