This Brussels Sprouts, Cranberry, and Quinoa Salad is a vibrant, nutrient-packed dish that’s as satisfying as it is wholesome.
With quinoa providing plant-based protein, Brussels sprouts adding fiber and crunch, and pecans contributing heart-healthy fats, every bite is both energizing and balanced.
Naturally low in saturated fat and completely plant-based, it comes together in just 15 minutes, making it an ideal option for quick weeknight meals or meal-prep lunches.
Brussels Sprouts, Cranberry & Quinoa Salad
Equipment
- 1 large mixing bowl
- 1 Small Mixing Bowl
- 1 Whisk
- 1 Sharp Knife
- 1 Cutting board
Ingredients
For the Salad:
- 1 pound Brussels sprouts shredded
- 2 cups quinoa cooked
- 1 cup dried cranberries
- ⅔ cup pecans chopped and toasted
- 1 medium shallot finely minced
For the Orange Vinaigrette:
- ¼ cup fresh orange juice
- ¼ cup olive oil
- 2 tablespoons apple cider vinegar
- 2 teaspoons Dijon mustard
- 1 pinch fine sea salt
- 1 pinch freshly ground black pepper
Instructions
- Prepare the Orange Vinaigrette: In a small mixing bowl, combine the freshly squeezed orange juice, olive oil, apple cider vinegar, and Dijon mustard. Season with a pinch of fine sea salt and a few cracks of black pepper. Use a whisk to vigorously mix until the dressing turns smooth, glossy, and fully emulsified. The flavors should balance between bright citrus, gentle tanginess, and savory depth. If desired, taste and adjust with a little extra mustard for sharpness or a touch more orange juice for sweetness. Set aside to allow the flavors to meld as you prepare the rest of the salad.
- Shred the Brussels Sprouts: Trim the tough stem ends from the Brussels sprouts, then remove any wilted outer leaves. To shred, you can either use a sharp chef’s knife, a mandoline slicer, or the shredding blade of a food processor. Aim for very thin, ribbon-like slices, as this creates the best texture—crisp yet tender once combined with the dressing. Place the shredded sprouts in a large mixing bowl, making sure they’re fluffed and not clumped together.
- Toast the Pecans for Flavor: Place the chopped pecans in a dry skillet over medium heat. Stir occasionally for 3–5 minutes until they darken slightly in color and release a fragrant, nutty aroma. Toasting intensifies their flavor and adds a delicate crunch to the salad. Once done, remove them from the pan immediately to prevent burning, and let them cool slightly before adding to the salad.
- Prepare the Shallot: Peel the shallot and finely mince it with a sharp knife. The small pieces should almost melt into the salad, adding a mild onion flavor without overpowering the freshness of the sprouts and cranberries. If you prefer a gentler taste, soak the minced shallot in cold water for 5 minutes, then drain well before using.
- Assemble the Salad Base: In the large mixing bowl with shredded Brussels sprouts, add the cooked quinoa (fluffy and cooled), dried cranberries, toasted pecans, and minced shallot. Use clean hands or salad tongs to gently toss the ingredients together until they are evenly distributed, with pops of color and texture visible throughout.
- Dress and Combine Thoroughly: Pour the orange vinaigrette evenly over the salad base. Start with half the dressing, toss thoroughly, and then add more as needed to coat everything lightly but fully. Tossing well is important, as the shredded Brussels sprouts can clump and need extra movement to absorb the flavors. Be sure each spoonful of salad contains a balance of greens, quinoa, nuts, and cranberries.
- Taste and Adjust the Seasoning: Before serving, taste the salad and adjust the seasoning if needed. Add an extra pinch of salt or pepper to brighten the flavors. For a little extra citrus zing, squeeze in a small wedge of fresh orange or lemon juice.
- Serve and Enjoy: Transfer the salad to a serving dish or individual bowls. It can be enjoyed immediately while crisp and fresh, or refrigerated in a sealed container for up to three days. Over time, the flavors deepen, and the sprouts soften slightly, making it even more flavorful. Serve as a light main dish, a festive side, or a nourishing meal-prep option.
Notes
- Shredding Brussels sprouts very thin ensures the best crunch and texture.
- Toasting pecans brings out natural oils and adds a richer, nuttier flavor.
- Use freshly squeezed orange juice for a brighter, fresher vinaigrette.
- Quinoa should be fully cooled before mixing to prevent wilting the sprouts.
- Salad flavor improves after resting for 30 minutes as the dressing soaks in.
- Dried cranberries add sweetness; swap with cherries or raisins if preferred.
- Shallots provide gentle sharpness, but red onion works as a substitute.
- Make the vinaigrette in advance to save time during meal prep.
- Gluten-free, dairy-free, and fully plant-based—suitable for most diets.
- Keeps well in the fridge, making it a perfect make-ahead option.
Chef’s Secrets for Best Flavor
The key to making this salad exceptional lies in balance and texture.
Brussels sprouts should be shredded as thinly as possible so they absorb the vinaigrette without becoming soggy.
Toasting the pecans is not just optional—it enhances their flavor dramatically.
Allow the salad to rest for at least 10–15 minutes after tossing with the dressing to let the flavors meld.
Finally, always taste and adjust before serving—sometimes just an extra squeeze of orange juice or a sprinkle of salt transforms the dish from good to outstanding.
Serving Suggestions and Pairing Ideas
This salad is versatile and pairs beautifully with a wide range of meals.
Serve it as a refreshing side dish alongside roasted chicken, grilled salmon, or baked tofu for a wholesome dinner.
It also works wonderfully as a standalone lunch bowl, especially if topped with avocado slices or chickpeas for added creaminess and protein.
For holiday gatherings, the vibrant colors of cranberries and sprouts make it a festive addition to the table.
Pair with crusty bread and a light soup for a simple, nourishing meal
Storage Tips for Freshness
Store leftovers in an airtight container in the refrigerator for up to three days.
The shredded sprouts hold their crunch well, and the vinaigrette continues to infuse flavor as it sits.
If you prefer maximum crispness, keep the dressing separate and toss with the salad just before serving.
Pecans can lose their crunch over time, so consider storing them separately and sprinkling them on just before eating.
This salad is also great for meal prep—portion into individual containers for quick, ready-to-go lunches.
Frequently Asked Questions
1. Can I make this salad ahead of time?
Yes, this salad is meal-prep friendly. Assemble it up to 24 hours in advance, but for the best texture, keep the dressing and nuts separate until serving.
2. What can I use instead of quinoa?
Couscous, farro, bulgur, or even brown rice make excellent substitutes. Choose based on your dietary needs and what you have on hand.
3. How do I shred Brussels sprouts easily?
A food processor with a slicing blade is the quickest option. Alternatively, use a mandoline for thin ribbons or slice carefully with a sharp knife.
4. Can I swap out the dried cranberries?
Absolutely—dried cherries, golden raisins, or even chopped fresh apples or pears add sweetness and complement the citrus vinaigrette.
5. Is this salad suitable for special diets?
Yes, it’s naturally gluten-free, dairy-free, and vegan. It’s also high in plant-based protein, fiber, and heart-healthy fats, making it suitable for a wide range of diets.
