21 Delicious Brussel Sprout Salad Recipes for Every Season

Zesty, vibrant, and packed with flavor, Brussels sprouts are the unsung heroes of the salad world, transforming any meal into a celebration of taste and texture. Whether you’re craving a light summer dish or a hearty winter side, our roundup of 21 Delicious Brussels Sprout Salad Recipes has something for every season and every palate. Dive in and discover how these tiny cabbages can make a big impact on your table!

Warm Brussels Sprout Salad with Bacon and Mustard Dressing

Dig into this game-changing salad that turns Brussels sprouts into the star of your table. Crispy bacon meets tender sprouts, all tossed in a tangy mustard dressing that’ll have you hooked at first bite.

Ingredients

• 1 lb fresh Brussels sprouts, trimmed and halved
• 4 slices thick-cut bacon, chopped into 1/2-inch pieces
• 2 tbsp rich extra virgin olive oil
• 1 tbsp whole grain mustard
• 1 tbsp smooth Dijon mustard
• 1 tbsp pure maple syrup
• 1 tbsp apple cider vinegar
• 1/4 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for roasting the Brussels sprouts to perfection.
2. Toss the halved Brussels sprouts with olive oil, salt, and pepper on a baking sheet, spreading them out in a single layer for even cooking.
3. Roast in the preheated oven for 20 minutes, then flip the sprouts for uniform crispiness and roast another 10 minutes until golden and tender.
4. While the sprouts roast, cook the chopped bacon in a skillet over medium heat until crispy, about 5-7 minutes, then drain on paper towels.
5. Whisk together both mustards, maple syrup, and apple cider vinegar in a small bowl until smooth to create the dressing.
6. Combine the roasted Brussels sprouts and crispy bacon in a large bowl, drizzle with the mustard dressing, and toss to coat evenly.
7. Serve immediately while warm, garnishing with extra bacon bits if desired for added crunch.

Unleash a symphony of textures with every forkful—crispy bacon, tender sprouts, and a dressing that packs a punch. Perfect as a hearty side or top with a fried egg for a brunch twist that’s anything but ordinary.

Shaved Brussels Sprout Salad with Lemon and Pecorino

Viral on foodie feeds, this salad turns Brussels sprouts into a craveable, crunchy base. Tossed with sharp Pecorino and zesty lemon, it’s a bold side or a light main that steals the show.

Ingredients

• 1 lb fresh Brussels sprouts, trimmed and thinly shaved
• 1/2 cup Pecorino Romano cheese, finely grated
• 1/4 cup rich extra virgin olive oil
• 2 tbsp fresh lemon juice, from about 1 juicy lemon
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup toasted pine nuts, for crunch

Instructions

1. In a large bowl, combine the shaved Brussels sprouts, Pecorino, olive oil, lemon juice, salt, and pepper.
2. Massage the mixture with your hands for 1 minute to soften the sprouts slightly and blend the flavors.
3. Let the salad sit at room temperature for 10 minutes to marinate, stirring once halfway through.
4. While the salad rests, toast the pine nuts in a dry skillet over medium heat for 3-4 minutes, shaking the pan frequently, until golden and fragrant.
5. Sprinkle the toasted pine nuts over the salad just before serving for an added crunch.

Makes a dish that’s crisp, tangy, and nutty all at once. Serve it alongside grilled chicken or fold it into a wrap for a lunch that packs a punch.

Brussels Sprout Salad with Apples and Walnuts

Zesty and fresh, this salad turns the humble Brussels sprout into a crunchy, sweet, and nutty masterpiece. Perfect for those who think they hate Brussels sprouts—this one’s a game-changer.

