Whenever I find myself at a restaurant or a family party that serves an Italian style chopped salad, I absolutely devour it. It’s one of my favorite types of salads and I thought it’d be fun to make a unique version with seasonal, crunchy brussels sprouts instead of lettuce. Say hello to crunchy flavor!
This Italian chopped salad involves shredded brussels sprouts instead of lettuce, tomatoes, chickpeas, provolone and parmesan cheese, olives, red onion, pepperoncini and MORE. It’s wrapped together in a light Italian style dressing that you’ll fall in love with as soon as you take one bite.
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What’s in an Italian chopped salad?
You know that giant chopped salad you get from California Pizza Kitchen or Macaroni Grill? Yeah, I’m talking about that salad.
Italian chopped salads are made with a crunchy base like different types of lettuces, radishes, radicchio or cabbage, veggies like tomatoes, onion and even artichoke hearts, chickpeas and meats like ham or salami, tangy pepperoncini and topped off with cheeses like mozzarella, parmesan or provolone. They’re then tossed with a light, tangy dressing to coat everything.
Talk about a big bowl of deliciousness.
Ingredients in this Italian chopped salad with brussels sprouts
My take on a classic Italian chopped salad mixes it up with a shredded brussels sprouts base that marinates and soaks up all of the amazing flavors with tons of crunch. Every topping in this gorgeous salad adds a new flavor and texture element that you’re going to love. Here’s what you’ll need:
- For the dressing: you’ll need olive oil, red wine vinegar, sugar or honey, garlic, dijon mustard, Italian seasoning, salt & pepper.
- Brussels sprouts: the base that holds up all of the delicious toppings! Freshly shredded/chopped brussels sprouts.
- Protein: we’re adding a full can of chickpeas, Genoa salami, cubed provolone cheese and shredded parmesan for plenty of protein and a tasty saltiness.
- Veggies: this salad also has a full cup of grape tomatoes and some sliced red onion for crunch.
- Special toppings: don’t forget the sliced olives and pepperoncini! A little kick of Italian flavor.
What is a pepperoncini?
Although “pepperoncini” sounds like a cute little pepperoni, it’s actually a type of pepper. Pepperoncini are yellow-green and look similar to banana peppers, but are thinner and often a bit hotter in terms of spice (some banana peppers have virtually no spice). If you’re sensitive to spice or aren’t a fan of banana peppers, feel free to omit the pepperoncini in this recipe.
Customize your salad
Missing a few things from the list or looking to DIY? No problem! Here are some easy ingredient swaps you can make in this Italian chopped brussels sprouts salad:
- Swap your protein. Customize your protein by using grilled chicken instead of salami or chickpeas. You could even swap in some crispy bacon or ham for the salami.
- Make it vegetarian. Simply omit the salami to keep this salad vegetarian.
- Go vegan. Looking to make it vegan? Omit the salami & cheeses and enjoy as-is.
- Pasta party. Get a little wild and add some cooked elbow, bowties or cavatappi noodles!
How to chop brussels sprouts for salad
- The easiest way to chop or shred brussels sprouts is by using your food processor. Simply add the slicing attachment to your food processor and pulse until the brussels sprouts are thinly sliced.
- If you don’t have a food processor you can thinly slice the brussels sprouts with a sharp knife. Just make sure to remove the stem and any outer yellow leaves.
Italian chopped salad in 4 easy steps
- Make your dressing. Start by whisking together all of the dressing ingredients in a small bowl.
- Shred the brussels. You’ll then want to shred all of those brussels sprouts with a food processor or sharp knife.
- Marinate the brussels. Add your dressing to the brussels sprouts by themselves so that the soak up all that flavor.
- Chop & toss. Chop the rest of your toppings, add them to your bowl of marinated brussels sprouts and serve!
Meal prep this salad
This Italian chopped brussels sprouts salad is great for making ahead of time. Simply make the dressing, shred your brussels, chop all of those toppings and store them in containers until you’re ready to put it all together.
Storing tips
Got leftovers? Store them in an airtight container in the refrigerator for 2-3 days.
