As the seasons change, our palates adapt to the fresh flavors that each time of year brings. And what better way to celebrate this culinary evolution than with a crisp, delicious Brussels sprout salad? From the warmth of roasted butternut squash in winter to the brightness of pomegranate and quinoa in spring, these 20 recipes showcase the versatility of Brussels sprouts in every season.
From classic combinations like lemon tahini dressing and maple dijon vinaigrette to bold twists like sesame ginger dressing and avocado lime dressing, there’s a Brussels sprout salad recipe for everyone. Whether you’re looking for a light and refreshing side dish or a hearty main course, these salads are sure to satisfy your cravings.
In this article, we’ll explore the many ways to prepare Brussels sprouts in a salad, from simple and straightforward to complex and creative. So why wait? Dive into the world of Brussels sprout salads and discover new flavors and textures to elevate your cooking game!
Shaved Brussel Sprout Salad with Lemon Tahini Dressing
This refreshing salad is a perfect blend of sweet and savory flavors, featuring tender shaved Brussels sprouts, crunchy pomegranate seeds, and a tangy lemon tahini dressing. With its bold yet balanced taste, it’s sure to become a new favorite!
Ingredients:
– 1 pound Brussels sprouts
– 2 tablespoons lemon juice
– 1/4 cup tahini
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons olive oil
– 1/4 cup pomegranate seeds
– Chopped fresh parsley or cilantro (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Trim the ends of the Brussels sprouts and shave them into thin strips.
3. In a large bowl, whisk together lemon juice, tahini, garlic, salt, and pepper.
4. Add olive oil and whisk until smooth.
5. Add shaved Brussels sprouts to the dressing and toss to combine.
6. Stir in pomegranate seeds and chopped parsley or cilantro (if using).
7. Serve immediately.
Cooking Time: 20 minutes
Roasted Brussel Sprout Salad with Maple Dijon Vinaigrette
Experience the sweet and tangy combination of roasted Brussels sprouts, crispy bacon, and a hint of maple syrup in this refreshing salad.
Ingredients:
– 1 pound Brussels sprouts, trimmed
– 6 slices of bacon, chopped
– 2 tablespoons olive oil
– Salt and pepper to taste
– 2 tablespoons apple cider vinegar
– 1 tablespoon pure maple syrup
– 1 teaspoon Dijon mustard
– 4 cups mixed greens (arugula, spinach, etc.)
– Shaved Parmesan 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.
3. Roast for 20-25 minutes or until caramelized and tender.
4. In a large bowl, whisk together apple cider vinegar, maple syrup, Dijon mustard, and chopped bacon.
5. Add roasted Brussels sprouts, mixed greens, and shaved Parmesan cheese (if using) to the bowl.
6. Toss to combine and serve immediately.
Cooking Time: 25 minutes
Brussel Sprout and Apple Salad with Pecans
This autumnal salad combines the sweet and tangy flavors of roasted Brussels sprouts, crisp apples, and crunchy pecans. A perfect side dish for your next family gathering or holiday feast.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 large apple, diced (such as Granny Smith)
– 1/4 cup chopped pecans
– 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. Roast for 20-25 minutes or until tender.
3. In a large bowl, combine roasted Brussels sprouts, diced apple, and chopped pecans.
4. In a small bowl, whisk together apple cider vinegar and honey. Pour dressing over the salad and toss to combine.
5. Serve warm or at room temperature.
Cooking Time: 25-30 minutes
Warm Brussel Sprout Salad with Crispy Bacon
Warm Brussels Sprout Salad with Crispy Bacon
This hearty salad combines the natural sweetness of roasted Brussels sprouts with the smoky flavor of crispy bacon, all wrapped up in a warm and comforting package. Perfect for a chilly evening or as a side dish for your next meal.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 6 slices of bacon, cut into thirds
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup chopped pecans (optional)
– 2 tablespoons apple cider vinegar
Instructions:
1. Preheat oven to 400°F.
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. Meanwhile, cook bacon in a skillet over medium heat until crispy. Remove from heat and set aside.
