Warm Brussels Sprout Salad

Best brussels sprout saladI’ve got to get one thing off my chest before we get to what’s in this salad. I more or less stole this idea from Elsie. One day she made this awesome salad for everyone at the ABM office, and I fell in love. I immediately went home to make my own version. So this is a tale of two salads. Elsie’s is very similar to this but a little more heavy on the mayo, plus she adds bacon. Hers is sounding pretty good, no?

Super healthy and delicious brussels sprout saladMine is a little bit lighter, so if you end up eating this often you don’t have to feel guilty. I am pretty addicted to Brussels sprouts so we make them pretty much weekly at our house. I also added big croutons to make this into more of a main course. The addition of the giant croutons also kind of makes this a panzanella (which is a salad made of mostly bread and tomatoes). You can easily leave the croutons out though for more of a side dish item. Do what you will-this salad is made to be customized!

Brussels sprouts saladWarm Brussels Sprout Salad, serves 2-3 as a meal.

1/2 french loaf cut into large cubes (I used a wheat loaf, you could use any bread you like)
1 lb. brussels sprouts
2/3 cup Craisins or golden raisins
1/4 cup mayo
4 garlic cloves
1 lime
1/8 teaspoon cayenne (or more if you like a real kick!)
1/4 cup + 3 tablespoons olive oil
salt + pepper to taste

In a food processor give the Brussels a few pulses, so they are partially shredded and partially rough chopped. I have a smaller food processor, so I had to do this in three batches. Once all the Brussels are chopped, heat a tablespoon or two of olive oil in a large skillet over medium heat. Cook the Brussels, tossing occasionally, until bright green and cooked through (about 6-8 minutes). During the last few minutes of cooking toss in the Craisins so they’ll be nice and warm along with the Brussels.

Warm brussels sprout saladWhile that cooks, in the food processor (again) combine the mayo, garlic and juice from the lime. Pulse the ingredients together until well combined. With the processor still running, drizzle in 1/4 cup olive oil. Taste and add salt + pepper as needed.

How to make croutonsOnce you have the bread cut into large cubes toss in a few tablespoons olive oil. Spread in one layer on a baking sheet and season with a little salt + pepper. Bake at 375°F until brown and crispy (8-10 minutes).

Brussels sprout salad Once the Brussels are cooked toss with the dressing. Add in the croutons and give everything a nice toss. Serve warm. If you like your salad even more creamy you could easily double the amount of dressing the above recipe calls for. Enjoy! xo. Emma

Note: If you are enjoying this as part of the Weekday Weekend Challenge be sure to use 100% whole grain braid, check the dried fruit for hidden sugars (many contain this but not all), and use a compliant mayo.

Credits // Author and Photography: Emma Chapman.

  • I’ve made this salad twice now. Great recipe and wonderful as a cold side/slaw without the bread.

  • Can’t wait to try this! We were just in Napa a few weeks ago where I saw a brussel sprout salad on a restaurants menu that we didn’t have a chance to eat at! Now here’s my chance…. thanks 🙂

    www.lifeafterbaseball.net

  • Um, whoa. This sounds totally amazing and with a minimum amount of guilt attached! I’ll definitely be making it because it’s yummy and EASY.

  • Third from the top looks a lot like Julia Lee’s food collages: http://shop.julieskitchen.me/products

  • Yum when I saw this recipe I made it immediately. I had a half bag of Brussels sprouts in the fridge, and believe it not I even had fresh limes. This recipe is amazingly fool proof and delish! Next time I will add in bacon. Thanks for sharing!

  • After seeing this on your blog yesterday I went home and made it with the sprouts that were starting to look a little sad sitting in the fridge. It was a breeze to make and major a hit with the friends who had come over to watch the Downton Abbey season premiere. Thanks for sharing!

  • LOOOOve brussels sprouts and will definitely try this. I’d probably skip the bread and put the bacon back in…less carbs for a diabetic (me.) Great ideas.

