Chopped Brussels Sprout Salad with Skinny Blue Cheese Dressing
This Chopped Raw Brussels Sprout Salad recipe is not only perfect for those on the brussel sprout bandwagon but also for those highly sceptical of eating raw Brussels sprouts. Because let me tell you, you will love this.
What most people hat about Brussels sprouts is that distinct sulphur flavor that comes from cooking the sprouts. But, hey, when you eat them raw? Guess, what? No sulphur flavor. Chopped, raw brussels sprouts taste like raw sweet cabbage – only sweeter! Perfect for this fall-inspired Chopped Raw Cauliflower salad.
Now on to the skinny blue cheese dressing. I can’t remember how many times I’ve complained about this on my blog but I just hate to be intolerant to dairy. In the past two years, I have learned so much about my body and my guts, especially what food they love and what food they would like me to avoid.
Which is great because now, I know pretty much exactly what I have to eat to feel good and full of energy. And on the other hand, I also know exactly what makes me feel crappy, too.
So, let me get this straight. I won’t die or go to the hospital if I eat dairy. Far from it, and that’s why you still see dairy in some of my recipes (like in this Brussels Sprout Salad). But it gives me tummy ache and headache. Oh and pimples too. Yay!
When you know this girl loves cheese and has been eating some all of her life (hello, I’m French!), it’s kind of sad. And when you know just how convenient it is to eat some Greek yogurt with a few blueberries after your workout to get your proteins in, again, it’s sad. Oh well… I guess I can just eat that can of tuna instead, right? Right.
As much as I like dairy and cheese, leaving them out is nothing compared to how great I feel when I eat right. So why post this skinny blue cheese dressing (made with blue cheese + Greek yogurt…) anyway? Ah! I guess this time, the cheese got the best of me.
If not my body, blue cheese seriously makes my brain happy. And I think I can safely say this Chopped Raw Brussels Sprout Salad was worth it. If dairy isn’t an issue for you then seriously, run to the kitchen!
If you tried this Raw Brussels Sprout Salad recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest andFacebook for more deliciousness and behind-the-scenes!
Chopped Raw Brussels Sprout Salad with Skinny Blue Cheese Dressing
- 14 oz Brussels sprouts 400 g, trimmed
- 1 apple skin on, cored, cut into quarters then in cubes
- 2 tbsp shallots finely chopped (about one small shallot)
- 1/2 cup walnuts roughly chopped
- 9 oz cooked beets 250 g, peeled, sliced and cut into cubes
Skinny Blue Cheese Dressing
- 1/2 cup blue cheese or 3/4 cup if you like it stronger
- 1 cup plain Greek yogurt
- 1 tbsp white vinegar
- 1/2 tbsp honey
- 1/4 tsp freshly cracked black pepper
- 1/4 tsp nutmeg
- salt to taste
Shred the Brussels sprouts finely. For that, I like to use my food processor but if you don't have one, you could use a mandoline and simply use a knife and chop them thinly.
In a large salad bowl, combine Brussels sprouts, apple, shallot, walnuts and beets (see notes about the beets).
Prepare the dressing. Combine all the ingredients in a blender. (I used my Tribest personal blender, perfect to make dressings!) Blend until smooth. Adjust seasoning if needed.
Pour 3/4 cup dressing over the salad and toss to coat. Serve immediately. If you're making this salad ahead, dress it at the last minute.
If you add the beets with the other ingredients, your salad will be a bit red. It won't change the taste, but you might not find it appetizing. You can add them at the end and scatter them once the salad has been served on plates (like I did for the pictures).
Nutrition facts for 3 tbsp of dressing: Cal: 46 - Protein: 4.3g - Fat: 2g - Carbs: 2g - Sugar: 1.8g