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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

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, Dijon, 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!

Brussels Sprouts Salad with Cranberry and Quinoa in Bowl

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Brussels Sprouts, Cranberry and Quinoa Salad Recipe

Brussels Sprouts, Cranberry and Quinoa Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 13 reviews
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4-6 servings 1x


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.



Salad Ingredients:

Orange Vinaigrette:

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


  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.


*Recipe update: Shallots and Dijon were added to this recipe in the fall of 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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170 comments on “Brussels Sprouts, Cranberry and Quinoa Salad”

  1. Came across this recipe and decided to make it for a big family birthday dinner a few weeks ago. I was a bit worried because my family is not necessarily adventurous and was worried I’d lose them at brussels sprouts. But to my delight the salad was a big hit with everyone! The only addition was a squeeze of honey to the dressing. Now I’m planning on making this for my in-laws and extended family for the holidays and am sure they will love just as much!

  2. I’m not much of a cook, so this might be a dumb question…do you cook the brussels sprouts or are they raw? 

    • Hi Kimberly – that’s not a dumb question at all! The brussels sprouts are raw in this, but you can certainly cook them if you want. We hope you enjoy! :)

  3. Are there any nutrition values for this recipe?

    • Hi Sabrina! We’re sorry but we are unsure 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!

  4. Absolutely Delicious! Thank you for the recipe! 

  5. Did you use plain dried cranberries or sweetened dried cranberries?

  6. Wow!!! This is AMAZING!!!!!!  I forgot the pecans, but it was still delicious!!! Thanks for sharing this recipe!!

  7. Looks yummy! Does this keep well in the fridge?

    • Thanks! It’s one of those things that’s kind of best the day you make it, but you can certainly refrigerate it and re-heat if you like to eat it warm like we do — we hope you enjoy!

  8. I am TOTALLY, 1000%  NOT a Brussels Sprouts fan, but I am trying this tonight as I know they are healthy for you and since they are raw and supposed to taste like cabbage (which I enjoy), I thought I might like this salad. I love cranberries, orange juice and nuts, and I’m just starting to learn how to cook with quinoa. So, here goes nothing…….

  9. Okay…..time for some dessert….a little humble pie…..I’m a convert. I like this! I think it gets better the longer it sits but I think the next time I make it, I will add a bit less vinegar and a bit of warmed honey to the vinaigrette. Yes, I said it, I like Brussels Sprouts as long as they are raw.

  10. Can you substitute peanuts for peacons?  My husband is allergic to tree nuts. :(  

    • Hi Christy! Yes, we think you could definitely use peanuts in this. We hope you and your husband enjoy!

  11. So, I’m not a big salad person at all, but I LOVE Brussels sprouts, and I am a terrible person and never leave comments on recipes but this salad was so unreal and kept me full for HOURS. Definitely going in my favorites. Thank you for making this so I can find a salad that I love!!

  12. This looks really healthy, always looking for ways to use quinoua, thankyou for sharing the recipe.

  13. I had never made quinoa before, and if you are also one of those people, you may want to know that it swells up when cooked.  I didn’t see it on the package anywhere or on the recipe.  My advise would be to measure about 2/3 of a cup raw quinoa to get the 2 cups of cooked.  The recipe, other than that, was good.

  14. I cut up a naval orange and added it to the salad to give it a little more flavor.  This was a good change from my standard salads – thanks!

    • We think that sounds like an excellent addition Linda! We’re glad you enjoyed this. :)

  15. made a variation of this with stuff I had in my pantry (cooking without planning a trip to the grocery store is always a beautiful thing)- barley and pumpkin seeds instead of quinoa and pecans, and I used some fresh chopped kumquat (with some lemon soda to thin it out) instead of orange juice. Turned out great! 

    • Thanks for sharing Luchia — we’re so glad this worked out for you, and that you were able to modify it! :)

  16. What do you normally pair this with?

    • Sometimes we’ll eat it on its own, as a meal (it’s great for lunch)! You can also add some shredded roast chicken to it for some added protein. If you want to eat it as a side, it can really go with anything, though we feel like it’s more of a fall/winter meal. :) We hope this helps, and that you enjoy!

  17. My new favorite salad! I’ve been bringing it to work in a small mason jar and it’s been the envy of my coworkers. Tossed with a little goat cheese – super yummy! Also love it as is :) Sometimes it’s hard to wait until lunch!

    • Thanks for your sweet comment Victoria — we’re so happy you love this! :D

  18. You know what would’ve been nice to know before starting this recipe? The Brussels sprouts must be FRESH, NOT FROZEN.   When I saw “Trader Joe’s” and “brussel sprouts,” I assumed that I could use the frozen variety, because that’s what I’d always used.  

    And 2:1 water:quinoa ratio?!  Only if you want it soggy. 1.5:1 gives you the fluffy, separated grains.

    • Hi Jake — when listing vegetables in a recipe, if it doesn’t specify “frozen,” then we mean fresh.

  19. My sister shared this with me and we both love it. I happened to have Blood Orange Olive oil in the pantry to use and like that in the viniagrette ! Thanks for posting this‼️

    • We’re so glad you and your sister enjoyed this Julie! And we think that blood orange olive oil sounds heavenly — yum! :)

  20. After my frozen sprout debacle, I bought some fresh sprouts. To minimize GI discomfort, I cored each sprout — a time consuming process. Also, the dressing’s very sweet. It needed a full 24 hours, plus some periodic tossing to marry the flavor with the produce. To help offset the sweetness, I topped the salad with some crumbled feta flavored with mediterranean herbs (I forget the brand). That really “made” the dish.

