Ingredients
Equipment
Method
- To make the dressing, start by taking a small bowl or jar. Combine extra virgin olive oil, lemon juice, honey, Dijon mustard, garlic, poppy seeds, Kosher salt, and freshly ground black pepper. Whisk or shake until everything is well combined. You want it to emulsify nicely, creating a creamy consistency.
- Now it’s time to prepare the salad. Begin by shaving the Brussels sprouts. Use a food processor with a slicing attachment to pulse them until they’re thinly sliced. If you don’t have a food processor, a mandoline or a sharp knife works well, too. The goal is to have thin, delicate slices that will blend beautifully with the other ingredients.
- In a large mixing bowl, combine the shaved Brussels sprouts and spinach leaves. Toss them together with your hands, allowing the leaves to meld together. This is where you’ll start to see the salad take shape.
- Add in the fresh blueberries, sliced almonds, red onion, avocado, and the crumbled feta cheese. Each ingredient contributes to a colorful and textured salad. The contrast of colors makes this salad not only delicious but visually appealing.
- Now, drizzle the homemade dressing over the salad. Be generous! This dressing is what ties all the flavors together. Toss everything gently, ensuring that the salad is well coated. You want every bite to be bursting with flavor.
- Finally, season the salad with Kosher salt and freshly ground black pepper to taste. Mixing in the seasoning at the end allows you to control the flavor and ensure it’s just right for your palate. Taste and adjust as necessary.
- Serve immediately for the best texture. However, if you’re preparing it ahead of time, keep the dressing separate until just before serving to prevent the greens from wilting. This way, the Blueberry Brussels Sprouts Salad will remain fresh and crisp.
Notes
This salad is best the day it is made, but can be stored in the refrigerator for up to two days.