4. In a large bowl, combine roasted Brussels sprouts, crispy bacon, and chopped pecans (if using).
5. Drizzle with apple cider vinegar and toss to coat.
Cooking Time: 25-30 minutes
Brussel Sprout Caesar Salad with Parmesan Crisps
This salad is a creative twist on the classic Caesar, featuring roasted Brussels sprouts and crispy Parmesan crisps. The combination of sweet and savory flavors will surely delight your taste buds.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 cup grated Parmesan cheese
– 1/2 cup Caesar dressing
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
– 1 cup breadcrumbs
– 1/4 cup grated Parmesan cheese (for crisps)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, garlic, salt, and pepper on a baking sheet.
3. Roast for 20-25 minutes or until caramelized.
4. Meanwhile, mix Caesar dressing with chopped parsley (if using).
5. In a separate pan, toast breadcrumbs over medium heat until golden brown.
6. Add grated Parmesan cheese to the toasted breadcrumbs and stir until crispy.
7. Combine roasted Brussels sprouts with Caesar dressing mixture and top with Parmesan crisps.
Cooking Time: 25-30 minutes
Brussel Sprout and Quinoa Salad with Pomegranate
This sweet and savory salad combines the earthy flavor of roasted Brussels sprouts with the nutty taste of quinoa, all tied together with a pop of pomegranate seeds.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 cups cooked quinoa
– 1/4 cup olive oil
– 2 tablespoons apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 1/4 cup pomegranate seeds
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. In a large bowl, combine quinoa, roasted Brussels sprouts, apple cider vinegar, Dijon mustard, salt, and pepper.
4. Stir in pomegranate seeds.
5. Serve warm or at room temperature.
Cooking Time: 45-50 minutes
Brussel Sprout Salad with Honey Mustard Dressing
This recipe combines the earthy sweetness of roasted Brussels sprouts with a tangy and creamy honey mustard dressing, making it a perfect side dish for any meal.
Ingredients:
– 1 pound Brussels sprouts, trimmed
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1 tablespoon Dijon mustard
– 2 tablespoons apple cider vinegar
– 1/4 cup chopped pecans or walnuts (optional)
– 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 small bowl, whisk together honey, Dijon mustard, and apple cider vinegar to make the dressing.
5. In a large bowl, combine roasted Brussels sprouts, chopped nuts (if using), and honey mustard dressing.
6. Toss to coat and season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Brussel Sprout and Kale Salad with Cranberries
This autumnal salad combines the earthy flavors of roasted Brussels sprouts and kale with sweet and tangy cranberries, all tied together with a zesty apple cider vinaigrette.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1 cup fresh or frozen cranberries
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 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 large bowl, massage kale leaves with 1 tablespoon olive oil, salt, and pepper until tender and slightly wilted.
3. Add roasted Brussels sprouts to the bowl and toss with kale.
4. Stir in cranberries and apple cider vinegar.
5. Season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Asian-Inspired Brussel Sprout Salad with Sesame Ginger Dressing
This refreshing salad combines the earthy flavor of roasted Brussels sprouts with the bold flavors of Asia, featuring a creamy sesame ginger dressing.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1 tablespoon soy sauce
– 1 tablespoon honey
– 1-inch piece of fresh ginger, grated
– 2 cloves garlic, minced
– 1/4 cup sesame seeds
– Salt and pepper to taste
– 2 cups mixed greens (such as arugula, spinach, and/or kale)
– Thinly sliced scallions and toasted sesame seeds for garnish
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. In a blender or food processor, combine soy sauce, honey, ginger, garlic, and sesame seeds. Blend until smooth.
4. Combine roasted Brussels sprouts and mixed greens in a large bowl. Drizzle with sesame ginger dressing and toss to coat.
5. Garnish with thinly sliced scallions and toasted sesame seeds.
Cooking Time: 25-30 minutes
Brussel Sprout and Sweet Potato Salad with Feta
This hearty salad combines the natural sweetness of roasted sweet potatoes and caramelized Brussels sprouts with the tanginess of crumbled feta cheese. Perfect for a cozy winter evening or a refreshing side dish.
Ingredients:
– 1 large sweet potato, peeled and cubed
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese
– 2 tablespoons apple cider vinegar or balsamic glaze (optional)
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, stirring occasionally, for 10-12 minutes, or until caramelized.
