Brussels Sprout Salad With Marcona Almonds

brussels-sprout-salad Sometimes, it seems like brussels sprouts are the new kale: they’re at the salad bar, on top of pizzas, sautéed with bacon or dijon mustard. Today, Summer from O&O Eats shares her recipe for a warm brussels sprout salad, which works as a lunch or side. Here’s how to make it…


Warm Brussels Sprout Salad With Marcona Almonds
by Summer Min of O&O Eats

Growing up, it seemed that brussels sprouts were always dismissed as that stinky vegetable no one wanted to eat. Even by people who had never tried them before, they were sadly stereotyped as too healthy, too bitter, too tasteless, too mushy. But in the past decade or so, the wonderful little sprout has been having a renaissance all its own. I find it on the menu of all the hip restaurants in town and at any dinner party worth attending. You know why? It’s because they are amazing. Cooked or raw, they’re just that good.

This salad splits the difference between cooked and raw sprouts. The leaves are separated and cooked on high heat for less than a minute, then quickly tossed with a maple vinaigrette. The quick sauté gives this salad the flavor of cooked sprouts while retaining the crispness of raw ones, the vinaigrette imparts some sweetness from pure maple syrup and a nice tang from balsamic vinegar, and the marcona almonds on top (don’t skip the marcona’s!) provide even more texture. The best thing about this salad is how simple the ingredients are and how quickly they come together, complementing each other perfectly.



Recipe: Warm Brussels Sprout Salad
Serves 2 generously or plenty more as a side.

You’ll need:

For the vinaigrette:
2 tbsp maple syrup
2 tbsp balsamic vinegar
1 tsp dijon mustard
2 tbsp olive oil
pinch of salt
freshly ground black pepper

For the salad:
1 lb brussels sprouts
2 tbsp olive oil
salt and pepper to taste
1/4 cup marcona almonds

In a liquid measuring cup, whisk together maple syrup, balsamic vinegar, mustard, olive oil, salt, and pepper until emulsified. Set aside while you prepare the brussels sprouts.

Prepare a large bowl filled halfway with cold water. Using a paring knife, cut the bottom off of each brussels sprout and discard any damaged outer leaves. Separate the rest of the leaves, trimming the base as needed, until you get to the center. Thinly slice the core, then places the leaves and slices into the bowl (the water helps keep the leaves from wilting as you work). Once complete, drain the sprouts and dry them off.

In a large stainless steel skillet, heat olive oil on medium high. Once shimmering, add brussels sprouts, season with salt and pepper, and cook, tossing frequently for 45 seconds to 1 minute, or until the leaves are bright green but still retain their shape. If necessary, do this in two batches, dividing the oil between each. Transfer sprouts to a large salad bowl. Drizzle half of the dressing on top, toss, and add more dressing as desired. Top with marcona almonds and enjoy immediately.


Thank you so much, Summer! This looks absolutely delicious.

P.S. More recipes, including the perfect salad dressing and a slamdunk chopped salad.

  1. I made this last week and I just HAD to come back to tell you how good it was! I was never a huge brussels sprout fan but this was delish!

  2. Your photos are gorgeous! This is such a great way of using brussell sprouts, I have a tough time getting my boyfriend to eat them so this might be a sneaky way of getting him to try!

  3. chattykathy says...

    Awesome redo! !! Much nicer …love it even more!

  4. I will need to try this recipe. It’s taken my two favorite foods and put them together! Like Reese’s peanut butter cups. “You put your brussel sprouts in my marcona almonds. No, you put your marcona almonds in my brussel sprouts”

  5. I absolutely love brussels sprouts and marcona almonds. This is a must-try recipe.

  6. Have been loooving brussel sprouts lately! I usually just roast them with other vege, would never have thought to make them into a salad! Will definitely be trying out this method :)

  7. This is so weird! I decided to get Brussel Sprouts today and came for my daily dose of A cup of Jo and this was here!! Thank you for sharing this recipe!

  8. I had a feeling that kale was only a fad because it’s not really palatable and requires some work to soften. Glad to see that delicious brussels sprouts are getting their due time in the limelight!

  9. First off, I love the new layout! It’s a really nice, clean look and super easy to navigate (I also loved the post about the whole process…kind of neat to see!). This looks like a great, easy weeknight recipe. I’m a big Brussels Sprouts fan (I love a good shaved Brussels salad when I’m feeling lazy but want something that feels a little bit special).
    Jo, if you’re ever looking for new bloggers to create recipe content for your site, I’d love to chat.
    Congrats again on the redesign.

  10. Crissy says...

    You take such nice photos, Jo! You always nail the background blur perfectly… apart from the lighting, the colors and the warmth of the photo to say the least. On that note, I was wondering if there’s a trick to setting it that way when you need it? And what camera do you use to take most of your photos? Happy to have stumbled upon this gem of blog of yours! xxx

  11. jeannie says...

    That dressing sounds amazing with the balsamic and also maple syrup. Can’t wait to try it!

  12. Julie says...

    This is exactly like Sprouted Kitchen’s recipe. It’s so tough to know who had the great idea first. If it’s anything like SK’s, its delicious!

  13. Amanda says...

    This salad looks SO good! Can’t get enough Brussels sprouts so great to know a new way to make em. Also-the new site design is totally beautiful!

  14. Sounds delicious! Thanks for sharing!

  15. This looks delish! Definitely pinning this for later.

    Also, congrats on the new layout! So, glad you stayed true to your original style and just updated!


  16. This is EXACTLY what I needed today! I have ‘sprouts in the fridge, have been craving a new salad, and just read somewhere that *warm* food is better for your digestive system. I’m going to have it TODAY.

  17. Molly L. says...

    I discovered this recipe on her blog last month when I was Googling “warm brussels sprouts salad” for Passover. I made it for our Seder and 2 or 3 times since. It really is amazing! Plus, TJ’s sells those pre-shedded/sliced brussels in a bag which makes this even quicker!

  18. Joanna, you might enjoy the Portlandia episode on marketing of Kale and Brussel Sprouts and how Celery is just not quite making it. It’s quite amusing.
    I try liking brussel sprouts but really enjoy them raw and very thinly shredded, but this looks like something my husband would love.

    • Joanna Goddard says...

      thank you, going to check it out! portlandia is so hilarious. i watched a bunch of episodes on a plane the other day and was laughing out loud and probably driving my seat mates crazy.