Warm Shaved Brussels Sprouts & Blueberry Salad

I ran a new trail today….correction, I attempted to run a new trail.  Have you ever done trail running?  I personally prefer to run on trails than sidewalks.  I have delicate shins that like to splint when I run on concrete.  Although this trail didn’t give me shin splints it did almost give me a heart attack.

Shaved Brussels Sprouts & Blueberry Salad - TheNoshery.com

One part of the trail had a hill that went forever.  It wasn’t steep it was just long.  It was a slow torturous incline that was doing it’s best to wrestle me into submission.  In the beginning I felt really good and then the hill came.   I ran it in the beginning but, it kept going and going and I got slower and slower. CURSE YOU ETERNALLY LONG HILL!

Shaved Brussels Sprouts & Blueberry Salad - TheNoshery.com

Even though I was walking I was keeping a pace and I was determined not to stop.  But, when I finally got back to the car I poured myself back into the driver’s seat.  There’s no doubt…I was feeling the burn.

When I got home, I crawled on all fours to the kitchen and pulled on the counter to bring myself to my feet.  Ok, I’m exaggerating but, it’s pretty close to accurate.  My legs were noodles, mushy over cooked noodles.

Shaved Brussels Sprouts & Blueberry Salad - TheNoshery.com

After all that work crawling up that slow tortuous hill,  I needed some sustenance. I got some brussels sprouts and blueberries at the Farmer’s Market over the weekend and decided I would make them into a satisfying salad.  A while back during a marathon session of cooking, which is also usually accompanied with some noshing, I discovered that blueberries and brussels are quite tasty together.  This salad is insanely simple and equally tasty.  A little crunch from the sprouts and sweet bursts from the berries. Trust me you will love it!

Shaved Brussels Sprouts & Blueberry Salad
  • 1 lb brussels sprouts, thinly shaved
  • 2 tablespoons olive oil
  • 1 shallot, thinly sliced
  • salt and pepper to taste
  • juice of ½ a lemon
  • ½ cup blueberries
  • shaved parmesan
  1. Heat a large skillet over medium high heat, add olive oil.
  2. Add sliced shallot to pan and sauté until translucent. Add brussels sprouts to pan, sprinkle with salt and pepper. Cook them until they are bright green, about 2 minutes. Add lemon juice and toss.
  3. Transfer to a bowl, toss with blueberries and parmesan. Serve.


  1. Lory McGuire says

    Thank you Messeidy for another great recipe and fun story. I needed this while we are doing our annual fast for 21 days. This is perfect for our family and fun!

  2. says

    This salad is the perfect post-run fuel! I usually run on the road. I’ve done some trail running and I really, really want to love it. But most of the trails outside of NYC are super rocky and more technical than I’d prefer. Trail running on the west coast is a totally different (and fun!) story though.

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