Ingredients

• 1 lb Brussels sprouts, thinly sliced for delicate ribbons
• 1 large crisp honeycrisp apple, julienned
• 1/2 cup toasted walnuts, roughly chopped for crunch
• 1/4 cup rich extra virgin olive oil
• 2 tbsp apple cider vinegar, for a tangy kick
• 1 tbsp pure maple syrup, for a hint of sweetness
• 1/2 tsp sea salt, to enhance flavors
• 1/4 tsp freshly ground black pepper, for a slight heat

Instructions

1. In a large mixing bowl, combine the thinly sliced Brussels sprouts and julienned apple.
2. In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, maple syrup, sea salt, and black pepper until emulsified.
3. Pour the dressing over the Brussels sprouts and apple, tossing gently to coat every ribbon and slice evenly.
4. Add the toasted walnuts to the salad, giving it one final toss to distribute the nuts throughout.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Nowhere else will you find a salad that balances crunch, sweetness, and tang in such harmony. Serve it alongside grilled chicken for a hearty meal or enjoy it solo for a light, refreshing bite.

Roasted Brussels Sprout Salad with Balsamic Glaze

Let’s turn those often-overlooked Brussels sprouts into a show-stopping salad that’s equal parts crispy, tangy, and downright addictive.

Ingredients

• 1 lb fresh Brussels sprouts, trimmed and halved
• 2 tbsp rich extra virgin olive oil
• 1/2 tsp coarse sea salt
• 1/4 tsp freshly cracked black pepper
• 1/4 cup balsamic glaze, plus extra for drizzling
• 1/2 cup crumbled creamy goat cheese
• 1/4 cup toasted pine nuts
• 1 tbsp honey for a touch of sweetness

Instructions

1. Preheat your oven to 400°F (204°C) to ensure it’s hot enough for roasting.
2. Toss the halved Brussels sprouts with olive oil, sea salt, and black pepper until evenly coated. Tip: For extra crispiness, spread them in a single layer on the baking sheet.
3. Roast for 20-25 minutes, flipping halfway, until they’re golden brown and crispy on the edges.
4. While still warm, drizzle the roasted sprouts with balsamic glaze and honey, tossing gently to coat. Tip: The warmth helps the glaze stick better.
5. Transfer to a serving dish and top with crumbled goat cheese and toasted pine nuts. Tip: Toast the pine nuts in a dry pan over medium heat for 2-3 minutes until golden for maximum flavor.
6. Finish with an extra drizzle of balsamic glaze for that Instagram-worthy sheen.

Kick back and enjoy the contrast of crispy sprouts against the creamy goat cheese, all tied together with the sweet and tangy balsamic glaze. Perfect as a hearty side or top it with a poached egg for a brunch twist.

Brussels Sprout and Kale Salad with Creamy Avocado Dressing

Packed with powerhouse greens and a dreamy dressing, this salad turns the humble Brussels sprout into the star of your table. Perfect for meal prep or a quick, nutrient-dense lunch.

Ingredients

• 1 lb fresh Brussels sprouts, trimmed and thinly sliced
• 2 cups curly kale, stems removed and leaves torn into bite-sized pieces
• 1 ripe avocado, pitted and peeled
• 1/4 cup plain Greek yogurt
• 2 tbsp fresh lemon juice
• 1 tbsp honey
• 1/4 cup extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup toasted almonds, roughly chopped
• 1/4 cup dried cranberries

Instructions

1. In a large bowl, combine the thinly sliced Brussels sprouts and torn kale leaves.
2. In a blender, blend the avocado, Greek yogurt, lemon juice, honey, olive oil, sea salt, and black pepper until smooth and creamy. Tip: For a thinner dressing, add a tablespoon of water at a time until desired consistency is reached.
3. Pour the creamy avocado dressing over the greens and toss until evenly coated. Tip: Massaging the dressing into the kale for a minute helps soften the leaves.
4. Add the toasted almonds and dried cranberries to the salad, tossing gently to distribute evenly. Tip: Toast the almonds in a dry skillet over medium heat for 3-4 minutes for extra crunch and flavor.
5. Serve immediately or refrigerate for up to 2 hours to let the flavors meld.

Zesty and creamy, this salad offers a delightful crunch from the almonds and a sweet pop from the cranberries. Try serving it in a hollowed-out avocado half for an Instagram-worthy presentation.

