Name: Recipe "Blueberry Brussels Sprouts Salad"
Prep time: 15 min
Total time: 15 min
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

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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

Can I use frozen blueberries in this salad?

No, frozen blueberries will release moisture as they thaw, making the salad watery and the sprouts soggy. Use fresh blueberries for the best texture and flavor.

Can I make this salad ahead of time?

Yes, you can prep the components ahead. Shave the Brussels sprouts and make the dressing up to a day in advance. Keep the dressing separate and add the avocado and blueberries just before serving.

How do I shave Brussels sprouts without a food processor?

Use a mandoline slicer set to a thin setting, or slice the sprouts as thinly as possible with a sharp chef’s knife. Trim the stem end first and hold the sprout firmly while slicing.

What protein can I add to make this a full meal?

Grilled chicken, salmon, shrimp, or even chickpeas work well. The lemon poppy seed dressing complements both poultry and seafood beautifully.

Recipe

Blueberry Brussels Sprouts Salad

Shaved Brussels Sprouts Salad with spinach, blueberries, almonds, avocado, feta cheese, and a light lemon poppy seed dressing. This is the perfect salad for spring and summer!

easyVegetarian

15 min

Prep Time

15 min

Total Time

Servings

Lunch

Course

American

Cuisine

675 kcal

Calories

Ingredients

Servings

dressing

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

salad

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)

675kcal

Calorie breakdown

Protein5%38 kcal

Fat65%446 kcal

Carbohydrates30%210 kcal

How this was calculated — 17 of 17 ingredients matched

extra virgin olive oilOil, oat706 kcal

lemon juiceLemon juice, raw18 kcal

honeyHoney roll sausage, beef41 kcal

Dijon mustardMustard, prepared, yellow6 kcal

garlicGarlic, raw15 kcal

poppy seedsSpices, poppy seed53 kcal

kosher saltSalt, table0 kcal

freshly ground black pepperPepper, banana, raw0 kcal

brussels sproutsBrussels sprouts, raw195 kcal

spinach leavesSpinach, raw166 kcal

fresh blueberriesToaster pastries, fruit (includes apple, blueberry, cherry, strawberry)1862 kcal

sliced almondsOil, almond2122 kcal

ripe avocadosBananas, ripe and slightly ripe, raw2 kcal

red onionOnions, red, raw0 kcal

crumbled feta cheeseCheese, feta212 kcal

kosher saltSalt, table0 kcal

freshly ground black pepperPepper, banana, raw0 kcal

Serving size ≈ 274 g · 8 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: gluten-free, glutenFree, No-Cook, spring, summer, vegetarian

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