Brussels Sprouts, Cranberry & Quinoa Salad
A crisp and refreshing salad made with shredded Brussels sprouts, fluffy quinoa, tart cranberries, toasted pecans, and a citrus-kissed orange vinaigrette. This protein-rich, fiber-filled dish is quick to prepare and perfect for everyday meals or special gatherings.
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.
