Brussels Sprouts, Cranberry and Quinoa Salad

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This Brussels Sprouts, Cranberry and Quinoa Salad is super-easy to make with shredded fresh Brussels sprouts and a zippy orange vinaigrette.  It’s also naturally gluten-free and vegan, so that everyone at the table can enjoy it.

Brussels Sprouts, Cranberry and Quinoa Salad Recipe

Brussels sprouts are back in season!  Which means it’s time we all make my favorite Brussels Sprouts, Cranberry and Quinoa Salad! ♡

This salad has been my go-to salad for holiday entertaining for years and years now.  It’s quick and easy to make with fresh, healthy, seasonal, simple ingredients.  It holds up really well in the fridge, if you would like to prep it up to 3 days ahead of time.  It looks beautiful on any holiday table, especially with all of those vibrant reds and greens.  And best of all — it’s quite simply so delicious!

Since many of you probably missed this recipe the first time I shared it five years ago, I thought I would bump it back to the top of the blog today for some holiday salad inspiration.  I’ve updated the post with a fresh batch of new photos, and have also included a video tutorial on how to shred Brussels sprouts either by hand or with the help of a food processor.  (Or nowadays, you can also buy Brussels pre-shredded at most grocery stores, if you would like to save a step!)

Tons of our readers have made and loved this recipe over the years, so I hope you enjoy it too!

How To Shred Brussels Sprouts:

Ok, first things first, let’s talk about how to shred Brussels sprouts!

Nowadays, you can purchase pre-shredded Brussels sprouts at most grocery stores.  But if you would like to shred them yourself, you can either do so by hand (example #2 in the video above).  Or if you happen to have a food processor with a blade attachment, you can do so extra-easily with the help of a food processor (example #3 in the video above).  No need to cook the Brussels afterwards — we will just be eating them raw as our salad greens.

Brussels Sprouts, Quinoa, Cranberry, Shallots and Pecans for Salad

Shredded Brussels Sprouts Salad Ingredients:

In addition to shredded Brussels sprouts, you will also need the following ingredients for this salad:

  • Shredded Brussels: As detailed above.
  • Quinoa: I always like to cook my quinoa in vegetable stock (or chicken stock) to give it extra flavor.
  • Dried cranberries: Or dried cherries — whichever you prefer.
  • Chopped pecans: Which I highly recommend taking a few minutes to toast — either in the oven or in a skillet — before adding to the salad, for extra flavor.
  • Shallot: I’ve added this into the updated version of this recipe, to round out the rest of those salad flavors.  (If you don’t have a shallot on hand, you can sub in some finely-chopped red onion instead.)
  • Orange vinaigrette: Which is super-quick and easy to make with orange juice, olive oil, apple cider vinegar, salt and pepper.

Full ingredient amounts/instructions listed in the recipe box below.

How To Make Shredded Brussels Sprouts Salad

How To Make Brussels Salad:

To make this Brussels Sprouts, Cranberry and Quinoa Salad recipe, simply…

  1. Make the vinaigrette. In a small bowl, whisk all of the vinaigrette ingredients together until combined.  (Or my preference — combine them in a mason jar, cover, and shake until combined.)
  2. Make the salad. Combine the shredded Brussels, cooked quinoa, dried cranberries, chopped pecans and shallot in a large bowl.  Drizzle evenly with the vinaigrette, then tossed until completely combined.
  3. Season.  Taste and season the salad with extra salt and pepper, as needed.
  4. Serve. Serve immediately, or refrigerate in a sealed container for up to 3 days.

Shredded Brussels Sprouts Salad with Cranberry, Pecans and Quinoa

Possible Variations:

Want to customize this recipe a bit?  Feel free to…

  • Add avocado: My best suggestion?  Add some diced avocado to this salad for an extra creamy twist — delicious!
  • Use pomegranates: In place of (or in addition to) dried cranberries, some fresh pomegranate arils would be beautiful in this salad!
  • Use different nuts/seeds: In place of pecans, feel free to use sliced or slivered almonds, walnuts, pepitas or sunflower seeds.
  • Add bacon: For an extra delicious twist, feel free to add in some chopped cooked bacon.  YUM.
  • Add arugula: I’ve also made this salad using half Brussels and half arugula, and the peppery flavor of arugula was a delicious addition to the other flavors.
  • Add cheese: Some freshly-grated Parmesan or Manchego cheese would also be delicious addition to this salad.

Shredded Brussels Sprouts, Cranberry and Quinoa Salad Recipe

More Favorite Salad Recipes:

Looking for more salad recipe inspiration?  Here are a few of my faves!

Shredded Brussels Salad Recipe with Cranberries and Quinoa

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Brussels Sprouts, Cranberry and Quinoa Salad Recipe

Brussels Sprouts, Cranberry and Quinoa Salad

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4-6 servings 1x

Description

This Brussels Sprouts, Cranberry and Quinoa Salad is super-easy to make with shredded fresh Brussels sprouts and a zippy orange vinaigrette.  See notes above for possible ingredient variations.


