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Enjoy the vibrant flavors of this Asparagus and Brussels sprout salad, a delightful blend of greens that are not only bursting with nutrients but also in deliciousness—perfectly sautéed with a zesty lemon twist and optional nutty crunch. It’s perfect for a quick lunch or a nutritious side dish!
As someone who loves eating vegetables, I often tend to stick to the same few favorites.
However, when the season changes and the market is filled with fresh asparagus and Brussels sprouts, my cooking routine becomes more exciting. This is when I love making this dish, the Asparagus and Brussels sprout salad—a colorful meal that not only adds variety to my vegetable intake but also gives a delightful twist to my regular green dishes.
Additionally, these are my husband’s favorite veggies, so I love preparing this salad for him!
This delicious recipe is free from common allergens such as gluten, dairy, nuts (optional almonds can be omitted), and soy, making it a delightful and worry-free option for anyone eager to enjoy a fresh meal.
I hope you try it and enjoy it as much as I do!
HOW TO PREPARE THIS ASPARAGUS AND BRUSSELS SPROUT SALAD
(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes).
This salad is a celebration of simplicity and health. It’s quick to prepare, packed with nutrients, and flexible enough to serve warm or at room temperature. The optional toppings of almonds and cranberries add a delightful texture and subtle sweetness, making each bite a little surprise.
To prepare this Asparagus and Brussel Sprout Salad, start by sautéing onions and garlic.
Then add chopped asparagus, Brussels sprouts, and French green beans, cooking until crisp-tender.
Finish by stirring in vegetable stock and lemon juice, seasoning with lemon zest, and garnishing with toasted almonds and dried cranberries if desired.
That’s a high-level summary; now, let’s explore kitchen tools, the required ingredients, and the steps with helpful pictures if needed.
USEFUL KITCHEN EQUIPMENT
Here’s a list of essential kitchen tools needed to prepare the recipe:
- Large Non-Stick Skillet: Essential for sautéing the vegetables without sticking to the pan.
- Sharp Knife: Needed for efficiently trimming and chopping the vegetables.
- Cutting Board: Provides a safe and stable surface for cutting vegetables.
- Grater: To zest the lemon to add fresh citrus flavor to the salad.
- Mixing Spoon: Helps mix and sauté the vegetables in the skillet.
- Serving Dish: To present and serve the salad.
Now, let’s review the list of ingredients and potential substitutions in some cases.
INGREDIENTS NOTES
Here is a list of everything you will need to prepare this delicious salad:
- Asparagus: Adds crunch and nutrients; Look for firm and bright-colored asparagus.
- Brussel Sprouts: Provides hearty texture and slight bitterness. Choose smaller Brussels sprouts, which tend to be sweeter and more tender.
- French Green Beans (Haricots Verts): Offer tender-crisp texture; substitute with standard green beans, though they might be slightly less tender than haricots verts.
- Red Onion: Adds sharp, sweet flavor; substitute with shallots if needed.
- Garlic: Enhances flavor with its robust aroma; substitute it with garlic powder if necessary.
- Vegetable Stock: Adds depth and moisture since we are not using any oil.
- Juice of 1 Lemon: Provides bright, tangy flavor; substitute with lime juice if necessary.
- Zest of 1 Lemon: Enhances freshness with citrus aroma; you could substitute with lime zest.
- Salt and Pepper: Basic seasonings to enhance flavor; substitute with sea salt, kosher salt, or my favorite garlic salt!
- Almond Slices (optional): add crunch and nutty flavor. Omit them for nut allergies or substitute with roasted pumpkin seeds or sunflower seeds.
- Unsweetened Dried Cranberries (optional): Add a hint of sweetness; substitute with raisins or chopped dates for variation.
DIRECTIONS WITH PICTURES
To prepare this Asparagus and Brussels sprout salad, follow these steps:
Prepare the Vegetables: Trim and cut asparagus and green beans, halve Brussels sprouts, and slice red onion.
Cook Onion and Garlic: Sauté onions until soft, then add garlic until fragrant.
Add Vegetables: Add asparagus, Brussels sprouts, and green beans to the skillet and sauté.
Add Liquid and Cook: Pour in vegetable stock and lemon juice and cook until most liquid has evaporated.
Season: Season with lemon zest, salt, and pepper.
Serve: Plate the salad and sprinkle with almonds and dried cranberries (optional).
WHAT WILL YOU LOVE ABOUT THIS RECIPE?
Well, you will find that it is:
- Fresh and Nutritious: This salad is packed with vibrant, fresh vegetables, each offering a wealth of nutrients like vitamins, fiber, and antioxidants.
- Quick and Easy: The recipe is straightforward and can be prepared fast, making it perfect for busy days or a quick, healthy meal.
- AVersatile: It’s adaptable to various dietary needs and preferences and easy to modify by adding or omitting ingredients like nuts or dried fruit.
