How do I store this salad?

You can store this salad in the fridge in an airtight container for up to five days. With Brussels sprouts being a hardy bunch, this salad holds up amazingly in the fridge, so leftovers are delicious!

What goes well with this salad?

This salad is perfect for Italian nights (think pizza, lasagna, or pasta night)! It's also a great dish go alongside your favorite protein, like salmon, roasted chicken, or grilled chicken. Cold chicken would also make an amazing leftover protein to toss in with your leftovers!

Back-for-Seconds Italian Chopped Brussels Sprouts Salad (Vegetarian!)

Name: Vegetarian Italian Chopped Brussels Sprouts Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Italian-inspired
Ingredients: 1 16-ounce pack Brussels sprouts; 1/2 red onion; 1/2 cup pitted kalamata olives, sliced; 1 12-ounce jar marinated artichokes, drained; 1 12-ounce jar sliced pepperoncini, drained (save brine); 1 14-ounce can chickpeas, drained and rinsed; 3/4 cup crumbled feta, diced provolone, or diced mozzarella; 1/3 cup sunflower seeds; 1 cup cilantro (or herbs like basil, parsley, chives), finely chopped; 1/4 cup reserved pepperoncini brine; 1/4 cup olive oil; 2-3 tablespoons cider vinegar (or red wine vinegar); 1 teaspoon Italian seasoning; Salt + pepper, to taste; Optional: grated parmesan, sourdough croutons

Description

This Italian Chopped Brussels Sprouts Salad is a fresh, crunchy, and flavor-packed side dish that's ready in just 15 minutes! Shaved Brussels sprouts are tossed with briny olives, tangy pepperoncini, marinated artichokes, red onion, and creamy feta (or mozzarella/provolone), all coated in a zesty pepperoncini brine dressing. It's the perfect no-fuss salad for pizza night, meal prep, or a quick, healthy side!

Ingredients

Units Scale

1 16-ounce pack Brussels sprouts
1/2 red onion
1/2 cup pitted kalamata olives, sliced
1 12-ounce jar marinated artichokes, drained
1 12-ounce jar sliced pepperoncini, drained (save brine)
1 14-ounce can chickpeas, drained and rinsed
3/4 cup crumbled feta, diced provolone, or diced mozzarella
1/3 cup sunflower seeds
1 cup cilantro (or herbs like basil, parsley, chives), finely chopped
1/4 cup reserved pepperoncini brine
1/4 cup olive oil
2-3 tablespoons cider vinegar (or red wine vinegar)
1 teaspoon Italian seasoning
Salt + pepper, to taste
Optional: grated parmesan, sourdough croutons

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Instructions

Prep Brussels and red onion. Thinly slice Brussels sprouts and red onion using a sharp knife. You could use a mandolin here, but I actually like the slightly "thicker" (yet still thin) slices for this recipe.
Combine ingredients. Combine all salad ingredients into a large bowl, then drizzle olive, pepperoncini brine, and vinegar all over the top. Sprinkle with Italian seasoning, and gently toss the salad together. Taste and add salt and pepper, if desired. Serve it up with some grated parmesan, croutons, or breadcrumbs if desired! This salad is so delicious on the side of a pizza or Italian night. Yummy!

Notes

Dressing. You're welcome to shake the dressing ingredients together, if you'd like! For this salad, I find that many of the ingredients already add so much flavor, that it's not entirely necessary, so I just pour and toss. If you don't have or don't like cider vinegar, feel free to use red wine vinegar or another light vinegar.
Protein. I love chickpeas in this salad, but feel free to add your favorite protein! Leftover roasted or grilled chicken is amazing in this. I often add black-eyed peas and a hearty grain such as farro or wheat berries for added texture and nutrients - so good!
Ingredient swaps. Feel free to swap different cheeses or use two different kinds. When I don't use feta, I love using cubed mozzarella or provolone with parmesan on top! For olives, definitely feel free to swap in other varieties such as manzanilla or yummy Castelvetrano olives.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Lunch, sides, salads
Method: Chop, combine
Cuisine: Italian-inspired