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Blueberry Bean and Brussels Sprouts Salad

Prep Time 20 minutes
Total Time 20 minutes
Servings 4 to 6 servings

Ingredients

  • for the salad:
  • 16 oz. ~450 g. raw Brussels sprouts (trimmed and shredded)
  • 1 15 oz. can white beans (drained and rinsed)
  • ½ cup 60 g. pecans (chopped and toasted)
  • 6 oz. fresh blueberries
  • 4 oz. 113 g. crumbled blue cheese
  • for the dressing:
  • 4 Tbsp. 72 g. mango chutney (I used Trader Joe’s Mango Ginger Chutney)
  • 3 Tbsp. white wine vinegar
  • ¼ cup + 1 Tbsp. water
  • 1 tsp. kosher salt

Instructions

  1. To shred the Brussels sprouts place ½ (or all, depending on the size of your processor) of your trimmed sprouts in a food processor and pulse on high for about 8 to 10 seconds.
  2. Add the shredded sprouts to a large bowl.
  3. Next add the beans, the pecans, the blueberries, and the blue cheese to the same bowl.
  4. In the jar of a small blender (or a small bowl) combine the chutney, vinegar, water, and salt.
  5. Blend (or whisk) until well combined.
  6. Pour the dressing over the salad ingredients and toss the salad until all ingredients are coated with the dressing and all ingredients are well dispersed.
  7. Serve and EAT!!!