Get ready to fall in love with the humble Brussels sprout! This cruciferous superfood has stolen the hearts of many with its sweet, earthy flavor and impressive nutritional profile. And when paired with a medley of crunchy, tangy, and savory elements, it becomes a game-changer on any plate. In this article, we’ll be diving into the wonderful world of Brussels sprout salads, featuring 18 mouthwatering recipes that will elevate your taste buds and keep you coming back for more.
From classic combinations like warm bacon and honey mustard dressing to innovative pairings such as pomegranate and pecans, these salads offer a deliciously healthy way to enjoy this beloved veggie. Whether you’re a seasoned foodie or a busy home cook looking for quick and easy meal ideas, there’s something on this list for everyone.
So what are you waiting for? Let’s dive into the world of Brussels sprout salads and get cooking!
Warm Bacon and Brussel Sprout Salad with Honey Mustard Dressing
Warm Bacon and Brussels Sprout Salad with Honey Mustard Dressing
This hearty salad combines the sweetness of caramelized Brussels sprouts with the smokiness of crispy bacon, all tied together with a tangy honey mustard dressing.
Ingredients:
– 1 pound fresh Brussels sprouts, trimmed and halved
– 6 slices of thick-cut bacon, chopped
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1 tablespoon Dijon mustard
– Salt and pepper to taste
– 2 tablespoons white wine vinegar (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.
3. Cook bacon in a skillet over medium heat until crispy. Drain on paper towels.
4. In a small bowl, whisk together honey, Dijon mustard, and vinegar (if using).
5. Combine roasted Brussels sprouts, chopped bacon, and honey mustard dressing in a large bowl. Toss to combine.
Cooking Time: 25-30 minutes
Shredded Brussel Sprout Salad with Pomegranate and Pecans
This vibrant salad combines the natural sweetness of roasted Brussels sprouts with the tanginess of pomegranate, crunch of pecans, and a hint of citrus. Perfect for a healthy and flavorful side dish or light lunch.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1/4 cup pomegranate seeds
– 1/4 cup chopped pecans
– 2 tablespoons freshly squeezed lemon juice
– 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, pomegranate seeds, and chopped pecans.
5. Drizzle lemon juice and honey over the top, tossing to coat.
6. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Brussel Sprout and Kale Salad with Lemon Tahini Dressing
This hearty salad combines the earthy flavors of roasted Brussels sprouts and kale with a bright and creamy lemon tahini dressing, perfect for a quick and nutritious meal.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 cups curly kale, stems removed and leaves torn
– 2 tablespoons olive oil
– 1/4 cup tahini
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with 1 tablespoon olive oil and season with salt and pepper. Roast for 20-25 minutes or until tender.
3. In a large bowl, massage kale leaves with the remaining 1 tablespoon olive oil until slightly softened.
4. In a blender or food processor, combine tahini, garlic, lemon juice, salt, and pepper to make the dressing.
5. Combine roasted Brussels sprouts, massaged kale, and lemon tahini dressing in a bowl. Toss to combine.
Cooking Time: 25 minutes
Apple Cranberry Brussel Sprout Salad with Maple Vinaigrette
This refreshing salad combines the sweetness of apples and cranberries with the earthy flavor of roasted Brussels sprouts, all tied together with a tangy maple vinaigrette.
Ingredients:
– 1 pound fresh Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1 large apple, diced
– 1 cup fresh or frozen cranberries
– 2 tablespoons pure maple syrup
– 2 tablespoons apple cider vinegar
– Salt and pepper to taste
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.
2. In a large bowl, combine roasted Brussels sprouts, diced apple, and cranberries.
3. Whisk together maple syrup and apple cider vinegar to make the vinaigrette. Pour over the salad and toss to coat.
4. Season with salt and pepper to taste. Serve immediately.
Cooking Time: 20-25 minutes
Brussel Sprout Salad with Crispy Chickpeas and Avocado
This vibrant salad combines the earthy sweetness of roasted Brussels sprouts with the crunch of crispy chickpeas, creamy avocado, and a tangy dressing.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 1 can chickpeas, drained and rinsed
– 2 tablespoons olive oil
– 1/4 cup lemon juice
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 1 ripe avocado, diced
– 1 tablespoon red wine vinegar (optional)
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.
2. While the Brussels sprouts are roasting, prepare the chickpeas. Rinse them under cold water and pat dry. Heat 1 tablespoon of olive oil in a pan over medium heat. Cook chickpeas for 5-7 minutes or until crispy.
3. In a large bowl, combine roasted Brussels sprouts, crispy chickpeas, diced avocado, parsley, lemon juice, and salt and pepper to taste. If using red wine vinegar, drizzle it on top.
4. Serve immediately and enjoy!
Cooking Time: 25-30 minutes
Roasted Brussel Sprout and Quinoa Salad with Balsamic Glaze
Elevate your salad game with this flavorful combination of roasted Brussels sprouts, quinoa, and tangy balsamic glaze.
Ingredients:
– 1 pound Brussels sprouts, trimmed
– 2 cups cooked quinoa
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/4 cup balsamic glaze (homemade or store-bought)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, garlic, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and caramelized.