  • Try adding Sriracha in place of cayenne! I do that to my creamier salads for some kick 🙂

  • i’ve recently become obsessed with brussels sprouts, so this recipe brings me great joy!
    xx

  • We made this last night! It was really delicious. I definitely recommend using just a small amount of mayo to keep it light and fresh. And we used sriracha instead of cayenne. And we had absolutely no left-overs 🙂 thanks so much for the inspiration Emma!

  • omg this looks so delicious!! and easy to make. I hope I can find brussels sprouts easily here in Jakarta.. hope my version is gonna be as yummy!

  • Love! I’m always making brussel sprouts the same way– great to now have a yummy new salad to try. can’t wait to try this one. Thank you!

  • Oh my goodness this looks so delicious. I must make this!

    AHKA VINTAGE BLOG
    AHKA VINTAGE SHOP

  • Looks YUMMY! I did a similar salad with olive oil instead of mayo and toasted cumin seeds and walnuts. A real hit for winter salad pot luck.

  • We’re having this tomorrow night! Our recipes are pretty identical, except I add chopped green apple. Delicious!

  • That looks wondeful!

    http://talisatalksbeauty.blogspot.co.uk/2014/01/covergirl-hot-passion-lipstick.html

  • I love my brussel sprouts and can’t wait to try and make this – thanks!!

    Meghan xo
    www.fancypantsandsugarshacks.com

  • Hmm. Looks yummy and I didnt see that combination before.. xa

    http://www.fashiondenis.com/

  • OH. MY. GOODNESS. This i could like totally stick my face in! LOL!! It looks amazing!!!
    Definitely a must try!!!

    Heather
    southernnorth.com

  • I love all kind of vegetables except the Brussels sprouts, I hate them since I was a child, sorry 🙁
    http://tarragonain.blogspot.com.es

  • I *love* different ways of using brussel sprouts. It’s an interesting coincidence that I was introduced to adding dried cranberries to them just this Christmas, and now here they are again in another delicious dish 😀

  • Such a unique recipe! This looks great! I love these revamped brussel sprout recipes!

    http://sometimesgracefully.com

  • Y’all are girls after my own heart! I’ve loooooved brussels sprouts, ever since my Pittsburgher boyfriend got me to eat them. We’re always looking for new recipes to incorporate them!

    http://cuddlyasacactus.wordpress.com/

  • oh interesting, i wonder how this would be made with greek yogurt instead of mayo? or just with a balsamic, fig vinaigrette? hmmm, intrigue!

    http://semiweeklyeats.blogspot.com/2014/01/so-much-to-say.html

  • omg that looks AMAZING. I am so obsessed with brussels right now. Yummm.

  • I love brussels sprouts, and I’ve been seeing loads of salads and other dishes containing sprouts. I can’t wait to make one, and this one looks really delicious! I may just have to add bacon though 😉

  • This looks amazing! I have been looking for some new ways to eat brussels sprouts! Thanks!

    www.ashleykiraand.wordpress.com

  • oh wow this looks fantastic! always love reading new ways to cook brussels sprouts.
    thank you!

    Molly {Dreams in HD}
    http://www.dreamsinhd.blogspot.com

  • This looks SO GOOD!! I love warm salads and I would love to try this one out (except, I’d probably go with Elsie’s idea and add bacon, cause who cares about resolution time? Not this gal!)

    xoxo
    Taylor

    www.welcomehometaylor.com

  • personally love brussel sprouts but never know what to do with them! cant wait to prepare this! wonder if my family will like it. thanks for a great recipe! xx. gigi. www.gigikkitchen.com

  • I buy the pre-shredded brussel sprouts at Trader Joes and we’ve been eating them at least once a week! I LOVE having this new recipe! Thank you! Fabulous photos!

  • I love this blog!!! You guys always have the yummiest looking food. I will definitely be making this salad!

  • Looks delish, but where do the limes come in? I see them in the picture but not in the recipe.

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