Brussels Sprout Salad with Pomegranate and Goat Cheese

Overlooked no more, this salad turns humble Brussels sprouts into a showstopper. Toss in juicy pomegranate seeds and creamy goat cheese for a dish that’s as vibrant as it is delicious.

Ingredients

• 1 lb Brussels sprouts, trimmed and thinly sliced
• 1/2 cup pomegranate seeds, vibrant and juicy
• 1/4 cup crumbled goat cheese, creamy and tangy
• 1/4 cup toasted walnuts, roughly chopped for crunch
• 2 tbsp rich extra virgin olive oil
• 1 tbsp fresh lemon juice, bright and zesty
• 1 tsp honey, for a touch of sweetness
• 1/2 tsp sea salt, finely ground
• 1/4 tsp black pepper, freshly cracked

Instructions

1. In a large bowl, combine the thinly sliced Brussels sprouts, pomegranate seeds, and toasted walnuts.
2. In a small bowl, whisk together the extra virgin olive oil, lemon juice, honey, sea salt, and black pepper until emulsified. Tip: Adjust honey to balance the tartness to your liking.
3. Drizzle the dressing over the salad and toss gently to coat all ingredients evenly. Tip: Use your hands to massage the dressing into the Brussels sprouts for better flavor absorption.
4. Sprinkle the crumbled goat cheese over the top of the salad just before serving. Tip: Add the goat cheese last to maintain its creamy texture.

Now relish the crisp texture of the Brussels sprouts against the juicy burst of pomegranate seeds, all tied together with the creamy tang of goat cheese. Serve this salad as a bright side or top with grilled chicken for a hearty meal.

Asian Brussels Sprout Salad with Sesame Dressing

Just when you thought Brussels sprouts couldn’t get any better, this salad smashes expectations. Tossed in a nutty sesame dressing, it’s a crunchy, savory dream.

Ingredients

• 1 lb fresh Brussels sprouts, thinly sliced
• 2 tbsp toasted sesame oil, rich and aromatic
• 1 tbsp honey, golden and smooth
• 2 tbsp soy sauce, bold and umami-packed
• 1 tbsp rice vinegar, tangy and bright
• 1 tsp ginger, freshly grated and zesty
• 1 garlic clove, minced and pungent
• 1/4 cup roasted almonds, roughly chopped and crunchy
• 1 tbsp sesame seeds, toasted and nutty

Instructions

1. In a large bowl, whisk together the toasted sesame oil, honey, soy sauce, rice vinegar, ginger, and garlic until smooth. Tip: Taste the dressing and adjust the honey or vinegar for your perfect balance.
2. Add the thinly sliced Brussels sprouts to the bowl and toss until evenly coated with the dressing. Tip: Massaging the sprouts slightly can soften their texture.
3. Let the salad sit for 10 minutes to allow the flavors to meld. Tip: This resting time is key for the sprouts to absorb the dressing.
4. Sprinkle the roasted almonds and sesame seeds over the salad just before serving for added crunch.

Unbelievably crisp and packed with layers of flavor, this salad shines as a side or piled high with grilled chicken for a hearty meal. The sesame dressing clings to every leaf, making each bite a perfect mix of sweet, salty, and nutty.

Brussels Sprout Salad with Cranberries and Almonds

Viral for a reason, this salad packs a crunch with every bite, mixing sweet, tart, and nutty flavors that pop in your mouth.

Ingredients

• 1 lb fresh Brussels sprouts, trimmed and thinly sliced
• 1/2 cup dried cranberries, plump and juicy
• 1/2 cup sliced almonds, toasted to golden perfection
• 1/4 cup rich extra virgin olive oil
• 2 tbsp apple cider vinegar, with a sharp tang
• 1 tbsp honey, pure and sweet
• 1/2 tsp finely ground black pepper, for a subtle kick
• 1/4 tsp sea salt, to enhance all flavors

Instructions

1. Prep the Brussels sprouts by washing, trimming, and thinly slicing them for the base of your salad.
2. Toast the sliced almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until they’re golden and fragrant. Tip: Keep an eye on them to prevent burning.
3. Whisk together the extra virgin olive oil, apple cider vinegar, honey, black pepper, and sea salt in a small bowl until well combined. Tip: Adjust the honey for more sweetness if desired.
4. Toss the sliced Brussels sprouts, toasted almonds, and dried cranberries in a large mixing bowl.
5. Drizzle the dressing over the salad and toss until everything is evenly coated. Tip: Let it sit for 10 minutes before serving to soften the sprouts slightly.

