Chopped Brussels Sprouts Salad

Recently I had brunch at a restaurant in Fort Worth, Texas, and I was so intrigued by their Brussels sprouts salad, that it ended up being my brunch meal. I surprised myself, because I typically get something breakfasty for brunch, but the interesting-sounding salad won me over.

I was smart enough to snap a couple iPhone photos, shown below, so I would remember the ingredients, all of which were chopped into similar sizes except for the cheese.

So today I’m “copying” this salad to enjoy again and calling it a “chopped” salad. But I’m making one change. I’m cooking the Brussels sprouts. My pieces in the salad were at the most parboiled, and as a result, hard and bitter. It almost ruined the salad for me.

I’m still glad I ordered this unique salad, though, and was excited to try it out at home!

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Chopped Brussels Sprouts Salad

1 pound Brussels sprouts
8 ounces, approximately, grilled chicken
6 small, whole cooked beets
4 hard-boiled eggs
2 good-sized avocados
Handful of golden raisins
8 ounces Manchego or Idiazabal
4 ounces Marcona almonds

To begin, trim the ends off of the Brussels sprouts. Cut the larger ones in half, if necessary, so that they are fairly uniform in size. Place them in a steamer pan and steam them until just tender. I prefer steaming over boiling because I feel they’re less water logged.

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Place the Brussels sprouts in a large bowl and let cool. Meanwhile, cut the chicken, beets, eggs and avocado into similarly-sized pieces.

Add the chicken, beets, eggs, and avocado.

Add the raisins and the cheese. I cut the cheese in smaller pieces than the other main ingredients.

Then add the almonds. Make a light dressing of your choice. I used some olive oil and a champagne vinegar.

This is the champagne vinegar I used. If you see it, don’t buy it. I had never used it until I made this salad. As I was sprinkling it on the salad I got a whiff of it. Nasty stuff. Terrible aftertaste. I’m pretty sure I got it at Central Market.

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I quickly switched to a white balsamic vinegar, and I’m really glad I did. I actually poured that awful vinegar down the drain.

Toss the salad gently and serve at room temperature.

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You can sprinkle some finely ground almonds on the top if you wish.

This salad was even better than I remember it.

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The beets are a little problematic because they want to color the other ingredients purple. And the hard boiled eggs are impossible to cut neatly and keep from crumbling.

But flavor-wise, the salad is wonderful. I especially love the almonds and golden raisins! I will make this again!

By Published On: September 4th, 201541 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

41 Comments

  1. Jodi September 4, 2015 at 7:04 AM - Reply

    Sounds awesome. Did you like it better with the brussells sprouts cooked?

    • chef mimi September 4, 2015 at 8:23 AM - Reply

      Definiitely! Softer, sweet, but stiill with texture!

  2. savannabel September 4, 2015 at 7:05 AM - Reply

    This looks absolutely delicious … what a wonderful way to use brussels sprouts!

    • chef mimi September 4, 2015 at 9:28 AM - Reply

      Thank you! They just need to be cooked!

  3. Lynz Real Cooking September 4, 2015 at 7:49 AM - Reply

    This looks very different and sounds good! I think having them cooked would be way better?

  4. Jenny September 4, 2015 at 8:47 AM - Reply

    This salad looks colorful and delicious! I love beets in a salad!

    • chef mimi September 4, 2015 at 9:28 AM - Reply

      Thank you. I loved all of the salad’s ingredients, and it is pretty!

  5. Mio's Hot Food September 4, 2015 at 9:37 AM - Reply

    This Is proper super salad :)
    Great balance Of ingredients :)

    • chef mimi September 4, 2015 at 9:56 AM - Reply

      Thank you so much! I loved the combination of ingredients when I had it, I just didn’t like the rawness and bitterness of the Brussels sprouts! Glad I tried it on my own.

  6. Abbe Odenwalder September 4, 2015 at 5:39 PM - Reply

    What an awesome salad. My daughter loves Brussels sprouts so I am going to forward this on, but not before I make it first. This sounds outstanding, Mimi!

    • chef mimi September 5, 2015 at 6:41 AM - Reply

      I was very good, Abbe. Glad you’re going to try it!

  7. Conor Bofin September 5, 2015 at 7:03 AM - Reply

    Very nice indeed Mimi. The brussels sprout is not my favourite and I like what you have done with it here.

    • chef mimi September 5, 2015 at 12:21 PM - Reply

      Thank you Conor! It’s a very tasty salad, but you do have to like Brussels sprouts!

  8. David Scott Allen September 5, 2015 at 4:43 PM - Reply

    This looks so good. We are huge fans of Brussels sprouts, and will look forward to this!