More salad recipes you’ll love
- Warm Brussels Sprouts Salad
- Winter Butternut Squash Brussels Sprouts Caesar Salad
- Spicy Ranch Chopped Chicken Cabbage Salad
- Vibrant Curry Cashew Chickpea Quinoa Salad
- Spicy Cashew Thai Chickpea Broccoli Salad
Get all of my delicious salad recipes here!
I hope you love this flavorful, easy Italian chopped brussels sprouts salad! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!
Italian Chopped Brussels Sprouts Salad
Ingredients
- For the Italian dressing:
- 1/3 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
- For the salad:
- 1 pound brussels sprouts, ended 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 1/2 cups cherry or grape tomatoes, halved
- ½ cup pitted sliced kalamata or sliced black olives
- ¼ cup sliced pepperoncinis
- ½ small red onion, thinly sliced
- ½ cup cubed provolone cheese
- ¼ cup shaved or shredded parmesan
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.
Recipe Notes
Nutrition
Recipe by: Monique Volz // Ambitious Kitchen | Photography by: Eat Love Eats
This post was originally published on January 19th, 2021, and republished on May 1st, 2022.
214 comments
I love chopped salads- can’t wait to make this one!!
Me too! Let me know how you like it 🙂
Thank you for the nice recipe, definitely try it soon.
Hope you love it!
Can’t wait to make this! These are my favorite kind of salads and this one looks amazing. How long do you expect it to keep in the fridge?
They’re the best! About 2-3 days (check the full post for meal prep & storing tips!)
Made this salad yesterday. We all loved it! Excellent!!! I added cucumber avocado and boiled egg instead of cheese and meat. Very versatile salad. Thank you so much for a another great recipe!
Love it! So glad everyone enjoyed!
This was great. My husband and I truly enjoyed.
I’m so glad!
Such an easy and delicious dinner! Would be great paired with pizza or pasta, but ate alone and it was a filling salad. Will definitely be making again.
Absolutely! Glad you enjoyed 🙂
Sooooo good! Never thought of using Brussels as the base for an Italian salad before this. Game changer!
Yum! This was delicious.
This was so easy to make and delicious. Could easily add more protein for a more substantial dinner or lunch. This is going to be in our rotation!.
Absolutely! Glad you enjoyed!
Loved this salad! The dressing is amazing (used just oregano because I didnt have Italian seasoning), The addition of chick peas is awesome! And using the brussels keep the salad from getting soggie.
Perfect! So glad you enjoyed!
This was delicious and filling! Ate this for lunches this week. I was pleasantly surprised with how long this salad held up on the fridge even after it was dressed. Will definitely be making this again.
I love chopped salads and this one was delicious!
So happy to hear that!
This recipe is my new favorite way to enjoy brussel sprouts! I love a chopped salad and this one brings the flavor for sure. I made the dressing tangier (more vinegar/less oil) and subbed turkey pepperoni for the salami. Delicious!!
So happy to hear that! Sounds delicious 🙂
Been dreaming of making this recipe since I saw it! Trader Joe’s has shredded Brussels sprouts in their bagged lettuce section that make every sprout salad 10 times easier 😀😀😀
Perfect! So glad you enjoyed 🙂
This salad is amazing! So many flavors, and it seriously tastes like an Italian sandwich in salad form. I couldn’t find provolone cheese in cubes or a block at my grocer, so I got fontina and it was amazing! I found the dressing to be a little too light so I added more vinegar. Thank you for the recipe!
Aren’t the flavors amazing? Glad you enjoyed!
This salad was a hit! I made it for a family gathering and it was loved by everyone. I had to make more the next day for my teenage son. He said its his new favorite salad. My family from Louisiana said it reminded her of muffuletta and could be used on sandwiches as well!
So happy to hear that!!
So simple and SO GOOD!
So glad you liked it!
This has become my favourite salad, thank you so much, AK team! It is very tasty both as a side, and as a filling meal! I use shredded cabbage instead of brussels sprouts, and prosciutto instead of salami. It is gorgeous!!! <3
So happy to hear that! Such a great lunch 🙂
I get so bored with brussel sprouts aside from roasting them. This is an awesome recipe both my husband and I love it so full of flavor one of our favourite go to meals and can customize it so many ways!!