Wow, the contrast of textures from the crisp sprouts, chewy cranberries, and crunchy almonds is unreal. Serve it alongside grilled chicken or as a standalone star at your next potluck.

Brussels Sprout and Quinoa Salad with Tahini Dressing

Zesty and vibrant, this salad turns the humble Brussels sprout into a star. Packed with protein-rich quinoa and drizzled with creamy tahini dressing, it’s a dish that’s as nutritious as it is delicious.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups water
• 1 lb Brussels sprouts, trimmed and thinly sliced
• 2 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/4 cup tahini
• 2 tbsp fresh lemon juice
• 1 tbsp pure maple syrup
• 1 clove garlic, minced
• 2 tbsp warm water

Instructions

1. Preheat your oven to 400°F (204°C) to roast the Brussels sprouts to perfection.
2. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Fluff with a fork and let it cool. Tip: Letting quinoa cool prevents the salad from becoming mushy.
3. Toss sliced Brussels sprouts with olive oil, black pepper, and sea salt. Spread on a baking sheet and roast for 20 minutes, stirring halfway, until edges are crispy and golden. Tip: Don’t overcrowd the pan for even roasting.
4. In a small bowl, whisk together tahini, lemon juice, maple syrup, minced garlic, and warm water until smooth. Adjust with more water if needed for a pourable consistency. Tip: Warm water helps thin the tahini without diluting flavor.
5. In a large bowl, combine cooled quinoa and roasted Brussels sprouts. Drizzle with tahini dressing and toss to coat evenly.

Enjoy the contrast of crispy Brussels sprouts against the fluffy quinoa, all brought together by the rich, nutty tahini dressing. Serve it as a hearty side or top with avocado slices for an extra creamy texture.

Brussels Sprout Salad with Honey Mustard Dressing

Revamp your salad game with this crunchy, sweet, and tangy Brussels sprout salad. It’s a texture-packed dish that’ll make you forget you’re eating greens.

Ingredients

• 1 lb fresh Brussels sprouts, thinly sliced
• 1/2 cup rich extra virgin olive oil
• 1/4 cup smooth Dijon mustard
• 2 tbsp golden honey
• 1 tbsp apple cider vinegar
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt
• 1/3 cup dried cranberries, plump and sweet
• 1/4 cup sliced almonds, toasted

Instructions

1. Wash and dry the Brussels sprouts thoroughly. Trim the ends and slice them thinly with a sharp knife or mandoline for uniform pieces.
2. In a small bowl, whisk together the extra virgin olive oil, Dijon mustard, honey, apple cider vinegar, black pepper, and sea salt until the dressing is emulsified and smooth.
3. Place the sliced Brussels sprouts in a large mixing bowl. Pour the dressing over the sprouts and toss vigorously to ensure every piece is coated.
4. Add the dried cranberries and toasted almonds to the bowl. Toss again to distribute evenly throughout the salad.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld and the sprouts to slightly soften.

Enjoy the crisp texture of the sprouts against the creamy dressing, with bursts of sweetness from the cranberries and a nutty crunch from the almonds. Serve it as a bold side or top with grilled chicken for a hearty meal.

Brussels Sprout and Radicchio Salad with Lemon Vinaigrette

Alright, let’s dive straight into making this vibrant Brussels Sprout and Radicchio Salad with Lemon Vinaigrette that’s about to become your new obsession.

