Italian Chopped Brussels Sprouts Salad
User Reviews
4.9
Italian Chopped Brussels Sprouts Salad
Description
This salad starts with an Italian dressing combining olive oil, red wine vinegar, minced garlic, Dijon mustard, Italian herbs, and a touch of sweetness. The dressing is tossed with shredded Brussels sprouts, which are thinly sliced to soften their natural bitterness and add crunch after marinating for about 30 minutes.
Layered into the salad are rinsed chickpeas, thin slices of genoa salami, halved cherry tomatoes, sliced kalamata olives and pepperoncini, thinly sliced red onion, as well as cubed provolone and shaved Parmesan cheese. Tossing the ingredients together distributes the dressing and combines their distinct flavors and textures from crunchy to tender and savory.
This salad serves 4 to 6 people and is ready to eat immediately after assembly. It can be made vegetarian by omitting the salami, adapting to different preferences.
Ingredients
- For the Italian dressing:
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 1-2 teaspoons sugar or honey, depending on sweetness preference
- 1 clove garlic finely minced
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- black pepper freshly ground
- FOR THE SALAD:
- 1 pound Brussels sprouts ended trimmed and outer leaves removed
- 1 chickpeas 15 ounce can, rinsed and drained
- 4-6 oz genoa salami thinly sliced, cut in half or julienned
- 1 ½ cups cherry tomatoes or grape tomatoes, halved
- ½ cup kalamata olives pitted sliced, or sliced black olives
- ¼ cup Pepperoncini sliced
- ½ red onion small, thinly sliced
- ½ cup provolone cheese cubed
- ¼ cup Parmesan Cheese shaved or shredded
Instructions
- Make the dressing: in a medium bowl, whisk together the olive oil, red wine vinegar, sugar/honey, garlic, dijon, italian seasoning, salt and pepper.
- Next, shred the brussels sprouts by using a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. If you don’t have a food processor, feel free to use a sharp knife to thinly slice.
- Add shredded brussels to a large bowl and pour the dressing all over. Next use a tongs to coat the brussels with the dressing. Let the dressing sit and marinate the brussels for 30 minutes. While the brussels marinate and soak up the dressing, you can chop and prep all your other ingredients.
- Next add in the chickpeas, salami, tomatoes, olives, pepperoncinis, red onion, provolone cheese cubes, shaved parmesan. Toss to combine. Serve immediately with extra black pepper. Serves 4 to 6.
Notes
- For a vegetarian option, simply omit the genoa salami.
- Marinate Brussels sprouts in dressing for at least 30 minutes to soften their texture and enhance flavor.
- Check the full recipe for tips on customizing the salad and storing leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 358 kcal
% Daily Value*
| Serving | 1serving (based on 6) | |
| Calories | 358cal | 18% |
| Carbohydrates | 22.4g | 7% |
| Protein | 15.9g | 32% |
| Fat | 23.5g | 36% |
| Saturated Fat | 6.1g | 31% |
| Fiber | 6.2g | 25% |
| Sugar | 2.6g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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