Recently, I’ve been inspired to try to incorporate berries into every single meal component.

After all, it is berry season!

I tossed blueberries into this Shredded Brussels Sprouts Salad with Blueberries and Quinoa and the sweet and savory combo is JUST right.

Shredded Brussels Sprouts Salad Tips

You can absolutely shred the Brussels sprouts yourself for this salad. Simple cut the ends off of the Brussels sprouts, then cut them in half and place them flat on a cutting board. Next, run your knife through through the Brussels sprouts over and over again until you have shredded Brussels sprouts.

I will be completely honest in saying I have made this dish by shredding my own Brussels sprouts and by purchasing them already shredded – both work!

Another tip I recommend is to pre-cook your quinoa over the weekend or the night before. This will help save time (even though quinoa cooks up in about 15 minutes!), so all you have to do is toss all the salad ingredients together, whisk the dressing ingredients then toss everything to combine. So simple!

Shredded Brussels Sprouts Salad with Blueberries and Quinoa is naturally gluten free, dairy free, and free from the top 8 major allergens. According to the Monash University app, Brussels sprouts are considered high FODMAP in a serving higher than 2 Brussels sprouts (which isn’t very many), and they are high in fructans. It’s important to eat foods that make you feel your best and listen to the signals your body is sending you.

Shredded Brussels Sprouts Salad Ingredients

Berries are bursting with antioxidants, but let’s take a peak at everything else tasty in this salad!

• Brussels sprouts: Brussels sprouts are a cruciferous vegetable, making it high in natural cancer-fighting properties like kaempferol. It’s also a good source of other antioxidants, vitamin K, vitamin C, vitamin A, and fiber.
• Blueberries: High in fiber, vitamin C, vitamin K, and antioxidants. They are believed to have one of the highest amounts of antioxidants of all fruits and vegetables.
• Quinoa: Contains plant protein and fiber, which help you to feel full at meal time.
• Chia: Great source of fiber and omega 3 fatty acids
• Sunflower Seeds: high in vitamin E and selenium, which act as antioxidants in the body

Are you a fan of blueberries like me? Then try Oatmeal Blueberry Zucchini Carrot Muffins (I love making a batch then freezing these for later!)

I also want to share that Rooney (one of my vizslas!) is also a fan…she couldn’t stay away when I was photographing this recipe.

And Bernie just sat like a good boy in his crate (which is in my office).

These two seriously make me giggle!

I hope you try and love this recipe 🙂

Shredded Brussels Sprouts Salad with Blueberries and Quinoa

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• Author: Tara | Tara Rochford Nutrition
• Total Time: 25 minutes
• Yield: 4 heaping cups 1x

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Description

Shredded Brussels Sprouts Salad is wonderful as a side dish, but can also serve as a meal if you serve a larger portion. If you prep the quinoa ahead of time, this comes together really quickly!

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Ingredients

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For the Salad

2 big handfuls of Brussels sprouts (about 2 cups) or 3 cups shredded Brussels sprouts

1 cup fresh blueberries

1 carrot, grated

½ cup scallions, chopped

1 cup cooked quinoa

1/4 cup sunflower seeds (if you use salted, make sure to adjust the salt in the recipe according to taste)

¼ cup chia seeds

For the Dressing

¼ cup olive oil

2 tablespoons water

1 teaspoon freshly grated ginger

1/2 teaspoon maple syrup

1 tablespoon freshly chopped chives

1 tablespoon freshly chopped basil, about 2 large leaves

¼ teaspoon salt

⅛ teaspoon turmeric

⅛ teaspoon black pepper

Pinch cayenne pepper

Juice of 1 lemon

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Instructions

To shred the Brussels sprouts,  cut the bottoms off of each Brussel sprout. Cut the Brussels sprouts in half, then place the flat side down on the cutting board and continue to chop the Brussels sprouts until shredded into small pieces.

To make the salad, combine all the salad ingredients in a large bowl and mix to combine. Set aside.

To make the dressing, combine all ingredients in a jar with a tight-fitting lid. Shake to combine. You can also whisk all the ingredients together in a bowl.

Pour the dressing over the mixed salad and toss to combine.

Notes

Tips for storage: Place in an air-tight container and store in the fridge for up to 5 days. Serve cold.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: salad
• Method: no bake
• Cuisine: American

Nutrition

• Serving Size: 1/2 cup
• Calories: 165.2
• Sugar: 3.8 g
• Sodium: 88.1 mg
• Fat: 11.2 g
• Saturated Fat: 1.4 g
• Carbohydrates: 14.5 g
• Fiber: 4.3 g
• Protein: 3.8 g