Scale

Ingredients

Salad Ingredients:

Orange Vinaigrette:

  • 1/4 cup freshly-squeezed orange juice
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • generous pinch of fine sea salt and freshly-cracked black pepper

Instructions

  1. Make the vinaigrette. In a small bowl, whisk all of the ingredients together until combined.
  2. Make the salad. Combine the shredded Brussels, cooked quinoa, dried cranberries, chopped pecans and shallot in a large bowl.  Drizzle evenly with the vinaigrette, then tossed until completely combined.
  3. Season.  Taste and season the salad with extra salt and pepper, as needed.
  4. Serve. Serve immediately, or refrigerate in a sealed container for up to 3 days.


Notes

*Recipe update: Shallots were added to this recipe in November 2019.  Otherwise, the recipe is the same as always!

*Cook time: Cooking time does not include the time required to cook the quinoa.

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160 comments on “Brussels Sprouts, Cranberry and Quinoa Salad”

  1. I have seriously got to try this brussels sprouts salad. You have outdone yourself with this!

  2. This looks amazing, so bright and fresh!!!

  3. This looks delicious – all my favorite things!

  4. So true! Could have never imagined I would one day enjoy brussel sprouts! Although not boiling them till their mush helps….

  5. So true… I mean why Brussels and not, say, broccoli? They’re both equally nutritious. Why kale and not mustard greens? Deep thoughts, deep thoughts. ;-) xo 

  6. This looks like such a great salad – I love brussel sprouts but never ate them growing up cause my mm hated them…of course now I can’t get enough!

  7. Love all of the fresh flavors in this gorgeous salad! Pinned!

  8. You know, I’ve never really tried brussels sprouts, because I grew up with parents who HATED them, but they’re floating around the blogging world so much, that I just HAVE to try them :) This salad looks like a nice introduction :)

  9. I have those same food thoughts! Food trends are so crazy ;) This salad is beautiful!! 

  10. Looks like this needs to be one of the next combos I do for my mason jar lunches. So yummy sounding! 

    You read my mind on brussel sprouts…used to hate them but loved them roasted, sauteed, and shaved in salads!

  11. I love this
    What a great salad for fall/winter- so fresh and hearty!

  12. This quinoa salad looks beyond delicious.. and healthy too?! Definitely a recipe I need to make!

  13. This salad looks absolutely fantastic. I love EVERYTHING in it.

  14. Yes! Totally all about making fun salads for Thanksgiving. Love the addition of cranberries and quinoa in here. I’m already Brussels sprout obsessed, so I know I’d be all over this bowl.

  15. Does the quinoaneed to be warm? I am making this ahead of time today and was wondering if it blended slightly warm or if it can be mixed cold? 

  16. Thanks for the recipe! I also added fresh orange pieces to mine. Yum!

  17. Made this for Thanksgiving and it was perfect!  The potatoes were creamy and delicious and helped save space on the stove for my other sides.  And it was great being able to keep them warm as I was finishing everything else and carving the turkey.  They were so good, I had to share the recipe with multiple family members.

  18. This is very good. We added a little feta cheese and it made it even better. 

  19. Made this salad over the weekend and it was AMAZING. Mine isn’t nearly as beautiful but I loved the flavors! Definitely recommend it!

  20. LOVED this salad!  It was wonderful and had such an amazing flavor.. plus it was incredibly healthy!  SCORE :)   Thank you so much for this. 

  21. This looks so insanely delicious! I’ve heard of people loving brussel sprouts salads, but I’ve never tried one. I love them cooked, so I imagine they are just as good. The cranberries are making me swoon here!

  22. I tried this recipe last night and loved it! I sauteed the brussels sprouts just a bit and served it as a warm salad. It was so delicious. 

  23. I’ll be ok with whatever food trends come and go as long as chocolate, brussels sprouts, and chips stay! 

  24. This sounds delicious, but I had one question. Do you use raw brussel sprouts? They don’t need to be cooked, not even blanched? TIA

    • Hi Kate! Yes, I do use raw brussels sprouts for this, but I love raw brussels sprout salads! If you’re worried you won’t like them raw (they taste like green cabbage to me, and have a nice crunch), you could blanch them, or even roast them beforehand, for a warm salad! Totally depends on your preference. Either way, I hope you enjoy! : )

  25. Brussels, cranberries, and quinoa!? Sounds like the perfect combination to me. I love a healthy salad that keeps me full. This looks great. 

  26. I’m always looking for new ways to use Brussel Sprouts, and it looks like this may be the next way I give a go! 

    Josh – The Kentucky Gent
    http://thekentuckygent.com

  27. Just made this and it was delish! Added a bit more fresh orange juice and finely sliced green onion. Will definitely make it again and thanks for sharing! #diaryofadietitian

  28. Perfect combination! I love quinoa everything and this one is the bomb!

  29. Great salad – keeps days too. Flavourful , healthy and crunchy . I added some sesame seeds too – 1-3 tablespoons 

    • Thanks Joan, so glad you like it! I bet the sesame seeds in it are a wonderful, crunchy addition, so I’ll definitely have to give that a try next time I make it!

