brussels sprout salad

You either love them or hate them. And I LOVE them! But you can only eat steamed or sautéed sprouts before you need a change. So we’re going raw people.

This salad can be prepped ahead of time and holds up great overnight. It’s perfect for a quick lunch or as a side for your next barbecue.


You only need brussels sprouts, tomatoes, chickpeas, feta and a nut blend of your choice. I used this salad topping which was a blueberry almond mix.


As far as measurements go, adjust according to how many you are feeding. Altogether this made approx 2 1/2 cups of salad.

Cut off the stems of the sprouts and slice in halves. Finely slice the halves, making a slaw out of them. I like to take about half of my bag of sprouts and do this. It’s easy to then throw in other salads or use as a topping for sandwiches or wraps. If you have a food processor it makes this step easier. I don’t mind a little chop chop action.



Now onto the dressing. This is one of my favorite salad dressings and like to have it on hand whenever I can. It’s a combo of two different ones. You can choose to make them all together or separate and combine like I did.


In a measuring cup is a mixture of mayo and greek yogurt, sugar, apple cider vinegar and poppy seeds.

Then in a separate bowl make your creamy balsamic which is a simple base of mayo, yogurt, balsamic and oil. Throw in some garlic, mustard and brown sugar and mix in water until it’s nice and creamy.


 Pour in your poppy seed dressing and add salt and pepper to taste.


This recipe will make more than enough for your salad. Pour enough dressing over your chopped sprouts to coat and let them soak it up while you prep your other toppings. You can always cut this recipe in half or store it in the fridge for a later use. I use it on everything so I definitely make a full batch.


Chop your tomatoes and add them along with the chickpeas and stir.


Top your salad with feta and nuts. Choose to share your tasty treat. Or not. I won’t judge.


Poppy seed Dressing:

3/4 c mayo- I did 1/2 yogurt, 1/2 mayo

1/3 c sugar

2 tbsp apple cider vinegar

2 tsp poppy seeds

Balsamic Vinaigrette:

3 tbsp mayo or same 1/2 and 1/2 combo here

3 tbsp olive oil

3 tbsp balsamic vinegar

1 tsp mustard

1 tbsp garlic

1 tbsp brown sugar

2 tbsp water

salt and pepper to taste

Want another fabulous brussels sprout recipe? Make this pizza. It’s better than you would ever imagine.

3 thoughts on “brussels sprout salad

  1. I would love to stir-fry this and use this as filling in my corn tortilla for a yummy brunch 😛

      1. Ofcourse it is! I went through your blog, the pics of kids are amazing. God bless!

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