So glad you found this one! You’ll have to try my brussels sprouts spaghetti or warm brussels sprouts salad next time 🙂
I love this recipe! I can’t wait to make it!
Hope you love it!!
A-MAZING! Love your recipes and content!
I’m so glad! Thanks, Leanne 🙂
This salad is my go to for get togethers! It’s always a huge hit and everyone always requests I bring it. I love adding a mixture of green, kalamata, & black olives.
Love that! One of our favs, too 🙂
Delicious salad!
Glad you enjoyed!
Wanting to make this delicious looking salad but with cabbage. Do you think it would have a similar flavor to the Brussels Sprouts?
Hi, Laura! I think that cabbage would be great in here. The flavor would be similar, yes. Just be sure to slice it really thinly or use a mandoline or food processor!
I love this recipe!! I make it at the beginning of the week and have it for lunch each day – it tastes better each day. When I am feeling lazy I just use spinach and arugula instead of shredded brussel sprouts. Good both ways !
Those are great swaps, so glad you’re loving this salad!
I love the idea of making antipasto into a substantial meal and this hit the nail on the head. I swapped in kale for Brussels sprouts bc they weren’t available but kept everything else the same and it was delicious. I’ll be keeping this in my meal rotation.
This is on rotation at our house. It’s an easy meal to throw together. I like to add grilled chicken too!
Delicious – easy to make. Will make this again for sure!
So happy you loved it, Lisa! Thanks so much for the review 🙂
Loved this salad! I thought I messed up big when I shredded the cabbage instead of slicing it, but read other reviews that said they did this also. It turned out great! I added in a red bell pepper and omitted the cheese and salami. Delicious!
Have made this multiple times. Big hit with my family! Even the picky eaters
Love love love this salad. I made it for a dinner party and everyone asked me for the recipe!!!!
Wooohooo! So happy you guys all loved it!
I made this salad this week for our lunches and it is absolutely delicious. The flavors work well together and it is very satisfying! Will definitely make this again. Thank you for the great recipe!
Yay! I’m so glad you enjoyed it so much, Cynthia! 🙂
Hands down the best salad we have EVER had. We made it on Tuesday and loved it so much we made it again on Friday. When we made it on Friday we made a massive batch of the dressing (6X) because it’s that dang good and we want to share it with friends. We did half romaine half Brussels sprouts the second time around and really enjoyed that as well!
Oh YAY I’m so happy you loved it!! Thank you!
Delicious! Thank you! I personally would skip the honey altogether next time,
Good to know–totally fine to do that! Happy you enjoyed it 🙂
Made this salad for lunch and it was amazing! Couldn’t recommend more and i added some prosciutto too!
Ooh I bet prosciutto would be SO GOOD in here! Yum!
This salad was delicious! It made more than I expected so we have enough for at least two more meals. I bought a loaf of olive bread to go with it which was a good pairing! I used apple cider vinegar because that’s all I had, thanks for another great recipe!
I’m so glad you loved it! And apple cider vinegar is perfect in here 🙂
SO good! I made this for a get together last night and everyone raved about it. I cannot wait to make it again!
I love this salad! I’ve made it for two family events and it was a huge hit both times! This is my new go to potluck contribution or entertaining show stopper! The Brussel sprout base holds up to all the delicious Italian toppings and it’s still delicious two days later. Definitely a must make.
Awesome!! So happy everyone’s loved it 🙂
This was awesome!
So happy you loved it, Robin! 🙂
Hi there, This salad looks amazing. I don’t have a food processor but really want to get one but have no idea which one nor how to choose. Can you tell me which one you use? Thank you!
Hey! I love this one. If you get a different one, just make sure it has a disc blade that can slice/shred ingredients 🙂
Divine!! Great for winter when you want something heartier. I may have had a little more than 1 lb of brussels so felt like it needed more dressing but overall fantastic.
This looks super tasty. Can’t wait to try this out. Love brussels.
Delicious! I am the only brussel sprout lover in our house, but this salad was enjoyed by everyone. I will definitely make it again.
Delicious! I didn’t have provolone so subbed feta. Looking forward to making again
Ooh love the idea of feta in here! Happy you enjoyed it 🙂
Excellent flavor! We paired it with some salmon for a light, healthy meal.
That sounds like an incredible meal! Happy you loved it 🙂
Where are the 23.5 grams of fat? I don’t see how this could have this much in the receipe when i look at the ingredients!!! Making, hoping that is an error or is it for the whole salad?
Hi! It comes from the dressing, cheeses & salami. Feel free to reduce the amount of cheese & salami or leave it out entirely.
Love love love! Great meal prep salad, just hold the dressing until time of eating.
Such a good idea! Thanks so much for the review 🙂
I used whatever I had which was pretty much most of the ingredients give or take and this was delicious! Never would have thought to make this and now it’s going to be regular. It’s forgiving so you can add or omit as needed.
Love this salad. The sprouts and dressing can all be prepped a few days ahead. Makes and easy dinner or side. Bring it to ALL potlucks. Always a winner.
I forgot the peppericinis and cheese at the store
Made it with Brussels sprouts, cauliflower, tomato, onion and olives along with salami
Used Truvia instead of sugar
Very tasty! Figured less calories without the cheese and even healthier with the cauliflower!
I’m so glad you loved it even without those! Thanks for the review, Melissa 🙂
Lots of beautiful ingredients that unfortunately did not result in a very exciting dish. Flavours need to be amped up in a big way. Disappointing, sorry to say.
Sorry to hear that, Patty! Did you make any changes to the recipe? Can you explain what flavors you’d have liked to be stronger?
So so good. It came together so easily and the flavors and texture are 💯
Amazing! So glad you loved this one 🙂
This salad is amazing! I love the shredded brussel sprouts as the base- crunchy and holds up better than lettuce. This is a definite make again!
Yay!! I’m so glad you loved it, Amanda. Thanks for leaving a review 🙂
Made it this week, and my husband and I loved it! We have been a little burned out on Brussel sprouts, so we swapped them for a romaine lettuce. It was delicious!
Romaine’s a great sub in here! So glad to hear you both loved it 🙂
Just made this. Enjoying every single bite. Thank you!!
Love this take on antipasto! Brussels are perfect after marinating in the dressing for a bit. Big hit at my family party!
Delicious per usual!!! Dressing is unreal! I’m DF, so omitted the provolone and subbed my favorite Trader Joe’s vegan parm.
I rarely post comments, but this is too good not to! Absolutely DELICIOUS salad. The only changes I made were to substitute cubed up mozzarella for the provolone because I didn’t have any and I doubled the chickpeas in place of the salami because we’re vegetarian. It was so tasty and filling and quick. We loved it. Thank you!!
Thank you SO much, Maureen! Comments mean so much to me and help my blog’s visibility, so I appreciate you 🥰 Those are great subs. Happy you loved it!
Took this to Mother’s day brunch and it was a hit!
Nice!! Glad everyone loved it 🥰
Is the can of chick peas drained?
Yep! We’ll update that in the recipe, thanks 🙂
Love this salad. I threw in some artichoke hearts and some blanched asparagus spears. I have shared this recipe with friends and family. I won’t hesitate to bring this dish to a function. I made it over Easter weekend and company had it for lunch and dinner.
Love those additions! So happy to hear you’re a fan of this recipe ☺️
This salad was absolutely amazing! I used Angel Hair cabbage instead of Brussel sprouts because I didn’t feel like shaving them and I don’t have a food processor. Next time I will add artichoke hearts. The dressing was just the right amount and I only used 1 t of sugar. Excellent! I highly recommend making this.
