A Fresh, Zesty Twist on a Classic Veggie
If you're searching for a side dish that’s crisp, flavorful, and Italian-inspired, this Italian Brussels Sprout Salad is exactly what your table needs. Combining shredded Brussels sprouts with tangy vinaigrette, savory Italian ingredients, and a nutty crunch, this salad is as refreshing as it is satisfying. It’s perfect for picnics, potlucks, or served alongside roasted meats.
Why You’ll Love This Salad
Crunchy and bright with no sogginess
Packed with Italian flair from Parmesan, salami, and zesty dressing
Super easy to prepare
A healthy way to enjoy Brussels sprouts raw
Stores well in the fridge for up to 3 days
Ingredients
For the Salad:
1 lb (about 4 cups) Brussels sprouts, trimmed and finely shredded
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/2 cup provolone or mozzarella, cubed
1/3 cup salami or pepperoni, sliced into strips
1/4 cup toasted pine nuts or slivered almonds
1/4 cup freshly grated Parmesan cheese
Optional: 1/2 cup sliced black olives or artichoke hearts
For the Italian Vinaigrette:
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
1/2 teaspoon dried oregano
Salt and black pepper, to taste
Optional: a pinch of red pepper flakes
Instructions
- Shred the Brussels Sprouts
Using a sharp knife, food processor with slicing blade, or mandolin, slice the Brussels sprouts thinly. Rinse if needed, and dry thoroughly. Place in a large mixing bowl.
- Prepare the Dressing
In a small bowl or jar, combine olive oil, red wine vinegar, mustard, garlic, oregano, salt, pepper, and red pepper flakes. Whisk or shake until well blended.
- Assemble the Salad
To the shredded sprouts, add cherry tomatoes, red onion, cheese, salami, and nuts. Drizzle with the Italian vinaigrette. Toss everything together until evenly coated.
- Top and Serve
Sprinkle freshly grated Parmesan on top before serving. Let sit for 10–15 minutes for flavors to meld, or refrigerate for up to an hour for an even deeper taste.
Optional Add-Ins & Variations
Add beans: Cannellini or garbanzo beans make it heartier.
Go meatless: Skip the salami and add roasted red peppers or sun-dried tomatoes.
Add grains: Toss in cooked farro or quinoa for a complete meal.
Use kale: Swap half the Brussels sprouts for shredded lacinato kale.
Storage
Store leftovers in an airtight container in the fridge. It will keep for 2–3 days and makes an excellent next-day lunch. Avoid freezing, as the raw Brussels and tomatoes won’t hold their texture.
What to Serve It With
Grilled chicken or steak
Crispy focaccia or garlic bread
Creamy pasta like fettuccine Alfredo
Minestrone soup or tomato basil soup
Final Thoughts
Italian Brussels Sprout Salad is proof that healthy can be hearty and indulgent. It brings together crisp vegetables, rich cheese, and savory meats with a zesty homemade vinaigrette to create a balanced and bold salad. Whether served as a main or side, it’s a standout dish that will turn Brussels sprout skeptics into fans.