Blueberry Brussels Sprouts Salad
The ultimate spring salad awaits! The Blueberry Brussels Sprouts Salad combines the sweetness of fresh blueberries with the crunch of brussels sprouts, all drizzled with a tangy dressing. Perfect for any occasion, this salad is not only vibrant and delicious but also packed with nutrients. Make it tonight for a delightful dining experience!
Equipment
- Chef's Knife
- Food Processor
- Whisk
- Peeler
Ingredients
- 1/3 cup extra virgin olive oil
- 1/3 cup lemon juice
- 1.5 tablespoons honey
- 2 teaspoons Dijon mustard
- 2 cloves garlic, minced
- 2 teaspoons poppy seeds
- 1/4 teaspoon Kosher salt
- Freshly ground black pepper, to taste
- 1 lb. brussels sprouts, ends trimmed
- 3 cups spinach leaves
- 2 cups fresh blueberries
- 1 cup sliced almonds
- 2 ripe avocados peeled, pitted, and chopped
- 1/4 red onion, thinly sliced
- 1/3 cup crumbled feta cheese
- Kosher salt and freshly ground black pepper, to taste
Instructions
- To make the dressing: In a small bowl or jar, combine olive oil, lemon juice, honey, Dijon mustard, garlic, poppy seeds, Kosher salt, and black 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.
- Place the shaved brussels sprouts and spinach in a large bowl. Toss them together gently.
- Add the blueberries, almonds, red onion, avocado, and feta cheese to the bowl.
- Drizzle the lemon poppy seed dressing over the salad.
- Gently toss the salad until everything is well coated.
- Season with additional Kosher salt and black pepper, to taste.
- Serve immediately and enjoy the delightful flavors of the Blueberry Brussels Sprouts Salad.
Notes
- This salad is best the day it is made: Consume it fresh for optimal flavor.
- Store in the refrigerator: You can keep leftovers in an airtight container for up to two days.