You’re going to love the pops of flavor in this Broccoli Brussels Sprouts Salad with Sardines. A healthy side dish or lunch, every bite is flavorful, light, and delicious. This is a simple and crowd-pleasing recipe you can make ahead of time or serve for the holidays.

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Large brown serving bowl filled with salad with cheese on top. Parmesan and salt on the side.

This is a sponsored post written by me on behalf of Matiz. All opinions are 100% mine.

This isn’t your average salad!

Every bite has a bit of tang and a lot of freshness. Made with crisp veggies, creamy Parmesan, and rich Matiz sardines, this salad is an easy option when you need a light lunch or side dish for dinner. Using simple ingredients that are all naturally gluten-free, keto, paleo, and low-carb, it’s an ideal choice to serve to a crowd.

The broccoli and brussels sprouts are sliced super small, making this salad easy to eat or to use as a slaw. Finish it off with green olives and sliced almonds on top to really up the flavor! Add a scoop of this tasty salad to smoked salmon tacos or on the side of vinegar chicken.

These aren’t your grandpa’s sardines

Matiz Sardines are not just delicious, but also a convenient and healthy food. You can enjoy them on the go for a snack or lunch, with pasta or rice, or include them in your tapas on a charcuterie. Simply open the tin and pair with crusty bread to experience the #tintotable trend at home.

Spain has a rich tradition of canning seafood where it is considered a delicacy. Wild sardines from Spain are high in calcium, protein, and omega-3 essential fats, with 18g of protein, 2g of O-3’s, and 260mg of calcium per tin. They’re also minimally processed and cooked only once at low temperatures before being hand packed in Spanish olive oil.

Sardines are versatile in recipes, are keto and paleo-friendly, and are an essential part of the healthful Mediterranean diet. You can buy Matiz Wild Sardines and their other Spanish products at these online retailers: yummybazaar.com, Amazon.com, and thespanishtable.com

Shaved brussels sprouts, broccoli, cheese, sardines, and olives in small individual bowls

Sardines vs. Anchovies

Sardines and anchovies are very similar. They’re both common in the Meditterenean, are packaged in tins, and are very small fish. Before you substitute one for the other, learn about their many differences.

Sardines are actually much larger than anchovies and are a completely different kind of fish. Their white flesh has a light and mild flavor, making it an ideal addition to pasta, salad, rice, or even on crackers.

Anchovies are small and oily with an aggressive flavor. Their pink and grey flesh can be pulverized into dressings or just added on top of a pizza. The strong flavor comes from the curing process, where the fish is dried in salt before being packaged in olive oil.

Ingredients you need

Throw the salad together using these easy to find and simple ingredients. For the best flavor, use organic produce and a high quality Parmesan.

Here’s what you need:

Broccoli
Brussels sprouts
Matiz Sardines
Parmesan
Olive oil
Lemon juice
Castelvetrano green olives

Large brown serving bowl filled with salad with cheese on top. Parmesan, salt, and sardines on the side.

How to make Broccoli Brussels Sprouts Salad with Sardines

This salad is ready to enjoy in just 20 minutes. If you’re short on time, you can easily make this recipe up to 1 day ahead of time.

Here’s how it’s done:

Slice and dress the veggies: Combine the prepared broccoli florets and brussels sprouts in a food processor. With the slice attachment, slice the veggies into small pieces. Transfer them to a large bowl and toss with a bit of salt. Let them sit for about 10 minutes to soften slightly.
Make the dressing: In a small bowl, combine the Parmesan, oil, lemon juice, and salt. Pour it over the salad.
Finish and serve: Serve the finished salad with sardines, olives, and more Parmesan.

Can I make this without a food processor?

Of course! It’s a little more work, but just use a knife to finely chop the broccoli and brussels sprouts into small pieces.

Green salad with cheese and sardines in a white bowl with a fork

Recipe tips and substitutions

Use green pitted Castelvetrano olives. These are more sweet and mild than Kalamata or black olives and won’t overpower the salad.
Make this salad with a creamy dressing instead. My Caesar salad dressing would pair perfectly with the Parmesan and sardines.
Don’t forget the toppings! Top the salad with shaved almonds, pistachios, or even dried cranberries for a festive finish.
Make it a main! Beef up this salad by adding in sliced baked chicken, croutons, kale, or shaved green cabbage.
Want to keep it simple? Make my easy Raw Brussels Sprouts Salad instead.

Close up of a salad with cheese, sardines, and olives on top

How to serve Broccoli Brussels Sprouts Salad with Sardines

This fresh green salad would be an excellent side dish for the holidays. Serve it alongside more veggie dishes like miso glazed carrots, mashed potatoes, or green beans.

Are you craving more seafood? Make my crab stuffed salmon and serve it on top of this salad instead. Otherwise, keep dinner simple and pair a fresh salad with my Mediterranean Chicken, flank steak, or baked salmon.

Green salad with cheese and sardines in a white bowl

Making it ahead of time

You can make this salad up to 1 day ahead of time. Put everything together (except the dressing) in a serving dish, cover it with a lid or plastic, and keep it in the fridge. When you’re ready to serve, pour the dressing over top and add the almonds.

2 white bowls with individual servings of salad and a large brown bowl on the side.

White bowls filled with salad and wine glass

More salad recipes

These light and fresh salads are far from boring:

If you give this Broccoli Brussels Sprouts Salad with Sardines a try, let me know in the comments below. I love seeing your pictures too, so please tag me on Instagram @lenaskitchenblog and use #lenaskitchenblog so I can share them to my page!