20 Delicious Brussel Sprout Salad Recipes Flavorful

Ready to transform those humble Brussels sprouts into something spectacular? These 20 vibrant salad recipes turn the often-misunderstood vegetable into fresh, flavorful dishes perfect for weeknight dinners or holiday gatherings. From zesty citrus dressings to crunchy nut toppings, you’ll discover exciting new ways to enjoy this seasonal favorite. Let’s dive into these delicious creations that will make Brussels sprouts the star of your table!

Shaved Brussel Sprout Salad with Lemon Vinaigrette

Mmm, you know those dishes that look fancy but are secretly super simple? This shaved Brussels sprout salad is exactly that—crisp, bright, and perfect for when you want something fresh without the fuss.

Ingredients

– 1 lb Brussels sprouts, trimmed and thinly sliced (I like using a mandoline for paper-thin slices, but a sharp knife works too)
– 1/4 cup extra virgin olive oil (my go-to for dressings—it adds a fruity depth)
– 3 tbsp fresh lemon juice (about 1 large lemon, squeezed right before using for maximum zing)
– 1 tsp Dijon mustard (this helps emulsify the dressing and adds a subtle tang)
– 1 small garlic clove, minced (fresh is key here—no jarred stuff!)
– 1/4 cup shaved Parmesan cheese (I prefer using a vegetable peeler for delicate curls)
– 1/4 cup toasted sliced almonds (toasting them first brings out a nutty crunch)
– Salt and freshly ground black pepper (I’m generous with the pepper—it balances the lemon)

Instructions

1. Trim the stem ends off the Brussels sprouts and discard any wilted outer leaves.
2. Thinly slice the Brussels sprouts using a mandoline or sharp knife until all are uniformly shaved.
3. In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, and minced garlic until fully combined.
4. Season the dressing with 1/2 tsp salt and 1/4 tsp black pepper, whisking again to incorporate.
5. Pour the dressing over the shaved Brussels sprouts in a large mixing bowl.
6. Use tongs or clean hands to toss the salad thoroughly, ensuring every sprout is coated.
7. Let the salad sit at room temperature for 10 minutes to slightly soften the sprouts.
8. While the salad rests, toast the sliced almonds in a dry skillet over medium heat for 3-4 minutes, stirring frequently until golden brown.
9. Add the toasted almonds and shaved Parmesan cheese to the salad.
10. Toss everything gently one final time to distribute the toppings evenly.

Very crisp and lightly tangy, this salad holds up beautifully without getting soggy. The shaved sprouts offer a satisfying crunch alongside the nutty almonds and salty Parmesan—try serving it alongside grilled chicken or flaky fish for a complete meal that feels effortlessly chic.

Warm Bacon and Brussel Sprout Salad

Oh, you know those chilly evenings when you want something hearty but still fresh? This warm bacon and brussel sprout salad hits all the right notes—it’s cozy, a little crispy, and totally satisfying without feeling heavy. Perfect for when you’re craving comfort but want to keep things bright.

Ingredients

– 6 slices thick-cut bacon, chopped (I love the smoky flavor this adds)
– 1 pound brussel sprouts, trimmed and halved (look for firm, bright green ones)
– 1/4 cup extra virgin olive oil (my go-to for roasting)
– 2 tablespoons maple syrup (the real stuff makes all the difference)
– 1 tablespoon apple cider vinegar (adds a nice tangy kick)
– 1/4 cup dried cranberries (for a sweet pop)
– 1/4 cup chopped pecans (toasted—trust me, it’s worth it)
– 1/2 teaspoon salt (I use kosher for even seasoning)
– 1/4 teaspoon black pepper (freshly ground if you have it)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. Chop 6 slices of thick-cut bacon into 1/2-inch pieces.
3. Heat a large skillet over medium heat and cook the bacon until crispy, about 8-10 minutes, stirring occasionally.
4. While the bacon cooks, trim the stems from 1 pound of brussel sprouts and slice each in half lengthwise.
5. Transfer the cooked bacon to a paper towel-lined plate using a slotted spoon, leaving 2 tablespoons of bacon fat in the skillet.
6. Add 1/4 cup olive oil, 2 tablespoons maple syrup, 1 tablespoon apple cider vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the bacon fat in the skillet, whisking to combine.
7. Toss the halved brussel sprouts in the skillet mixture until evenly coated.
8. Spread the brussel sprouts in a single layer on the prepared baking sheet.
9. Roast in the preheated oven for 20-25 minutes, flipping halfway through, until the edges are crispy and caramelized.
10. While the brussel sprouts roast, toast 1/4 cup chopped pecans in a dry skillet over medium heat for 3-4 minutes, shaking the pan frequently, until fragrant.
11. Remove the brussel sprouts from the oven and let them cool slightly, about 5 minutes.
12. Combine the roasted brussel sprouts, crispy bacon, toasted pecans, and 1/4 cup dried cranberries in a large bowl, tossing gently.

Perfectly balanced, this salad brings together crispy bacon, tender brussel sprouts, and sweet cranberries for a texture party in every bite. I love serving it warm alongside grilled chicken or scooping it over a bed of quinoa for a hearty meal—it’s cozy enough for fall but fresh enough for any season.

Brussel Sprout Salad with Apples and Walnuts

Sometimes you need a salad that feels like a proper meal, and this one totally delivers. You get that perfect mix of crunchy, sweet, and savory all in one bowl—it’s become my go-to for quick lunches and easy dinner sides.

Ingredients

– 1 lb Brussels sprouts, trimmed and thinly sliced (I like using my mandoline for super even slices)
– 1 large crisp apple, cored and chopped (Honeycrisp is my favorite here for that sweet crunch)
– 1/2 cup walnuts, roughly chopped (toasting them first makes all the difference)
– 1/4 cup extra virgin olive oil (this is my everyday go-to for dressings)
– 2 tbsp apple cider vinegar (it adds the perfect tangy kick)
– 1 tbsp pure maple syrup (the real stuff, not pancake syrup)
– 1/4 tsp fine sea salt (I always keep this handy for even seasoning)
– 1/8 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 350°F and spread the chopped walnuts in a single layer on a baking sheet.
2. Toast the walnuts in the oven for 5-7 minutes until fragrant and lightly golden, watching carefully to prevent burning.
3. While walnuts toast, thinly slice the Brussels sprouts using a sharp knife or mandoline for uniform pieces.
4. Core and chop the apple into bite-sized pieces, leaving the skin on for extra color and nutrients.
5. In a small bowl, whisk together olive oil, apple cider vinegar, maple syrup, salt, and pepper until fully combined.
6. Combine sliced Brussels sprouts, chopped apple, and toasted walnuts in a large mixing bowl.
7. Pour the dressing over the salad ingredients and toss thoroughly until everything is evenly coated.
8. Let the salad sit for 5 minutes before serving to allow the flavors to meld together.
9. Taste and adjust seasoning if needed, though the measurements should be perfect as written. Keep this salad chilled if you’re making it ahead—the crisp texture holds up beautifully for hours. It’s fantastic alongside roasted chicken or piled high on a plate with some crusty bread for dipping into those delicious dressing remnants at the bottom of the bowl.

Cranberry Pecan Brussel Sprout Salad

Aren’t you tired of the same old boring salads? This cranberry pecan brussel sprout salad is about to become your new favorite fall side dish—it’s crunchy, sweet, and packed with flavor that will make you actually excited about eating your greens.

Ingredients

– 1 lb fresh brussel sprouts, trimmed and thinly sliced (I look for firm, bright green ones)
– 1/2 cup dried cranberries (the sweet-tart kind works perfectly here)
– 1/2 cup pecans, roughly chopped (toasting them first makes all the difference)
– 1/4 cup extra virgin olive oil (my go-to for dressings)
– 2 tbsp apple cider vinegar (adds that perfect tang)
– 1 tbsp honey (local honey if you can find it)
– 1/4 tsp salt (I prefer sea salt for this)
– 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 350°F.
2. Spread the chopped pecans in a single layer on a baking sheet.
3. Toast the pecans in the oven for 5-7 minutes until fragrant and lightly golden, watching carefully to prevent burning.
4. While pecans toast, wash and thoroughly dry the brussel sprouts.
5. Trim the stem ends off each brussel sprout and remove any discolored outer leaves.
6. Thinly slice the brussel sprouts using a sharp knife or mandoline for even pieces.
7. In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until fully combined.
8. Place the sliced brussel sprouts in a large mixing bowl.
9. Pour the dressing over the brussel sprouts and toss thoroughly to coat every piece.
10. Let the dressed brussel sprouts sit for 10 minutes to slightly soften and absorb the flavors.
11. Add the toasted pecans and dried cranberries to the bowl.
12. Toss everything together until evenly distributed.

Crisp brussel sprouts provide the perfect base for sweet cranberries and toasty pecans. The honey dressing brings everything together with just the right balance of sweet and tangy. Try serving it alongside roasted chicken or as a standout dish at your next potluck—it holds up beautifully without getting soggy.

Brussel Sprout Caesar Salad

Wondering how to make Brussels sprouts actually exciting? This Brussels Sprout Caesar Salad transforms the often-misunderstood veggie into something truly crave-worthy. You’ll love the crispy, savory twist on a classic.

Ingredients

– 1 lb Brussels sprouts, trimmed and halved (I look for similar-sized ones so they cook evenly)
– 3 tbsp extra virgin olive oil (my go-to for roasting)
– 1/2 cup grated Parmesan cheese (freshly grated melts so much better)
– 1/4 cup mayonnaise (full-fat gives the creamiest dressing)
– 2 tbsp lemon juice (freshly squeezed makes all the difference)
– 2 anchovy fillets, minced (don’t skip these—they’re the flavor secret!)
– 1 garlic clove, minced
– 1/4 tsp black pepper
– 1/4 cup croutons (homemade or store-bought both work)

Instructions

1. Preheat your oven to 400°F.
2. Toss the halved Brussels sprouts with 2 tablespoons of olive oil on a baking sheet.
3. Roast the Brussels sprouts for 20 minutes until edges are crispy and golden brown.
4. While sprouts roast, whisk together mayonnaise, remaining 1 tablespoon olive oil, lemon juice, minced anchovies, minced garlic, and black pepper in a large bowl. Tip: Let the dressing sit for 10 minutes to let the flavors meld.
5. Remove Brussels sprouts from oven and let cool for 5 minutes.
6. Add the warm Brussels sprouts to the dressing bowl.
7. Toss everything together until sprouts are evenly coated.
8. Stir in the grated Parmesan cheese. Tip: Reserve a tablespoon of cheese for sprinkling on top later.
9. Transfer the salad to a serving platter.
10. Top with croutons and reserved Parmesan cheese. Tip: Add croutons just before serving to keep them crunchy.

Crispy roasted Brussels sprouts meet that creamy, tangy Caesar dressing in the most satisfying way. The contrast between the warm sprouts and cool dressing makes this salad feel special enough for company. Try serving it alongside grilled chicken or with an extra squeeze of lemon for brightness.

Maple Dijon Brussel Sprout Salad

Brace yourself for a salad that will make you actually crave Brussels sprouts. This maple Dijon version is the perfect balance of sweet and savory, and it comes together so quickly you’ll have it on repeat all season long.

Ingredients

– 1 lb Brussels sprouts, trimmed and thinly sliced (I like using my mandoline for perfectly even slices)
– 1/2 cup chopped walnuts (toasting them first makes all the difference)
– 1/4 cup dried cranberries (the chewy texture is perfect here)
– 3 tbsp extra virgin olive oil (my go-to for dressings)
– 2 tbsp pure maple syrup (the real stuff, not pancake syrup)
– 1 tbsp Dijon mustard (I prefer the grainy kind for texture)
– 1 tbsp apple cider vinegar (adds that nice tangy kick)
– 1/4 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Spread the chopped walnuts in a single layer on the prepared baking sheet.
3. Toast the walnuts in the oven for 5-7 minutes until fragrant and lightly golden, watching carefully to prevent burning.
4. While walnuts toast, whisk together olive oil, maple syrup, Dijon mustard, apple cider vinegar, salt, and pepper in a large bowl until fully combined.
5. Thinly slice the Brussels sprouts using a sharp knife or mandoline, discarding the tough ends.
6. Add the sliced Brussels sprouts to the dressing bowl and toss thoroughly to coat every piece.
7. Let the dressed sprouts sit for 10 minutes to slightly soften and absorb the flavors.
8. Remove the toasted walnuts from the oven and let them cool completely.
9. Add the cooled walnuts and dried cranberries to the Brussels sprouts mixture.
10. Toss everything together until evenly distributed throughout the salad.
11. Taste and adjust seasoning if needed before serving.

Perfect for meal prep or a quick weeknight side, this salad gets even better as it sits. The crisp-tender sprouts play beautifully against the crunchy walnuts and chewy cranberries, while that maple Dijon dressing ties everything together with its sweet-savory magic. Try serving it alongside roasted chicken or topping it with grilled shrimp for a complete meal.

Brussel Sprout and Kale Salad with Tahini Dressing

Did you know that the best salads are the ones that make you forget you’re eating something healthy? This Brussels sprout and kale combo with creamy tahini dressing is exactly that kind of magic. You get crunch, creaminess, and a flavor that’ll have you going back for seconds before you even realize it.

Ingredients

• 1 pound Brussels sprouts, trimmed and halved (I look for the smaller ones—they’re sweeter!)
• 4 cups chopped kale, stems removed (massage it well—it really makes a difference)
• 1/4 cup tahini, well-stirred (the runnier kind blends into dressing so smoothly)
• 3 tablespoons lemon juice, freshly squeezed (bottled just doesn’t hit the same)
• 2 tablespoons extra virgin olive oil (my go-to for dressings)
• 1/4 cup dried cranberries (they add the perfect sweet pop)
• 1/4 cup toasted sliced almonds (toasting them first is non-negotiable for maximum crunch)
• 1/4 teaspoon salt (I use fine sea salt for even distribution)
• 1/8 teaspoon black pepper, freshly ground
• 2 tablespoons warm water (to thin the dressing to that perfect pourable consistency)

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the halved Brussels sprouts with 1 tablespoon of olive oil, 1/8 teaspoon salt, and a pinch of black pepper on the prepared baking sheet.
3. Roast the Brussels sprouts for 20 minutes, flipping them halfway through, until they’re tender with crispy, browned edges.
4. While the sprouts roast, place the chopped kale in a large bowl and drizzle with the remaining 1 tablespoon of olive oil.
5. Massage the kale with your hands for 2 full minutes, until it turns darker green and feels softer—this breaks down the fibers so it’s not tough.
6. In a small bowl, whisk together the tahini, lemon juice, remaining 1/8 teaspoon salt, and pepper until smooth.
7. Gradually whisk in the 2 tablespoons of warm water until the dressing is smooth and pourable—adding water slowly prevents clumping.
8. Let the roasted Brussels sprouts cool for 5 minutes after removing them from the oven—this keeps the kale from wilting when mixed.
9. Add the slightly cooled Brussels sprouts to the bowl with the massaged kale.
10. Pour the tahini dressing over the salad and toss everything together until evenly coated.
11. Fold in the dried cranberries and toasted sliced almonds just before serving to maintain their texture.

But here’s the real win: the roasted sprouts add a savory depth that plays so well with the creamy tahini and tart cranberries. Try topping it with grilled chicken or chickpeas to turn it into a full meal, or pack it for lunch—it holds up beautifully without getting soggy.

Brussel Sprout Salad with Pomegranate and Feta

Ugh, you know those holiday side dishes that feel heavy and leave you in a food coma? This salad is the complete opposite. It’s bright, fresh, and the perfect pop of color and flavor for your holiday table.

Ingredients

– 1 lb Brussels sprouts, trimmed (I look for the smaller, firmer ones—they’re usually sweeter)
– 1/2 cup pomegranate arils (buy them pre-seeded to save your sanity and countertops from red juice)
– 1/2 cup crumbled feta cheese (the block kind you crumble yourself has way better texture and flavor)
– 1/3 cup extra virgin olive oil (my go-to for dressings)
– 3 tbsp apple cider vinegar
– 1 tbsp honey
– 1/4 cup sliced almonds
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Slice the Brussels sprouts very thinly using a sharp knife or a mandoline slicer for the best texture.
2. Toast the sliced almonds in a dry skillet over medium heat for 3-4 minutes, shaking the pan frequently, until they are fragrant and lightly golden.
3. Whisk together the extra virgin olive oil, apple cider vinegar, honey, salt, and black pepper in a small bowl until the honey is fully dissolved.
4. Pour the dressing over the sliced Brussels sprouts in a large mixing bowl.
5. Use your hands to massage the dressing into the Brussels sprouts for 1-2 minutes until they start to soften and wilt slightly.
6. Add the pomegranate arils, crumbled feta cheese, and toasted almonds to the bowl.
7. Toss everything together gently until all ingredients are evenly distributed.
8. Let the salad sit at room temperature for 10 minutes before serving to allow the flavors to meld.

Wow, the final salad is this incredible mix of textures—the crisp sprouts, juicy pomegranate bursts, creamy feta, and crunchy almonds. The sweet-tart dressing really brings everything together without being overpowering. It’s fantastic served alongside roast chicken or even piled high on a leftover turkey sandwich the next day.

Roasted Brussel Sprout and Quinoa Salad

Now, I know Brussels sprouts can be divisive, but roasting them completely transforms their flavor into something sweet and nutty. This roasted Brussels sprout and quinoa salad is my go-to for a healthy lunch that actually feels satisfying, and it comes together in about 30 minutes.

Ingredients

– 1 lb Brussels sprouts, halved (look for the smaller, tighter ones—they’re sweeter)
– 1 cup uncooked quinoa, rinsed well (I always rinse it to remove any bitterness)
– 2 tbsp extra virgin olive oil (my go-to for roasting)
– 1/4 cup dried cranberries (for a nice chewy, sweet contrast)
– 1/4 cup chopped pecans (toasting them first is a game-changer)
– 2 tbsp lemon juice, freshly squeezed (bottled just doesn’t compare)
– 1/4 tsp salt (I use fine sea salt for even distribution)
– 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for crispy sprouts.
2. Rinse 1 cup of quinoa thoroughly in a fine-mesh strainer under cold water until the water runs clear.
3. Cook the rinsed quinoa according to package directions, using a 2:1 water-to-quinoa ratio, for about 15 minutes until tender and the water is absorbed.
4. While the quinoa cooks, trim the stems from 1 lb of Brussels sprouts and slice each one in half lengthwise.
5. Toss the halved Brussels sprouts with 2 tbsp of olive oil, 1/4 tsp salt, and 1/4 tsp black pepper in a large bowl until evenly coated.
6. Spread the Brussels sprouts in a single layer on a baking sheet, cut-side down for better browning.
7. Roast the Brussels sprouts at 400°F for 20-25 minutes until the edges are crispy and dark brown.
8. While the sprouts roast, toast 1/4 cup of chopped pecans in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant.
9. Fluff the cooked quinoa with a fork and transfer it to a large serving bowl to cool slightly.
10. Add the roasted Brussels sprouts, toasted pecans, 1/4 cup dried cranberries, and 2 tbsp fresh lemon juice to the quinoa.
11. Toss everything together gently until well combined. Maybe you’ll love the mix of warm, crispy sprouts with the cool, fluffy quinoa and chewy cranberries. The toasted pecans add a wonderful crunch that makes this salad feel special enough for a dinner party.

Brussel Sprout Salad with Honey Mustard Dressing

Finally, a Brussels sprout salad that even the skeptics will love! You know how sometimes those little green guys can be bitter and uninviting? This honey mustard dressing transforms them into something truly special—sweet, tangy, and totally addictive.

Ingredients

– 1 lb Brussels sprouts, thinly sliced (I like to use my mandoline for those perfect, paper-thin ribbons)
– ½ cup raw pecans (toasting them first makes all the difference)
– ¼ cup dried cranberries (the sweet-tart pop is essential)
– ¼ cup crumbled feta cheese (I always go for the block and crumble it myself—so much creamier)
– 3 tbsp extra virgin olive oil (my go-to for dressings)
– 2 tbsp apple cider vinegar (adds that perfect tang)
– 1 tbsp Dijon mustard (smooth, not grainy, for the best texture)
– 1 tbsp honey (local if you have it—such a flavor boost)
– ½ tsp garlic powder (quick and easy flavor)
– ¼ tsp salt
– ¼ tsp black pepper

Instructions

1. Preheat your oven to 350°F.
2. Spread the pecans in a single layer on a baking sheet.
3. Toast the pecans in the oven for 5-7 minutes until fragrant and lightly golden.
4. Thinly slice the Brussels sprouts using a sharp knife or mandoline.
5. Whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, garlic powder, salt, and black pepper in a small bowl until fully combined.
6. Place the sliced Brussels sprouts in a large mixing bowl.
7. Pour the dressing over the Brussels sprouts.
8. Use clean hands to massage the dressing into the Brussels sprouts for 1-2 minutes until they slightly wilt.
9. Add the toasted pecans, dried cranberries, and crumbled feta cheese to the bowl.
10. Toss everything together until evenly distributed.
11. Let the salad sit for 10 minutes before serving to allow the flavors to meld.

My favorite thing about this salad is how the crisp-tender sprouts hold up to that creamy, sweet-tangy dressing. The toasted pecans add this wonderful crunch that plays so nicely against the chewy cranberries and creamy feta. It’s fantastic as is, but I love serving it alongside grilled chicken or even stuffing it into a wrap for lunch the next day—the flavors just get better overnight!

Brussel Sprout and Farro Salad with Balsamic Glaze

You know those dishes that just feel like a warm hug in a bowl? Yeah, this Brussel Sprout and Farro Salad with Balsamic Glaze is exactly that—hearty, wholesome, and perfect for when you want something satisfying but not too heavy. It’s one of my go-to meals for busy weeknights because it comes together so easily and makes fantastic leftovers.

Ingredients

– 1 cup farro (I love the nutty texture it adds)
– 1 lb Brussel sprouts, trimmed and halved (look for bright green, firm ones)
– 3 tbsp extra virgin olive oil (my go-to for roasting)
– 2 tbsp balsamic vinegar (the good stuff makes a difference)
– 1 tbsp honey (helps create that gorgeous glaze)
– 1/2 cup chopped walnuts (toasted brings out their flavor)
– 1/4 cup crumbled feta cheese (the salty tang balances everything perfectly)
– 1/4 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F.
2. Rinse 1 cup farro under cold water until the water runs clear.
3. Combine farro with 2 cups water in a medium saucepan.
4. Bring to a boil over high heat.
5. Reduce heat to low, cover, and simmer for 25 minutes.
6. Drain any excess water and fluff farro with a fork.
7. Tip: Let farro cool slightly—it absorbs dressings better when warm but not hot.
8. Trim 1 lb Brussel sprouts and cut them in half lengthwise.
9. Toss Brussel sprouts with 2 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper.
10. Arrange Brussel sprouts cut-side down on a baking sheet.
11. Roast at 400°F for 18-20 minutes until edges are crispy and browned.
12. Tip: Don’t overcrowd the pan—this ensures they get properly crispy instead of steaming.
13. While vegetables roast, combine 1 tbsp olive oil, 2 tbsp balsamic vinegar, and 1 tbsp honey in a small bowl.
14. Whisk vigorously until the dressing is fully emulsified.
15. Toast 1/2 cup chopped walnuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently.
16. Tip: Watch walnuts closely—they can burn quickly once they start toasting.
17. Combine cooked farro, roasted Brussel sprouts, toasted walnuts, and 1/4 cup crumbled feta in a large bowl.
18. Drizzle with balsamic dressing and toss gently to combine.

But what really makes this salad special is how the crispy Brussel sprouts play against the chewy farro and crunchy walnuts. The sweet-tangy balsamic glaze ties everything together beautifully, making it substantial enough to serve as a main dish—I love it topped with a fried egg for extra protein.

Asian-Inspired Brussel Sprout Salad

Did you know Brussels sprouts make an incredible raw salad? Don’t worry—I was skeptical too, until I tried this Asian-inspired version that completely changed my mind. You’re going to love how the crispy sprouts soak up all those bright, tangy flavors.

Ingredients

• 1 lb Brussels sprouts – I look for the smaller, firmer ones since they shred more evenly
• 1/4 cup rice vinegar – the unseasoned kind gives you better control over sweetness
• 2 tbsp soy sauce – I always use reduced-sodium so I can adjust seasoning later
• 1 tbsp honey – warmed slightly to mix more easily into the dressing
• 1 tsp sesame oil – just a splash adds that authentic nutty aroma
• 1/2 cup sliced almonds – I toast these extra crispy for maximum crunch
• 2 green onions – thinly sliced on a sharp diagonal for pretty presentation

Instructions

1. Trim the tough ends off 1 lb Brussels sprouts and discard any loose outer leaves.
2. Use a sharp knife to thinly slice sprouts crosswise into shreds, or use a food processor with the shredding attachment for quicker results.
3. Toast 1/2 cup sliced almonds in a dry skillet over medium heat for 3-4 minutes, shaking frequently until golden brown and fragrant.
4. Whisk together 1/4 cup rice vinegar, 2 tbsp soy sauce, 1 tbsp honey, and 1 tsp sesame oil in a small bowl until fully combined.
5. Pour the dressing over the shredded Brussels sprouts in a large mixing bowl.
6. Use tongs or clean hands to toss the salad thoroughly, making sure every shred gets coated with dressing.
7. Let the salad sit at room temperature for 10 minutes to allow the sprouts to slightly soften and absorb flavors.
8. Thinly slice 2 green onions on a diagonal and add to the bowl along with the toasted almonds.
9. Toss everything together one final time until evenly distributed.

Ultimate texture victory here—the sprouts stay wonderfully crisp while the edges soften just enough from the dressing. That sweet-tangy sauce clinging to every shred makes this seriously addictive. Try piling it high on grilled chicken or stuffing it into lettuce cups for a crunchy lunch wrap.

Brussel Sprout Salad with Avocado and Lime

Finally, a Brussels sprout salad that even the skeptics will love! You get this amazing crunch from the sprouts, creamy richness from the avocado, and a zesty kick from fresh lime—it’s the perfect balance of textures and flavors that feels both light and satisfying. I make this at least once a week during fall and winter because it’s so quick to throw together and always gets rave reviews.

Ingredients

– 1 lb Brussels sprouts, trimmed and thinly sliced (I like using my mandoline for super even slices)
– 1 large avocado, diced (go for one that’s just ripe—not too soft)
– ¼ cup extra virgin olive oil (this is my go-to for dressings)
– 3 tbsp fresh lime juice (about 2 limes, and freshly squeezed makes all the difference)
– 2 tbsp honey (local if you have it, for a subtle sweetness)
– ¼ cup sliced almonds (toasted—they add the best crunch)
– ½ tsp salt (I use fine sea salt for even distribution)
– ¼ tsp black pepper (freshly ground if possible)

Instructions

1. Trim the stem ends from the Brussels sprouts and discard any loose outer leaves.
2. Thinly slice the Brussels sprouts using a sharp knife or mandoline, aiming for ⅛-inch thick pieces.
3. Toast the sliced almonds in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until they’re golden brown and fragrant.
4. In a small bowl, whisk together the extra virgin olive oil, fresh lime juice, honey, salt, and black pepper until fully combined.
5. Place the sliced Brussels sprouts in a large mixing bowl.
6. Pour the dressing over the Brussels sprouts and use tongs to toss thoroughly, ensuring every piece is coated.
7. Let the salad sit for 10 minutes to allow the sprouts to slightly soften and absorb the dressing.
8. Dice the avocado into ½-inch cubes, being careful not to mash it.
9. Gently fold the diced avocado and toasted almonds into the salad just before serving.
10. Serve immediately to maintain the crisp texture of the sprouts and prevent the avocado from browning.

What I love most is how the crisp sprouts hold up against the creamy avocado, while the lime dressing adds a bright, tangy finish that cuts through the richness. Try serving it alongside grilled chicken or flaky salmon for a complete meal, or pack it for lunch—it travels surprisingly well without getting soggy.

Brussel Sprout and Sweet Potato Salad

Gosh, you know those side dishes that somehow steal the show? This Brussel Sprout and Sweet Potato Salad is exactly that kind of magic. It’s the perfect mix of sweet, savory, and crunchy that makes you forget you’re eating something so good for you.

Ingredients

– 1 lb Brussels sprouts, halved (I look for the smaller ones—they’re sweeter and less bitter)
– 2 medium sweet potatoes, peeled and cubed into ½-inch pieces (about 3 cups)
– 3 tbsp extra virgin olive oil (my go-to for roasting)
– 2 tbsp pure maple syrup (the real stuff makes all the difference)
– 1 tbsp apple cider vinegar
– ¼ cup dried cranberries
– ¼ cup chopped pecans
– Salt and black pepper (I’m generous with the pepper here)

Instructions

1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Toss the halved Brussels sprouts and cubed sweet potatoes with 2 tablespoons of olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper in a large bowl.
3. Spread the vegetables in a single layer on the prepared baking sheet.
4. Roast for 20–25 minutes, flipping halfway through, until the sweet potatoes are tender and the Brussels sprouts have crispy, browned edges.
5. Tip: Don’t overcrowd the pan—this ensures everything gets nicely caramelized instead of steaming.
6. While the vegetables roast, whisk together the remaining 1 tablespoon olive oil, maple syrup, and apple cider vinegar in a small bowl.
7. Tip: If your maple syrup is thick, warm it slightly for easier mixing.
8. Transfer the roasted vegetables to a serving bowl.
9. Pour the maple dressing over the warm vegetables and toss gently to coat.
10. Stir in the dried cranberries and chopped pecans.
11. Tip: Adding the nuts and cranberries at the end keeps their texture intact—no one likes soggy pecans!
12. Let the salad sit for 5 minutes before serving to allow the flavors to meld.
Just imagine that first bite: the tender sweet potatoes, crispy Brussels sprouts, and the sweet-tangy dressing all come together in the most satisfying way. I love serving this warm alongside grilled chicken or even tossing it with quinoa for a hearty lunch—it’s that versatile!

Brussel Sprout Salad with Goat Cheese and Almonds

Tired of the same old side dishes? This Brussels sprout salad is about to become your new favorite. You get crispy sprouts, creamy goat cheese, and crunchy almonds all in one bowl—it’s the perfect mix of textures and flavors that’ll have everyone asking for seconds.

Ingredients

– 1 lb Brussels sprouts, trimmed and thinly sliced (I like using a mandoline for super thin, even slices)
– 4 oz goat cheese, crumbled (room temp makes it easier to crumble)
– 1/2 cup sliced almonds (toasting them first really brings out the nutty flavor)
– 3 tbsp extra virgin olive oil (my go-to for dressings)
– 2 tbsp lemon juice, freshly squeezed (bottled just doesn’t hit the same)
– 1 tsp honey (a little sweetness balances the tang)
– 1/4 tsp salt (don’t skip—it helps soften the sprouts)
– 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Spread the sliced almonds evenly on the baking sheet and toast for 5–7 minutes, until golden brown and fragrant—watch closely to avoid burning.
3. While almonds toast, whisk together olive oil, lemon juice, honey, salt, and pepper in a large bowl until fully combined.
4. Add the thinly sliced Brussels sprouts to the dressing and toss thoroughly, massaging the sprouts with your hands for 1–2 minutes to soften them slightly.
5. Let the dressed sprouts sit for 10 minutes to absorb the flavors and tenderize further.
6. Fold in the toasted almonds and crumbled goat cheese gently to distribute evenly without overmixing.
7. Serve immediately or chill for up to 30 minutes if you prefer it cooler. Just right with grilled chicken or as a standalone lunch, this salad stays crisp and vibrant. Juicy, tangy, and nutty all at once, it’s a dish that holds up beautifully—try piling it on toasted bread for a quick bruschetta twist.

