Blueberry Brussels Sprouts Salad

Why This Blueberry Brussels Sprouts Salad Is My New Favorite

I’ve always loved Brussels sprouts in salads. Shaving them turns them into a crunchy, nutty base that pairs with almost anything. My fall version gets all the cozy treatment, but I wanted something fresh for warmer months. So I loaded it with blueberries, avocado, and a bright lemon poppy seed dressing. This blueberry Brussels sprouts salad has become my go-to spring and summer salad.

3 Reasons You’ll Love This Shaved Brussels Sprouts Salad

• The shaved Brussels sprouts stay crisp even after dressing, so the salad holds up beautifully at a picnic or potluck.
• Sweet blueberries and tangy lemon poppy seed dressing create a perfect flavor contrast that’s refreshing and satisfying.
• It’s a healthy, no-cook salad that comes together in minutes, making it ideal for busy weeknights or last-minute gatherings.

Key Ingredients for This Blueberry Brussels Sprouts Salad

• Brussels sprouts: Look for firm, bright green sprouts with tightly packed leaves. Smaller sprouts tend to be sweeter and more tender.
• Blueberries: Fresh blueberries are best; frozen will release too much moisture and make the salad soggy. Pick berries that are plump and dry.
• Feta cheese: Use a good-quality feta packed in brine for a creamy, salty kick. You can substitute goat cheese for a tangier flavor.
• Lemon poppy seed dressing: The dressing ties everything together. Fresh lemon juice is key here; bottled juice won’t taste as bright.

Kitchen Tools for Shaving Brussels Sprouts

• Food processor with slicing attachment (fastest option for shaving)
• Mandoline or sharp chef’s knife (if you don’t have a food processor)
• Large salad bowl
• Small jar or bowl for whisking the dressing

Tips for the Best Blueberry Brussels Sprouts Salad

For the best texture, shave your Brussels sprouts as thinly as possible. A food processor with a slicing attachment works fast, but a mandoline or sharp knife does the job too. Thin slices make the salad delicate and easy to eat.

Toss the salad with the lemon poppy seed dressing just before serving so the sprouts stay crisp. If you’re making it ahead, keep the dressing on the side. Add the avocado right before serving to keep it from browning.

Ways to Customize Your Blueberry Brussels Sprouts Salad

If you want to make it a complete meal, add grilled chicken, salmon, or chickpeas for protein. Swap the blueberries for raspberries or sliced strawberries when they’re in season. Not a feta fan? Goat cheese or shaved Parmesan work great too. For a nut-free version, skip the almonds and use sunflower seeds or pepitas instead.

How to Serve This Spring Salad

This blueberry Brussels sprouts salad is hearty enough to be a light lunch on its own, especially with some grilled chicken or shrimp on top. As a side dish, it pairs beautifully with grilled fish, roasted chicken, or even a juicy burger. For extra crunch and protein, sprinkle on some toasted almonds or pumpkin seeds.

How to Store Leftover Blueberry Brussels Sprouts Salad

Store the salad and dressing separately in airtight containers in the fridge. The undressed salad keeps for up to 2 days, but the avocado will brown quickly, so add it fresh each time you serve. If the salad has been tossed with dressing, it’s best eaten within a few hours to maintain crunch.

Blueberry Brussels Sprouts Salad FAQs

Equipment

• food processor
• mandoline
• sharp knife
• large bowl
• whisk
• jar

Recipe

Blueberry Brussels Sprouts Salad

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Prep

15 min

Cook

PT0M

Total

15 min

Servings

8 servings

Cuisine

American

Course

Lunch

Ingredients

• 0.333 cup extra virgin olive oil
• 0.333 cup lemon juice
• 1.5 tbsp honey
• 2 tsp Dijon mustard
• 2 cloves garlic (minced)
• 2 tsp poppy seeds
• 0.25 tsp kosher salt
• to taste freshly ground black pepper
• 1 lb brussels sprouts (ends trimmed)
• 3 cup spinach leaves
• 2 cup fresh blueberries
• 1 cup sliced almonds
• 2 ripe avocados (peeled, pitted, and chopped)
• 0.25 red onion (thinly sliced)
• 0.333 cup crumbled feta cheese
• to taste kosher salt
• to taste freshly ground black pepper

Instructions

1. To make the dressing: In a small bowl or jar, combine olive oil, lemon juice, honey, mustard, garlic, poppy seeds, salt, and pepper. Whisk or shake until well combined.
2. 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.
3. 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.

Nutrition (per serving, estimated)

Calories

326 kcal16% DV

Protein

8 g16% DV

Fat

26 g33% DV

Carbs

23 g8% DV

Fiber

8 g29% DV

Sugar

10 g

Sodium

187 mg8% DV

% Daily Values are based on a 2,000-calorie diet (FDA). Values are estimates — see our nutrition data sources.

complete the meal

Pairs Well With

LunchGrilled Chicken Blueberry Feta Salad with Lemon Poppy Seed Dressing