I was a bit skeptical about raw sprout but man oh man is this terrific! We added fresh basil and that put it over the top! This one’s a keeper
SO happy you ended up loving it, Valerie!! Love the idea of basil in here 🙂
This is the BEST salad, and I mean it. I never ever leave comments even when I like something but I am obsessed with salad. Whenever I make it for friends and fam they always ask me for the recipe. I just chop the brussel sprouts by hand! 10/10
Ahhh thank you — your comment means so much! Thrilled to hear you and your friends all love it, too 🙂
I love chopped salads and this was no different. The dressing was great and the salad was filling on its own. The only change I made was canned chopped black olives instead of kalamata, and I forgot the cherry tomatoes but will add in for leftovers.
YAY! So glad to hear you loved it, Lauren. Thanks so much for leaving a review!
Great quick lunch for the entire week! Made this on a Monday when I had time between Zoom calls and it was fabulous! Flavors from all of the ingredients get your taste buds moving and grooving. Even better was that during the wildly crazy work week all I had to do was pop in the fridge, grab the container and lunch was served. Made enough for 4 days of lunch! Definitely will be a staple in my house.
I just made this salad. I told my family I was making a brussel sprout italian salad and no one seemed thrilled. Once served the salad was the first to go! All my kids asked if I could make it next week for our Sunday dinner get-together. 😊Thanks for the great salad recipe!!
Pleas stop label it as an Italian. I never understand America statement like that. Please stop. Its not just Italian. Portuguese eats it too. I always eat it in Portugal. Grew with it in Portugal! My gosh. Stop taught false to people about Italian this ns Italian that.
Hi! Thanks for your comment. This recipe’s inspired by classic Italian chopped salads and the ingredients you’d find at an Italian deli. Would love to learn more about the ingredients you grew up on! Are you referring to the cured meats and cheeses?
I made this for dinner tonight and had to flex on a few ingredients because I hadn’t planned on making it… Subbed vegetarian sausage for salami, banana peppers for pepperoncinis, Monterey Jack for provolone, spicy brown for Dijon… well, you get the picture. All that said, this turned out great!! Another great recipe for hot days when I don’t want space over the oven or stove. I did quickly sauté the sausage, but it was quick and easy. I’ll be making this again and would easily make it for a BBQ. Yum!!
would you please make a video tutorials how to chopped brussels sprouts salad
The only way to describe this salad is SCRUMPTIOUS. Holy cow. I am in lust. I had to modify ingredients a bit based on current dietary restrictions and it was *still* so fantastic. That dressing…YUM. And I forgot how much I love sprouts as a base for a salad. Already looking forward to making it again.
AHHH this is amazing! I am SO glad you are loving this recipe ❤️🙂
Delicious!! My 5 year old son also raved. Which is very odd….raw Brussels sprouts?!? He loved. Thanks!!
Ahhh this is amazing! SO glad you and your son are loving this recipe 🙂
I’ve made this once and it was great! One question though…. you know how with broccoli salad, letting it sit in the dressing overnight helps soften the broccoli? I find that I want to soften the Brussel sprouts a little too, but I don’t want to let it get soggy. Any ideas on how long the shredded b.s. mighgt sit in the dressing without getting soggy?
You can store them in an airtight container in the refrigerator for 2-3 days. Glad you’re enjoying this recipe!
Yup, this was as great as I knew it would be! I added artichokes, radicchio, and basil. Can’t wait to make this again and again.
Thanks so much! Glad you loved this recipe ❤️🙂
Please if you don’t mind me asking…What food processor do you have?
Hello, my family and I really enjoyed this salad! I made it yesterday to have as a side with dinner, and I am eating it now with breakfast! It makes a lot, so after assembling the salad I split it in two containers and only put salami in one portion so even our vegetarian family members could eat the goodness too! Thank you!
This recipe is now my favorite salad OF ALL TIME!!! I made a batch and my family wolfed it down the very first day so I made a second batch right away. This is by far the best homemade Italian dressing recipe I’ve ever tried and mixing it with all of these healthy ingredients is the best combination ever! I don’t care for olives or pepperoncinis so I left those out but the salad was still amazing. I also used Gouda cheese instead of provolone bc that’s what I had on hand. I think it’s easy to swap around a few toppings and still have it be delicious because the dressing is so good. I am excited to keep trying other combinations. Thank you so much!
