easy brussels salad

October 22, 2021/

easy brussels salad will be your new year-round fave!

And I do mean EASY.

There is so much to love about this salad – and if I’M loving a salad?? Then you know it’s a keeper. Let’s start with the minimal ingredients – 5, to be exact (plus olive oil and s&p).

And the prep is FAST – like, 15 minutes fast. And while this particular salad is served warm-ish, it’s just as delicious straight from the fridge the next day.

Next? It’s a year round salad – while one can’t deny the allure of peak-season tomatoes, corn and zucchini, I love a dish that contains ingredients I can easily find in the market any time.

And finally? It’s super versatile. Swap the pistachios and dried cherries for your preferred nuts/fruits (or eliminate altogether). Leave out the parmesan to make this a vegan-friendly salad. And use an onion or leek in place of the shallot if you prefer.

Let me know if you make this, and tag me on Instagram @sherisilver if you do!

Easy Brussels Salad

4 teaspoons extra-virgin olive oil, divided
1 shallot, thinly sliced
10 – 12 ounces brussels sprouts, trimmed, halved and thinly sliced (use a large chef’s knife or food processor)
1/4 cup pistachios, coarsely chopped
1/4 cup dried cherries
1/4 cup grated parmesan
salt and pepper to taste

Heat 2 teaspoons of the olive oil in a large skillet over medium heat. Saute the shallot till softened and just starting to brown. Add the remaining 2 teaspoons of olive oil along with the brussels sprouts and saute till the brussels sprouts are just softened, and bright green (they should still retain some crunch). Transfer to a serving bowl and add the pistachios, cherries and parmesan. Season with salt and pepper and toss well to combine. Serve immediately.

(print this recipe)

This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2021/10/22/easy-brussels-salad/

About the author

Sheri Silver

Sheri Silver is a New York-based food photographer and recipe developer who has been cooking and baking for over 30 years. She works with brands, authors and restaurants to create recipes that are as beautiful as they are foolproof - and every recipe on this blog has been made, tweaked and eaten in her own kitchen.