Brussels Sprout Chopped Salad

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.

Healthy chopped Brussels sprout salad with feta, walnuts, cranberries, and egg.

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!

Ingredients for a healthy Brussel sprout chopped salad in a bowl. Toppings are walnuts, feta, cranberries, egg and an apple cider vinegar dressing.

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!

A healthy Brussel sprout chopped salad with cranberries, egg, feta, and walnuts.

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!

More Brussels Sprout Recipes

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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Healthy chopped Brussels sprout salad with feta, walnuts, cranberries, and egg.

Brussels Sprout Chopped Salad

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


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.


  • 2 hardboiled eggs, peeled
  • 1 lb brussels sprouts
  • 1/3 cup toasted walnuts, chopped
  • 1/2 cup dried cranberries
  • 12 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


  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.


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


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

Keywords: brussels sprout chopped salad

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Recipe rating

    1. Britt B
      May 9, 2020 AT 12:49 pm

      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!

      1. Brittany Mullins
        May 12, 2020 AT 9:25 pm

        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

    2. Louise Smith
      September 14, 2019 AT 6:42 pm

      Really good. Better than you would expect from reading the ingredients.

      1. Brittany Mullins
        September 14, 2019 AT 7:33 pm

        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!

    3. Maryellen Johnson
      March 3, 2017 AT 2:06 pm

      Just made this for a Lenten lunch. There’s a glitch preventing me from giving it 5 stars. But it was oAMAZING!

      1. Brittany Mullins
        March 6, 2017 AT 4:47 pm

        Yay! So glad liked it, Maryellen. I’ll have to see why you weren’t able to give it 5 stars.

    4. Lauren
      November 16, 2016 AT 12:18 pm

      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!

      1. Brittany Mullins
        November 16, 2016 AT 1:09 pm

        Yay!! I’m so glad you like this salad, Lauren. You’ve reminded me that I need to make it again!

    5. Susan Krueger Morrison
      June 24, 2014 AT 7:40 am

      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!

      1. Brittany Mullins
        June 24, 2014 AT 11:47 am

        Hooray! I’m so happy that you all enjoyed it, Susan! 🙂

    6. She Rocks Fitness (@SheRocksFitness)
      May 4, 2014 AT 7:10 pm

      I have been on a Brussels sprouts tear lately and have pinned this recipe to make and share with some of my clients who are just as obsessed with this vegetable as I am. 🙂

    7. taramdeal
      May 4, 2014 AT 4:57 pm

      This recipe looks fabulous, but more importantly I love the new look!!! 🙂 I’m so happy for you!

    8. Melissa @ Nourish By Melissa
      May 4, 2014 AT 1:12 pm

      Love the new layout! It looks beautiful xo just like this recipe 🙂 As usual, of course!

    9. bemomstrong
      May 1, 2014 AT 6:54 am

      Pretty new blog layout! We are obsessed with brussels!

      PS- Can this rain please stop?!

    10. meg @ adashofmeg
      April 30, 2014 AT 8:41 pm

      can’t wait to make this salad babe! i think the hard boiled egg is genius

    11. Kelli
      April 30, 2014 AT 8:22 pm

      Ok where have I been that I’ve never even thought about eating raw brussel sprouts? Must try this!

    12. Jen
      April 30, 2014 AT 7:48 pm

      This sounds awesome with the eggs! I make a brussel sprout and kale salad with an apple cider (love love love it) and Dijon dressing. I’ll definitely have to try your version next time!!

    13. Alexandra @ Made to Glow
      April 30, 2014 AT 7:34 pm

      Looks perfect for spring! I’m definitely grabbing a bag of the shaved brussel sprouts from TJs next time I go. Thank you!

    14. Davida @ The Healthy Maven
      April 30, 2014 AT 7:14 pm

      Well considering we’ve eaten eggs for dinner the last two nights I think it’s about time I eat some veggies. Thankfully I have all of these ingredients on hand! Thanks for preventing me from getting scurvy lol

    15. Faith
      April 30, 2014 AT 5:09 pm

      This looks amazing! I love anything with brussels sprouts in it. Thank you so much for sharing! I will definitely be making this.

    16. maria tadic
      April 30, 2014 AT 3:14 pm

      This looks so good! I’ve never used brussels sprouts raw before! Yum, will definitely have to give this a try!

    17. Polly @ Tasty Food Project
      April 30, 2014 AT 3:03 pm

      I didn’t start eating Brussels sprouts until this past year because I didn’t know what to eat them with and now I love them! I’ve never had them in a salad before but this looks delicious!

    18. Sara @ LovingOnTheRun
      April 30, 2014 AT 2:30 pm

      Yum this looks delicious!

    19. Liz @ I Heart Vegetables
      April 30, 2014 AT 2:19 pm

      This looks delicious, Brittany! I haven’t been very creative with Brussels sprouts (I usually just roast them) so I love this idea!

      1. Brittany Mullins
        April 30, 2014 AT 3:07 pm

        I love them roasted too! 🙂

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