4. In a large bowl, combine roasted sweet potatoes, cooked Brussels sprouts, and crumbled feta cheese.
5. Drizzle with apple cider vinegar or balsamic glaze, if desired.
6. Serve warm or at room temperature.
Cooking Time: 35-40 minutes
Brussel Sprout Slaw with Yogurt Dill Dressing
Brighten up your meal with this refreshing Brussels sprouts slaw, elevated by a tangy yogurt dill dressing. This crunchy and flavorful side dish is perfect for accompanying grilled meats, sandwiches, or as a snack on its own.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1/4 cup plain Greek yogurt
– 1 tablespoon chopped fresh dill
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
Instructions:
1. In a large bowl, whisk together olive oil, apple cider vinegar, and salt.
2. Add the Brussels sprouts and toss to coat; let sit for 30 minutes.
3. In a separate bowl, mix yogurt, chopped dill, Dijon mustard, and pepper.
4. After the Brussels sprouts have sat for 30 minutes, drain excess liquid and add them to the yogurt mixture. Toss to combine.
5. Chill in the refrigerator for at least 30 minutes before serving.
Cooking Time: 30 minutes (includes marinating time)
Brussel Sprout Salad with Roasted Butternut Squash
Celebrate the flavors of fall with this vibrant salad, combining the earthy sweetness of roasted butternut squash with the tangy crunch of Brussels sprouts. This recipe is perfect for a quick and healthy dinner or as a side dish for your next gathering.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 1 pound Brussels sprouts, trimmed
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 1/4 cup chopped pecans or walnuts (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the butternut squash in half lengthwise, scoop out seeds, and place on a baking sheet. Drizzle with 1 tablespoon olive oil and roast for 45-50 minutes, or until tender.
3. Toss Brussels sprouts with remaining 1 tablespoon olive oil, salt, and pepper. Spread on a separate baking sheet and roast for 20-25 minutes, or until caramelized.
4. In a large bowl, combine roasted squash and Brussels sprouts. Whisk together apple cider vinegar and Dijon mustard, then pour over the salad and toss to coat.
5. Top with chopped nuts, if desired.
Cooking Time: 1 hour 15 minutes
Brussel Sprout and Farro Salad with Balsamic Glaze
This hearty salad combines the earthy sweetness of roasted Brussels sprouts with the nutty flavor of farro, all tied together with a rich balsamic glaze. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 1 cup farro
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup balsamic vinegar
– 2 tablespoons honey
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 farro according to package instructions. Drain and set aside.
4. In a small saucepan, combine balsamic vinegar and honey. Bring to a boil over medium heat, then reduce heat and simmer for 5-7 minutes or until thickened.
5. In a large bowl, combine roasted Brussels sprouts, farro, and balsamic glaze. Toss to coat.
6. Serve warm or at room temperature.
Cooking Time: 35-40 minutes
Spicy Brussel Sprout Salad with Avocado Lime Dressing
This vibrant salad combines the earthy sweetness of roasted Brussels sprouts with the creamy richness of avocado, all tied together with a zesty lime dressing and a kick of heat from red pepper flakes.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon red pepper flakes
– 1 ripe avocado, diced
– 1/2 cup freshly squeezed lime juice
– 1/4 cup chopped fresh cilantro (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with olive oil, salt, black pepper, and red pepper flakes on a baking sheet.
3. Roast for 20-25 minutes or until tender and caramelized.
4. In a blender or food processor, combine lime juice, avocado, and cilantro (if using). Blend until smooth.
5. Combine roasted Brussels sprouts with Avocado Lime Dressing. Toss to coat.
6. Season with salt and pepper to taste.
Cook Time: 20-25 minutes
Brussel Sprout and Chickpea Salad with Turmeric Dressing
This vibrant salad combines the earthy sweetness of roasted Brussels sprouts with the creamy richness of chickpeas, all tied together by a bright and zesty turmeric dressing. Perfect for a healthy and flavorful side dish or light lunch.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 1 can chickpeas (15 ounces), drained and rinsed
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1 teaspoon ground turmeric
– Salt and pepper to taste
– 2 cloves garlic, minced
– Fresh parsley or cilantro leaves 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, chickpeas, honey, turmeric, garlic, salt, and pepper.
