A warm Brussels sprout salad with cranberries, shredded cabbage, almonds and avocado is the perfect side dish for any fall or winter meal!
This Brussels sprout salad recipe was the result of A Great Restaurant Disappointment. You know the feeling when you spend $8 on a salad at a restaurant, and it's just incredibly boring?
This salad is what I wish I'd gotten, rather than what I actually got.
What is a warm salad?
Have you ever had a warm salad? They're a lovely way to eat a ton of greens in the cold months, when cold foods are less appealing.
A warm salad basically is what it says it is: a salad with warm elements. That could mean one warm vegetable, like in this salad. It could also mean a cold salad with a warm dressing, like my holiday kale salad.
Even in the summer, I kind of dig warm salads over cold ones. That mix of textures and temperatures elevates even the simplest mix of ingredients to be something super special.
This salad is a mix of cooked Brussels sprouts with crunchy raw cabbage and almond pieces, chewy-and-sweet dried cranberries, and creamy avocado. While the Brussels sprouts cook, you have plenty of time to prepare everything else, so this dish is on the table in a flash!
The Brussels sprouts cooking method for this recipe is the same one I use for my crispy air fryer Brussels sprouts. The only difference in the recipe below is that I've included oven directions, in case you don't have an air fryer.
Start by slicing your Brussels sprouts into ¼" thick pieces. Toss the sliced sprouts with a little bit of olive oil and balsamic vinegar. See the recipe card below for an oil-free option.
Transfer the Brussels to your air fryer basket or a lined baking sheet, and bake or air fry.
While that happens, you have plenty of time to chop your avocado and make the super easy balsamic dressing.
To make the dressing, just put all of the dressing ingredients into a mason jar. Then, seal the lid and shake well.
When the Brussels finish cooking, toss the salad ingredients together in a large bowl, and serve with the dressing on the side.
I like to toss the avocado in lemon juice, then add the rest of the ingredients, because that prevents the avocado from browning, if you have leftovers.
What to serve with warm Brussels sprout salad
This salad is great anywhere you want a side salad but also want to up the ante. Try it alongside:
You can also serve this up as an entree on its own or over your favorite cooked, whole grain. If you are going to use this as an entree, it will serve two people instead of four.
How to make ahead and store leftovers
If you're planning to make this ahead, I recommend slicing and adding the avocado just before serving.
If you have any leftover salad, store it in an airtight container in the refrigerator within two hours of serving. The salad will keep for 2-3 days in the refrigerator.
For some color, you can use half or even all purple cabbage in place of the green cabbage.
If dried cranberries aren't your thing, use golden raisins or dried cherries instead.
If you don't like almonds, use chopped pecans or walnuts instead.
For nut-free, use pumpkin seeds in place of the almonds.
Warm Brussels Sprout Salad Recipe
For the Brussels sprouts
- 2 cups sliced Brussels sprouts - (sliced lengthwise into ¼" thick pieces)
- 1 tablespoon olive oil OR maple syrup
- 1 tablespoon balsamic vinegar
- ¼ teaspoon sea salt
For the dressing
- ¾ cup olive oil
- ¼ cup balsamic vinegar
- 1 tablespoon nutritional yeast - optional
- 2 teaspoons Italian seasoning
- ½ teaspoon onion powder
- salt and black pepper, to taste
For the warm Brussels sprout salad
- 1 Haas avocado - chopped
- 2 tablespoons lemon juice
- 2 cups shredded cabbage - Save time by buying bagged, shredded cabbage!
- ½ cup dried cranberries
- ½ cup sliced almonds
Make the Brussels sprouts
- In a bowl, toss together the Brussels, oil or maple syrup, vinegar, and salt.
- Air fry at 400F for 8-10 minutes, shaking (and checking their progress) after 5 minutes and then at 8 the minute mark. You're going for crispy and browned, but not burnt!
Make the dressing (see note for oil-free option)
- Combine all of the dressing ingredients, except the salt and pepper, in a mason jar. Shake until everything is well combined. Season to taste with the salt and pepper. Shake again before adding the dressing to the salad.
Assemble the salad
- In a large bowl, toss together the avocado and lemon juice. Add the cooked Brussels sprouts and the cabbage, cranberries, and almonds, and toss well.
- Serve with the dressing on the side.
Frequently asked questions
They can! If you'd prefer to use raw Brussels in this salad, simply shred them instead of slicing.
This salad is naturally gluten-free as is.
This recipe is 100% vegan as is.
Yes! Use the maple syrup option for cooking the Brussels sprouts, and instead of my dressing, use an oil-free Balsamic vinaigrette.
Absolutely. Just chill in the fridge for a half hour or until ready to serve. If you're planning to make this ahead, I recommend slicing and adding the avocado at the last minute.