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    Home » SALADS

    Warm Brussels Sprouts Salad with Caramelized Onions

    Modified: Oct 5, 2024 by Susan Pridmore · This post may contain affiliate links · 34 Comments

    This warm Brussels sprouts salad is partnered with caramelized onions and tossed in a maple syrup vinaigrette and topped with (optional) garlic breadcrumbs.

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    A bowl filled with a warm Brussels sprouts salad tossed with caramelized onions.

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    Want to make this recipe perfectly the first time? I want to help with that. So, check out this Table of Contents to see which sections of this post will help you the most.

    Jump to:
    • 🧅 Main Ingredients + Notes
    • 🔪 Recommended Equipment
    • ⏰ Tips to Simplify and Save Time
    • 💡Ideas for Possible Variations
    • 🥬 Make it Vegan
    • Warm Brussels Sprouts Salad with Caramelized Onions

    Brussels sprouts are divisive. You either love them or grimace "Bleeeegh" when they come up in conversation. But I contend that these tiny cabbages have come a long way from the gray-green bitter lumps we nudged around our childhood plates.

    These days, I've had them tossed in spices and thrown on a hot grill, sautéed in a browned butter with apples, and tucked into cheesy quiches. I've made a Brussels sprout hash with a poached egg for a comforting dinner. To. Die. For.

    But lately, this simple warm salad is my favorite fail-safe dish. If you already have caramelized onions and breadcrumbs on hand, this dish comes together in about 15 minutes. As a bonus, the combination of savory flavors with the maple syrup in the dressing may just convert any of your last Brussels sprouts holdouts at the table.

    🧅 Main Ingredients + Notes

    The secret to many dishes often lies in the ingredients. For example, some ingredients make a huge difference to the flavor and/or texture of the finished recipe. And purchasing the right ingredients can save you valuable time in the kitchen.

    This list only covers ingredients that require some notes. For all of the ingredients, measurements, and directions, go to the Recipe Card at the bottom of this post.

    • Brussels sprouts - the fresher the better. This means purchasing them still on the stalks if possible. If not, select individual ones. Either way, avoid the ones in bundles of plastic net.
    • Yellow onions - red onions work in this recipe very well too.
    • Maple syrup - Grade A, authentic 100% maple syrup is what you want to use.

     Disclosure: This post may contain affiliate links to products and foods I use in my kitchen. This means that at no additional cost to you, I will earn a commission if you click through and make a purchase. To view my entire storefront of recommended kitchen tools and equipment, check out my shop on Amazon.

    🔪 Recommended Equipment

    Having the right equipment for recipes makes prepping much easier. If you want more fuss-free prepping and cooking, check out my updated list of favorite kitchen tools and equipment.

    • Chef's knife
    • Large skillet
    • Whisk - for the dressing
    • Medium skillet - for the optional toasted breadcrumbs

    ⏰ Tips to Simplify and Save Time

    • Peeling the Brussels sprouts is time-consuming. Simplify by thinly slicing the Brussels sprouts using a chef's knife or, even faster, using a food processor fitted with a disc blade.
    • Make the caramelized onions ahead of time and store in an airtight container for up to one week.
    • Purchase caramelized onions in the specialty condiments area of your grocery store.
    • Make the breadcrumb topping ahead and store in a jar in the refrigerator for up to 2 weeks.

    💡Ideas for Possible Variations

    • Feel free to add a poached egg or chopped hard-boiled egg for a heartier dish perfect for lunch or a light dinner.
    • If you don't have (or prefer not to use) a microwave oven, steam the Brussels sprouts' leaves for 3 - 5 minutes over boiling water.
    • As an optional dressing to use on this Brussels sprouts salad, this Pear Vinaigrette works well.

    🥬 Make it Vegan

    Substitute olive oil for butter when making the caramelized onions and breadcrumbs.

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    Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

    Save Recipe
    Vegetarian Thanksgiving Warm Brussels Sprouts Salad with caramelized red onions
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    Warm Brussels Sprouts Salad with Caramelized Onions

    Warm salad of lightly steamed Brussels sprouts, caramelized onions, dried cherries and garlic breadcrumbs, dressed in a maple-apple cider vinaigrette. Toss in a cup of quinoa to make it a main dish!
    Print Recipe Save Saved! Pin Recipe Add to Recipe Collection Go to Collections Add to Shopping ListGo to Shopping List
    Prep Time20 minutes mins
    Cook Time1 hour hr 10 minutes mins
    Total Time1 hour hr 30 minutes mins
    Course: Side Dish
    Cuisine: Any
    Keyword: Brussels sprouts salad
    Servings: 6
    Calories: 332.7kcal
    Author: Susan Pridmore
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    Ingredients

    Warm Brussels Sprouts Salad

    • 4 tablespoons unsalted butter
    • 2 large yellow onions coarsely chopped
    • ¼ teaspoon kosher salt
    • 2 teaspoons brown sugar
    • 1 ½ pounds fresh Brussels sprouts
    • ¼ cup Maple Dressing recipe below
    • ½ cup Garlic Breadcrumbs recipe below