3. Cook quinoa according to package instructions.
4. In a large bowl, combine roasted Brussels sprouts, cooked quinoa, and balsamic glaze. Toss to combine.
5. Serve warm or at room temperature.
Cooking Time: 30-40 minutes
Asian-Inspired Brussel Sprout Salad with Sesame Ginger Dressing
This refreshing salad combines the earthy flavor of Brussels sprouts with the bold flavors of Asia, all tied together with a creamy sesame ginger dressing.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons soy sauce
– 2 tablespoons rice vinegar
– 1 tablespoon honey
– 1 teaspoon grated fresh ginger
– 2 cloves garlic, minced
– 1/4 cup toasted sesame seeds
– 1/4 cup chopped scallions (green onions)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F.
2. Toss Brussels sprouts with 1 tablespoon soy sauce, 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 remaining soy sauce, rice vinegar, honey, ginger, garlic, and sesame seeds. Blend until smooth.
4. In a large bowl, combine roasted Brussels sprouts, scallions, and sesame ginger dressing. Toss to coat.
5. Serve warm or at room temperature.
Cooking Time: 25-30 minutes
Brussel Sprout Caesar Salad with Garlic Croutons
This salad combines the earthy sweetness of roasted Brussels sprouts with the tanginess of a classic Caesar dressing, all tied together with crispy garlic croutons. It’s a perfect side dish for your next dinner party or family gathering.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 cloves garlic, minced
– 1/4 cup olive oil
– 2 tablespoons lemon juice
– 1 teaspoon Dijon mustard
– 1/2 cup grated Parmesan cheese
– Salt and pepper to taste
– 1 baguette, cut into 1-inch cubes (for croutons)
– 3 tablespoons garlic butter (see below)
Garlic Butter:
– 2 cloves garlic, minced
– 1 tablespoon unsalted butter, softened
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, mix garlic butter by combining minced garlic and softened butter.
4. Toast baguette cubes in the oven for 5-7 minutes or until crispy.
5. In a blender, combine lemon juice, Dijon mustard, and Parmesan cheese. Blend until smooth.
6. Combine roasted Brussels sprouts with Caesar dressing and toss to coat.
7. Sprinkle garlic croutons over the salad and serve.
Cooking Time: 25-30 minutes
Brussel Sprout and Brussels Sprout Salad with Walnuts and Blue Cheese
This hearty salad combines the earthy sweetness of roasted Brussels sprouts with the crunch of toasted walnuts and the pungency of blue cheese. A perfect side dish or light lunch.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1/4 cup chopped fresh thyme
– 1/2 cup walnut halves
– 1/2 cup crumbled blue cheese (such as Roquefort or Gorgonzola)
– Salt and pepper to taste
– 2 tablespoons apple cider vinegar (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, thyme, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until tender and caramelized.
4. Meanwhile, toast walnut halves in a dry skillet over medium heat for 5-7 minutes or until fragrant.
5. In a large bowl, combine roasted Brussels sprouts, toasted walnuts, and crumbled blue cheese.
6. Drizzle with apple cider vinegar (if using) and toss to combine.
7. Serve warm or at room temperature.
Cooking Time: 25-30 minutes
Mediterranean Brussel Sprout Salad with Feta and Olives
This vibrant salad combines the earthy sweetness of roasted Brussels sprouts with the salty tanginess of feta cheese, the brininess of Kalamata olives, and a hint of Mediterranean flair.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1/4 cup crumbled feta cheese
– 1/4 cup pitted and sliced Kalamata olives
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley leaves for garnish
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, crumbled feta cheese, sliced olives, minced garlic, and lemon juice.
3. Season with salt and pepper to taste.
4. Garnish with fresh parsley leaves.
5. Serve warm or at room temperature.
Cooking Time: 25-30 minutes
Brussel Sprout Salad with Roasted Sweet Potatoes and Tahini Drizzle
This hearty salad combines the natural sweetness of roasted sweet potatoes with the earthy flavor of Brussels sprouts, all tied together with a creamy tahini drizzle.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 large sweet potatoes, peeled and cubed
– 2 tablespoons olive oil
– Salt and pepper to taste
– 2 cloves garlic, minced
– 1/4 cup tahini
– 2 tablespoons lemon juice
– 1 tablespoon honey
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss sweet potatoes 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. Add Brussels sprouts, garlic, salt, and pepper. Cook for 5-7 minutes or until tender and caramelized.
4. In a small bowl, whisk together tahini, lemon juice, and honey.
5. Combine roasted sweet potatoes and Brussels sprouts in a large bowl. Drizzle with the tahini dressing and toss to coat.
Cooking Time: 35-40 minutes
Spicy Brussel Sprout Salad with Chili Lime Dressing
This salad combines the sweetness of roasted Brussels sprouts with the bold flavors of a spicy and tangy dressing, making it a perfect side dish for any meal.
Ingredients:
– 1 pound Brussels sprouts, trimmed
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup chili lime dressing (see below)
– 1/2 cup diced red onion
– 1/4 cup crumbled feta cheese (optional)
Chili Lime Dressing:
– 1/2 cup freshly squeezed lime juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 teaspoon honey
– 1/4 teaspoon red pepper flakes
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.
