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4.47 from 26 votes

Blueberry Brussels Sprouts Salad

Recipe from Two Peas and Their Pod

Shaved Brussels Sprouts Salad with spinach, blueberries, almonds, avocado, red onion, feta cheese, and a fresh lemon poppy seed dressing.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Keyword: brussels sprouts
Servings: 8
Calories: 326kcal


For the lemon poppy seed dressing:

For the salad:

  • 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


  • To make the dressing: In a a small bowl or jar, combine olive oil, lemon juice, honey, mustard, garlic, poppy seeds, salt, and 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. You can also use a mandoline or sharp knife if you don't have a food processor.
  • 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.


This salad is best the day it is made, but can be stored in the refrigerator for up to 2 days.


Calories: 326kcal | Carbohydrates: 23g | Protein: 8g | Fat: 26g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 187mg | Potassium: 665mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1600IU | Vitamin C: 64.4mg | Calcium: 118mg | Iron: 2.1mg