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Brussels Sprouts Salad with Apples, Blueberries & Lemon Vinaigrette

By 88 Comments

Brussels Sprouts Salad with Apples, Blueberries & Lemon Vinaigrette is a wonderful fall and winter salad that’s perfect with (or for) any meal. With Thanksgiving around the corner, try this colorful and crunchy salad to serve your family and friends! 

Try a salad that's seasonal, flavorful, and filling! You'll love this recipe for Brussels Sprouts Salad with Apples, Blueberrys & Lemon Vinaigrette!

I love holiday food, and sometimes it’s nice to share foods that might be new to the seasonal menu. Brussels Sprouts might make it to your table, but most people roast them. This Brussels Sprouts Salad with Apples, Blueberries & Lemon Vinaigrette will do you right for something a little different. It’s bright and crunchy and filling!

A bowl filled with a flavorful salad like Brussels Sprouts Salad with Apples, Blueberries & Lemon Vinaigrette is perfect in the winter!

Brussels sprouts salad for the win!

The colors in this salad are beautiful, and depending on where you live, you can pick the lemons to make the vinaigrette from a nearby tree. I know I’m spoiled with citrus trees in my backyard, but I never take them for granted. I try to use them as much as possible when they’re in season.

Try a satisfying salad like Brussels Sprouts Salad with Apples, Blueberries & Lemon Vinaigrette!

Whether you pick the lemons for this salad and its dressing from a tree or from a grocer’s bin, you can’t beat homemade salad dressing. It takes next to no time to make with just a few ingredients, and the flavor is so bright and refreshing.

Pair Brussels sprouts leaves with sweet, crispy apple slices, dried blueberries, and a bit of salty blue cheese for a flavorful salad. You’ll love the combo, and if you’d like, toss in some toasted pecans. You can also swap dried cranberries for the blueberries, and grated Parmesan for the blue cheese. Easy!

Dig into a wintery salad with bright flavor! You'll love Brussels Sprouts Salad with Apples, Blueberries & Lemon Vinaigrette!

If you’re looking for a few salad recipes to add to your mealtime, I have a few that you’ll love: 

Sicilian Fennel and Orange Salad
Brussels Sprouts Salad with Carrots, Apples, Pistachios & Poppy Seed Dressing
Farro and Pea Salad with Lemon-Mint Vinaigrette

Nutrition

Calories

480 cal

Fat

46 g

Carbs

11 g

Protein

6 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Serves 4

Brussles Sprouts Salad with Apples, Blueberries & Lemon Vinaigrette

This seasonal salad is both flavorful and filling! The homemade lemon vinaigrette is easy to make with just a few ingredients and adds brightness to this pretty salad.

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Ingredients

    For the dressing:
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup fresh squeezed lemon juice
  • 1/2 teaspoon lemon zest
  • 2 garlic cloves, minced
  • 1 teaspoon brown-style mustard
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon salt, plus extra
  • 1/4 teaspoon ground black pepper, plus extra
    • For the salad:
  • 3/4 pound Brussels sprouts, trimmed and outer leaves discarded, individual leaves separated
  • 2 small apples (I used Honeycrisp), cut into thin slices
  • 1/3 cup dried blueberries
  • 2 ounces blue cheese crumbles

Instructions

    For the dressing:
  1. Add the /4 teaspoon salt over the minced garlic on a cutting board. Use the flat side of a knife blade to mix and mash the two together until a paste forms.
  2. Add the lemon juice, zest, garlic, mustard, sugar, and about 1/8 teaspoon each of salt and black pepper to a bowl. Whisk to combine.
  3. Add the olive oil to the bowl, a little at a time, whisking.
  4. Stir the dressing before using.
    5. For the salad:
  5. Combine the Brussels sprouts leaves, apple, and blueberries in a large bowl. Drizzle some of the lemon vinaigrette over the salad and toss to combine.
  6. Transfer to a serving bowl and sprinkle the blue cheese in.
  7. Serve in individual bowls with extra blue cheese and lemon vinaigrette on the side.

Notes

This is a filling, seasonal salad! If you'd like, swap the dried blueberries for dried cranberries, add some toasted pecans, or use Parmesan cheese instead of blue cheese. This is a great salad for lunch or dinner!

