A crunchy brussels sprouts chopped salad with hard boiled eggs, creamy goat cheese, dried cranberries, crisp toasted walnuts and a tangy apple cider vinegar dressing.
Keeping with the salad theme I’m back with another winning vegetarian salad for you and this time it’s a chopped brussels sprout salad. This one is unique in that there are no salad greens involved, just sprouts.
Typing this up actually reminds me of my childhood and all the unique “salads” I used to eat. Cookouts with my family were full of salads — pasta salad (pasta, mayo, sugar, a few tomatoes and cucumbers), broccoli salad (broccoli, sugar, raisins, mayo and bacon), watergate salad (mini marshmallows, cool whip, pistachio pudding, canned pineapple and nuts) and wait for it — strawberry pretzel salad (butter, cream cheese, pretzels, sugar, cool whip, strawberry jello, frozen strawberries).
Luckily my salad tastes have changed and now I’m much more likely to be eating a meal sized salad load with protein and healthy fats. That said, if you were to put watergate salad in front of me today, I’d probably hug you.
Okay, back to the salad on hand.
This one is absolutely delicious and contains no mayo or cool whip. What it does have = crunchy, raw Brussels sprouts, chopped hard boiled eggs, creamy goat cheese, a few dried cranberries for a little sweetness, crisp toasted walnuts and a tangy apple cider vinegar dressing. It’s a winner!
This salad would be a great vegetarian side option for dinner or you could double the recipe and bring it to a cookout or potluck. I’ve made it as a side salad for Thanksgiving before!
Brussels sprouts are hearty so the salad can certainly last a while in the fridge, but the sprouts do soak up a lot of the dressing so it can get a bit dry after a couple days. I recommend making and serving it the same day, if at all possible. Isaac and I ate it ourselves over a couple days and didn’t mind the lack of dressing — the flavor is still there!
Like most of my salad recipes, this one comes together rather quickly. The only thing that takes a little time is slicing the sprouts. If you have a Trader Joe’s nearby, I’ll let you in on a little secret — they sell bags of shaved Brussels sprouts. Definitely worth picking up if you want to save a little time. If you do choose this option, grab one 10-ounce bag for the recipe. Another quick option is to use a food processor to shave the brussels sprouts. It works great!
If you make this brussels sprout chopped salad please leave a comment and star rating letting me know how it turned out. Your feedback is so helpful for me and other EBF readers who are thinking about making the recipe.
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I don’t know why I never thought to add cranberries, brussel sprouts, and egg together but it’s amazing. The dressing is the perfect addition and my family loved it. Will definitely be making this again!
Yay!! I’m so glad you enjoyed this salad, Britt! Thanks for trying it and again for coming back to leave a comment + star rating. It’s super helpful to other readers, so I appreciate it. <3
Really good. Better than you would expect from reading the ingredients.
Hey Louise! I am so glad that you gave this recipe a try and that you enjoyed it! Thank you so much for taking the time to leave a comment and star rating. Your feedback is extremely helpful to the EBF community and I so appreciate it!
Just made this for a Lenten lunch. There’s a glitch preventing me from giving it 5 stars. But it was oAMAZING!
Yay! So glad liked it, Maryellen. I’ll have to see why you weren’t able to give it 5 stars.
I have made this salad countless times. It’s always a go-to for potlucks and gatherings. Everyone always raves about it. Thank you for this recipe!
Yay!! I’m so glad you like this salad, Lauren. You’ve reminded me that I need to make it again!
We made this recipe for dinner last night. I loved the combination of the ingredients with the tango the dressing. My hubby adores Brussels Sprouts and was thrilled to find a new dish for them. 5 stars!
Hooray! I’m so happy that you all enjoyed it, Susan! 🙂