Brussels Sprouts, Radicchio, and Pickled Red Onion Salad Recipe | Vegetarian Times Skip to main content

Brussels Sprouts, Radicchio, and Pickled Red Onion Salad

Leftover pickled onions will keep a few days in the fridge, so make extra, and use them on grilled cheese sandwiches or chopped in deviled eggs.



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½ cup apple cider vinegar
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¼ cup sugar
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1 tsp. salt
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½ tsp. ground black pepper
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½ large red onion, very thinly sliced (from root end to top, not horizontally into half circles)
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¾ lb. medium Brussels sprouts, quartered lengthwise
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1 ⅔ cups coarsely chopped radicchio (about three-quarters of 1 large head)
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2 ½ oz. coarsely crumbled Maytag blue cheese
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1 ½ Tbs. olive oil


1. Stir vinegar, 1/2 cup water, sugar, salt, and pepper in bowl until sugar and salt dissolve. Mix in onion, and press down to submerge. Let stand 45 minutes, checking to be sure onion stays submerged.

2. Steam Brussels sprouts in steamer or on rack over boiling water 6 to 8 minutes, or until just tender. Lift out rack, and cool.

3. Place Brussels sprouts in large bowl, and season with salt and pepper, if desired. Drain onion slices, and discard brine. Add onion slices to Brussels sprouts along with radicchio, blue cheese, and oil, and toss to combine.

Nutrition Information: 

7 g
Total Fat: 
11 g
Saturated Fat: 
4 g
12 g
13 mg
418 mg
4 g
4 g
Serves 4

Comments on this Recipe

I have been making this dish for a couple of years now. It is by far my favorite Brussels sprouts dish. The bitterness of the radicchio, the pungent blue cheese, and pickled onions pair so well with the sprouts. I highly recommend trying this dish!

This was an incredible salad. It was so full of flavor, and colorful. My family loved it. Definitely a keeper.

This salad was way better than expected--everything paired perfectly! I think you could serve this to someone who isn't a brussels sprout fan and win them over. The picked onions are amazing. I will make this again and again.