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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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.
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🔪 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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Warm Brussels Sprouts Salad with Caramelized Onions
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.
Lili Toretta
Congratulations! And the recipe is awesome! I will try it this weekend.
The Wimpy Vegetarian
Thanks so much! I hope you enjoy it!!
lizthechef
Beautiful recipe - already printed this and think it will have a place on our Thanksgiving table.
The Wimpy Vegetarian
Thanks Liz! I hope you like it! We're having it at Thanksgiving too 🙂
Carol
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.
Susan Pridmore
We’re traveling right now and I just had a big plate of crispy fried Brussels sprouts, so I get it!
Carniverous Maximus
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
The Wimpy Vegetarian
🙂
cheri
Hi Susan, congratulations on the Food Network fallfest! great way to prepare Brussels sprouts, these are my favorite veggies!
The Wimpy Vegetarian
Thanks Cheri! I love Brussels sprouts too!
Julie
Any vegetable dish with caramelized onions added is a win in my book!
The Wimpy Vegetarian
Totally! I love caramelized onions - I nearly always have some in the refrigerator just waiting to be added to all kinds of things.
Yankee Kitchen Ninja (Julianne)
LOVE Brussels sprouts and you've made 'em even better with the onions and maple. Yum!
The Wimpy Vegetarian
Thanks Julianne!
Small Footprints
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!
The Wimpy Vegetarian
Thanks so much! I hope you like it as much as we did!
Sarah @ Snixykitchen
I love the simplicity of this dish. I've never cooked brussels sprouts by peeling away the leaves before, but this sounds so delicious!
The Wimpy Vegetarian
I started making Brussels sprouts leaves a few years ago, and it's still one of my favorite ways to eat them!
Dionne Baldwin
MMM I could go for a warm salad! Brussels sprouts are pretty awesome.
The Wimpy Vegetarian
Thanks Dionne! A warm salad is so perfect for a cold evening 🙂
Andi
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!
The Wimpy Vegetarian
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 🙂
Liz
I love that you microwaved the leaves! What a terrific trick...and the dressing, caramelized onions, etc. make this a winner of a recipe!
The Wimpy Vegetarian
Thanks Liz! When I'm in a hurry (and when is this NOT), this is such a quick and easy dish to pull together.
Choc Chip Uru
This salad has a beautiful colour, I would love to try it 😀
Even if it is with brussell sprouts 😛
Cheers
Choc Chip Uru
The Wimpy Vegetarian
Thanks so much CCU!!
Suzanne
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.
The Wimpy Vegetarian
I completely agree, Suzanne. And a little butter never goes awry 🙂
Sherron Watson
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.
The Wimpy Vegetarian
Thanks so much Sherron! I hope you enjoy it. It's one I make often this time of year 🙂
mjskit
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!
Karen @ The Food Charlatan
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!
Oui, Chef
Love the idea of a warm salad, Susan.....YUM!
Paola Fuentes
Mmmmm. Brussels sprouts. My favorite.