I made this salad for a family gathering at my mom’s house and now they request it every time we get together. It is great to make ahead and is actually EVEN BETTER as leftovers. The Brussels sprout leaves are sturdy and won’t get soggy from the dressing. And the goat cheese blends in with the dressing to make the most scrumptious sauce for this epic salad.
I like to layer up all the ingredients if I am taking this salad to a get together because it looks so pretty- and let’s just be honest. How much easier can it get to just layer ingredients in a bowl? Right before serving I like to mix it all together to make sure everything is well distributed. This is my go to salad for car trips because you can make it several days before you eat it. The sturdy Brussels Sprout leafs don’t get soggy like traditional lettuces.
Print Recipe
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Print Recipe
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| Servings | Prep Time |
| 4-6People | 20Minutes |
| Servings | Prep Time |
| 4-6People | 20Minutes |
- 4 cups of Brussels Sprout Leaves
- 1 cup cooked bacon crumbled
- 1 cup feta cheese crumbled
- 1 cup dried blueberries chopped
- 1 cup roasted pistachios chopped
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Ingredients
Servings: People
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- Preparation
- Separate ½ to ¾ of each Brussels Sprout- chop off the root end and remove each leaf. Save the heart of the spout to use later.
- Rinse spout leaves and pat dry
- Layer ingredients in a clear bowl- top with fig saladdressing
- Mix before serving