Ingredients

• 1 lb Brussels sprouts, trimmed and thinly sliced
• 1 small head radicchio, chopped
• 1/2 cup rich extra virgin olive oil
• 1/4 cup fresh lemon juice
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/4 cup shaved Parmesan cheese
• 1/4 cup toasted almonds, roughly chopped

Instructions

1. In a large bowl, combine the thinly sliced Brussels sprouts and chopped radicchio.
2. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, honey, Dijon mustard, finely ground black pepper, and sea salt until emulsified. Tip: For a smoother vinaigrette, slowly drizzle in the olive oil while whisking.
3. Pour the lemon vinaigrette over the Brussels sprouts and radicchio. Use your hands to massage the dressing into the greens for about 1 minute. Tip: Massaging helps soften the Brussels sprouts and allows them to absorb the dressing better.
4. Add the shaved Parmesan cheese and toasted almonds to the salad. Toss gently to combine. Tip: Toasting the almonds enhances their flavor and adds a delightful crunch.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.

You’re left with a salad that’s crisp, tangy, and nutty—perfect for piling high on a platter or serving as a bold side dish. Yum, right?

Brussels Sprout Salad with Roasted Butternut Squash

Forget everything you thought about boring salads—this one’s a game-changer. Fresh, crispy Brussels sprouts meet sweet, caramelized butternut squash in a dish that’s as nutritious as it is Instagram-worthy.

Ingredients

• 1 lb Brussels sprouts, trimmed and thinly sliced
• 2 cups butternut squash, peeled and diced into 1-inch cubes
• 3 tbsp rich extra virgin olive oil
• 1/2 cup dried cranberries
• 1/4 cup toasted pecans, roughly chopped
• 2 tbsp pure maple syrup
• 1 tbsp apple cider vinegar
• 1/2 tsp sea salt
• 1/4 tsp finely ground black pepper

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Toss the butternut squash cubes with 1 tbsp olive oil, 1 tbsp maple syrup, and a pinch of sea salt. Spread evenly on the baking sheet.
3. Roast for 25 minutes, flipping halfway, until the squash is tender and edges are caramelized.
4. Meanwhile, in a large bowl, whisk together the remaining olive oil, maple syrup, apple cider vinegar, salt, and pepper to create the dressing.
5. Add the sliced Brussels sprouts, dried cranberries, and toasted pecans to the bowl. Toss well to coat with the dressing.
6. Once the butternut squash is done, let it cool for 5 minutes before gently folding it into the salad.
7. Serve immediately for the best texture, or let it sit for 10 minutes to soften the Brussels sprouts slightly.

Kick your salad game up a notch with this vibrant mix. The crunch of pecans, the sweetness of squash, and the tangy dressing create a symphony of flavors. Perfect as a standalone meal or a show-stopping side.

Brussels Sprout and Arugula Salad with Parmesan

Craving a salad that’s anything but basic? This Brussels Sprout and Arugula Salad with Parmesan packs a punch with its bold flavors and crisp textures, perfect for those who love their greens with a gourmet twist.

Ingredients

• 1 lb fresh Brussels sprouts, trimmed and thinly sliced
• 2 cups baby arugula, washed and dried
• 1/2 cup shaved Parmesan cheese, using a vegetable peeler for thin, delicate slices
• 1/4 cup rich extra virgin olive oil
• 2 tbsp fresh lemon juice, for a bright, citrusy kick
• 1 tsp Dijon mustard, for a subtle, tangy depth
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt, to enhance all the flavors

Instructions

1. In a large mixing bowl, combine the thinly sliced Brussels sprouts and baby arugula.
2. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, finely ground black pepper, and sea salt until emulsified.
3. Pour the dressing over the Brussels sprouts and arugula, tossing gently to ensure every leaf is coated. Tip: Let the salad sit for 5 minutes to slightly soften the Brussels sprouts.
4. Add the shaved Parmesan cheese to the salad, tossing lightly to distribute evenly. Tip: Use a vegetable peeler for the Parmesan to get those perfect, paper-thin slices.
5. Serve immediately for the best texture and flavor. Tip: For an extra crunch, top with toasted pine nuts or walnuts right before serving.

The salad strikes a beautiful balance between the peppery arugula, the nutty Brussels sprouts, and the salty Parmesan. Serve it as a standout side or bulk it up with grilled chicken for a hearty main.