This is perfection! I am SO glad you are loving this recipe and are having fun trying different toppings ❤️
This salad is what salad dreams are made of. The flavors and textures are truly incredible, and a good staple to add on repeat.
Yay! I am SO glad this salad is a hit ❤️
So good! I will def be making this again and again
This is delicious! I substituted chicken for salami, otherwise made it like the recipe! The dressing is really good! Thanks a bunch!
sounds delish, glad you’re loving this salad!
This was so so good! I’ve made it twice already in 2 weeks. Perfect flavors and textures and makes an amazing side dish or main dish. Leftovers taste great the next day too! #AKRecipeoftheMonth
Yay! I am so glad you are loving this recipe and it is a hit ❤️
So delicious! I made this for my in-laws Easter, and everyone loved it. I can’t have dairy for my baby right now, and it was still excellent with the cheeses left out. I also went with thin sliced lettuce instead of the Brussel sprouts. Made the dressing as written and it was incredible. Will be making again!
Ah this sounds absolutely amazing, Angela. I am so glad you are loving this recipe and it turned out great for you!
#AKRECIPEOFTHEMONTH
I made this last week after returning from a very indulgent vacation. This recipe was the perfect healthy high fiber meal I was looking for. I loved the Italian dressing and will be making this again to go on other salads! I added some diced grilled chicken on top to increase protein. My husband loved this and requested it as a monthly staple in our rotation! #AKRecipeoftheMonth
Sounds perfect! Glad you and your husband are loving this salad 🙂
Truly a deli sandwich in a salad & perfect for a picnic. I’ll probably double the dressing recipe next time. #AKRECIPEOFTHEMONTH
The dressing is the BEST! Glad you enjoyed this recipe 🙂
I would totally make this salad again, but sub those sneaky Brussel sprouts for some other green. The flavors and other ingredients were great but man the bloat I experienced for over 24 hours was uncomfy. For those who don’t eat raw Brussel sprouts often and for sensitive tummy girlies like myself, be warned!
Glad you enjoyed this salad for the most part. Some have used shredded cabbage and said it worked great as well. Let me know what other green you choose to use!
Love this salad! So refreshing but hearty enough to be a meal as well. I used chickpeas, roasted red peppers, gouda cheese, pickled red onions, olives, tomatoes and some leftover grilled chicken I had on hand. The star really is the dressing, which is sweet and tangy. I like my salad a little on the less crispy side, so I dressed it and let it sit a bit before eating. Definitely a versatile recipe and a keeper! #AKRecipeoftheMonth
YUM! Sounds absolutely delicious, love the addition of gouda cheese. Glad you are loving this recipe!
This salad is delicious!
For the dressing sweetener I used hot honey
I used mixed olives in olive oil and herbs, hot pepperoni is and omitted the chick peas
Definitely perfect for meal prep rotation
YAY! So glad this recipe turned out great for you, Rosalie. Love the addition of hot honey in the dressing, perfection. 🙂
This was delicious! I left out the salami to make it vegetarian. I also air fried my chickpeas for extra crunch!
#AKRecipeoftheMonth
love love love this. It’s even better the next day. Added roasted red peppers too.
Ah that is such a great addition, glad you’re loving this dish 😍
Someone else said it’s like an Italian sub in a bowl and I totally agree! Salami and cheese? YES, please! #AKRecipeoftheMonth
The best! So glad you’re loving this salad, Leah ❤️
This salad was easy and delicious. I could see it being great by itself as a main meal or as a side dish for a dinner or party! I love how easy the dressing is and think I’ll keep that part of the recipe as my go to dressing for other Italian salads.
#AKRecipeoftheMonth
ah YAY! I am so excited to hear you are loving this salad ❤️
This is a 6-star recipe; I’ve already shared it with several friends. With the help of my food processor, this salad was easy & quick to assemble. It looks lovely, and tastes delicious! I added small pasta, but think next time I’ll add shredded chicken. Definitely a keeper!!
