This Warm Brussels Sprouts and Sage Salad is a sweet-and-savory dish that comes together quickly for a healthy meal. It’s excellent served warm straight from the skillet or chilled as a refreshing salad.
I’ve been into Brussels sprouts lately — whether roasted, sautéed, or shaved into salads. This warm Brussels sprouts and sage salad highlights caramelized edges and crisp centers from a quick pan sauté, balanced by a bright, slightly sweet vinaigrette made with apple cider vinegar, honey and Dijon. Fresh orange slices add juicy sweetness and a citrus lift, while toasted almond slices provide crunch and contrast. The result is a versatile side or light main that’s hearty, healthy, and easy to prepare in about 15 minutes.
Browning the shaved Brussels sprouts in a skillet deepens their flavor while keeping texture. The dressing is simple but well rounded: apple cider vinegar for tang, honey for sweetness, Dijon for a little bite, olive oil for richness, and fresh sage for an aromatic, earthy note. If you want more protein, stir in chopped cooked chicken, shredded rotisserie, or cooked turkey. For a vegan option, substitute maple syrup for honey.
Warm Brussels Sprouts and Sage Salad
A quick, sweet-and-savory skillet salad that works warm or cold. Ready in about 15 minutes.
Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Servings: 4
Ingredients
- 2 Tbsp olive oil
- 4 cups shaved Brussels sprouts (or 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; omit for nut allergy)
For the Dressing:
- ¼ cup apple cider vinegar
- 1 Tbsp honey (or maple syrup for vegan)
- 1½ tsp Dijon mustard
- 1 Tbsp olive oil
- 1 Tbsp fresh sage, roughly chopped
- Pinch of salt, to taste
Instructions
- In a large skillet, heat the olive oil over medium heat.
- Add the shaved Brussels sprouts, sliced red onion and thinly sliced celery. Cover and cook for about 5–6 minutes, stirring occasionally, until the vegetables are tender but still bright.
- Uncover and cook an additional 2–3 minutes, stirring, until the Brussels sprouts start to brown and develop some caramelized edges.
- While the vegetables cook, whisk together the apple cider vinegar, honey, Dijon mustard, olive oil, chopped fresh sage and a pinch of salt in a small bowl.
- Pour the dressing over the Brussels sprouts in the skillet and cook for about 1 minute more, tossing to coat and allow the flavors to meld. Remove the skillet from the heat and gently fold in the orange slices.
- Toss with the toasted almond slices and serve warm. This salad also chills well—store leftovers in the refrigerator and enjoy cold.
Tips, Variations and Serving Suggestions
- Shaving Brussels sprouts: Use a mandoline or slice thinly with a sharp knife. Shaved sprouts cook quickly and have a delicate texture.
- Protein additions: Add chopped grilled chicken, shredded turkey, or cooked chickpeas for a heartier meal.
- Nut alternatives: If allergic to nuts, omit them or swap for roasted pumpkin seeds for crunch.
- Make it vegan: Replace honey with maple syrup and ensure any added protein is plant-based.
- Flavor swaps: Try toasted pecans instead of almonds, or add a sprinkle of crumbled feta or goat cheese for a creamy contrast if you tolerate dairy.
- Pairing: Serve this salad alongside grilled fish, roasted chicken, or as part of a holiday spread. It also makes a satisfying standalone lunch.
Nutrition (per serving)
Serving: 1/4 of recipe | 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 an approximation and should be used as a guideline.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently in a skillet over low heat to preserve texture, or enjoy cold straight from the fridge as a chilled salad. If reheating, you may want to add a splash of olive oil or extra orange just before serving to refresh the flavors.
This warm Brussels sprouts and sage salad is a fast, nutritious option that balances sweet, savory and tangy flavors with satisfying crunch. It’s ideal for weeknight dinners, holiday sides or meal prep—easy to scale and adapt to your preferences.
