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. 

Brussels Sprout Chopped Salad

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★★★★★

5 from 4 reviews

• Author: Brittany Mullins
• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: 6

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Description

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.

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Ingredients

• 2 hardboiled eggs, peeled
• 1 lb brussels sprouts
• 1/3 cup toasted walnuts, chopped
• 1/2 cup dried cranberries
• 1–2 oz goat cheese, crumbled

ACV Dressing

• 2 Tblespoons apple cider vinegar
• 1/4 cup olive oil
• 1 teaspoon Dijon mustard
• 1 Tablespoon minced garlic
• 1/2 teaspoon sea salt, more if needed
• 1/4 teaspoon freshly ground black pepper, more if needed

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Instructions

1. Chop the eggs into tiny pieces. Place in a small bowl and set aside.
2. Shave the brussels sprouts by holding on to the stem end and thinly slicing crosswise until you get close to the stem. Trash the stems and add sprout slices into a large bowl. Use your hands to break up the little layers.
3. Make the dressing by placing apple cider vinegar, mustard, garlic, salt and pepper in a jar and stirring with a fork to combine. Add the olive oil to the jar, cover tightly and shake the jar until everything is well combined. (You could also do this in a blender or in a bowl.)
4. Add the toasted walnuts, cranberries and half of the chopped eggs to the brussels sprouts and drizzle with the dressing. Gently toss until combined. Let the salad sit at room temperature until the sprouts slightly soften and the flavors combine, about 15 minutes.Toss the salad again to redistribute the dressing. Taste and season with salt and pepper as needed.
5. Transfer to a serving dish, top with the remaining eggs and crumbled goat cheese. Serve.

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Notes

• Recipe adapted from this Shaved Brussels Sprout Salad.

• Category: Salad
• Method: No Cook
• Cuisine: American

Nutrition

• Serving Size: 1/6 of recipe
• Calories: 243
• Sugar: 8g
• Fat: 18g
• Carbohydrates: 17g
• Fiber: 4g
• Protein: 8g

Keywords: brussels sprout chopped salad

Looking for a different dressing? Check out my full list of Healthy Homemade Salad Dressings.