Bobby Flay’s Brussels Sprout Salad turns a humble vegetable into a bold, fresh, and irresistibly crunchy dish. Instead of roasting, this recipe uses thinly shaved raw sprouts, bright vinaigrette, crunchy nuts, and sharp cheese for a refreshing yet hearty salad. It’s a perfect addition to your lunch rotation, holiday table, or as a side for rich mains.

What is Bobby Flay’s Brussels Sprout Salad?

This salad features raw, thinly shaved Brussels sprouts tossed with a zesty vinaigrette, toasted nuts, dried fruit, and cheese. Bobby Flay adds his signature touch with layers of texture and big flavors—balancing the earthy base of Brussels sprouts with sweet, tangy, and savory elements.

Other Bobby Flay Salad Recipes

Why You Love This Recipe

Crisp and refreshing – A lighter alternative to cooked versions.
Perfect make-ahead side – Holds up well without wilting.
Packed with nutrients – Full of fiber, vitamin C, and antioxidants.
Flavor-packed – Sweet, tangy, nutty, and salty in every bite.
Easy to customize – Switch up nuts, cheese, or vinaigrette.

Ingredients Needed to Make Bobby Flay Brussels Sprout Salad

Brussels sprouts (trimmed and shaved) – 1 lb
Toasted almonds or pecans (chopped) – ½ cup
Dried cranberries or cherries – ½ cup
Parmesan or Pecorino (shaved) – ⅓ cup
Red onion (very thinly sliced) – ¼ cup
Fresh parsley or mint (chopped) – 2 tablespoons (optional)

For the vinaigrette:

Dijon mustard – 2 teaspoons
Honey or maple syrup – 1 tablespoon
Apple cider vinegar – 2 tablespoons
Olive oil – ¼ cup
Salt and black pepper – To taste

Instructions to Prepare Bobby Flay Brussels Sprout Salad

Shave the Brussels sprouts – Use a mandoline or food processor for thin, even slices.
Whisk the vinaigrette – Combine mustard, honey, and vinegar. Slowly whisk in olive oil until emulsified. Season with salt and pepper.
Toss the sprouts with dressing – Add the shaved sprouts to a large bowl and toss with vinaigrette to coat.
Add toppings – Mix in dried fruit, nuts, and thinly sliced onion.
Finish with cheese – Top with shaved Parmesan or Pecorino.
Let it rest – Chill for 15–30 minutes before serving for the best flavor.

What Goes Well With Bobby Flay Brussels Sprout Salad

Serve with roasted meats – Complements pork, turkey, and chicken.
Pair with grilled fish – Balances the richness of salmon or halibut.
Add to holiday spreads – A vibrant option for Thanksgiving or Christmas.
Top grain bowls – Add quinoa or farro for a filling meal.
Enjoy with crusty bread – Makes it a hearty lunch.

Pro Tips to Make Perfect Bobby Flay Brussels Sprout Salad

Slice the sprouts super thin – This makes the texture more pleasant and easier to chew.
Toast the nuts for more flavor – Just a few minutes in a dry pan makes a difference.
Let it marinate – The flavors develop after 15–30 minutes.
Add acidity gradually – Taste the dressing before adding all the vinegar.
Use quality olive oil – It’s key for a flavorful vinaigrette.
Grate cheese finely if not shaving – Helps distribute the flavor evenly.

Variations of Bobby Flay Brussels Sprout Salad

Use balsamic vinaigrette – For a deeper, slightly sweeter dressing.
Swap the cheese – Try goat cheese or blue cheese for a bolder flavor.
Add bacon crumbles – Makes it smoky and savory.
Include apples or pears – Adds juicy sweetness and crunch.
Try toasted seeds instead of nuts – Pumpkin or sunflower seeds work well.

Storage Guidelines for Bobby Flay Brussels Sprout Salad

Store in an airtight container – Keeps fresh in the fridge for up to 3 days.
Toss again before serving – Helps recoat the salad if dressing settles.
Avoid freezing – The texture will turn mushy and unpleasant.
Keep toppings separate – Add nuts and cheese just before serving if storing long.

Reheating Tips for Bobby Flay Brussels Sprout Salad

No need to reheat – This salad is meant to be served chilled or at room temperature.
Bring to room temperature before serving – Enhances flavor and texture.
Avoid microwaving – Heat will wilt the shaved sprouts and soften the crunch.

Nutritional Value (per Serving)

Approximate values based on 6 servings

Calories: 280 kcal
Protein: 6 g
Fat: 19 g
- Saturated Fat: 4 g
Carbohydrates: 20 g
- Sugars: 10 g
Fiber: 5 g
Cholesterol: 10 mg
Sodium: 220 mg

FAQs

Can you eat Brussels sprouts raw in a salad?

Yes, Brussels sprouts are safe and delicious when eaten raw. Shaving them thinly helps make the texture more enjoyable and allows them to absorb the dressing better.

What knife or tool is best for shaving Brussels sprouts?

A sharp mandoline or a food processor with a slicing blade works best for thin, even shavings. A sharp chef’s knife can also be used with careful slicing.

How long does Brussels sprout salad last in the fridge?

When stored in an airtight container, Brussels sprout salad can last up to 3 days in the refrigerator. Add nuts and cheese just before serving for the best texture.

Can I make Brussels sprout salad ahead of time?

Yes, it’s ideal for make-ahead prep. Dress the sprouts early and refrigerate—this allows the flavors to meld while keeping the texture crisp.

Final Words

Bobby Flay’s Brussels Sprout Salad is proof that raw veggies can shine with the right flavors. It’s crisp, tangy, and surprisingly hearty—making it a star at your table, not just a supporting side. Keep this recipe in your salad rotation for a reliable crowd-pleaser.