Strawberry Brussels Sprouts Salad

Why This Strawberry Brussels Sprouts Salad Belongs on Your Table

I already love my classic shaved Brussels sprouts salad, but this strawberry version takes it to a new level for spring and summer. The sweet berries, creamy avocado, tangy feta, and crunchy candied pecans all come together with a simple poppyseed dressing that’s bright and creamy. It’s one of those salads that’s easy enough for a weeknight lunch but pretty enough for a potluck or picnic. Every time I bring it to a gathering, people ask for the recipe.

3 Reasons You’ll Love This Strawberry Brussels Sprouts Salad

• No cooking required. You just shave the Brussels sprouts, slice the strawberries, and whisk together the dressing. Dinner comes together in 15 minutes.
• Bold flavor contrasts. The peppery raw sprouts, juicy strawberries, creamy avocado, salty feta, and sweet candied pecans create a salad that never gets boring.
• A dressing that doubles as a secret weapon. The poppyseed dressing is tangy from lemon and vinegar, subtly sweet from honey, and creamy from Greek yogurt, it works on almost any green salad.

Key Ingredients for Strawberry Brussels Sprouts Salad

• Brussels sprouts: Look for firm, bright green sprouts with tightly packed leaves. Avoid any with yellowing or loose leaves. Shave them just before serving for maximum crunch.
• Strawberries: Choose berries that are fully red and fragrant but still firm, overripe ones will get mushy in the salad.
• Avocado: Pick one that yields slightly to gentle pressure. If it’s too soft, it will break apart when you toss the salad.

Kitchen Tools for Strawberry Brussels Sprouts Salad

• Food processor with slicing disc (or mandoline or chef’s knife)
• Large mixing bowl
• Small bowl or blender for dressing
• Measuring spoons and cups

Tips for Making the Best Strawberry Brussels Sprouts Salad

To shave Brussels sprouts quickly, use a food processor fitted with the slicing disc. Pulse until all sprouts are thinly sliced, this takes about 10 seconds. If you don’t have a food processor, a mandoline or sharp knife works, but take care to get even slices so the texture is consistent. The dressing can be made a few days in advance; just shake or whisk before using. For the creamiest dressing, blend everything in a blender instead of whisking, it emulsifies the yogurt and oil perfectly.

Strawberry Brussels Sprouts Salad Variations to Try

If you want to change up the cheese, crumbled goat cheese works wonderfully in place of feta. For a nut-free version, swap the candied pecans with roasted sunflower seeds or pumpkin seeds. To add protein and make it a main dish, top with grilled chicken strips or sliced steak. And if you need a vegan option, use a dairy-free plain yogurt and omit the cheese, the salad will still be delicious.

What to Serve with Strawberry Brussels Sprouts Salad

This salad makes a complete light meal on its own, but it also pairs beautifully with grilled chicken, salmon, or shrimp. For a heartier dinner, serve it alongside a crusty baguette or a simple pasta like lemon spaghetti. It’s also a great side for burgers or pulled pork sandwiches at a summer cookout.

How to Store Leftover Strawberry Brussels Sprouts Salad

This salad is best eaten right after it’s dressed, but if you have leftovers, store the salad and dressing separately in airtight containers in the refrigerator. The undressed salad will keep for 1 to 2 days, the avocado may brown slightly, but a drizzle of extra lemon juice can help slow that down. The poppyseed dressing stays good for up to a week, so make extra while you’re at it.

Strawberry Brussels Sprouts Salad FAQs

Equipment

• food processor
• small bowl
• whisk
• large bowl
• knife

Recipe

Strawberry Brussels Sprouts Salad

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Prep

15 min

Cook

PT0M

Total

15 min

Servings

6 servings

Cuisine

American

Course

Lunch

Ingredients

• 0.5 cup olive oil
• 0.25 cup plain Greek yogurt
• 2 tbsp fresh lemon juice
• 1 tbsp white wine vinegar
• 1 tbsp honey
• 1 tbsp poppy seeds
• kosher salt and freshly ground black pepper
• 1 lb Brussels sprouts (ends trimmed)
• 1 lb strawberries (hulled and sliced)
• 1 large avocado (peeled, pitted, and chopped)
• 0.667 cup crumbled feta cheese or goat cheese (crumbled)
• 0.5 cup roughly chopped candied pecans (roughly chopped)
• 0.25 cup red onion (thinly sliced)

Instructions

1. First, make the poppy seed dressing. In a small bowl, combine the olive oil, Greek yogurt, lemon juice, vinegar, honey, and poppy seeds. Whisk until smooth. Season with salt and pepper. Alternatively, you can make the dressing in the blender. Set aside.
2. Next, 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 shredded Brussels sprouts in a large bowl. Add the sliced strawberries, avocado, cheese, candied pecans, and red onion. Drizzle the salad with desired amount of dressing and toss well. Serve immediately.

Nutrition (per serving, estimated)

Calories

346 kcal17% DV

Protein

8 g16% DV

Fat

27 g35% DV

Carbs

22 g8% DV

Fiber

7 g25% DV

Sugar

11 g

Sodium

249 mg11% 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

LunchBlueberry Brussels Sprouts Salad