Skip to Content

Warm Brussels Sprouts Salad with Gorgonzola and Sunflower Seeds Recipe

Warm Brussels Sprouts Salad with Gorgonzola and Sunflower Seeds Recipe

A few months ago, I read somewhere that basically, Brussels sprouts are the new black. While I agree that they are absolutely, positively delectable … I think this highly underrated vegetable has been getting its long-awaited dues for a while now. People are recognizing how delicious a well-prepared sprout can be, and eaten them up. Literally.

Me? I love them and have for a long, long time. They are comforting, rich, warm … just delish. But here’s the thing, I am a teensy bit picky about my Brussels sprouts. They cannot be boiled. Or from frozen. They have to be fresh and either roasted or pan-fried. Call me crazy, but I just think they taste the best that way.

This particular recipe is an easy-as-can-be lunch for when you are short on time but want to eat something fresh, light and delish.  From the cutting board to the table in 20 minutes, I love to make this in the afternoon when Will is in school, Paige is napping and I have a few minutes to myself.

The combination is just wonderful. I got the idea to add gorgonzola cheese to the mix after seeing a recipe for Roasted Brussels Sprouts with Pecans and Gorgonzola Cheese on Kalyn’s Kitchen.

What do you whip up when you get a few minutes to yourself?

Yield: 1 serving

Warm Brussels Sprouts Salad with Gorgonzola and Sunflower Seeds

Warm Brussels Sprouts Salad with Gorgonzola and Sunflower Seeds Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 2 cups halved Brussels sprouts
  • salt and pepper
  • 1 tbsp sunflower seeds
  • 1 tbsp gorgonzola crumbles
  • 1 tbsp balsamic vinaigrette


  1. Preheat oven to 425 degrees. Spray an oven-safe pan with cooking oil spray. Spread the Brussels sprouts in the pan in a single layer. Lightly spray the sprouts with cooking oil. Sprinkle with salt and pepper. Cook in the preheated oven for 15 minutes, flipping once.
  2. Toss the roasted Brussels sprouts with sunflower seeds, gorgonzola and balsamic vinaigrette. Serve immediately.

Planning Your First Thanksgiving Dinner [25 Delicious Recipes!]

Wednesday 2nd of February 2011

[...] Warm Brussels Sprouts Salad with Gorgonzola from Sarah’s Cucina Bella [...]

Monday Morning Links | Kara Cooks

Monday 15th of February 2010

[...] Warm Brussels Sprouts with Gorgonzola and Sesame Seeds – Last year I discovered that I actually do like Brussels sprouts. Who knew? When I was a kid they were definitely on my “most hated” list, but as an adult I find I really like them. This recipe has the additional kick of my favorite cheese ever – gorgonzola. I can’t wait to try these, maybe with a pork loin roast one night. [...]

The Teacher Cooks

Wednesday 10th of February 2010

I really like the idea of using gorgonzola with brussel sprouts. What great flavors together. I agree with the pan roasting, it can improve the flavor of most any vegetable.


Wednesday 10th of February 2010

This sounds really good! And I agree with your roasted or pan fried choices. My teenager will happily eat Brussels sprouts up if I roast them with apples or even plain. The best so far was an idea she came up with while we were at the grocery store: red potatoes and Brussels sprouts, pan fried in some olive oil with seasonings until browned, then I added some chicken broth and covered and simmered till done. Remove the lid at the end and let all the liquid evaporate. .-= Ellen´s last blog ..Roast Chicken with Really Good Gravy =-.

Skip to Recipe