This Warm Brussels Sprouts and Sage Salad balances sweet and savory flavors for a quick, healthy meal that’s great warm or chilled. It comes together in minutes and makes an elegant side or a satisfying light main when you add protein.
Brussels sprouts have been a favorite in my kitchen lately. Instead of the usual roasting routine, I wanted something quicker and with a different texture, so I made a big warm salad by shaving the sprouts and quickly sautéing them with onion and celery. Browning the shredded sprouts in a hot skillet brings out a nutty, caramelized flavor while keeping a pleasant crunch.
The dressing for this salad is bright and slightly sweet: apple cider vinegar, honey and a touch of Dijon, finished with fresh chopped sage. The combination of sage and orange is particularly memorable here—savory herb notes play well with the citrus brightness. I like to add toasted almond slices for crunch, but walnuts or pecans work equally well. If you have a nut allergy, omit the nuts; the salad remains flavorful and satisfying.
This dish shines served right from the pan, warm and fragrant, but it also keeps very well in the fridge and tastes great cold the next day, making it a convenient option for quick lunches. For an easy way to turn it into a fuller meal, toss in shredded or chopped grilled chicken. A honey-orange style marinade complements the flavors in this salad nicely.
Warm Brussels Sprouts and Sage Salad
A sweet-savory warm salad with shaved brussels sprouts, orange slices, toasted almonds and a honey-Dijon sage vinaigrette.
Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Servings: 4
Ingredients
- 2 Tbsp olive oil
- 4 cups shaved brussels sprouts (about 8–10 sprouts, thinly sliced)
- 1 red onion, thinly sliced
- ½ cup celery, thinly sliced
- 1 orange, peeled and sliced
- 3 Tbsp toasted almond slices (or walnuts/pecans, optional)
For the Dressing
- ¼ cup apple cider vinegar
- 1 Tbsp honey
- 1½ tsp Dijon mustard
- 1 Tbsp olive oil
- 1 Tbsp fresh sage, roughly chopped
- Pinch of salt, to taste
Instructions
- Heat a large skillet over medium heat and add 2 tablespoons of olive oil.
- Add the shaved brussels sprouts, sliced red onion and celery. Cover and cook for about 5–6 minutes, stirring occasionally, until the vegetables begin to soften.
- Uncover and continue cooking 2–3 minutes more so the brussels sprouts begin to brown and develop some caramelized edges.
- While the vegetables cook, whisk together the apple cider vinegar, honey, Dijon mustard, 1 tablespoon olive oil, chopped sage and a pinch of salt.
- Pour the dressing over the sprouts in the skillet, stir to combine, and cook for another minute until everything is well coated and heated through.
- Remove from the heat and gently fold in the orange slices. Scatter toasted almond slices over the salad, toss lightly, and serve warm.
Nutrition (per serving)
- Calories: 207 kcal
- Carbohydrates: 20.8 g
- Protein: 5 g
- Fat: 13.4 g
- Saturated Fat: 1.7 g
- Sodium: 155.7 mg
- Fiber: 5.2 g
- Sugar: 11.3 g
Nutrition information is automatically calculated and should be used as an approximation.
Tips and Variations
- To save time, buy pre-shaved brussels sprouts or use a food processor to thinly slice them.
- Swap the almonds for toasted walnuts or pecans for a different flavor profile, or omit nuts for a nut-free option.
- Add cooked chicken, tofu, or chickpeas to make this a more substantial main course. A citrus-honey marinade pairs especially well with grilled chicken.
- Store leftovers in an airtight container in the refrigerator for 3–4 days. The salad can be enjoyed cold or reheated briefly in a skillet.
- If you prefer a brighter dressing, add a teaspoon of orange zest or a splash of fresh orange juice to the vinaigrette.
This warm brussels sprouts and sage salad is a quick, flavorful side that’s equally comfortable on a weekday dinner table or as part of a holiday spread. The balance of sweet citrus, savory sage and crisp toasted nuts makes it a versatile recipe worth trying again and again.
Enjoy!