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5 from 1 vote

Berry Broccoli Brussels Salad with Cherry Balsamic Vinaigrette

Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Servings: 8

Ingredients

  • 6 cups finely chopped broccoli (1 very large head should make about 6 cups)
  • 6 cups Brussels Sprouts shreds (Ocean Mist Farms sells these already shredded!)
  • 1 cup pecans, chopped and preferably toasted
  • 1 cup strawberries, sliced
  • 1 cup blueberries
  • 1 cup cooked beets, chopped (I always use vacuum packed, Love Beets)

Instructions

  • Preheat oven to 350°. Chop 1 cup pecans and place on foil lined baking sheet. Toast in the oven for about 5 minutes or until fragrant, watching carefully so they don’t burn. Remove from oven and let cool.
  • Using a grader or sharp knife, grade or shred the broccoli and Brussels sprouts. Combine both in a large serving bowl.
  • Cut the strawberries and beets. Combine with the blueberries and pecans and place on top of the shredded broccoli and Brussels Sprouts.
  • Make the Cherry Balsamic Vinaigrette or use a dressing of your choice. Decide if you want to enjoy this as a salad or slaw. To enjoy as a slaw, toss all the ingredients with the Cherry Balsamic Vinaigrette. To enjoy as a salad, keep the fruit and nuts on top of the bed of greens and drizzle the dressing on top. Serve as a side dish or add a protein source on top to make a complete meal!