Mediterranean Chopped Brussels Sprouts Salad
A colorful, nutrient-rich Mediterranean salad bursting with roasted Brussels sprouts, savory salami, creamy chickpeas, and zesty olives, all tossed in a bright homemade vinaigrette. Perfect as a light lunch, hearty side, or a meal-prep superstar!
Time Required:
Prep Time: 15 minutes
Cook Time: 15 minutes (for Brussels sprouts)
Total Time: 30 minutes
Servings: 4 main / 6 side servings
Ingredients:
For the Salad:
2 cups Brussels sprouts, halved
1 cup cherry tomatoes, halved
1 cup chopped Romaine lettuce or shredded green leaf lettuce
1/3 cup red onion, thinly sliced
1/2 cup canned chickpeas, drained and rinsed
1/2 cup black olives, sliced
3 oz dry salami, sliced thin
1/4 cup Parmesan cheese, shredded or shaved
1 tbsp olive oil (for roasting Brussels sprouts)
Salt & black pepper, to taste
1 tbsp fresh parsley, chopped (optional, for garnish)
For the Mediterranean Vinaigrette:
3 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
1 clove garlic, minced
1/2 tsp dried oregano
Salt & pepper, to taste
Optional: squeeze of lemon juice for extra zing
Instructions:
1. Roast the Brussels Sprouts
Preheat oven to 400°F (200°C).
Toss halved Brussels sprouts in 1 tbsp olive oil, salt, and pepper.
Spread on a baking sheet and roast for 12–15 minutes until golden and crisp-tender.
Let cool slightly before assembling the salad.
2. Prepare the Vinaigrette
In a small bowl or jar, whisk together olive oil, vinegar, mustard, garlic, oregano, salt, and pepper.
Set aside or refrigerate until ready to use.
3. Assemble the Salad
In a large bowl, combine:
Roasted Brussels sprouts
Romaine lettuce
Cherry tomatoes
Red onion
Chickpeas
Olives
Salami
Toss gently to mix.
4. Dress and Serve
Pour the vinaigrette over the salad just before serving.
Toss until evenly coated.
Top with shaved Parmesan and fresh parsley.
Serve chilled or at room temperature.
Tips for Best Results:
Brussels Sprouts: Don’t skip roasting — it adds caramelized flavor and texture contrast.
Chill ingredients before serving for an extra refreshing bite.
Cut everything uniformly for the perfect “chopped salad” experience.
Meal prep-friendly: Store undressed salad in the fridge up to 3 days; keep dressing separate.
Variations:
Vegetarian: Skip salami or replace with marinated artichokes or roasted red peppers.
Vegan: Omit cheese and salami; use vegan Parmesan or nutritional yeast for a cheesy flavor.
Add Protein: Top with grilled chicken, shrimp, or tuna for a fuller meal.
Extra Crunch: Add toasted pine nuts, almonds, or croutons.
Cheese Twist: Swap Parmesan for crumbled feta or goat cheese.
Q&A
Q: Can I use raw Brussels sprouts?
A: Yes, shave them thinly and skip roasting for a crunchier salad. Roasting adds depth, but raw gives a fresher bite.
Q: Can I make it ahead of time?
A: Absolutely! Combine all ingredients except dressing and refrigerate. Add dressing right before serving to keep it crisp.
Q: What other dressings pair well?
A: Lemon tahini dressing or creamy Greek yogurt-based dressings also complement this salad beautifully.
Nutrition Estimate (per serving, based on 4 servings):
Calories: 320
Protein: 12g
Carbohydrates: 18g
Fat: 23g
Fiber: 5g
Sugar: 4g
Sodium: 650mg (varies based on salami & olives)
Conclusion:
This Mediterranean Chopped Brussels Sprouts Salad is a flavor-packed, satisfying, and refreshing dish that blends hearty ingredients with zesty vinaigrette. It balances crunch, saltiness, freshness, and creaminess all in one bowl. Ideal for busy weeknights, meal preps, or when you want something bold and healthy without sacrificing taste.