    Maple Dressing

    • ¼ cup apple cider vinegar
    • 2 teaspoons maple syrup
    • 1 teaspoon Dijon country mustard
    • ½ teaspoon kosher salt
    • ⅓ cup extra-virgin olive oil

    Garlic Breadcrumbs

    • 1 tablespoon unsalted butter
    • 3 large garlic cloves minced
    • 2 green onions (scallions) thinly sliced
    • 1 cup homemade bread crumbs or panko style
    • 1 tablespoon dried cherries cranberries or raisins
    • 1 tablespoon pepitas

    Instructions

    • Melt the butter in a large skillet over medium heat and add the chopped onions and salt. Toss to coat and cook until slightly softened, about 10 minutes. Reduce the heat to medium-low, and continue to cook until a deep caramelized color, about 45 minutes.
      Add the brown sugar and cook another 15 minutes, moving the onions frequently around the skillet.
    • Either remove the leaves from the Brussels sprouts using your fingers or slice, using a food processor fitted with the slicer attachment. Rinse and place the leaves in a microwave-safe bowl. Cover with plastic wrap and microwave for 35 seconds. (Alternatively, steam the leaves over boiling water for 3 - 5 minutes.)
    • Whisk together all of the ingredients for the Maple Dressing, except the oil, until the salt dissolves. Slowly whisk in the oil.
    • Melt the butter for the Garlic Breadcrumbs in a medium skillet over medium heat and add the garlic and sliced scallions. Sauté until soft and add the breadcrumbs.
      Toss to coat and sauté until just starting to crisp. Stir in the dried cherries and pepitas and continue to cook until the breadcrumbs are crispy.

    Nutrition

    Calories: 332.7kcal | Carbohydrates: 27.8g | Protein: 6.7g | Fat: 23.2g | Saturated Fat: 8g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 11.6g | Trans Fat: 0.4g | Cholesterol: 25.1mg | Sodium: 407.4mg | Potassium: 582.8mg | Fiber: 6.1g | Sugar: 9.4g | Vitamin A: 1277.2IU | Vitamin C: 101.3mg | Calcium: 94mg | Iron: 2.6mg

    « Brussels Sprouts Gratin with Caramelized Onions & Quinoa
    Spicy Delicata Squash Stuffed With Fruity Quinoa Pilaf »

    About Susan Pridmore

    Susan Pridmore is an award-winning cookbook author and the owner of The Wimpy Vegetarian. She has been featured in Huffington Post, Healthline, BuzzFeed, and has written for and developed recipes for The Food Network and Parade Magazine. She is professionally trained and focuses on easy vegetarian recipes for busy lives, bread-baking, and tips for new vegetarians. Susan lives in the mountains in Lake Tahoe with her husband and mini-labradoodle.

    Reader Interactions

    Comments

    1. Lili Toretta

      November 06, 2014 at 9:53 am

      Congratulations! And the recipe is awesome! I will try it this weekend.

      Reply
      • The Wimpy Vegetarian

        November 06, 2014 at 12:01 pm

        Thanks so much! I hope you enjoy it!!

        Reply
    2. lizthechef

      November 06, 2014 at 10:03 am

      Beautiful recipe - already printed this and think it will have a place on our Thanksgiving table.

      Reply
      • The Wimpy Vegetarian

        November 06, 2014 at 12:01 pm

        Thanks Liz! I hope you like it! We're having it at Thanksgiving too 🙂

        Reply
        • Carol

          October 06, 2024 at 3:50 pm

          It's coming up to the time that I go crazy with Brussels. My best friend laughs at me for the amount that I eat. Will try this recipe. I genuinely microwave them then chuck them in a pan with butter and chestnuts. Yum.

          Reply
          • Susan Pridmore

            October 06, 2024 at 5:13 pm

            We’re traveling right now and I just had a big plate of crispy fried Brussels sprouts, so I get it!

            Reply
    3. Carniverous Maximus

      November 06, 2014 at 12:41 pm

      Sorry, bacon is an ESSENTIAL ingredient to this dish, (bacon grease is optional); and BTW, the food processor makes these little beauties easier to digest, I think. CMax

      Reply
      • The Wimpy Vegetarian

        November 09, 2014 at 8:41 am

        🙂

        Reply
    4. cheri

      November 06, 2014 at 2:31 pm

      Hi Susan, congratulations on the Food Network fallfest! great way to prepare Brussels sprouts, these are my favorite veggies!

      Reply
      • The Wimpy Vegetarian

        November 09, 2014 at 8:42 am

        Thanks Cheri! I love Brussels sprouts too!

        Reply
    5. Julie

      November 07, 2014 at 9:38 am

      Any vegetable dish with caramelized onions added is a win in my book!

      Reply
      • The Wimpy Vegetarian

        November 09, 2014 at 8:47 am

        Totally! I love caramelized onions - I nearly always have some in the refrigerator just waiting to be added to all kinds of things.

        Reply
    6. Yankee Kitchen Ninja (Julianne)

      November 07, 2014 at 10:06 am

      LOVE Brussels sprouts and you've made 'em even better with the onions and maple. Yum!

      Reply
      • The Wimpy Vegetarian

        November 09, 2014 at 8:48 am

        Thanks Julianne!

        Reply
    7. Small Footprints

      November 07, 2014 at 1:14 pm

      Thank you for this lovely recipe ... and for including the vegan ingredient options. It looks yummy ... so bright and beautiful! I'm definitely giving this one a try!

      Reply
      • The Wimpy Vegetarian

        November 09, 2014 at 8:49 am

        Thanks so much! I hope you like it as much as we did!

        Reply
    8. Sarah @ Snixykitchen

      November 07, 2014 at 2:00 pm

      I love the simplicity of this dish. I've never cooked brussels sprouts by peeling away the leaves before, but this sounds so delicious!

      Reply
      • The Wimpy Vegetarian

        November 09, 2014 at 9:04 am

        I started making Brussels sprouts leaves a few years ago, and it's still one of my favorite ways to eat them!

        Reply
    9. Dionne Baldwin

      November 07, 2014 at 3:57 pm

      MMM I could go for a warm salad! Brussels sprouts are pretty awesome.

      Reply
      • The Wimpy Vegetarian

        November 09, 2014 at 9:04 am

        Thanks Dionne! A warm salad is so perfect for a cold evening 🙂

        Reply
    10. Andi

      November 07, 2014 at 4:33 pm

      I love warm salads and Brussel sprouts are awesome. My parents never served them growing up so I had them late in life and they are fantastic. Of course one my favorite ways to eat them is fried as chips with an ice cold beer, but they are great roasted or as a salad as well!

      Reply
      • The Wimpy Vegetarian

        November 09, 2014 at 9:06 am

        I never had them growing up either, Andi. It was many years until I had my first ones - and now I love them. I'm making Brusselies chips today 🙂

        Reply
    11. Liz

      November 07, 2014 at 5:32 pm

      I love that you microwaved the leaves! What a terrific trick...and the dressing, caramelized onions, etc. make this a winner of a recipe!

      Reply
      • The Wimpy Vegetarian

        November 09, 2014 at 9:07 am

        Thanks Liz! When I'm in a hurry (and when is this NOT), this is such a quick and easy dish to pull together.

        Reply
    12. Choc Chip Uru

      November 08, 2014 at 11:34 am

      This salad has a beautiful colour, I would love to try it 😀
      Even if it is with brussell sprouts 😛

      Cheers
      Choc Chip Uru

      Reply
      • The Wimpy Vegetarian

        November 09, 2014 at 9:09 am

        Thanks so much CCU!!

        Reply
    13. Suzanne

      November 08, 2014 at 6:26 pm

      Love Brussels Sprouts, this salad sounds fantastic, love the dressing with the maple and mustard. I peeled some leaves the other night and put them in the microwave with a little butter. There is something about the delicate leaves that is so wonderful.

      Reply
      • The Wimpy Vegetarian

        November 09, 2014 at 9:11 am

        I completely agree, Suzanne. And a little butter never goes awry 🙂

        Reply
    14. Sherron Watson

      November 09, 2014 at 7:27 am

      I love this warm version of a brussels sprout salad Susan. I think this is an idea I will need to try very soon. Thanks for sharing this yummy recipe.

      Reply
      • The Wimpy Vegetarian

        November 09, 2014 at 9:11 am

        Thanks so much Sherron! I hope you enjoy it. It's one I make often this time of year 🙂

        Reply
    15. mjskit

      November 12, 2014 at 7:39 pm

      Just last year I discovered that we actually do like brussels sprouts when the leaves are torn off like this and then steamed or sauteed lightly. I've been looking for more recipes and I think I've just found a winner! I know we're going to love this Susan. Thank you!

      Reply
    16. Karen @ The Food Charlatan

      November 14, 2014 at 7:04 pm

      I JUST made brussels sprouts for the first time this week. Loved them! I have yet to try any salad versions. love warm salads though, this looks delicious!

      Reply
    17. Oui, Chef

      November 18, 2014 at 11:54 am

      Love the idea of a warm salad, Susan.....YUM!

      Reply
    18. Paola Fuentes

      November 19, 2014 at 11:02 pm

      Mmmmm. Brussels sprouts. My favorite.

      Reply

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    about the author:

    Susan Pridmore

    Hi there! I'm an award-winning cookbook author, culinary school graduate, professional photographer and recipe developer. My cookbook Simply Vegetarian was named #1 best cookbook for new vegetarians, and I want to make it easier for you to cook fabulous vegetarian meals. Come join me in the kitchen!

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