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https://www.azgrabaplate.com/brussels-sprouts-salad-with-apple-blueberries-lemon-vinaigrette/

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Comments

  1. Kati says

    I love this salad and the way you separated the leaves to make it. I have to try that! My mom just gave me kalettes last night and I think I may try them this way! BTW, I'm totally jealous of your local lemons!
    Reply

    • Patricia says

      Hi Katie! That's a great idea for the kalettes! Thanks for your kind words -- and this Midwestern girl truly loves & appreciates our lemon trees! :)
      Reply

    • Patricia says

      Haha! I know...I can only take so much! I still have one holiday visitor here with me, but we're trying to lighten things up! Thanks, Heather!
      Reply

  7. Sabrina says

    What a deliciously healthy salad! I love Brussels Sprouts and I think if I presented them this way, more of my guests would love them too. Right now they only love them roasted with lots of bacon!
    Reply

  13. Marlynn @ UrbanBlissLife says

    Um, is it wrong that I am eating a freshly baked cookie while reading this? Oopsie! :) This salad looks SO refreshing after the holidays, though. I absolutely love how you used the brussells sprouts. I only started eating and cooking with brussels sprouts about 5 or 6 years ago, and I have always cooked them. I haven't had a salad with uncooked brussels sprouts and will have to give this recipe a try!
    Reply

    • Patricia says

      It's definitely not wrong -- I've been eyeballing leftover cookies all day, but so far, so good! Ha! Thank so much, Marlynn!
      Reply

  21. Michelle | A Dish of Daily Life says

    I am so jealous you can pick your own lemons!! My husband and I bought an apple tree this fall...it is our first fruit tree (although from what I understand we need another in the yard to get fruit, so I guess we'll be adding another this spring). Anyway, your salad looks fabulous...I've been meaning to try brussels sprouts in a salad! Thanks for the recipe!
    Reply

    • Patricia says

      Thanks, Michelle! I'd be thrilled with any sort of fruit in my yard, especially apples! You'll be thrilled once you get them! Let me know what you think if you try this salad!
      Reply

  22. Sara says

    I typically do roasted brussels sprouts but I love the idea of putting them in a salad! I'm going to try this next time I buy some!
    Reply

  23. KatyRose says

    I'm always looking for new and exciting ways to make brussel sprouts! This is so creative, and so much better than cooking them all the time. Looks delish! - Katy
    Reply

  25. Dee Dee (My Midlife Kitchen) says

    This looks like freshness itself on a plate! I'll admit that I am not a huge brussel sprout fan, but when prepped in raw form, I'm much more likely to enjoy it. And what's not to enjoy with the ingredients you've put together here?? Yum!
    Reply

    • Patricia says

      Thanks, Matt! People seems split 50-50 over Brussels sprouts, but maybe this recipe can help sway some people, like you said!
      Reply

  30. Kelly @ Inspired Edibles says

    Haha, salad me please :) it can be a rude transition from the holiday cookies back to the freshies but with a plate as attractive as this, you make it easy & desirable! Love all the goodness you've packed into this salad Patricia and your vinaigrette sounds delightful - lemon/apple/blue cheese...mmm. Wishing you good things in 2016, x.
    Reply

  31. Helene D'Souza says

    I have never considered adding Brussels sprouts to a salad. Just saw the other day fresh ones in the shop. I think so it's a sign that I should try your salad some time. The colors are so fitting for the season, it's inspiring.
    Reply

  34. Tara says

    What a divine recipe!! We have so many sprouts in the garden, and I've just been roasting the heck out of them. This gives me something new to try.
    Reply

  36. Anika says

    Love this idea!! The salad sounds so good! I am going to try it this week. I eat salads for linch and have been looking for more simple and fun salads.
    Reply

  41. Savannah says

    Ooooo, I like what you've done with the brussels sprouts!! I've only ever cooked them whole, and they're always just so bitter and I'm not really a fan, but this looks so interesting! Definitely going to be giving it a try-thanks for sharing! <3
    Reply

  43. michele says

    I love the addition of the dried blueberries in this! Changing things up a bit since I'm kind of over the dried cranberries ! I have everything to make this so I know for sure what Im going to have for lunch!
    Reply

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