Brussels Sprout Salad with Miso Dressing

Crunch into this Brussels Sprout Salad with Miso Dressing—a bold, umami-packed dish that’s as easy to make as it is to devour. Perfect for those who love their greens with a punch.

Ingredients

• 1 lb Brussels sprouts, trimmed and thinly sliced
• 2 tbsp rich white miso paste
• 1 tbsp smooth Dijon mustard
• 2 tbsp fresh lemon juice, zesty and bright
• 1/4 cup extra virgin olive oil, velvety and rich
• 1/4 cup toasted almonds, roughly chopped for crunch
• 1/2 cup dried cranberries, sweet and chewy
• Salt, just a pinch to elevate flavors

Instructions

1. In a large bowl, whisk together the white miso paste, Dijon mustard, and lemon juice until smooth. Tip: For a smoother dressing, let the miso sit at room temperature for 10 minutes before mixing.
2. Slowly drizzle in the extra virgin olive oil while continuously whisking to emulsify the dressing. Tip: A steady hand ensures a creamy, lump-free dressing.
3. Add the thinly sliced Brussels sprouts to the bowl and toss until evenly coated with the dressing. Tip: Massaging the sprouts slightly softens them for a more pleasant texture.
4. Fold in the toasted almonds and dried cranberries, then season with a pinch of salt. Toss gently to combine.
5. Let the salad sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Kick back and enjoy the crisp texture of the sprouts against the creamy miso dressing, with pops of sweetness from the cranberries. Serve it as a standout side or top with grilled chicken for a hearty meal.

Brussels Sprout Salad with Chickpeas and Feta

Kickstart your meal prep with this crunchy, creamy, and utterly addictive salad that’s a game-changer for your greens routine.

Ingredients

• 1 lb fresh Brussels sprouts, thinly sliced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup crumbled feta cheese, creamy and tangy
• 1/4 cup rich extra virgin olive oil
• 2 tbsp fresh lemon juice, zesty and bright
• 1 tsp honey, golden and sweet
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt, flaky and crisp

Instructions

1. Preheat your oven to 400°F to get it ready for roasting.
2. Toss the chickpeas with 1 tbsp olive oil, sea salt, and black pepper on a baking sheet. Roast for 20 minutes until golden and crispy. Tip: Shake the pan halfway for even browning.
3. While the chickpeas roast, whisk together the remaining olive oil, lemon juice, and honey in a large bowl to create the dressing.
4. Add the thinly sliced Brussels sprouts to the bowl with the dressing. Massage the sprouts with your hands for 1 minute to soften them slightly. Tip: This step enhances the texture and flavor absorption.
5. Once the chickpeas are done, let them cool for 5 minutes before adding to the salad to maintain their crunch.
6. Gently fold in the crumbled feta cheese, ensuring it’s evenly distributed throughout the salad.

Make every bite count with this salad’s perfect harmony of textures—crispy chickpeas, tender sprouts, and creamy feta. Serve it as a hearty side or top with grilled chicken for a protein-packed main.

Brussels Sprout Salad with Grapes and Blue Cheese

Make your taste buds dance with this crunchy, sweet, and tangy salad that’s a game-changer for Brussels sprouts haters. Mix textures and flavors for a dish that’s as Instagrammable as it is delicious.

Ingredients

• 1 lb fresh Brussels sprouts, trimmed and thinly sliced
• 1 cup red seedless grapes, halved
• 1/2 cup crumbled creamy blue cheese
• 1/4 cup toasted walnuts, roughly chopped
• 2 tbsp rich extra virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp honey
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. In a large bowl, combine the thinly sliced Brussels sprouts and halved grapes.
2. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, honey, finely ground black pepper, and sea salt until emulsified.
3. Pour the dressing over the Brussels sprouts and grapes, tossing gently to coat every piece evenly.
4. Let the salad sit for 10 minutes to allow the flavors to meld and the Brussels sprouts to slightly soften.
5. Sprinkle the crumbled blue cheese and toasted walnuts over the top just before serving.
6. Toss lightly once more to distribute the cheese and nuts throughout the salad.

