Brussels Sprout Chopped Salad



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This crunchy brussels sprouts chopped salad is made with hard boiled eggs, creamy goat cheese, dried cranberries and toasted walnuts all tossed in 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).

A white plate with a serving of the Brussels sprout chopped salad.

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.

A large white bowl containing the Brussels sprout chopped salad, topped with crumbled goat cheese.

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!

A large white bowl with two metal serving spoons containing the Brussels sprout chopped salad.

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 white plate with a serving of the Brussels sprout chopped salad.

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. 

4.67 from 9 votes

Brussels Sprout Chopped Salad

This crunchy brussels sprouts chopped salad is made with hard boiled eggs, creamy goat cheese, dried cranberries and toasted walnuts all tossed in a tangy apple cider vinegar dressing.
Prep Time: 20 minutes
Servings: 6


  • 2 hardboiled eggs, peeled
  • 1 lb brussels sprouts
  • cup toasted walnuts, chopped
  • ½ cup dried cranberries
  • 1-2 oz goat cheese, crumbled

ACV Dressing

  • 2 Tblespoons apple cider vinegar
  • ¼ cup olive oil
  • 1 teaspoon Dijon mustard
  • 1 Tablespoon minced garlic
  • ½ teaspoon sea salt, more if needed
  • ¼ teaspoon freshly ground black pepper, more if needed


  • Chop the eggs into tiny pieces. Place in a small bowl and set aside.
  • 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.
  • 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.)
  • 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.
  • Transfer to a serving dish, top with the remaining eggs and crumbled goat cheese. Serve.



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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Salad
Cuisine: American
Keyword: brussels sprout chopped salad
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

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Recipe Rating


  1. Pretty new blog layout! We are obsessed with brussels!

    PS- Can this rain please stop?!

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

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

  4. 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. 🙂

  5. 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!

  6. 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!

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

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

    1. 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!

  8. 5 stars
    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. 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

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