Italian Brussels Sprouts Salad Recipe

If you’re looking for a fresh, flavorful way to enjoy Brussels sprouts, this Italian Brussels Sprouts Salad Recipe is an absolute game changer. I love this because it transforms those little green veggies into a crunchy, tangy, and savory salad that everyone will rave about. Trust me, once you try this, you’ll see Brussels sprouts in a whole new light. Plus, it’s packed with vibrant ingredients like salami, chickpeas, and provolone that add loads of texture and taste. Stick with me—I’m excited to share every detail so you nail it on your first try!

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Ingredients You’ll Need

Each ingredient in this Italian Brussels Sprouts Salad Recipe plays a specific role in layering flavors and textures—balancing freshness, saltiness, and a little tang. When shopping, look for firm, bright green Brussels sprouts and quality Italian salami for the best results.

• Olive oil: Use extra virgin for the best flavor in the dressing.
• Red wine vinegar: Adds a sharp tang that brightens the salad.
• Sugar or honey: Balances the acidity – I usually keep this light to let savory notes shine.
• Garlic: Freshly minced for that punch of savory aroma.
• Dijon mustard: Helps emulsify the dressing and adds subtle heat.
• Italian seasoning: The mix of herbs is essential for authentic flavor.
• Salt and black pepper: To taste, but don’t skip—they lift all the ingredients.
• Brussels sprouts: Trimmed and outer leaves removed for tenderness and crunch.
• Chickpeas: Rinsed and drained for protein and a creamy bite.
• Genoa salami: Thinly sliced – adds savory richness; omit for vegetarian options.
• Cherry or grape tomatoes: Halved for sweet bursts amid the other flavors.
• Kalamata or black olives: Pitted and sliced, they lend a salty brine punch.
• Pepperoncinis: Sliced for a mild, tangy heat.
• Red onion: Thinly sliced for just the right sharpness and crunch.
• Provolone cheese: Cubed to add creamy, mild cheesiness.
• Parmesan cheese: Shaved or shredded for a nutty, salty finish.

Variations

I love how flexible this Italian Brussels Sprouts Salad Recipe is—you can easily tweak it to suit whatever you have on hand or personal preferences. Let me share a couple of my favorite twists to inspire you!

• Vegetarian version: Simply skip the Genoa salami and boost the chickpeas or add toasted nuts for crunch—I did this for a friend once, and everyone was so impressed.
• Spicy kick: Add a pinch of crushed red pepper flakes to the dressing for some heat—perfect when you want that extra punch.
• Seasonal swaps: Swap provolone for fresh mozzarella in summer, or use roasted red peppers instead of pepperoncinis for a different flavor profile.
• Make it gluten-free: This salad is naturally gluten-free, but just ensure your salami and dressings are labeled so.

How to Make Italian Brussels Sprouts Salad Recipe

Step 1: Whisk Together the Dressing to Perfection

Start by mixing your olive oil, red wine vinegar, sugar or honey (depending on your sweet tooth), minced garlic, Dijon mustard, Italian seasoning, salt, and freshly cracked black pepper in a medium bowl. I like to whisk vigorously until the dressing looks well combined and slightly thickened. This step is key because the dressing will become the flavor powerhouse of your salad and marinate the Brussels sprouts. Remember, take a taste here and adjust—the balance of tang and sweetness can make a big difference.

Step 2: Shred the Brussels Sprouts Like a Pro

This is the trick to getting that irresistible crunch and ensuring the dressing coats every bite. If you have a food processor with a slicing attachment, use it to pulse the Brussels sprouts until they’re thinly sliced—trust me, it’s a total time saver. If not, don’t worry! Take a sharp knife and finely slice them by hand. Just be sure to remove the outer leaves and trim the bottoms first. I discovered this tip after struggling with uneven slices in the past, and it really takes the salad to the next level.

Step 3: Marinate and Toss with the Toppings

Place the shredded Brussels sprouts in a large bowl and pour the dressing over. Using tongs, toss everything until the sprouts are well coated, then let them sit for about 30 minutes. This resting time softens the sprouts slightly without losing crunch and helps layers of flavor develop. Meanwhile, chop and prep your chickpeas, salami, tomatoes, olives, pepperoncinis, red onion, provolone cubes, and parmesan. When the wait is over, add these ingredients into the bowl and toss gently to combine. Serve immediately with an extra sprinkle of fresh black pepper to amp up the flavor.

How to Serve Italian Brussels Sprouts Salad Recipe

Garnishes

I often finish this salad with a light sprinkle of extra shaved Parmesan and a few fresh basil leaves because it adds a fresh herbaceous note that compliments the dressing. Sometimes I also add a quick drizzle of good-quality balsamic glaze on top for a beautiful contrast. These little touches elevate the presentation and flavor in a way that guests always appreciate.

Side Dishes

This salad shines as a vibrant side dish alongside grilled chicken, roasted pork, or even as part of an antipasto platter. I love pairing it with warm crusty bread or garlic bread to mop up every last bit of dressing. For a vegetarian meal, add some warm farro or quinoa on the side to round it out.

Creative Ways to Present

For special occasions, I like to serve this Italian Brussels Sprouts Salad Recipe in clear glass bowls layered with colorful ingredients visible—it’s such a showstopper! Another fun idea is to use individual small jars or cups for easy portioning at parties. This way, guests can grab and go while still enjoying that homemade vibe.

Make Ahead and Storage

Storing Leftovers

I store leftover salad in an airtight container in the fridge and find it keeps well for up to 2 days. The flavors actually deepen overnight, but I recommend giving it a quick toss before serving again. If the salad absorbs too much dressing and seems soggy, a quick fresh splash of olive oil and vinegar can refresh it nicely.

Freezing

I don’t recommend freezing this Italian Brussels Sprouts Salad Recipe because the fresh textures of the sprouts and cheese don’t hold up well after thawing. It’s really best enjoyed fresh or refrigerated for a couple of days.

Reheating

This salad is best served chilled or at room temperature, so reheating isn’t necessary. If you’d like to bring it to room temp, just take it out of the fridge about 20 minutes before serving. That simple step really lets the flavors open up perfectly.

FAQs

Final Thoughts

This Italian Brussels Sprouts Salad Recipe has become one of my absolute favorites to bring to potlucks or whip up for a quick family meal because it’s vibrant, nutritious, and hits so many wonderful flavor notes. I hope you enjoy making it as much as I do—and that it surprises you with just how delicious and versatile Brussels sprouts can be. Give it a try and let me know how it turns out in your kitchen; I guarantee it’ll become a go-to staple in your recipe box!

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