  30. What a cheery looking salad. I like the textures in this salad and the variety of flavors. Lots of health in this salad, but it’s nicely hidden—Ha!Q

  31. I love your thoughts on how food trends change due to culinary creativity, technology, research in sustainability, etc. Sounds like an incredibly interesting discussion – can we have that sometime? :) Also, this salad looks superb. 

  32. This recipe was excellent!  Didn’t know how raw Brussels sprouts would be but I made it for a party and everyone loved it!

    • Thanks, Cheryl! I felt the same way the first time I ate them raw, and was so pleasantly surprised. Glad they were a hit! : )

  33. Ive just made this now.  So yummy!

  34. Was looking for an easy, healthy recipe to take to a potluck and BAM! this was on my Pinterest feed front and center.  Must have been a sign from up above.  Can’t wait to try it out for the party.  

  35. I can’t stand it when people write, ” Great recipe, but I changed it”. Well, great recipe, but I changed it. More like added to it.  lol.  I love brussel sprouts, but forgot to get them.  I used chopped broccoli. I added celery, yellow pepper (because it’s more pretty), and when I made the vinaigrette, I used more orange (about 1/2 cup…maybe three quarters) a tablespoon of sugar, and about two tablespoons of mayo.  OMG.  It was so good!!  Yup. I have become one of those annoying people…

    • Haha no worries Diane, we love hearing about other people’s approaches to things — yours sounds delicious! :)

  36. Hi! I saw this and it looks delicious, I’m thinking of making it for a Canadian Thanksgiving potluck this Monday! But I was wondering if the 2 cups of quinoa was cooked or before cooking? I know it makes a difference :)

    Thanks!

    • Hi Adriana! Yep, the recipe calls for 2 cups of already-cooked quinoa. (Which will probably require a little under 1 cup of uncooked quinoa beforehand.) Hope that you enjoy the recipe!

  37. Made this tonight,, loved it ! It will also be my lunch this week . It makes alot

  38. Are the Brussels,sprouts raw?

  39. Would like vet to try this with lemon juice instead of orange.  Has anyone tried this and, if so, how much lemon juice did you use?

    • We think lemon juice would be delicious in this! We’d think 1/4 cup should still be a good amount, but you could always start with a little less and add more to taste. We hope you enjoy this!

  40. I made this tonight. First, I cut the recipe in half, because we are a family of 2. There was easily enough for 6 people as a side dish. Second, I made and used the full amount of the vinaigrette, but my husband still described it as “dry.” I found it lacking in something. I will not make it again. Disappointed, but that’s ok. I like experimenting.

    • We’re sorry to hear you didn’t care for this one Rita, hopefully you can find another recipe you and your family like better!

  41. HI! your recipe looks amazing. Sadly I don’t have access to apple cider vinegar where I am. Would balsamic work?Or some other replacement? Thank you!

    • Thanks Anna! And no worries, you could totally do balsamic, even better! We hope you enjoy this! :)

  42. This is really good!

  43. Can you use fresh cranberries?

    • We haven’t tried that Jenny – they might be a little too firm and tart though, unless you cooked/popped them and added some sweetener to them.

  44. looks delicious! Am going to make for Thanksgiving :) Question… Can it be made a day ahead, except for the dressing added, of course?

    • Thanks Mollie, we hope you enjoy this! And yes, you can definitely make this a day ahead. Have a great Thanksgiving! :)

  45. made it for Thanksgiving!  Love it!  Has anyone calculated the nutritional values.. looking for calories/carbs/protein/fat per serving

    • Yay, we’re happy to hear that Martha! We’re sorry but we’re actually not sure of the nutrition facts/amount of calories in this recipe. We currently are not publishing nutrition facts on the site, as the nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. We hope that helps!

  46. Oh YUM. I’ve made a lot of Brussels in the past five years but never this combo. Putting it on my list!

  47. Well I decided last minute I wanted to make this for a Function I was going to……….. I can hear you now, Oh no don’t take a new Recipie to a party It was Great…
    I was out of Orange Juice So I used Clementines in the blender, Chopped some cranberries and added it to the dressing.
    Yum Yum Yum!!!!!!!

    • Thanks for sharing Victoria, we’re happy you enjoyed this! And good thinking on improvising on that oj! ;)

  48. This is one of mine and my families all time favorite salad.  Its so simple to make.  We skip the quinoa though and we add chicken to it for the added protein
    .

  49. Just made this for a family dinner and added half a can of mandarin oranges – loved how easy this was to pull together!

  50. This salad is very blah.  Needs more flavor.  More than a pinch of salt and maybe some maple syrup.  Glad I tested it on my family before I made it for my bunco group.

    • Thanks for your honest feedback – definitely feel free to alter it to your taste (everyone’s palate is different)! :)