Blueberry Brussel Sprouts with Blueberry Vinaigrette

Serves

20 Minutes

Prep Time

10 Minutes

Cook Time

["1. Trim and thinly slice Brussels Sprouts.","2. Cook Bacon: Cook until crispy, then crumble.","3. Make Vinaigrette: Whisk together all vinaigrette ingredients.","4. Combine Ingredients: Mix Brussels sprouts, bacon, pistachios, and blueberries in a large bowl.","5. Dress and Serve: Toss with vinaigrette, and serve immediately or refrigerate. Enjoy!"]

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This is the perfect salad for spring and summer! Brussels sprouts are one of my favorite vegetables and I especially love them in salads. That’s right, you can finely chop or shave Brussel sprouts to make salad greens. They make the best base for salads, and they hold well too. The shaved Brussels sprouts are crisp, crunchy, and go great with so many salad fixings.

I love making Brussel Sprouts during the fall months but wanted a Brussels sprout salad with spring and summer ingredients. This Blueberry Brussel Sprouts Salad screams spring and summer! It is my new favorite salad; I have been making it nonstop!

I like to finish this salad with a homemade Blueberry Vinaigrette Dressing. It is simple and so refreshing. This homemade Blueberry Vinaigrette is not your average salad dressing! Made with blueberry preserves, honey, and a few other simple pantry ingredients, this dressing is full of bright, sweet flavors. Whether you drizzle it over a fresh green salad or use it as a flavorful marinade, it’s destined to become a favorite.

Products used: Meyer Lemon Olive Oil & Blueberry Balsamic, Meyer Lemon Olive Oil, Blueberry Balsamic Vinegar

Ingredients

4 cups Brussel sprouts, trimmed and cut
8-12 pieces of bacon, cooked and crumbled
1 ½ cup pistachios, deshelled
2 cups fresh blueberries
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Ingredients for the Vinaigrette:
1 cup SOOC Meyer Lemon Olive Oil
2 tablespoon SOOC Blueberry Balsamic Vinegar
2 tablespoons blueberry preserves
1 tablespoon honey
Fresh lemon juice from one lemon
Salt and pepper to taste