Brussels Sprouts Salad

Healthy, refreshing and absolutely delicious Brussels Sprouts salad. 

This salad is one of my favorite recipes, perfect for any time of year, and has a champagne vinaigrette that is out of this world!

Tearing the leaves off of the Brussels Sprouts requires a little bit of prep time but it is worth it!

  • Difficulty: Easy
  • Prep Time: 10-15 minutes
  • Cook Time: 8-10 minutes

Cooking Tools

  • 2-3 Quart Sauce Pot 
  • Colander 
  • Mixing Bowl 
  • Measuring Spoons

Salad Ingredients

  • 1 lb of Brussels Sprouts

Dressing Ingredients

  • ⅓ cup Extra Virgin Olive Oil 
  • 2 tbsp O Champagne Vinegar 
  • 2 cloves Minced Garlic  
  • 1 tbsp Lemon Juice 
  • 1 tsp Maille Old Style Mustard 
  • 1-2 tbsp Honey 
  • Salt and pepper to taste

For Garnish

  • Honey Roasted Almond Slices
  • Dried Cranberries 
  • Manchego (freshly grated)


– Tear off leaves of Brussels Sprouts (time consuming but worth it)

– In a large pot bring water to a boil and add in peeled sprouts. Blanch until sprouts are vibrant, green in color and softened.

-Prepare a large bowl filled with ice water.

-Drain sprouts once vibrant green, transfer to ice water, remove and pat dry.

-Whisk together all ingredients for the vinaigrette and toss. 

*Taste vinaigrette as you go in case you want more of a specific ingredient

-Garnish salad with slivered almonds, dried cranberries, freshly grated Manchego and enjoy!


-*Always blanch your brussels sprouts. Without blanching the sprouts can lose that satisfying crunch, great color, and flavor.

What is Blanching: blanching is the process of scalding vegetables by boiling or steaming for a short period of time and quickly cooling them down in ice water. This process allows vegetables to keep all flavor, vibrant color, and a crunchy texture.

-If you do not have time to tear off the leaves of the brussels sprouts, you can always shred them, buy prepackaged shredded brussels sprouts, or use your favorite type of lettuce/spring mix as the base.

-This recipe goes great with almost any cheese but my favorite cheese to pair this with is Manchego. If you have never tried this cheese, I would definitely try it out and you may find a new favorite.

-Manchego is an uncooked, pressed curd cheese with a crumbly texture, and zesty taste that is full, rich, and has a hint of salty flavor at the end.

-Freshly whisk dressing immediately before serving so that any ingredients that have settled to the bottom are fully combined before tossing into your salad.

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