    • chef mimi September 6, 2015 at 9:38 AM - Reply

      I’ve seen lots of different ones, and I even have one on the blog that’s made from shaved leaves of B. sprouts, a pretty common version, but this one is quite unique!

  9. Fine Dining at Home (@fdathome) September 6, 2015 at 7:56 AM - Reply

    I love this, Mimi. I can remember a salad I had years ago in LA. It was a chicken/Asian salad thing and I spent years trying to find another. Still not got anywhere near it.

    Take photos and copy it as soon as possible is probably the best thing to do. This looks a delicious salad too, loving the combinations in it.

    • chef mimi September 6, 2015 at 9:36 AM - Reply

      Yes, it is a good idea. i’m a little behind on having and using an iphone but it does come in handy!

  10. Laura @ Feast Wisely September 7, 2015 at 2:36 AM - Reply

    As a big fan of brussel sprouts I love this recipe!

    • chef mimi September 7, 2015 at 8:37 AM - Reply

      I love all of the different ingredients in the salad!

  11. thejameskitchen September 7, 2015 at 8:58 AM - Reply

    What a good salad for the months to come, Mimi, I love the combination of Brussels sprouts and beets, never imagined it. Nicole

  12. Marcela (tortadellafiglia) September 7, 2015 at 10:28 AM - Reply

    Sounds delicious! What a great combination of flavors! Looks delicious!

  13. spiceinthecity September 7, 2015 at 12:03 PM - Reply

    I’m not fond of brussels sprouts at all, but this salad looks beautiful!

    • chef mimi September 7, 2015 at 12:05 PM - Reply

      hahaha! well you could probably substitute broccoli florets!

  14. the Painted Apron September 7, 2015 at 1:05 PM - Reply

    I adore Brussels sprouts Mimi, but not much of a fan of them raw in salads, I must try steaming them a little first, thanks for the tip~
    Jenna

    • chef mimi September 7, 2015 at 3:28 PM - Reply

      That was exactly the problem. They were hard and raw. I have a B sprout salad on the blog that raw but shaved leaves, and the vinegar softens the leaves. But big chunks of raw B. sprouts? yuck.

  15. The Gourmet Gourmand September 7, 2015 at 5:53 PM - Reply

    Yess! So glad you’re also on the brussel sprout salad bandwagon. This looks so delicious!

    • chef mimi September 8, 2015 at 8:40 AM - Reply

      They are good in salads, but honestly, with some browned butter and a little salt? Heaven!!!

  16. dianeskitchentable September 8, 2015 at 10:39 AM - Reply

    I love everything you’ve put in this salad! Of course I’m kind of laughing at what might happen if I put this in front of my husband – I think I’d have to blindfold him to get him to try it since there’s just no way to disguise most of the ingredients. Oh well…he could eat the chicken.
    Great idea on cooking those Brussels sprouts. I can’t imagine having them any other way and I do like them. And who cares about crumbly eggs or purple stains? For this one, it’s all about the flavor.

    • chef mimi September 8, 2015 at 1:03 PM - Reply

      So, my husband and I are visiting Stephane of My French Heaven soon, and last night I sent Stephane a list of what my husband won’t eat. It’s so annoying. But I do happen to know that Stephane hates Brussels sprouts! i guess you can’t love everything, although I think, sadly, that I come close!!!

      • dianeskitchentable September 8, 2015 at 4:45 PM

        I think it would be easier to make a list of the things that my husband WILL eat! I’m with you & at least I’ll try just about anything – not big on humus though.

  17. Gerlinde de Broekert September 8, 2015 at 11:07 AM - Reply

    Sometimes I get in trouble for taking photos of my food but it anyway. Your salad looks delicious and it makes a meal. My favorite way of eating Brussels sprouts is roasting them .

  18. anotherfoodieblogger September 9, 2015 at 12:35 AM - Reply

    I’m ever so slowly catching up on the readerboard after being gone for so long and now back at work. Both me and my husband like Brussels sprouts (and he like beets a lot) but me not so much. I’d make this without the beets but other than that, a winner!

    • chef mimi September 9, 2015 at 7:24 AM - Reply

      I actually really love beets, but they’re my least favorite ingredient in this salad.

  19. onceuponarecipe September 9, 2015 at 11:25 PM - Reply

    I love all of the textures going on in this salad, especially all of the crunch. Brussels sprouts are so under-rated!

    • chef mimi September 10, 2015 at 8:09 AM - Reply

      Isn’t that the truth? Maybe because they smell up your house when you’re steaming them!

  20. Charlotte September 13, 2015 at 4:47 AM - Reply

    Very original salad!

  21. Shanna Koenigsdorf Ward October 17, 2015 at 1:32 PM - Reply

    So hearty and comforting, yet a salad!

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