Aw this is the best! I am so glad you are loving this salad and it turned out great for you 😍 Love the addition of pasta and I bet chicken will be amazing as well!
This hits all the notes of a summer pasta salad without the pasta carbs! We LOVED it!
YES! It is simply the perfect summer salad! Glad you’re loving it ❤️
Using the food processor made this salad such a quick and easy recipe to make. It’s very delicious without any modifications.
Yay! I am happy to hear that you are enjoying this salad 😍
It was easy to make and taste great! Had it as part of my Mother’s Day spread and my sister who claims to hate brussel sprouts at it up and said it was delicious. Soon after my husband asked what it was and I said oh it’s cabbage salad oh no wait they’re brussel sprouts and my sister looked at me like “what” she was shook! I told her “ambitious kitchen for the win and that’s how we sneak veggies into my kids bellies!”
Ah I love this so much! SO glad you this salad was a hit for everyone ❤️
Made this for dinner to celebrate #AKRecipeoftheMonth and I loved how filling it was! I skipped the salami and added tofu, plus served it with pita on the side. A wonderful way to kick off our first outdoor meal of 2023!
Aw yay! I am SO glad you are loving this recipe and it worked great with tofu! Thanks for sharing your feedback ❤️
#AKRecipeoftheMonth The salad was so good. I didn’t have red wine vinegar, so I used white and it was still good! I love the crunch of the brussels sprouts— I honestly have never had them raw before! This is one of my new favorite salads!
Ah this is the best! I am so glad you’re loving this salad ❤️
I turned out great! Such a different flavor profile. #AKRecipeoftheMonth
Yay! I am so glad ❤️
I saw this on IG for #AKRecipeofthemonth and had to try it! Was quick to make using the food processor and it’s packed with flavor. Will definitely be making again! 🤍🤍
Excellent! I am SO glad you are loving this salad and it turned out great for you 🙂
This salad has so many great components to it that make it a great refreshing side salad. Visually there are many colors and different textures that don’t disappoint. The dressing alone was so delicious and honestly could work on many different salads. I think next time I’d make just a little more dressing as the Brussels sprouts absorbed quite a bit. This recipe really reminds me of an Italian sub sandwich in a salad form. Would recommend for sure! #AKRecipeOfTheMonth
AH yay! I am so excited to hear that you are loving this recipe and it turns out great for you ❤️
I enjoyed this recipe and it was something different for a lunch that lasted multiple days and could be meal prepped! I substituted some ingredients to suit my personal tastes which came at the suggestion from their Instagram page when they made this. The only negative is that it wasn’t enough dressing for the salad as a whole. It did coat the brussel sprouts nicely to let those marinade but next time I would probably double the dressing recipe and add the second half once the salad is assembled. Otherwise it was great and I will be making this again. I think it would be a great dish to bring to a party or cookout too!
#AKRecipeoftheMonth
Perfect! I am so glad you are loving this salad, Kristin. Thanks so much for your feedback, I appreciate it!
This was delicious as usual. I made it for a dinner group and the only substitution I made was mozzarella instead of provolone since I would have had to cute up cubes and was short on time. I would definitely make it again and am looking forward to the leftovers for lunch. #AKRecipeoftheMonth
Perfect! Love the idea of adding some mozzarella. Glad you loved it!
I am not ashamed to say that the first time I made this salad I ate 3/4 of it by myself, IT’S THAT GOOD!!! Love the different textures & flavors and have found that adding cooked orzo, or bowtie pasta makes it even heartier and more of a main dish. It also keeps really well in the fridge over several days and dare I say, it gets better as it ages (There is no other salad I know of where this is the case!) Will keep this as a staple in our home! #AKRecipeoftheMonth
Great idea to add some pasta, too! And agreed – this one’s perfect for weekly meal prep 🙂 Glad you love it!
Yum! Perfect for a side dish for Memorial Day weekend coming up. I didn’t do the olives bc I’m not a fan and used 1/4 of red onion instead of 1/2. Turned out really good 🙂 #AKRecipeoftheMonth
Absolutely! This one’s great for customizing 🙂 Glad you enjoyed!
