Can I make this salad ahead of time?

Absolutely. This salad is ideal for making ahead. The dressed brussels sprouts can be prepared up to 24 hours in advance and stored in the refrigerator. Add the remaining toppings within an hour of serving for the best texture and freshness.

Can I use pre-shredded brussels sprouts?

Yes! Many grocery stores sell pre-shredded brussels sprouts, which saves significant prep time. Just make sure they are fresh and not dried out before using them in the salad.

What can I substitute for provolone cheese?

Fresh mozzarella, cubed fontina, or even small fresh mozzarella balls all work beautifully as substitutes. Each brings a slightly different flavor while maintaining that creamy Italian cheese element.

Italian Chopped Brussels Sprouts Salad Easy and Flavorful

Name: Italian Chopped Brussels Sprouts Salad Bold Flavors and Satisfying Crunch
Prep time: 45 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1/3 cup olive oil; 3 tablespoons red wine vinegar; 1 to 2 teaspoons sugar or honey; 1 clove garlic finely minced; 1 teaspoon Dijon mustard; 1 teaspoon Italian seasoning; 1/2 teaspoon salt; Freshly ground black pepper; 1 pound brussels sprouts ends trimmed and outer leaves removed; 1 can 15 oz chickpeas rinsed and drained; 4 to 6 oz thinly sliced Genoa salami julienned; 1 1/2 cups cherry tomatoes halved; 1/2 cup pitted sliced Kalamata olives; 1/4 cup sliced pepperoncini; 1/2 small red onion thinly sliced; 1/2 cup cubed provolone cheese; 1/4 cup shaved Parmesan

Description

A gorgeous Italian Chopped Brussels Sprouts Salad loaded with shredded brussels sprouts, chickpeas, salami, olives, pepperoncini, and delicious cheeses tossed in a light Italian dressing. The perfect hearty lunch or fresh dinner.

Ingredients

Scale

1/3 cup olive oil

3 tablespoons red wine vinegar

1 to 2 teaspoons sugar or honey

1 clove garlic finely minced

1 teaspoon Dijon mustard

1 teaspoon Italian seasoning

1/2 teaspoon salt

Freshly ground black pepper

1 pound brussels sprouts ends trimmed and outer leaves removed

1 can 15 oz chickpeas rinsed and drained

4 to 6 oz thinly sliced Genoa salami julienned

1 1/2 cups cherry tomatoes halved

1/2 cup pitted sliced Kalamata olives

1/4 cup sliced pepperoncini

1/2 small red onion thinly sliced

1/2 cup cubed provolone cheese

1/4 cup shaved Parmesan

Instructions

1. Whisk together olive oil red wine vinegar sugar garlic Dijon Italian seasoning salt and pepper to make the dressing

2. Shred brussels sprouts using a food processor or sharp knife until thinly sliced

3. Toss shredded brussels with all the dressing in a large bowl and marinate for 30 minutes

4. While brussels marinate chop all remaining toppings

5. After marination add chickpeas salami cherry tomatoes olives pepperoncini red onion provolone and Parmesan

6. Toss everything together gently and serve with extra black pepper

Notes

Do not skip the 30-minute marination for the brussels sprouts.

Omit salami to keep the salad vegetarian.

Stores well in the refrigerator for 2 to 3 days.

Prep Time: 45 minutes
Cook Time: 0 minutes
Category: Salad Lunch Dinner
Method: No-Cook Tossed
Cuisine: Italian

Nutrition

Serving Size: 1 serving based on 6
Calories: 358
Sugar: 2.6g
Sodium: 820mg
Fat: 23.5g
Saturated Fat: 6.1g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 22.4g
Fiber: 6.2g
Protein: 15.9g
Cholesterol: 25mg

Keywords: italian chopped brussels sprouts salad, shredded brussels sprouts salad, italian chopped salad, chickpea salad, italian dressing salad