This warm Brussels sprout salad is simple to prepare on a weekend and packs well for lunches throughout the week. The recipe makes a generous portion and is nutritious, flavorful, and delicious served warm or at room temperature.
Article and recipe courtesy of Mary Fran Wiley
Why this Brussels sprout salad works
Brussels sprouts are tiny cabbages with a lot of personality — and plenty of nutrients. They’re rich in antioxidants and vitamins that support overall health. The combination of slow-sweated onions and garlic, bright parsley, tart dried fruit, and a splash of red wine vinegar gives this salad a balance of savory, sweet, and tangy flavors. It’s easy to make, stores well, and pairs nicely with protein for a satisfying lunch.
More Brussels sprouts ideas to try
Crazy Delicious Kale and Brussels Sprouts Salad
This kale and Brussels sprouts salad is easy to prepare and elegant enough for a holiday table or quick enough for weeknight meal prep. You can make it ahead, which makes it great for planning lunches.
Roasted Brussels Sprouts with Gorgonzola & Radishes
Roasted Brussels sprouts paired with creamy gorgonzola and peppery radishes make a flavorful, satisfying side dish.
Roasted Brussels Sprouts with Red Peppers and Shallots
A simple roasted-sprouts recipe with red peppers and shallots that’s easy to make and popular with kids and adults alike.
Warm Brussels Sprout Salad courtesy: Mary Fran Wiley of Frannycakes
WARM BRUSSELS SPROUT SALAD
Mary Fran Wiley
10 mins
25 mins
35 mins
Salad, Side Dish
American
6 servings
141 kcal
Ingredients
- 1½ tablespoons olive oil
- ½ bunch parsley — leaves picked and stems finely chopped (keep stems separate from leaves)
- 2 garlic cloves, peeled and thinly sliced
- 2 red onions, peeled and thinly sliced
- ⅛ teaspoon dried red pepper flakes
- ¼ cup dried cranberries
- ¼ cup pine nuts, toasted (optional)
- 1¼ pounds Brussels sprouts
- Red wine vinegar, to taste
- Salt and pepper, to taste
Instructions
- In a large frying pan over medium-low heat, warm the olive oil and add the chopped parsley stems, sliced garlic, and sliced onions. Cook slowly, stirring occasionally, until soft and beginning to caramelize, about 15 minutes. Low and slow cooking brings out the sweet flavor of the onions — don’t rush this step.
- Add the red pepper flakes, dried cranberries, and pine nuts (if using). Cook for a couple more minutes to let the flavors meld.
- Shred the Brussels sprouts in a food processor so they resemble cole slaw. Increase the heat to medium-high and add the sprouts to the pan with a couple tablespoons of water. Cover and steam for about 2 minutes to wilt them slightly.
- Remove the lid, raise the heat to high, and cook the sprouts a few minutes more until they develop some golden color and a bit of crisping. Remove the pan from the heat.
- Finely chop the parsley leaves and fold them into the warm sprouts. Season with red wine vinegar, salt, and pepper to taste. Serve warm or at room temperature.
Notes
Nutrition
brussels sprouts, salad