Blueberry Brussels Sprouts Salad
User Reviews
4.4
Blueberry Brussels Sprouts Salad
Description
The Blueberry Brussels Sprouts Salad is assembled from finely shredded Brussels sprouts achieved by pulsing them in a food processor or slicing thinly by hand, which softens their texture and allows them to blend well with tender spinach leaves. Fresh blueberries add a sweet brightness, balanced by the creaminess of chopped ripe avocado. Sliced almonds contribute a crunchy contrast, while thinly sliced red onion introduces sharpness and the crumbled feta cheese adds a salty, creamy component.
The dressing is a lemon poppy seed vinaigrette combining the tang of lemon juice and Dijon mustard with the subtle sweetness of honey, rounded by garlic and the mild crunch of poppy seeds. Olive oil balances the acidity, and seasoning with salt and pepper completes the flavor. Tossing the salad with this dressing evenly coats and elevates the fresh ingredients.
This salad is best enjoyed on the day it is prepared to maintain the textural contrast and freshness of the components. It can be served as a light lunch, side dish, or a colorful addition to a meal. The combination of nutrient-rich greens and fruit makes it a satisfying and visually appealing option.
Ingredients
For the lemon poppy seed dressing:
- 1/3 cup extra virgin olive oil
- 1/3 cup lemon juice
- 1 1/2 tablespoons honey
- 2 teaspoons Dijon mustard
- 2 cloves garlic minced
- 2 teaspoons poppy seeds
- 1/4 teaspoon kosher salt
- black pepper to taste, freshly ground
For the salad:
- 1 lb. Brussels sprouts ends trimmed
- 3 cups spinach leaves
- 2 cups blueberries fresh
- 1 cup almonds sliced
- 2 avocado peeled, pitted, and chopped, ripe
- 1/4 red onion thinly sliced
- 1/3 cup feta cheese crumbled
- salt to taste, kosher salt and freshly ground
- black pepper to taste, kosher salt and freshly ground
Instructions
- To make the dressing: In a a small bowl or jar, combine olive oil, lemon juice, honey, mustard, garlic, poppy seeds, salt, and pepper. Whisk or shake until well combined.
- To make the salad: First, shave the brussels sprouts. Use a food processor with the slicing attachment and pulse until the brussels sprouts are thinly sliced. You can also use a mandoline or sharp knife if you don't have a food processor.
- Place the brussels sprouts and spinach in a large bowl and toss. Add the blueberries, almonds, red onion, avocado, and feta cheese. Drizzle with the lemon poppy seed dressing and toss until the salad is well coated. Season with salt and pepper, to taste. Serve.
Notes
- Consume the salad on the day it's made to preserve optimal freshness and texture.
- Store any leftovers in the refrigerator, but use them within two days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 23g | 8% |
| Protein | 8g | 16% |
| Fat | 26g | 40% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 6mg | 2% |
| Sodium | 187mg | 8% |
| Potassium | 665mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 10g | 20% |
| Vitamin A | 1600IU | 32% |
| Vitamin C | 64.4mg | 72% |
| Calcium | 118mg | 12% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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