This Sautéed Italian Brussels Sprout Salad is a bright, savory side or light meal featuring crispy shaved Brussels sprouts, juicy cherry tomatoes, garbanzo beans, diced salami, and green olives. Tossed in a light Italian dressing, it delivers bold flavor with minimal effort.
Healthy and full of texture, this sautéed Brussels sprout salad works well as a quick lunch or as a colorful side. The recipe combines shaved sprouts with cherry tomatoes, drained garbanzo beans, diced salami, and sliced green olives for a satisfying mix of flavors and colors. With only six main ingredients and about 10 minutes of active cooking, it’s ideal for busy weeknights.
If you usually roast Brussels sprouts, try slicing them thin instead and sautéing. Shaved sprouts cook quickly and take on a texture similar to tender cabbage, which lets the other ingredients shine while still keeping a pleasant bite.
Why It’s So Easy
This recipe is forgiving and straightforward, making it great for cooks of any skill level. Prep — mainly slicing the sprouts and chopping any add-ins — takes longer than the actual cooking. Once the ingredients are in the skillet, stir occasionally and cook until the sprouts are tender but still have some firmness. It’s hard to overcook them in this method.
Make It Your Own
One of the best things about this salad is how adaptable it is. Swap ingredients based on what you have: cherry tomatoes can be replaced with diced bell peppers, salami can be swapped for another cured or cooked protein, and different olives or beans will shift the flavor profile. It’s a great recipe to use up leftover vegetables or deli meats.
Serve the salad warm straight from the skillet or chill it for a cold salad variation. It’s excellent as a side dish, packed for lunch, or included on a dinner spread. The combination of crunchy sprouts, savory salami, briny olives, and tangy dressing makes it both nutritious and delicious.
Sautéed Italian Brussel Sprout Salad
Kate
Pin Recipe
Ingredients
- 1 lb fresh brussels sprouts sliced
- 10 oz cherry tomatoes
- 1 15.5 oz can garbanzo beans drained and rinsed
- ½ cup diced salami
- ½ cup sliced green olives
- ¼ cup italian dressing
Instructions
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Combine all ingredients in a large skillet over medium heat and stir to combine. Sauté for about 5–10 minutes, stirring frequently, until the Brussels sprouts are tender but still have some bite. Remove from heat and serve warm, or cool and refrigerate for a cold salad.