This Brussels Sprout & Sunchoke Salad is a vibrant celebration of crisp textures and earthy flavors. Thinly shaved Brussels sprouts offer a satisfying crunch, while roasted sunchokes add a creamy, nutty depth. Tossed with a zesty dressing, this dish is a refreshing balance of hearty and light, perfect for any season. Ready in just 25 minutes, it’s a quick yet impressive way to elevate your meal.
Every bite is a delightful mix of savory and tangy, with a hint of sweetness to round it out. The combination of fresh greens and roasted roots creates a salad that’s both nourishing and indulgent. Whether as a side or a main, this recipe brings a burst of flavor and a touch of elegance to your table. Simple, wholesome, and utterly delicious—it’s a dish you’ll want to make again and again.
Fresh & Flavorful Ingredients
- 1 cup sunchokes, sliced about ⅛ inch thick (scrub them well before slicing)
- 2 cups brussels sprouts, thinly sliced (use a mandoline if available)
- Small handful of baby salad greens
- Combination of olive oil & butter for the pan (use vegan butter like Earth Balance if preferred)
- Red pepper flakes (to taste)
- Pine nuts (for garnish)
- Parmesan cheese shavings (optional, for garnish)
- Salt & pepper (to taste)
For the Dressing:
- 2 tablespoons olive oil
- ½ garlic clove, minced
- 1 teaspoon Dijon mustard
- Juice from ½ a lemon
- Drizzle of honey (about ¼ to ½ teaspoon)
- Salt & pepper (to taste)
Simple Step-by-Step Instructions
- Make the dressing: In a small bowl, whisk together olive oil, minced garlic, Dijon mustard, lemon juice, honey, salt, and pepper. Taste and adjust seasonings as needed. Set aside.
- Prep the veggies: Lightly salt the shaved brussels sprouts and sliced sunchokes before cooking.
- Cook the sunchokes: Heat a combination of olive oil and butter in a large skillet (enough to coat the bottom). When the oil is hot, add the sunchokes and cook for 2-4 minutes per side until tender and slightly crispy around the edges. Remove from the pan and set aside.
- Cook the brussels sprouts: Wipe out the same pan, add more oil and butter, and heat. Add the brussels sprouts, cooking for about 2 minutes per side until golden brown on the edges. Avoid crowding the pan—work in batches if needed. Remove from the pan and set aside.
- Assemble the salad: In a large bowl, toss the cooked sunchokes, brussels sprouts, and baby salad greens with the dressing. Add as much dressing as you like, reserving extra for serving.
- Garnish and serve: Top the salad with pine nuts, a sprinkle of red pepper flakes, and Parmesan shavings if desired. Serve immediately with extra dressing on the side.
Perfect Pairings: Serving Suggestions
This Brussels Sprout & Sunchoke Salad is a versatile dish that pairs beautifully with a variety of mains. Serve it alongside grilled chicken or pan-seared salmon for a hearty meal. For a vegetarian option, try it with quinoa or roasted sweet potatoes. It also makes a great addition to a holiday spread or potluck table!
Make It Your Own: Recipe Variations
Feel free to customize this salad to suit your taste! Swap out the sunchokes for thinly sliced parsnips or carrots for a similar texture. Add dried cranberries or pomegranate seeds for a pop of sweetness. If you’re not a fan of pine nuts, try toasted almonds or walnuts instead. The possibilities are endless!
Quick Tips for Time-Saving Success
To save time, prep your ingredients in advance. Shave the Brussels sprouts and slice the sunchokes the night before, storing them in airtight containers in the fridge. Use a mandoline slicer for quick, even cuts. If you’re short on time, skip the stovetop cooking and toss the raw veggies with the dressing for a crunchy, fresh twist.
Storage & Reheating: Keep It Fresh
Store any leftovers in an airtight container in the fridge for up to 2 days. The salad is best enjoyed cold or at room temperature, but if you prefer it warm, gently reheat it in a skillet over low heat. Avoid microwaving, as it can make the Brussels sprouts soggy. Add a fresh squeeze of lemon juice before serving to brighten the flavors.
Equipment Guidance: Tools You’ll Need
For this recipe, a mandoline slicer is a game-changer for achieving thin, even slices of Brussels sprouts and sunchokes. If you don’t have one, a sharp knife will work—just take your time. A large skillet is essential for cooking the veggies in batches without overcrowding. Finally, a small whisk or fork will help you blend the dressing ingredients smoothly.
Brussels Sprout & Sunchoke Salad
Ingredients
- 1 cup sunchokes, sliced about ⅛ inch thick scrub them pretty well before slicing/using
- 2 cups brussels sprouts, thinly sliced on a mandoline if you have one
- Small handful of baby salad greens
- Combination of olive oil & butter for the pan I used vegan earth balance butter
- Red pepper flakes
- Pine nuts
- Parmesan cheese shavings optional
- Salt & pepper
Dressing
- 2 tablespoons olive oil
- ½ clove garlic, minced
- 1 teaspoon Dijon mustard
- Lemon juice from ½ a lemon
- ¼ to ½ teaspoon honey
- Salt & pepper
Instructions
- Make the dressing: In a small bowl, whisk together the dressing ingredients. Taste and adjust seasonings. Set aside.
- Lightly salt the shaved brussels sprouts and sliced sunchokes before you start cooking them.
- Heat the olive oil and butter in a large skillet (use enough just to coat the bottom). When the oil is hot, add the sunchokes and cook them for about 2-4 minutes per side, until they’re tender and a little bit crispy around the edges. Remove them from the pan when they’re done.
- Wipe out the same pan, heat more oil and butter. Add the brussels sprouts, cooking for about 2 minutes per side until they start to get a little golden brown on the edges. (Don’t crowd them in the pan – you might have to work in batches). Remove from pan and set aside.
- Toss everything together with some of the dressing. Add as much dressing as you like and serve with extra on the side. Top with pine nuts, red pepper flakes and a few shavings of Parmesan if you like.