Vibrant and bursting with contrast, this salad offers a crunchy bite from the sprouts, a juicy pop from the grapes, and a creamy tang from the blue cheese. Serve it alongside grilled chicken for a hearty meal or enjoy it solo for a light, flavorful lunch.

Brussels Sprout Salad with Sweet Potatoes and Pepitas

Let’s shake up your salad game with a dish that’s crunchy, sweet, and utterly addictive. This isn’t just any salad—it’s a texture-packed, flavor-loaded masterpiece that’ll have you coming back for seconds.

Ingredients

• 1 lb Brussels sprouts, trimmed and thinly sliced
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1/4 cup pepitas, toasted
• 3 tbsp rich extra virgin olive oil
• 2 tbsp pure maple syrup
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1/2 tsp finely ground sea salt
• 1/4 tsp freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
2. Toss the diced sweet potatoes with 1 tbsp olive oil, smoked paprika, salt, and pepper. Spread them in a single layer on the prepared baking sheet. Roast for 25 minutes, flipping halfway, until caramelized and tender.
3. While the sweet potatoes roast, heat a dry skillet over medium heat. Add the pepitas and toast for 3-4 minutes, stirring frequently, until they’re golden and fragrant. Tip: Listen for the popping sound—it’s your cue they’re done.
4. In a large bowl, whisk together the remaining 2 tbsp olive oil, maple syrup, and apple cider vinegar. Add the sliced Brussels sprouts and toss to coat.
5. Once the sweet potatoes are done, let them cool slightly before adding to the Brussels sprouts. Toss gently to combine.
6. Sprinkle the toasted pepitas over the salad just before serving to maintain their crunch. Tip: For an extra flavor boost, drizzle with a bit more maple syrup.

This salad is a symphony of textures—crispy Brussels sprouts, soft sweet potatoes, and crunchy pepitas. The smoky-sweet dressing ties it all together for a dish that’s as beautiful as it is delicious. Try serving it alongside grilled chicken or as a standalone star at your next potluck.

Brussels Sprout Salad with Oranges and Hazelnuts

Never underestimate the power of a crunchy, citrusy salad to brighten your day. This Brussels Sprout Salad with Oranges and Hazelnuts is a game-changer—packed with textures and flavors that pop.

Ingredients

• 1 lb fresh Brussels sprouts, trimmed and thinly sliced
• 2 large navel oranges, peeled and segmented
• 1/2 cup roasted hazelnuts, roughly chopped
• 1/4 cup rich extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp honey
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. In a large bowl, combine the thinly sliced Brussels sprouts and orange segments.
2. In a small bowl, whisk together the extra virgin olive oil, lemon juice, honey, black pepper, and sea salt until emulsified.
3. Pour the dressing over the Brussels sprouts and oranges, tossing gently to coat every leaf.
4. Let the salad sit for 10 minutes to allow the flavors to meld and the Brussels sprouts to slightly soften.
5. Just before serving, sprinkle the roughly chopped hazelnuts over the top for a crunchy finish.
6. Tip: For extra crispiness, toast the hazelnuts in a dry skillet over medium heat for 3-5 minutes before chopping.
7. Tip: Use a mandoline for uniformly thin Brussels sprout slices that blend perfectly with the dressing.
8. Tip: Segment the oranges over the bowl to catch any extra juice, adding more citrus flavor to the salad.

Crunchy, sweet, and slightly tangy, this salad is a textural dream. Serve it alongside grilled chicken or as a standalone star at your next potluck.

Brussels Sprout Salad with Farro and Herbs

Let’s shake up your salad game with a dish that’s crunchy, hearty, and herby all at once. This isn’t your average side—it’s a flavor-packed meal that stands tall on its own.

