Shredded Brussel Sprout Salad with Goji Berries

Shredded Brussel Sprout Salad with Goji Berries

Shredded Brussel Sprout Salad with Goji Berries, yum!! This salad is gluten-free, paleo friendly, and whole 30 compliant!

About 8 years ago my husband bought me a Kitchen Aid. (I wanted one so badly!) As much as I thought I would, I didn’t use it very often… that is, until, I bought this shredder attachment. Now I:

  1. Save money because I shred everything myself instead of buying pre-packaged
  2. Use my Kitchen Aid all the time, at least 1x per week

But really, this shredder attachment has saved me tons of money (and, now, given you this Shredded Brussel Sprout Salad with Goji Berries recipe)! Before I would actually buy shredded carrots, even if I had carrots in the fridge that were going bad. I realize now that a bag of shredded brussel sprouts from Whole Foods, which costs about $2.80, only has about 5 brussel sprouts. (okay, maybe a slight exaggeration!) 2lbs of brussel sprouts from Costco is about $4.60 and that will make 6+ cups of shredded brussel sprouts.

Win, win for everyone.

Anyways, I have to admit, this Shredded Brussel Sprout Salad with Goji Berries recipe has been in my head for a while and it’s finally here! It’s super easy to make ahead and then reheat too, just save the goji berries and pumpkin seeds to top with later. Enjoy!

Shredded Brussel Sprout Salad with Goji Berries
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins

A quick and easy salad with the perfect combination of balsamic vinegar, brussel sprouts, bacon, goji berries and pumpkin seeds! It’s gluten-free, paleo, Whole 30 compliant and super delicious!

  • 1/2 cup dried goji berries
  • 1 tbsp extra virgin olive oil EVOO]
  • 4 cups shredded brussel sprouts [approximately 1 lb]
  • 2 cups chopped purple cabbage
  • 6 slices cooked bacon, chopped
  • 1.5 tbsp balsamic vinegar
  • salt & pepper, to taste
  • 4 tbsp pumpkin seeds
  1. Place the dried goji berries into a bowl and soak with water and set aside. 

  2. Heat a large sauté pan on high and add EVOO. In a separate bowl, combine shredded brussel sprouts, purple cabbage and bacon. Once combined, add mixture to heated pan and cook for 1 minute. [ALT: cook bacon, remove from pan and cook shredded brussel sprouts and cabbage in bacon fat]

  3. Add balsamic vinegar and cook an additional 1-2 minutes. Remove from heat, mix in salt & pepper. Transfer to serving bowl and top with goji berries and pumpkin seeds. Enjoy!

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