Charred Brussel Sprout & Strawberry Salad

Hey all! I have to offer my apologies for my absence on here in the last week. I came down with a nasty cold/cough/sore throat/chest congestion bug that stayed with me for days on end. I went to sushi with friends last Thursday night and when I got home I was feeling really tired. I didn’t think much of it; I’m up at 5:15am most mornings, so I figured the gym was just catching up with me. I was in bed at 8:30pm, and woke up when Dylan came to bed with the beginning of a sore throat. It was downhill from there. I’m still not 100%, but life (and two work presentations) must go on!

Flipping the switch over (because y’all don’t want to read a post about me being sick) a week or so ago I was perusing through Instagram and discovered an idea from someone I follow that I thought was great for using the roots of your vegetables and regrowing them. You simply leave about an inch of your green onion stems then put them in water in a glass and boom – they regrow!

Here is only a week of growth!

Green Onions

Crazy, right?! So all of this has really made me super excited for spring and summer to get here so I can get my garden going again. I’m going on year 4 of my garden and I love nothing more than to see my herbs and vegetables grow, and to go pick them fresh from the garden.

Last year I tried to grow brussel sprouts, but ended up failing. I’m not entirely sure why, but we had a lonnnnnnng winter and I had some vine vegetables that I didn’t place in the right areas, so they were pretty much a dud. User error I’m sure.

I’m not sure if I’ll grow them again this year, but if I do I may scale it back just one or two plants. Whatever I end up doing is beside the point, because salad had meĀ craving summer fruits and vegetables.

I purchased some post-Valentine’s Day strawberries on discount, and in some other recipe research I was reading a taco recipe with radishes (so good!) so I was craving radishes.

The bitterness of the brussel sprouts combined with the sweetness of the strawberries married well together. Each took the bite out of the other one that one would taste if eating them stand-alone.

The radishes added a nice flavor profile of crispiness to the salad. Sliced razor thin, the radishes didn’t overwhelm the dish the way they would have if kept in larger chunks. The lemon juice lightly brings out the flavor of the fruits and vegetables instead of taking away from the flavors like a thick dressing would.

The beauty of the broiler is that you can just quickly “char” the dish. Stirring halfway through, the pan cooks evenly and crisply for a side dish that is finished in a pinch!

brussel sprout & strawberry salad

brussel sprout & strawberry salad 2

brussel sprout & strawberry salad 3

COMMENT BELOW: What is your favorite fruit to add to a salad?

Serves 1 c.

Charred Brussel Sprout, Strawberry & Radish Salad

10 minPrep Time

8 minCook Time

18 minTotal Time

Save Recipe


  • 4 c. brussel sprouts, quartered
  • 2 c. strawberries
  • 1 c. cauliflower, chopped
  • 1 c. radishes, cleaned and thinly sliced
  • 1/4 c. olive oil
  • 1 tbsp. sea salt
  • 1 tbsp. pepper
  • Dressing of your choice


  1. Preheat broiler to high.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl combine your brussel sprouts, strawberries, cauliflower, radishes and toss with oil, sea salt and pepper.
  4. Spread the brussel sprout mixture out on the parchment paper.
  5. Broil on high for 3 minutes, then stir.
  6. Broil for another 3-4 minutes.
  7. Toss with your favorite dressing.
Cuisine: Salad |


The nutritional value of this recipe does not include the dressing you use. Please be sure to add that value in if you are tracking your food.



  • Low calorie
  • Low carb/Atkins
  • Whole 30
  • Vegetarian


Print Friendly

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *