Brussel Sprout Chopped Salad


For the dressing:

  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar
  • 1-2 teaspoons sugar or honey, depending on sweetness preference
  • 1 clove of garlic, finely minced
  • 1 teaspoon dijon mustard
  • 1 teaspoon Italian seasoning
  • 1/2 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 of chickpeas, rinsed and drained
  • 4-6 ounces Genoa salami, thinly sliced and halved or julienned
  • 1 1/2 cups cherry or grape tomatoes, halved
  • 1/2 cup kalamata, pitted and sliced or black olives, sliced
  • 1/4 cup pepperoncini, sliced
  • 1/2 red onion, thinly sliced
  • 1/2 cup provolone cheese, cubed
  • 1/4 cup parmesan, shaved or shredded


  1. In a medium bowl, whisk together the olive oil, red wine vinegar, sugar, garlic, mustard, Italian seasoning, salt, and pepper.
  2. In a food processor using the slicing attachment or using a knife, pulse or slice the Brussels sprouts until they are thinly sliced. Place the thinly sliced Brussels into a large bowl.
  3. Pour the dressing over the sliced Brussels and use tongs to toss and coat them in the dressing.
  4. Allow the Brussels to sit in the dressing marinade for about 30 minutes.
  5. While the Brussels are marinating, chop and prep the remaining salad ingredients.
  6. Add the chickpeas, salami, tomatoes, kalamata, pepperoncini, red onion, provolone cheese, and parmesan to the marinated Brussels. Toss to combine.
  7. Serve immediately with more pepper, to taste.

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