This Brussel Sprout Salad Recipe is fresh and flavorful for spring, while fitting in perfectly to any vegetarian diet.
As the weather warms up, there’s the imminent transition from soup to salad.
We crave light refreshing food that won’t make us sweat bullets. Heavy comforting chilies, creamy bisques and chunky vegetable soups go to the wayside to make room for crisp, refreshing salads.
Have you ever tried a shaved Brussels sprouts salad? It may seem odd to make a salad out of raw Brussels sprouts, but this is a great way of changing up your green salads and adding variety to your diet.
I promise it doesn’t take much time at all. All you do is remove the stems of the Brussels sprouts and then thinly slice them. You then separate any parts that are stuck together and this results in thin shavings which make the salad unique and fun.
The apple and blueberries give the salad sweet tang, while the avocado adds creaminess, the nuts add texture and the homemade dressing provides refreshing zest. Putting all the ingredients together results in a healthful, easy salad with all sorts of flavors and textures!
Unlike most green salads, this salad makes great leftovers! I brought the rest of the salad to work the next day in this Ball mason jar:
For other salad options, consider this Greek Quinoa Salad Recipe!
Are you tired of the dinner routine?
Stuck in a rut or looking for fun new recipes to try?
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Brussels Sprout Salad Recipe
Ingredients
- 3 tablespoons Walnut Oil
- 1 tablespoon Lemon Zest
- 3 tablespoons Lemon Juice
- 2 tablespoons Apple Cider Vinegar
- 2 teaspoons Stone Ground Mustard
- 1/4 teaspoon Salt
- 5 cups Brussels Sprouts shaved
- 1 large Fuji Apple cored and chopped
- 1/2 cup Red Onion
- 1/2 cup Blueberries
- 1 Avocado diced
- 3/4 cup Walnuts
- tablespoon Feta Cheese for serving
Instructions
- Preheat the oven to 400°F.
- Spread walnuts on a cookie sheet and bake until they have some color to them and are fragrant, about 5 to 8 minutes. Allow walnuts to cool enough to chop.
- In a large salad bowl or mixing bowl, whisk together the walnut oil, lemon juice, lemon zest, cider vinegar, mustard and salt until smooth.
- Wash the Brussels sprouts, chop off all of the hard stems and remove the leaves that fall off easily.
- Slice Brussels sprouts from tip-to-tail (not length-wise). Stop slicing once you get to the hard white part – this part you can either discard or chop finely.
- Using your hands, break apart any slices of sprouts that are stuck together (this can usually be achieved by simply tossing the shaved Brussels sprouts)
- Add shaved Brussels sprouts to the bowl with the dressing and toss together until Brussels are completely coated.
- Add the remaining ingredients and toss together.