Brussel Sprout and Beet Salad with Citrus Dressing

Vividly colorful and surprisingly simple, this salad brings together earthy roasted vegetables with bright citrus notes. You’ll love how the sweet roasted beets and crispy Brussels sprouts play off the zesty dressing. It’s the perfect side dish that feels fancy but comes together with minimal effort.

Ingredients

– 1 pound Brussels sprouts, trimmed and halved (look for firm, bright green ones)
– 2 medium red beets, peeled and cubed (wear gloves to avoid pink fingers!)
– 3 tablespoons extra virgin olive oil (my go-to for roasting)
– 1 teaspoon kosher salt (I prefer the larger crystals here)
– ½ teaspoon black pepper, freshly ground
– ¼ cup orange juice, freshly squeezed (worth the extra minute)
– 2 tablespoons lemon juice, freshly squeezed
– 1 tablespoon honey (local if you have it)
– ¼ cup crumbled feta cheese (the salty tang is perfect)
– ¼ cup toasted walnuts, roughly chopped

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the halved Brussels sprouts and cubed beets with 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon black pepper in a large bowl until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet, making sure they aren’t crowded.
4. Roast for 25 minutes at 400°F until the Brussels sprouts are crispy-edged and the beets are tender when pierced with a fork.
5. While vegetables roast, whisk together ¼ cup orange juice, 2 tablespoons lemon juice, 1 tablespoon honey, and the remaining 1 tablespoon olive oil in a small bowl until emulsified.
6. Let the roasted vegetables cool for 5 minutes before assembling to prevent wilting.
7. Transfer the slightly cooled vegetables to a serving bowl and drizzle with the citrus dressing.
8. Gently toss to coat all vegetables evenly with the dressing.
9. Sprinkle ¼ cup crumbled feta cheese and ¼ cup toasted walnuts over the salad.
Zesty and vibrant, this salad offers wonderful contrasts between the crispy Brussels sprouts and tender beets, with the creamy feta balancing the bright citrus dressing. Try serving it alongside grilled chicken or spooned over a bed of quinoa for a complete meal—the leftovers hold up surprisingly well for lunch the next day too.

Brussel Sprout Salad with Crispy Chickpeas

Let’s be honest – most Brussels sprout salads are pretty boring. But this one? It’s got that perfect crunch from crispy chickpeas and a tangy dressing that makes you actually want to eat your greens. You’re going to love how all these textures come together in one bowl.

Ingredients

• 1 lb Brussels sprouts (I like to trim the tough ends off first)
• 1 can (15 oz) chickpeas, rinsed and patted really dry (this is key for crispiness!)
• 3 tbsp extra virgin olive oil (my go-to for roasting)
• 2 tbsp lemon juice (freshly squeezed makes all the difference)
• 1 tbsp maple syrup (the real stuff, not pancake syrup)
• 1/4 cup sliced almonds (toasted adds amazing flavor)
• 1/4 cup dried cranberries (for that sweet pop)
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Slice the Brussels sprouts thinly using a sharp knife or mandoline for even pieces.
3. Toss the dried chickpeas with 1 tablespoon olive oil on the prepared baking sheet.
4. Spread chickpeas in a single layer and roast for 20 minutes until golden and crispy.
5. While chickpeas roast, whisk remaining 2 tablespoons olive oil with lemon juice and maple syrup in a large bowl.
6. Add the sliced Brussels sprouts to the dressing and massage with your hands for 1 minute to soften them.
7. Toast the almonds in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned.
8. Remove chickpeas from oven and immediately toss with garlic powder and smoked paprika while hot.
9. Combine dressed Brussels sprouts, seasoned chickpeas, toasted almonds, and dried cranberries in the large bowl.
10. Toss everything together until evenly distributed and coated with dressing.

Really, the magic happens when you get that contrast between the tender massaged sprouts and those addictive crispy chickpeas. I love serving this piled high on a platter for family dinners, but it’s also fantastic as next-day leftovers when the flavors have melded even more.

Brussel Sprout and Radicchio Salad with Parmesan

Remember those holiday meals where everyone pushes the Brussels sprouts to the side of their plate? This salad is here to change that narrative completely. You’re about to discover how roasting transforms these little green gems into something truly special, especially when paired with bitter radicchio and salty Parmesan.

Ingredients

– 1 lb Brussels sprouts, trimmed and halved (I look for ones that feel firm and are similar in size for even roasting)
– 1 small head radicchio, torn into bite-sized pieces (the vibrant purple adds such beautiful color)
– 1/2 cup shaved Parmesan cheese (I like using a vegetable peeler for those perfect, thin shavings)
– 3 tbsp extra virgin olive oil (this is my go-to for roasting – the flavor really shines through)
– 2 tbsp fresh lemon juice (freshly squeezed makes all the difference here)
– 1 tbsp honey (just enough to balance the bitterness without making it sweet)
– 1/2 tsp red pepper flakes (adjust based on your heat preference)
– 1/2 tsp sea salt
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the halved Brussels sprouts with 2 tablespoons of olive oil, sea salt, and black pepper until evenly coated.
3. Arrange the Brussels sprouts in a single layer on the prepared baking sheet, making sure they’re not crowded.
4. Roast for 20-25 minutes until the sprouts are tender and the edges are crispy and browned.
5. Tip: Place the sprouts cut-side down for maximum caramelization and crispy edges.
6. While the sprouts roast, whisk together the remaining 1 tablespoon olive oil, lemon juice, honey, and red pepper flakes in a large bowl.
7. Add the torn radicchio to the dressing and toss gently to coat.
8. Tip: Massage the radicchio lightly with the dressing to help soften its bitter edge.
9. Remove the roasted Brussels sprouts from the oven and let them cool for 5 minutes.
10. Add the warm Brussels sprouts to the radicchio mixture and toss everything together.
11. Tip: Adding the warm sprouts slightly wilts the radicchio, creating a perfect texture balance.
12. Top the salad with the shaved Parmesan cheese and serve immediately.

Might I suggest serving this warm for the best experience? The contrast between the crispy roasted sprouts and the slightly wilted radicchio creates this wonderful textural dance, while the Parmesan adds salty bursts that cut through the bitterness beautifully. Try it alongside grilled chicken or as a standout side at your next dinner party – it’s guaranteed to convert even the most stubborn Brussels sprout skeptics.

Brussel Sprout Salad with Miso Dressing

Ever find yourself staring at Brussels sprouts in the grocery store, wondering how to make them actually exciting? You’re not alone. This salad completely changed my mind about them—it’s fresh, flavorful, and comes together in no time.

Ingredients

– 1 lb Brussels sprouts, trimmed and thinly sliced (I like using a mandoline for super thin, even slices)
– 1/4 cup extra virgin olive oil (my go-to for dressings)
– 2 tbsp white miso paste (look for the milder white variety)
– 2 tbsp rice vinegar
– 1 tbsp honey
– 1/2 cup sliced almonds
– 1/4 cup dried cranberries
– 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat your oven to 350°F.
2. Spread the sliced almonds in a single layer on a baking sheet.
3. Toast the almonds in the oven for 5-7 minutes, until they’re lightly golden and fragrant—watch closely as they can burn quickly.
4. While almonds toast, whisk together olive oil, miso paste, rice vinegar, honey, and black pepper in a small bowl until completely smooth.
5. Place sliced Brussels sprouts in a large mixing bowl.
6. Pour the miso dressing over the Brussels sprouts.
7. Use your hands to massage the dressing into the sprouts for about 2 minutes, until they soften slightly and absorb the dressing.
8. Add the toasted almonds and dried cranberries to the bowl.
9. Toss everything together until evenly distributed.
10. Let the salad sit for 10 minutes before serving to allow flavors to meld.

Crisp, slightly softened sprouts pair perfectly with the salty-sweet miso dressing and crunchy almonds. The cranberries add little bursts of sweetness that balance everything beautifully. Try serving it alongside grilled chicken or as a bright side for your next potluck—it always disappears fast!

Brussel Sprout and Pear Salad with Blue Cheese

Gosh, you know those days when you want something fresh but still satisfying? This Brussels sprout and pear salad hits that perfect balance between crisp and creamy, making it my go-to for quick lunches or impressive dinner sides. It comes together in under 20 minutes but feels fancy enough for company.

Ingredients

– 1 lb Brussels sprouts, trimmed and thinly sliced (I like using my mandoline for super thin, even slices)
– 2 ripe but firm pears, cored and thinly sliced (Bosc pears hold their shape beautifully here)
– 1/2 cup crumbled blue cheese (I prefer the milder Danish blue for this salad)
– 1/3 cup chopped walnuts (toasting them first makes all the difference)
– 3 tbsp extra virgin olive oil (my go-to for dressings)
– 2 tbsp apple cider vinegar (the slight sweetness pairs perfectly with pears)
– 1 tbsp honey
– 1/2 tsp Dijon mustard
– 1/4 tsp salt
– 1/8 tsp black pepper

Instructions

1. Preheat your oven to 350°F.
2. Spread the chopped walnuts in a single layer on a baking sheet.
3. Toast the walnuts in the oven for 5-7 minutes until fragrant and lightly golden.
4. Remove walnuts from oven and let them cool completely.
5. Trim the stem ends from the Brussels sprouts and remove any discolored outer leaves.
6. Thinly slice the Brussels sprouts using a sharp knife or mandoline.
7. Core the pears and slice them into thin, even pieces.
8. Whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a small bowl until fully combined.
9. Combine the sliced Brussels sprouts, pear slices, and toasted walnuts in a large mixing bowl.
10. Pour the dressing over the salad ingredients.
11. Toss everything together until evenly coated with dressing.
12. Gently fold in the crumbled blue cheese.
13. Serve immediately or refrigerate for up to 2 hours.

Every bite gives you that wonderful crunch from the raw sprouts, sweetness from the pears, and that tangy punch from the blue cheese. I love serving this alongside roasted chicken or even topping it with grilled shrimp for a complete meal. The colors stay vibrant for hours, making it perfect for potlucks where you want something that looks as good as it tastes.

Summary

Great news for salad lovers! These 20 Brussels sprout recipes offer endless inspiration for fresh, healthy meals. Whether you’re craving something crunchy, creamy, or packed with flavor, there’s a perfect salad waiting for you. We’d love to hear which recipes become your favorites—leave a comment below and don’t forget to share this delicious roundup on Pinterest!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.