Spring is the unofficial start of salad season in my world. Rising temps means eating less heavy, creamy soups and more fresh fruits and vegetables – something this Brussels sprouts and berries salad has plenty of.
While I love a good salad, I get frustrated when my greens go bad. Who else has has bought baby spinach, romaine lettuce, or a bag of spring mix at the store only to open it a few days later and it’s spoiled? Not only are you wasting food, it’s a bummer when you can’t make that perfect salad you crave.
That’s where Brussels sprouts come in. If you haven’t tried using Brussels sprouts to replace your go-to greens in a salad, now is the time. Not only are shaved Brussels sprouts extremely filling and add tons of texture to any salad creation, they don’t spoil as quickly. You can easily shred a big batch of Brussels sprouts using your Hamilton Beach® food processor over the weekend and store them in the fridge for salads during the week.
For this salad, we put a twist on Brussels sprouts. We took them them out of the cold-weather box some people place them in and dressed them for spring. Instead of topping our salad with fall favorites like sweet potatoes, cranberries, and goat cheese we freshened things up with bright, seasonal berries.
Using a food processor fitted with the slicing disc, slice Brussels sprouts. In a serving bowl, top the shaved Brussels sprouts with strawberries, blueberries, grapes, and sliced almonds.
We topped the salad with a homemade honey poppyseed vinaigrette that we whipped up in our Hamilton Beach® single-serve blender.
The plump, sweet fruit perfectly complement the crunchy Brussels sprouts. Serve this beautiful spring salad at a bridal shower or for Mother’s Day brunch. Or throw it together when you have plenty of seasonal fruit in the fridge. It’s truly salad goals.
Other recipes to try: