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Last Updated on April 17, 2024 by Jess
As spring comes into full bloom, I get slightly obsessed with a spinach salad with strawberries and poppyseed dressing. I recently went grocery shopping and picked up some berries, but no spinach. However I did get some Brussel sprouts and I got to thinking, “I like my greens to provide some resistance anyway, and spinach just doesn’t do that for me.” I threw this Brussel sprout and berry salad together and I was pleasantly surprised! It’s better than its spinach counterpart, and major perk, Brussel sprouts keep better in the refrigerator than spinach, if you can let them last that long. I don’t know about you, but once I have a salad I love, I eat it every day until I am out. But enough chat, let’s get creating!
Your Ingredients
For each Brussel Sprout and Berry Salad, you’ll need:
- 10 Brussel sprouts, chopped (I tried grating them first; chopping is the way to go!)
- 1/4 cup chopped strawberries
- 1/4 cup blueberries
- A handful of walnuts (Try toasting them in a pan over medium heat for extra crunch!)
For the dressing, whisk together:
- 1/4 cup plain Greek yogurt
- 1 to 1 1/2 tablespoons white vinegar
- 4 teaspoons honey
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon poppyseeds
(This was enough dressing for six salads)
Put together your salad: Brussel sprouts, berries, and then the walnuts; Top with dressing and enjoy! If the Brussel sprouts are a bit too tough for you (I like the texture and “work” they provide), you can also sear them in a sauté pan over a high heat until they just soften. Allow to cool before creating your salad.
Be sure to store the leftover dressing in the fridge and shake or stir prior to using for future salads.
Simple, colorful, delicious!
Looking for another summer time salad? Check out my Roasted Corn Tomato Basil Salad!
Brussel Sprout and Berry Salad with Poppyseed Dressing
Ingredients
For each Brussel Sprout and Berry Salad:
- 10 Brussel sprouts chopped
- 1/4 cup chopped strawberries
- 1/4 cup blueberries
- handful of walnuts
Dressing (6 servings):
- 1/4 cup plain Greek yogurt
- 1 to 1 1/2 tablespoons white vinegar
- 4 teaspoons honey
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon poppyseeds
Instructions
- Whisk together dressing. Store in an airtight container like a mason jar.
- Put together your salad: Brussel sprouts, berries, and then the walnuts.
- Top with dressing and enjoy.
Notes
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