3 Ways to Incorporate Brussels Sprouts in your Salad

When you think of leafy greens, you dont think of Brussels sprouts. Brussels sprouts are underrated and they shouldn’t be. Brussels sprouts are a great source of protein, iron, and potassium. They also contain vitamin k, vitamin c, fiber, and vitamin B6—vitamins that you need for optimal health. They taste amazing when steamed or fried. When steamed—sprouts become tender, which is my favorite way to cook Brussels Sprouts. If you like a good crunch, you can also fry them. Do whatever works for you. But, first let me share with you three of my favorite ways to incorporate Brussels Sprouts in your salad

1. Brussels Sprouts and Kale Salad

A unique take on a Mediterranean salad.

Serving: 2


1  Brussels sprouts, cut in half        2-3 tbsp Extra Virgin Olive Oil

2 Kale                                                       1 Water

¼ Kalamata olives                               ½ tsp Black Pepper

½  Grape tomatoes                              ½ tsp Sea Salt

¼  Red Onion, sliced                           ½ tsp Onion Salt

How to: Heat saucepan to medium-low.  Cut 1 cup of Brussels sprouts in half. Slice red onions in thin layers. Toss Brussels sprouts, red onions, and kale in saucepan. And add 1 cup of water to let vegetables steam and cover saucepan until tender or water has evaporated. Add in black pepper, sea salt, and onion salt taste. Toss Brussels sprouts, kale, red onions, grape tomatoes, and Kalamata olives into a bowl. Let it stand and cool.

Sprinkle a dash of salt, give it a stir, and your salad is ready to be served.

2. Brussels Sprouts and Cabbage Salad

Can you add cabbage to salad? Yes you can, here’s how!

Serving: 2


2  Brussels sprouts, cut in half        2-3 tbsp Extra Virgin Olive Oil

1  Red Cabbage, sliced                       1 tsp Black Pepper

1 Green Cabbage, sliced                    1 tsp Sea Salt

1 Mushrooms                                       1 tsp Onion salt

1 water

How to: Heat saucepan to medium-low. Cut Brussels sprouts in half, cut red and green cabbage thinly sliced into strips. Add Brussels sprouts, cabbage, mushrooms, and 1 cup of water to pan. Cover and steam vegetables until tender. Uncover and add in pepper, sea salt, onion salt. Stir for a few minutes. Let it stand and serve.

3. Brussels Sprouts and Collard Greens Salad

Collard Greens doesn’t have to be a side dish, you can add it to your salad!

Serving: 2


2  Brussels sprouts                                                           2-3 tbsp Extra Virgin Olive Oil

2  Collard Greens                                                               1 tsp Black Pepper

2 Kale                                                                                     1 tsp Kosher Salt

¼ Feta Cheese                                                                     1 tsp Onion salt

¼ Roasted (no shell) Sunflower Seeds (optional)  1 water

How to: Heat saucepan to medium-low. Toss Brussels sprouts, collard greens, kale, and water in pan. Cover and steam mixed vegetables until tender or some of the water has absorbed. Uncover and add salt and pepper to taste. Cook vegetables for a few minutes. Let it stand for five minutes, add feta cheese and sunflower seeds. Serve and eat salad!

Brussels Sprouts can be fun to eat, if you mix it in with a variety of greens. There are many leafy greens to choose from, so have fun with it. (You can also substitute your favorite greens for mine.)

I hope you enjoy these three delicious Brussels Sprouts Salads, I know I will!