Made this for dinner. The Brussels sprouts were a nice twist on a salad. Tasted great! Would be perfect for a BBQ side dish. #AKRecipeoftheMonth
Made this for dinner. The Brussels sprouts were a nice twist on a salad. Tasted great! Would be perfect for a BBQ side dish. #AKRecipeoftheMonth
Absolutely! Glad you enjoyed!
Has anyone added a little anchovy paste to the salad dressing?
I’ve never tried it, but it sounds like it would add a delicious savory flavor!
This recipe was super yummy! I removed the chickpeas since I have a legume allergy but still tasty! #AKRecipeOfTheMonth
Perfect! This one’s great for adding any proteins you have on hand. Glad you enjoyed!
This salad is the perfect meal to make ahead for lunches during the work week. I made the dressing and poured on the shaved brussels sprouts and onions at the beginning of the week. It helped to make the sprouts tender and take the edge off the red onions. #AKRecipeoftheMonth
Excellent! I am so glad you are loving this recipe. One of my faves for meal prep!
my husband does not like brussel sprouts and didn’t believe me when I told him he was eating them. Awesome salad, such a great blend of flavors, we enjoy this one often
Yum! So glad you are both loving this salad!! Hidden veggies are the best 😍
Great salad! Easy to make when you buy pre-shredded brussel sprouts from Trader Joes. It keeps well for meal prep and tastes amazing! My favorite part are 2 types of cheeses!
Yay! I am SO glad you are loving this salad and it turned out great for you. ❤️
#AKRecipeoftheMonth made this for my lunch all week and it’s amazing!
The best meal prep salad! Glad to hear you are loving it 🙂
This recipe is definitely a winner! It has been on meal planning rotation since I came across it on the blog a couple of months ago while looking for a new brussels sprout salad recipe. I usually add some chopped kale just because I always have it on hand. It also get two thumbs up from my husband.#AKRecipeoftheMonth
Yum! My fave meal prep salad for sure. glad you are loving this recipe and I love the idea of adding kale to it as well, thank you for sharing ❤️
This recipe was bright and delightful and full of flavor. The Brussels gave a great crunch factor. Perfect for a make ahead salad as all the ingredients hold up without wilting or getting too soggy.
#akrecipeofthemonth
Ah this is the best! I am so glad you are loving this recipe, it is seriously one of my fave meal prep salads ❤️
I’ve been dying to make this recipe for a while and finally had the time this weekend. This was delicious!! Shredding the brussels in the food processor was such a game-changer – so much time saved. It was such a delicious, nutritious and filling take on an Italian salad. Very easy to whip together and everyone loved it! Had some picky eaters and they all gobbled it up! Will be making this all summer long!
Yess! When it is a win for picky eaters, you know it’s a good one. I am so glad you are loving this recipe and it turned out great for you!
This salad is absolute perfection. The flavors come together perfectly! I ate it for 6 straight days for meal prep and did not get tired of it at all! Thanks for the recipe!
#AKReciepeOfTheMonth
Ah yay! I am so excited to hear that you are LOVING this recipe ❤️
#AKRecipeoftheMonth this chopped italian brussels sprouts is to DIEE for. First time I made this salad, my family instantly became addicted. I added prosciutto and subbed provolone for pepper jack cheese for some added spice. Truly any soft white cheese is good on this salad. It has become a staple for me and I love making this salad!
Ah yay! I am SO glad you are loving this salad. Loving you additions to this salad, sounds amazing! ❤️
Made this salad with romaine instead of Brussels sprouts because I was pressed for time. The dressing was wonderful. Salad was excellent. I added a can of artichoke hearts just because I love them. . My husband, Mr. Critical, loved it! So glad I came across your site!
Yum! I am SO glad you are here and loving this salad. It is such a staple!
I really loved this! I didn’t have pepperoncini or olives, so I substituted red/orange/yellow pepper and pickled onions. My daughter had seconds…this is huge! Can’t wait to have leftovers for lunch tomorrow!!!
Ahh sounds amazing! I am so glad you’re loving this salad and it turned out great for you 🙂