This sautéed brussel sprout salad is healthy, packed with flavor, and makes a great lunch or a side dish. It’s cooked in a skillet with a tomatoes, garbanzo beans, salami, and green olives making it a colorful meal. With only 6 ingredients and 10 minutes max of cook time, you can put this together quickly.
For a long time now, I loved brussel sprouts but only ever thought to bake them in the oven. This recipe calls for them to be sliced then sautéed. Which is way different than I’m used to. I really like them this way because by slicing them you change the texture completely. They almost resemble cabbage in a way. So yummy.
Why It’s So Easy
If you don’t have much cooking experience, have no fear because this brussel sprout salad is once of the easiest recipes on the blog. The prep time actually takes longer than the actual cook time. It’s hard to mess this one up. Once everything is prepped, you place everything in a skillet and sautee until the brussel sprouts have softened but still have a bite.
Make it your own
One thing I love about salads is the ability to swap out ingredients you have on hand for those you don’t. For example, if you don’t have tomatoes but have peppers instead feel free to add those in its place. This salad is completely customizable and can help you clean out your fridge if you have left over veggies or meat that you want to use up.
You can eat this salad warm or cold. You can serve it as a side or meal prep it for lunch. It’s not only healthy, it’s delicious, and so easy to make. Whether you eat Brussel sprouts all the time or not enough I hope this variation will give you something new to try. Now let’s get on to the recipe!
Sautéed Italian Brussel Sprout Salad
- 1 lb fresh brussel sprouts sliced sliced
- 10 oz cherry tomatoes
- 1 15.5 oz can garbanzo beans drained and rinsed
- 1/2 cup diced salami
- 1/2 cup sliced green olives
- 1/4 cup italian dressing
- Combine all ingredients to a large skillet over medium heat, stir well. Cook for around 5-10 minutes stirring frequently until your brussel sprouts get to your desired done-ness. (They should still be pretty firm) Remove from heat and serve warm