Description
This Italian Chopped Brussels Sprouts Salad combines thinly sliced Brussels sprouts with a flavorful homemade Italian dressing, chickpeas, salami, fresh vegetables, and cheeses for a hearty and vibrant salad. Perfect for a refreshing lunch or a light dinner, this salad offers a delightful texture and balanced taste with a tangy, savory dressing and an assortment of savory ingredients.
Ingredients
Scale
For the Italian Dressing:
- ⅓ cup olive oil
- 3 tablespoons red wine vinegar
- 1-2 teaspoons sugar or honey, depending on how sweet you like your dressing
- 1 clove garlic, finely minced
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- Freshly ground black pepper, to taste
For the Salad:
- 1 pound Brussels sprouts, ends trimmed and outer leaves removed
- 1 (15 ounce) can chickpeas, rinsed and drained
- 4-6 oz thinly sliced Genoa salami, cut in half or julienned
- 1 ½ cups cherry or grape tomatoes, halved
- ½ cup pitted sliced Kalamata or black olives
- ¼ cup sliced pepperoncinis
- ½ small red onion, thinly sliced
- ½ cup cubed provolone cheese
- ¼ cup shaved or shredded Parmesan cheese
Instructions
- Make the Dressing: In a medium bowl, whisk together the olive oil, red wine vinegar, sugar or honey, minced garlic, Dijon mustard, Italian seasoning, salt, and freshly ground black pepper until well combined.
- Shred the Brussels Sprouts: Using a food processor fitted with the slicing attachment, pulse the Brussels sprouts until thinly sliced. Alternatively, use a sharp knife to thinly slice them. Transfer the shredded Brussels sprouts to a large bowl.
- Dress and Marinate: Pour the prepared Italian dressing over the shredded Brussels sprouts. Use tongs to thoroughly coat the Brussels sprouts with the dressing. Allow it to marinate for 30 minutes to help the flavors meld and soften the sprouts slightly.
- Prepare Remaining Ingredients: While the Brussels sprouts are marinating, halve the cherry tomatoes, slice the olives and pepperoncinis, thinly slice the red onion, julienne or halve the salami, and cube the provolone cheese. Shave or shred the Parmesan cheese as well.
- Combine the Salad: Add the chickpeas, salami, tomatoes, olives, pepperoncinis, red onion, provolone cheese cubes, and Parmesan cheese to the marinated Brussels sprouts. Toss everything gently yet thoroughly to evenly mix all ingredients and flavors.
- Serve: Plate the salad and finish with an extra sprinkle of freshly ground black pepper if desired. Serve immediately for the best texture and flavor. Serves 4 to 6.
Notes
- Make this salad vegetarian by omitting the Genoa salami; it remains flavorful and satisfying without it.
- Feel free to customize the salad with other Italian-inspired ingredients such as roasted red peppers or artichoke hearts.
- The salad can be stored in an airtight container in the refrigerator for up to 1 day, but it is best enjoyed fresh to maintain the texture of the Brussels sprouts.
- The dressing can be made ahead and stored separately in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup (approx.)
- Calories: 280
- Sugar: 4g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 20mg
