The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
You will love this Brussels Sprout Salad with a vibrant lemon poppy seed dressing. It’s loaded with cashews, dried cranberries, blueberries, red cabbage, and dill.
It costs approximately $8.78 to make this salad. The salad makes four servings for about $2.20 per serving.
Try my Sauteed Brussels Sprouts with crispy bits of Turkey for another delicious recipe using Brussels Sprouts.
I love this salad because it is full of crunch, color, and flavor. The salad is crisp and refreshing and uses simple ingredients.
It is easy to make but feels and looks fancy, making it perfect to serve during the holidays or at a dinner party. However, I also love making it on Sunday to meal prep for lunch throughout the week.
Ingredients and Estimated Cost:
- 24 ounces brussels sprouts – $4.49
- ⅓ cup raw cashews – $1.27
- ⅓ cup dried cranberries – $0.50
- ½ cup fresh blueberries – $0.95
- ¼ cup purple cabbage – $0.09
- 2 Tablespoons lemon juice – $0.14
- 1 teaspoon lemon zest – $0.01
- 1 Tablespoon poppy seeds – $0.36
- ⅓ cup olive oil – $0.59
- 1 Tablespoon dill – $0.33
- 1 garlic clove – $0.05
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in January 2023.
What Kind of Brussels Sprouts Should I Use?
These young sprouts that are similar to baby cabbage are best when they are free from brown or discoloration around the edges of their leaves. Also, pick some that are not too large.
I used a bag of prewashed brussels sprouts. They were already tidy and needed very little maintenance. Slice the bottoms off, then sliced them vertically down the center. I find that this step helps the food process a bit better.
How To Make Brussels Sprouts Salad
- First, process the Brussels sprouts in a food processor until thinly shredded, then place them in a large mixing bowl.
- Whisk together the lemon juice, zest, dill, poppy seeds, salt, and pepper using another bowl.
- Slowly whisk in the olive oil.
- Next, drizzle the dressing over the shredded sprouts and massage with your hands until the leaves have softened.
- Finally, add in the cashews, cabbage, cranberries, and blueberries. Toss to combine before serving.
***For complete recipe instructions, see the recipe card below.
The secret to this salad is to reach into the bowl with your hands and massage every leaf.
Grab them firmly. Squeeze them. Puncture the leaves. You are releasing the natural juices, making them more flexible and tender. You are forcing that dressing into every nook and cranny. Yum!
- Feel free to use fresh mint or even parsley if you do not have dill.
Serve: This salad can be served immediately after making or placed in the fridge for up to twenty-four hours before serving.
Store: Cover and store in the refrigerator for up to 24 hours.
Freeze: The recipe does not freeze well. Therefore, I do not recommend freezing it.
- Fall Spinach Salad
- Dandelion Salad with Avocado Caesar Dressing
- Creamy Cucumber and Avocado Salad
- Spicy Buckwheat Salad with Roasted Corn
- Quinoa Kisir Salad
- Best Simple Arugula Salad Recipe with Parmesan Dressing
- Easy Caprese Salad Recipe with Spinach
- 24 ounces brussels sprouts
- ⅓ cup raw cashews
- ⅓ cup dried cranberries
- ½ cup fresh blueberries
- ¼ cup finely shredded purple cabbage
- 2 Tbsp lemon juice
- 1 tsp lemon zest
- 1 Tbsp poppy seeds
- ⅓ cup olive oil
- 1 Tbsp chopped dill
- 1 garlic clove, finely minced
- salt and pepper to taste
PREP AND SHAVE BRUSSELS SPROUTS:
- Wash and dry the Brussels sprouts.
- Slice the bottoms off, and then slice them vertically down the center.
- Put the prepped and cleaned Brussels into a food processor and process until they are all thinly shredded.
- Add the shredded brussels into a large mixing bowl (set aside).
MAKE LEMON POPPY SEED DRESSING:
- Add the lemon juice, zest, dill, poppy seed, salt, and pepper into a bowl and whisk to combine.
- Slowly whisk in the olive oil. Mix until a pale green color forms.
- Drizzle the dressing over the shredded sprouts and massage with your hand until the leaves have softened, about 1-2 minutes.
- Add the cashews, purple cabbage, cranberries, and blueberries.
- Gently toss until each ingredient is coated with the dressing.
- Serve right away or leave it in the fridge for up to 24 hours.