Italian Chopped Brussels Sprouts Salad Recipe – Fresh & Flavorful Low-Carb Side Dish

A Crunchy, Zesty Twist on Italian Salad (150 words)

Italian Chopped Brussels Sprouts Salad is a bold reinvention of the classic Italian chopped salad—crunchier, zestier, and heartier. Brussels sprouts, with their dense texture and earthy flavor, make the perfect base for chopped salads. When shredded, they hold up beautifully to tangy dressings and bold mix-ins, offering a satisfying bite that lettuce just can’t match. Inspired by Ambitious Kitchen, Tasty Chow, and Always From Scratch, this salad blends the best of Italian antipasto—savory meats, creamy cheeses, briny olives—with the freshness of raw or lightly blanched sprouts. It’s a dish that feels indulgent yet wholesome, perfect for lunch, dinner, or meal prep. Whether you’re feeding a crowd or prepping for the week, this salad delivers flavor, texture, and nutrition in every forkful. It’s a crunchy, zesty twist that proves Brussels sprouts deserve a permanent spot in your salad rotation.

What Is an Italian Chopped Brussels Sprouts Salad?

Italian Chopped Brussels Sprouts Salad is a fusion of bold antipasto flavors and hearty greens. Instead of traditional lettuce, it uses finely shredded Brussels sprouts as the base—raw for crunch or lightly blanched for tenderness. The salad combines classic Italian ingredients like salami or pancetta, mozzarella pearls, Parmesan, olives, and pepperoncini, tossed with a tangy red wine vinaigrette infused with garlic and oregano.

It’s a vibrant, satisfying dish that works as a main course or side. The balance of salty meats, creamy cheeses, and acidic dressing makes every bite exciting. It’s also ideal for meal prep—the sturdy sprouts hold up well in the fridge, and the flavors deepen over time. Whether served at a dinner party or packed for lunch, this salad brings Italian flair with a modern, veggie-forward twist.

Ingredient Breakdown

Here’s what goes into this flavorful chopped salad:

• Brussels sprouts: Shredded raw for crunch or lightly blanched for tenderness. Use a food processor for speed.
• Salami or pancetta: Adds savory richness and classic Italian flavor.
• Chickpeas: Boosts protein and fiber.
• Cherry tomatoes: Juicy and sweet, balancing the salty elements.
• Red onion: Sharp bite and color contrast.
• Pepperoncini: Tangy heat and crunch.
• Olives: Black or green, for briny depth.
• Mozzarella pearls: Creamy and mild.
• Parmesan and provolone: Nutty and sharp cheeses for bold flavor.

Dressing:

• Olive oil
• Red wine vinegar
• Minced garlic
• Dried oregano
• Salt and pepper to taste

Optional add-ins:

• Fresh basil or arugula for herbal brightness
• Sun-dried tomatoes for umami depth

Tip: Use a food processor with a slicing blade to shred Brussels sprouts quickly and evenly.

This combination creates a salad that’s layered with texture, flavor, and visual appeal.

Step-by-Step Instructions

1. Prep the Brussels Sprouts Trim the ends and remove any tough outer leaves. Shred using a food processor or sharp knife. Rinse and pat dry. Lightly blanch if preferred—boil for 1 minute, then plunge into ice water.
2. Chop the Mix-Ins Dice salami or pancetta, halve cherry tomatoes, slice red onion thinly, and chop olives and pepperoncini. Cube provolone and grate Parmesan.
3. Make the Dressing In a small bowl, whisk together:
   • ⅓ cup olive oil
   • 3 tbsp red wine vinegar
   • 1 clove garlic, minced
   • 1 tsp dried oregano
   • Salt and pepper to taste Whisk until emulsified.
4. Combine the Salad In a large bowl, toss shredded Brussels sprouts with chopped meats, cheeses, veggies, and chickpeas. Pour dressing over and toss until evenly coated.
5. Chill and Serve Refrigerate for 15–30 minutes to let flavors meld. Optional: top with toasted pine nuts, croutons, or fresh basil before serving.

Bold Tips:

• Balance acidity with a pinch of sugar or honey if needed.
• For extra crunch, add croutons just before serving.
• Chill time enhances flavor and texture—don’t skip it!

Serve cold and enjoy the bold, briny, crunchy goodness.

Common Mistakes to Avoid

Even simple salads benefit from a few smart techniques. Here’s what to watch out for:

• Overdressing the salad: Brussels sprouts absorb liquid quickly. Too much dressing can make the salad soggy. Start with less and add more as needed.
• Using bitter or untrimmed sprouts: Always remove tough outer leaves and trim the ends. Taste a few raw shreds before committing—blanch if they’re too bitter.
• Skipping the chill time: The salad needs at least 15 minutes in the fridge for the flavors to meld and the sprouts to soften slightly.
• Not chopping ingredients evenly: Uniform pieces ensure balanced bites and better presentation. Use a sharp knife or food processor for consistency.

Bonus tip: If prepping ahead, store dressing separately and toss just before serving to maintain crunch. And don’t forget to taste and adjust seasoning—this salad thrives on bold, balanced flavor.