Ingredients

• 1 cup uncooked farro, rinsed
• 1 lb Brussels sprouts, trimmed and thinly sliced
• 1/2 cup rich extra virgin olive oil
• 1/4 cup fresh lemon juice, squeezed
• 1/3 cup finely grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh mint
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup toasted walnuts, roughly chopped

Instructions

1. Bring 3 cups of water to a boil in a medium saucepan. Add the farro, reduce heat to low, cover, and simmer for 25 minutes until tender. Drain any excess water and let it cool slightly.
2. While the farro cooks, heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add the Brussels sprouts and sauté for 5 minutes until bright green and slightly crispy.
3. In a small bowl, whisk together the remaining olive oil, lemon juice, Parmesan, parsley, mint, salt, and pepper to create the dressing.
4. In a large mixing bowl, combine the cooked farro, sautéed Brussels sprouts, and dressing. Toss gently to coat everything evenly.
5. Fold in the toasted walnuts just before serving to maintain their crunch.

Crunchy walnuts and tender farro play off the crisp Brussels sprouts, while the herby dressing ties it all together. Serve it warm or at room temperature for a versatile dish that’s perfect for picnics or potlucks.

Brussels Sprout Salad with Beets and Goat Cheese

Just when you thought salads were boring, this Brussels Sprout Salad with Beets and Goat Cheese slaps you awake with its vibrant colors and bold flavors.

Ingredients

• 1 lb fresh Brussels sprouts, thinly sliced
• 2 medium roasted beets, cubed
• 4 oz creamy goat cheese, crumbled
• 1/4 cup rich extra virgin olive oil
• 2 tbsp tangy apple cider vinegar
• 1 tbsp smooth Dijon mustard
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 400°F. Toss the Brussels sprouts with 2 tbsp of olive oil, salt, and pepper. Spread them on a baking sheet in a single layer.
2. Roast for 20 minutes, flipping halfway, until edges are crispy and golden. Tip: Don’t overcrowd the pan for maximum crispiness.
3. While sprouts roast, whisk together remaining olive oil, apple cider vinegar, and Dijon mustard in a small bowl until emulsified.
4. In a large bowl, combine roasted Brussels sprouts, cubed beets, and goat cheese. Drizzle with dressing and toss gently to coat. Tip: Add dressing gradually to avoid overdressing.
5. Serve immediately or let it sit for 10 minutes to allow flavors to meld. Tip: For an extra crunch, sprinkle with toasted walnuts before serving.

Bright, earthy beets and creamy goat cheese balance the crisp, slightly bitter sprouts. Try serving it on a platter with grilled chicken for a hearty meal that’s as Instagram-worthy as it is delicious.

Brussels Sprout Salad with Avocado and Lime Dressing

Dig into this crunchy, creamy, zesty salad that’s a game-changer for your lunch routine. Packed with fresh flavors and a kick of lime, it’s a no-brainer for anyone looking to spice up their greens.

Ingredients

• 1 lb fresh Brussels sprouts, trimmed and thinly sliced
• 1 ripe avocado, diced
• 1/4 cup rich extra virgin olive oil
• 2 tbsp fresh lime juice
• 1 tsp honey
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt
• 1/4 cup toasted almonds, roughly chopped

Instructions

1. In a large bowl, combine the thinly sliced Brussels sprouts and diced avocado.
2. In a small bowl, whisk together the extra virgin olive oil, fresh lime juice, honey, black pepper, and sea salt until emulsified.
3. Pour the dressing over the Brussels sprouts and avocado. Toss gently to coat everything evenly.
4. Let the salad sit for 5 minutes to allow the flavors to meld.
5. Sprinkle the toasted almonds on top just before serving for an added crunch.

This salad delivers a perfect balance of textures—crispy Brussels sprouts, creamy avocado, and crunchy almonds. The lime dressing adds a bright, tangy finish that makes every bite irresistible. Try serving it alongside grilled chicken or as a standalone dish for a light, refreshing meal.

Conclusion

Exploring these 21 Delicious Brussel Sprout Salad Recipes opens up a world of flavors for every season! Whether you’re craving something light and fresh or hearty and comforting, there’s a recipe here to satisfy. We’d love to hear which ones become your favorites—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the love on Pinterest for fellow home cooks to discover!

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