The ultimate superfood salad is here. This Superfood Brussels Sprout Salad combines shaved Brussels sprouts and kale with blueberries, green apple, nuts and seeds, and a bright ginger-turmeric dressing. It’s a flavorful, nutrient-dense detox salad that’s easy to assemble and great for sharing.
Featured Comment
“This salad was so good! I brought it to a family dinner and I think almost everyone had seconds. Thank you for the recipe!” — Sadie
A great superfood salad should taste fresh and exciting, not earthy or dull. This Superfood Detox Salad balances hearty greens with bright fruit, crunchy nuts, and a zesty homemade dressing, so you get both nutrition and flavor. It’s simple to make and stores well for easy meals all week.
What You Need to Make This Brussels Sprout Salad
The ingredients below are chosen for flavor and nutrient density. Use the suggested items or swap with your favorites — the combination of shaved sprouts, berries, apple, seeds, and a ginger-turmeric dressing is what makes this salad special.
- Shredded Brussels sprout slaw mix (16 oz): This is the salad base. Many stores sell pre-shredded blends that include Brussels sprouts, kale, broccoli slaw, and cabbage. You can also shred your own.
- Fresh blueberries (2 pints): Adds juiciness and antioxidants.
- Green apple (1 medium), diced into matchsticks: Provides tart-sweet crunch.
- Red onion (½ medium), minced: A touch of sharpness to balance sweetness.
- Cooked quinoa (1 cup): Optional but useful for extra fiber and bulk; substitute any grain or omit for a lighter salad.
- Golden raisins (1 cup): A chewy pop of sweetness; replace with other dried fruit if preferred.
- Slivered almonds (1 cup) & sunflower seeds (½ cup): For crunch and healthy fats.
Tip
If you shred your own slaw, do that a day or two ahead for faster assembly. The dressing also keeps well in the fridge for up to two weeks, so you can prep it in advance.
Simple Swaps
- Green apple & blueberries: Use red apples or any berries you enjoy.
- Raisins: Omit if you don’t like them or swap for dried cranberries or chopped apricots.
- Almonds & sunflower seeds: Substitute walnuts, cashews, pumpkin seeds, pine nuts, or toasted almonds.
- Quinoa: Replace with farro, brown rice, barley, or omit for a lighter salad.
How to Make the Ginger-Turmeric Detox Dressing
The dressing is vibrant but uses simple pantry ingredients you likely have on hand. Combine everything in a jar or whisk in a bowl until emulsified.
- Grapeseed oil (½ cup): Or substitute olive oil or avocado oil.
- Fresh grated ginger (2 tsp): Adds zing and brightness.
- Fresh chopped parsley (2 tbsp) & basil (2 tbsp): Add fresh herb flavor.
- Lemon juice (1½ tbsp) & apple cider vinegar (2 tsp): Provide acidity and freshness.
- Honey (1 tsp) or maple syrup: Balances acidity with gentle sweetness.
- Ground turmeric (¼ tsp): For color and warm, earthy notes.
- Salt (⅛ tsp) and a pinch of cayenne: Season to taste; increase cayenne for more heat.
To prepare: place all dressing ingredients in a sealed jar and shake until combined, or whisk thoroughly in a bowl. Pour over the salad and toss to coat evenly.
Can I add cheese?
Yes. This salad pairs well with crumbled feta, blue cheese, goat cheese, shaved parmesan, or a mild shredded cheese if you’d like a creamy, savory contrast.
How to make your own slaw mix
Use a food processor or box grater to shred Brussels sprouts into thin ribbons. Mix with shredded kale, cabbage, or broccoli slaw if desired.
Is this good for meal prep?
Absolutely. Stored in an airtight container, the salad stays fresh for up to five days, making it ideal for lunches or quick dinners during the week.
Storage
Keep the salad in an airtight container in the refrigerator for up to 5 days. Store the dressing separately if you prefer to keep components crisp until serving.
Serving Suggestions
To boost protein, top the salad with hard-boiled eggs, cooked chicken breast, or baked salmon. For a vegan option, add chickpeas, black beans, white beans, or pan-fried tofu. The salad pairs well with grilled proteins or can stand alone as a hearty vegetarian main.
Ingredients
For the Salad
- 16 oz shredded Brussels sprout slaw mix
- 2 pints fresh blueberries
- 1 medium green apple, diced into matchsticks
- ½ medium red onion, minced
- 1 cup cooked quinoa (optional)
- 1 cup golden raisins
- 1 cup slivered almonds
- ½ cup sunflower seeds
For the Dressing
- ½ cup grapeseed oil (or olive oil)
- 2 teaspoons fresh grated ginger
- 1½ tablespoons lemon juice
- 2 teaspoons apple cider vinegar
- 1 teaspoon honey or maple syrup
- 2 tablespoons fresh chopped parsley
- 2 tablespoons fresh chopped basil
- ¼ teaspoon ground turmeric
- ⅛ teaspoon salt
- Pinch of cayenne pepper
Instructions
- In a large salad bowl, combine the shredded Brussels sprout slaw mix, blueberries, diced green apple, minced red onion, cooked quinoa (if using), golden raisins, slivered almonds, and sunflower seeds. Toss gently to combine.
- Make the dressing by adding all dressing ingredients to a jar with a tight lid and shaking until well emulsified, or whisk together in a bowl.
- Pour the dressing over the salad and toss until everything is evenly coated. Serve immediately or refrigerate until ready to eat.
Tips & Notes
- Storage: Stored in an airtight container, the salad will keep in the refrigerator for up to 5 days.
- Nutrition: The nutrition information provided in the original recipe was calculated for 10 servings; use that as a guideline when portioning.
- This recipe was updated on 3/31/2019 in its original source.
Nutrition (approximate per serving)
Calories: 345 kcal, Carbohydrates: 36 g, Protein: 7 g, Fat: 21 g, Fiber: 7 g, Sugar: 22 g. Nutrition values are approximate and intended as a guideline.