- Flavorful: The combination of lemon juice and zest adds a bright, refreshing flavor that complements the greens’ natural taste.
- Perfect for Any Occasion: This salad fits beautifully into any meal plan, whether as a main dish, a side dish, or a healthy addition to a potluck.
- Allergen-Friendly: It’s free from common allergens like gluten, dairy, and soy and suitable for various dietary restrictions.
- Visually Appealing: The mix of green tones with the optional reds from cranberries and browns from almonds makes it as beautiful as it is delicious.
Let’s prepare this delicious salad!
OTHER POPULAR VEGAN SALADS
PRINTABLE RECIPE CARD
DELICIOUS ASPARAGUS AND BRUSSELS SPROUT SALAD (OIL-FREE)
Equipment
- 1 Large Non-Stick Skillet
- 1 Sharp Knife
- 1 Cutting Board
- 1 Serving Dish
Ingredients
- 1 pound asparagus ends trimmed and cut into 1-inch pieces
- 1 pound Brussels sprouts trimmed and halved
- 8 oz French green beans haricots verts, ends trimmed
- 1 small red onion sliced into thin wedges
- 2-3 cloves garlic minced
- 1/2 cup vegetable stock
- Juice of 1 lemon
- Zest of 1 lemon
- Salt and pepper to taste
- Almond slices optional, toasted
- Unsweetened Dried Cranberries optional
Instructions
- Prepare the Vegetables: Clean all the vegetables thoroughly. Trim the ends from the asparagus and French green beans, and cut the asparagus into 1-inch pieces. Trim the Brussels sprouts and cut them in half. Slice the small red onion into thin wedges and mince the garlic.
- Cook Onion and Garlic: Place a large, non-stick skillet over medium heat. Add a small amount of water (about 2 tablespoons) to the skillet to prevent sticking. Add the sliced red onion to the skillet with a pinch of salt. Sauté until the onion starts to soften, about 3-5 minutes. Add the minced garlic to the skillet and cook for another minute until fragrant, being careful not to let it burn.
- Add the rest of the vegetables: To the skillet, with the onion and garlic, add the asparagus, Brussels sprouts, and French green beans. Continue to sauté, stirring frequently, for about 5 minutes or until the vegetables are slightly tender but still crisp. Add a little more water if needed to prevent sticking.
- Add liquid and cook: Pour in the vegetable stock, add the juice of 1 lemon, and a pinch of salt, stirring well to combine and to loosen any bits stuck in the pan. Cook for an additional 4-5 minutes, or until most of the liquid has evaporated and the vegetables are coated but not dry.
- Season: Remove from the heat—grate lemon zest over the cooked vegetables and season with salt and pepper to taste.
- Toast the almond slices (optional): If using, toast the almond slices in a dry pan over medium heat until golden and fragrant.
- Serve: Transfer the salad to a serving dish, and sprinkle the almond slices and the dried cranberries, if using, over the top of the salad. It can be served warm or at room temperature, according to your preference.
Notes
- Store the Asparagus and Brussels sprout salad in an airtight container in the refrigerator and enjoy it within 2-3 days for optimal freshness and texture.
- Asparagus and Green Beans: Look for firm and bright-colored asparagus and green beans with no signs of wilting. Cutting the asparagus into 1-inch pieces ensures they cook evenly and are bite-sized for easier eating.
- Brussels Sprouts: If possible, choose smaller Brussels sprouts, as they tend to be sweeter and more tender. Halving them increases the surface area, allowing more caramelization and flavor during sautéing.
- Red Onion and Garlic: Thinly slicing the onion helps it to cook faster and distribute more flavor throughout the salad. Be mindful when cooking garlic; it should become fragrant, not burnt, to avoid bitterness.
- Vegetable Stock and Lemon: The stock adds depth, while the lemon juice brings a refreshing acidity that brightens the overall dish. Adjust the lemon juice according to your taste if you prefer more or less tanginess.
WAYS TO ENJOY THIS ASPARAGUS AND BRUSSELS SPROUT SALAD
This Asparagus and Brussels Sprout Salad is a versatile vegan delight and can be enjoyed in a variety of ways:
- As a Main Dish: Serve it on its own for a refreshing and light vegan meal, perfect for lunch or a simple dinner.
- With Grain Bowls: Combine it with grains like quinoa, bulgur, or couscous to create a filling and nutritious grain bowl.
- As a Side Dish, Pair it with vegan staples like lentil patties, tofu steaks, or grilled portobello mushrooms for a well-rounded meal.
- With Vegan Pasta: Toss it with your favorite vegan pasta and fresh herbs for a hearty and satisfying dish.
DID YOU MAKE THIS ASPARAGUS & BRUSSELS SPROUT SALAD?
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This looks like something that I have made before, but I added way more veggies and I also added some greens and other 🌿 herbs
It sounds amazing! More veggies are always good! Thanks for visiting!