4. Toss to combine, then serve warm or at room temperature. Garnish with fresh herbs, if desired.
Cooking Time: 25-30 minutes
Brussel Sprout and Beet Salad with Goat Cheese
This vibrant salad combines the earthy sweetness of roasted beets and Brussels sprouts with the creaminess of goat cheese, perfect for a light and refreshing meal.
Ingredients:
– 1 pound Brussels sprouts, trimmed
– 2 large beets, peeled and cubed
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup crumbled goat cheese
– 1/4 cup chopped fresh parsley
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. Place beets on a separate baking sheet, drizzle with remaining 1 tablespoon olive oil, salt, and pepper. Roast for 45-50 minutes or until tender.
4. In a large bowl, combine roasted Brussels sprouts, beets, crumbled goat cheese, and chopped parsley.
5. Serve warm or at room temperature.
Cooking Time: Approximately 55-65 minutes
Brussel Sprout Salad with Toasted Almonds and Cranberries
This salad is a perfect blend of sweet and savory, featuring roasted Brussels sprouts, toasted almonds, and tangy cranberries. The combination creates a delightful winter treat that’s sure to please.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 tablespoons olive oil
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup toasted almonds
– 1/2 cup dried cranberries
– 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. Roast for 20-25 minutes or until tender.
3. In a large bowl, combine roasted Brussels sprouts, toasted almonds, and dried cranberries.
4. In a small bowl, whisk together apple cider vinegar and honey. Pour dressing over the salad and toss to coat.
5. Serve warm or at room temperature.
Cooking Time: 25-30 minutes
Mediterranean Brussel Sprout Salad with Kalamata Olives
This salad combines the earthy sweetness of roasted Brussels sprouts with the brininess of Kalamata olives, all tied together with a zesty lemon vinaigrette. Perfect for a light and refreshing side dish or a satisfying vegetarian main course.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1/2 cup Kalamata olives, pitted
– 1/2 cup crumbled feta cheese (optional)
– 2 tablespoons freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
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. In a large bowl, combine roasted Brussels sprouts, Kalamata olives, and feta cheese (if using).
4. Drizzle lemon juice over the top and toss to combine.
5. Season with salt and pepper to taste.
6. Garnish with chopped parsley (if desired) and serve.
Cooking Time: 20-25 minutes
Brussel Sprout and Pear Salad with Blue Cheese
This seasonal salad combines the earthy sweetness of roasted Brussels sprouts with the crunch of fresh pears, tangy blue cheese, and a hint of citrus. Perfect for a quick and flavorful side dish or light lunch.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 ripe pears (such as Bartlett or Anjou), diced
– 1/4 cup crumbled blue cheese (such as Roquefort or Gorgonzola)
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
– Fresh thyme leaves 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 pears, crumbled blue cheese, and apple cider vinegar.
4. Season to taste with salt and pepper.
5. Garnish with fresh thyme leaves, if desired.
Cooking Time: 25 minutes
Brussel Sprout and Lentil Salad with Herb Vinaigrette
This hearty salad combines the sweetness of roasted Brussels sprouts with the earthiness of red lentils, all tied together with a bright and herbaceous vinaigrette.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 1 cup cooked red lentils
– 2 tablespoons olive oil
– 1 tablespoon apple cider vinegar
– 1 tablespoon Dijon mustard
– 1 teaspoon chopped fresh thyme
– Salt and pepper to taste
– 1/4 cup crumbled feta cheese (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 and caramelized.
2. In a large bowl, combine cooked lentils, roasted Brussels sprouts, and chopped thyme.
3. In a small bowl, whisk together apple cider vinegar, Dijon mustard, salt, and pepper to make the vinaigrette.
4. Pour the vinaigrette over the salad and toss to combine. Top with crumbled feta cheese, if using.
5. Serve warm or at room temperature.
Cooking Time: 25-30 minutes
Summary
Get ready to elevate your salad game with these 20 crispy Brussels sprout recipes, perfect for every season! From shaved Brussels sprouts tossed with lemon tahini dressing to roasted Brussels sprouts paired with maple dijon vinaigrette, and from classic Caesar salads to international-inspired creations like Asian-style sesame ginger dressing, there’s a recipe to suit every taste. Whether you’re in the mood for something light and refreshing or hearty and comforting, these innovative recipes will inspire you to get creative with this delicious and nutritious ingredient.
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