2. In a bowl, whisk together chili lime dressing ingredients.
3. Combine roasted Brussels sprouts, red onion, and feta cheese (if using) in a large bowl.
4. Pour the dressing over the salad and toss to combine.
5. Serve warm or at room temperature.
Cooking Time: 25 minutes
Brussel Sprout and Farro Salad with Dried Cherries and Almonds
This hearty salad combines the earthy flavor of roasted Brussels sprouts, nutty farro, sweet dried cherries, and crunchy almonds for a delicious and nutritious side dish or light meal.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 1 cup cooked farro
– 1/2 cup dried cherries, chopped
– 1/4 cup sliced almonds
– 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.
3. In a large bowl, combine cooked farro, roasted Brussels sprouts, chopped dried cherries, and sliced almonds.
4. Whisk together remaining 1 tablespoon olive oil and apple cider vinegar in a small bowl. Pour dressing over the salad and toss to combine.
5. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Creamy Brussel Sprout Salad with Greek Yogurt Dressing
This vibrant salad combines roasted Brussels sprouts with a tangy and creamy Greek yogurt dressing, perfect for a healthy and satisfying side dish or light lunch.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup Greek yogurt
– 1 tablespoon lemon juice
– 1 tablespoon honey
– 1/2 teaspoon Dijon mustard
– Chopped fresh parsley or thyme 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.
3. Roast for 20-25 minutes, or until tender and caramelized.
4. In a medium bowl, whisk together yogurt, lemon juice, honey, and mustard.
5. Add roasted Brussels sprouts to the dressing and toss to combine.
6. Garnish with parsley or thyme, if desired.
7. Serve warm or at room temperature.
Cooking Time: 25 minutes
Brussel Sprout and Beet Salad with Goat Cheese and Pistachios
This vibrant salad combines the earthy sweetness of roasted beets and Brussels sprouts with the creaminess of goat cheese and crunch of pistachios. A perfect side dish or light lunch for any occasion.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 medium beets, peeled and cubed
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup goat cheese, crumbled
– 1/4 cup chopped pistachios
– 2 tablespoons apple cider 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.
5. In a large bowl, combine roasted Brussels sprouts, beets, crumbled goat cheese, and chopped pistachios.
6. Drizzle with apple cider vinegar (if using) and toss to combine.
Cooking Time: 55-70 minutes
Brussel Sprout Slaw with Creamy Avocado Dressing
This vibrant slaw combines the natural sweetness of roasted Brussels sprouts with the creaminess of avocado, making it a refreshing side dish or topping for your favorite meal.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– Salt and pepper, to taste
– 1 ripe avocado, diced
– 1/2 cup plain Greek yogurt
– 1 tablespoon lemon juice
– 1 teaspoon apple cider vinegar
– 1/4 teaspoon salt
– 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.
3. Roast for 20-25 minutes, or until tender and caramelized.
4. In a blender or food processor, combine avocado, Greek yogurt, lemon juice, apple cider vinegar, and salt. Blend until smooth.
5. In a large bowl, combine roasted Brussels sprouts and creamy avocado dressing. Toss to coat.
6. Garnish with chopped cilantro or scallions, if desired.
Cooking Time: 20-25 minutes
Brussel Sprout and Pear Salad with Candied Walnuts
This sweet and savory salad combines the earthy flavor of Brussels sprouts with the sweetness of pears, all tied together with crunchy candied walnuts. Perfect for a light and refreshing side dish or main course.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 ripe pears, diced (such as Bartlett or Anjou)
– 1/4 cup granulated sugar
– 1/4 cup water
– 1 tablespoon olive oil
– Salt and pepper to taste
– 1/2 cup candied walnuts (see note)
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. Meanwhile, combine sugar and water in a small saucepan. Bring to a boil over medium heat, then reduce heat to low and simmer for 5 minutes.
4. Add diced pears to the sugar mixture and cook for an additional 2-3 minutes, or until slightly caramelized.
5. Combine roasted Brussels sprouts, candied pears, and candied walnuts in a large bowl. Toss gently to combine.
Cooking Time: 30-40 minutes
Brussel Sprout Salad with Grilled Chicken and Lemon Herb Vinaigrette
This refreshing salad combines the earthy sweetness of roasted Brussels sprouts with the smoky flavor of grilled chicken, all tied together with a zesty lemon herb vinaigrette. Perfect for a light and healthy meal or as a side dish.
Ingredients:
– 1 pound Brussels sprouts, trimmed
– 2 boneless, skinless chicken breasts
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat. Season chicken with salt, pepper, and olive oil. Grill for 5-6 minutes per side, or until cooked through.
2. Toss Brussels sprouts with olive oil, garlic, salt, and pepper. Roast in the oven at 400°F (200°C) for 20-25 minutes, or until tender and caramelized.
3. In a small bowl, whisk together lemon juice, parsley, and salt to make the vinaigrette.
4. Combine roasted Brussels sprouts, grilled chicken, and vinaigrette in a large bowl. Toss to coat.
5. Serve immediately.
Cooking Time: 30-35 minutes