Blueberries & Brussels Salad

Blueberries & Brussels Salad
This is one of my favourite salads based off something I made at my first job in a restaurant. Raw Brussel's are such a vibe and they pair so nicely with nuts, a pop of fruit, an acidic dressing and lots of cheese.


  • 400g Brussels sprouts
  • 175g fresh blueberries
  • 110g hazelnuts
  • 120g firm blue cheese, crumbled
  • 1 bunch chives, finely chopped
  • Optional: Finely grated Parmigiano Reggiano

For the dressing:

  • 2 tbsp truffle honey
  • ¼ cup white balsamic or apple cider vinegar
  • ⅓ cup extra virgin olive oil


  1. Roast hazelnuts on 160°C for 6 minutes, until lightly golden. Allow to cool, remove skins if you are using unblanched hazelnuts, and cut in halves.
  2. Shave Brussels sprouts with a mandolin and transfer to a large bowl.
  3. Add blueberries, hazelnuts, blue cheese and chives.
  4. In a small bowl, whisk together truffle honey, white balsamic and extra virgin olive oil.
  5. Immediately before serving, pour dressing over salad and toss to combine. Taste and season with salt flakes and (optional) generously shave over Parmigiano Reggiano.

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