    Still, I and a friend experienced some bloating after eating it. That’s it — no more raw crucifers for me! I’ll try it next time with Napa cabbage and see if it’s kinder on the digestive system.

  21. I made a few modifications but this is YUMMY!! I hope I did the recipe justice but i lightly sautéed the brussels as I prefer cruciferous veggies to be cooked, omitted the quinoa (I’m doing low carb at the moment) and subbed pecans for the walnuts in my pantry. I’m in love. Thank you!!

  22. This is yum!  Had for mother’s day and my niece put cashews in…so Good, skip the pecans….I like a lot more dressing so will double recipe. Also thought about roasting brussel sprouts, but not completely.  Will comment on my experiment!

    • We’re happy you enjoyed it Mary, and we bet it would be amazing with roasted brussels sprouts — yum!

  23. How can my the vinaigrette without oil? I don’t use oil ? Thanks

    • Hi Norma! If you’re trying to avoid oil, you could just exclude it here. It won’t be a vinaigrette, but it will still be flavorful and tasty! :)

  24. Hey could u use coconut oil in this recipe?

    • Hi Susie! Yes, you could totally use melted coconut oil in place of the olive oil for the vinaigrette. We haven’t tried that ourselves, but we bet it’d be yummy! :)

  25. Thank you so much for this recipe. I belong to a cookbook club & have been looking for this recipe to take to our next get together, which is tomorrow evening. Can I make this in the morning for that evening?

    • You’re very welcome, LouAnn! We hope you and your friends enjoy this! And yes, you could make it in the morning for that evening (though we would probably recommend keeping the dressing separate and then mixing it in right before you’re ready to serve.

  26. Hello! I’m considering making this recipe for a family get together and I think k it has a nice variety of ingredients.  Do you have a recommendation for what to cook the Quinoa in for this recipe? In water,  chicken broth,  vegetable broth or beef? Just wanted to see if you had a specific method for this recipe in particular.  Thanks in advance! 

    • Hi Meredith! We usually just cook our quinoa in chicken or vegetable broth/stock, though water is also fine (we prefer stock/broth because it adds more flavor). We hope you and your family enjoy!

  27. Hi there! This looks delicious! If I am wanting to bring this to a potluck at work, do you suggest tossing the salad with the dressing in the morning so the flavors have time to mix together or should I toss it right before we eat? I’m not sure if Brussels Sprouts will get soggy the same way lettuce does.

    • Thanks, Megan — we hope you and your co-workers enjoy this! And yes, that’s exactly what we’d do (the brussels sprouts shouldn’t get soggy and will definitely be more flavorful).

  28. Yum!  We are going to have to make that soon!

  29. Is it better if the dressing marinates over it for a little but if time?

  30. Hi Everyone!

    Just a heads up…this salad might not be for everyone!! I just made it to bring to a party tonight! It’s REALLY BLAND! I tried fixing it by adding some more orange juice to the vinaigrette. Still has no flavor. I’m sooooo bummed!!!

  31. Had this salad with a beetroot and apple side soup. What a simple,quick and amazing salad. I used pomegranate instead of dried cranberries and toasted walnuts instead of pecans. I love how if you run out of some ingredients it still works by substituting with others. Many thanks!:)

  32. can this recipe be made a day ahead of time or will the Brussel sprouts get too soggy?

  33. I’m going to try this to serve alongside roast beef sandwiches for dinner tonight. I don’t have the ingredients needed or the Orange vinaigrette (bummer) going to try it with bottled poppyseed dressing instead.

  34. Is this dish meant to be eaten warm or cold? 

  35. Thoughts on substituting pomegranate for the cranberries?

  36. Was wondering .. do you mix all together while  quinoa is still warm? 

    • Hi Barbara! We let the quinoa cool a little (just so it’s not piping hot), and then we’ll mix it. You can wait until it’s completely cooled though if you prefer. We hope you enjoy the salad!

  37. I have to agree with Jostlen, I LOVED the ingredients in this salad but the dressing had NO taste at all. I will try adding some more orange juice to it. Thank you though for your great blog!

    • We appreciate your honest feedback, Kristen, and we’re sorry you didn’t care for the dressing very much! Definitely feel free to add some more orange juice and/or vinegar, and you could also add a little Dijon mustard or minced garlic if you like. We hope this helps!

  38. I completely love this salad! the flavors compliment each other perfectly, the textures are great, and it’s good for a week in the fridge! i had this for lunch every day and never got tired of it!

  39. Great healthy lunch option!

  40. Love this recipe.
    Next time I might try raspberry vinaigrette instead of orange.

    • Thanks, Debbie, we’re so glad you enjoy it, and we bet a raspberry vinaigrette would be delicious with this!

  41. Love this salad! Made for a Christmas party and used red quinoa, it was a hit! It was delicious the next day too. I made a couple of modifications to the dressing, a little more orange juice and a bit of honey. Making it again tonight for friends.


  43. Amazing salad! I just added a drizzle of honey to the dressing ! Love it ! Will make it again and again!


  44. LOVE this salad. Can it be frozen?

  45. Can you make this ahead of time for example night before and add dressing prior to serving?

  46. This is perfect! I was lamenting the absence of both Brussels sprouts and a salad from my holiday table this year and this looks amazing! Thank you Ali!

  47. Can’t wait to make this

  48. Made this yesterday to take to a pot luck, I was so disappointed. I followed other suggestions of more orange juice, added garlic, some honey, more salt, cooked quinoa in vegetable broth, still not a lot of flavour. The only thing I did different was used unsweetened orange juice instead of fresh squeezed. Any suggestions? I really had high hopes for this recipe, not sure what else I could have done. Also, not one person comment on the salad .

  49. Delicious! Even better the next day!

  50. Do you know calories for the recipe as posted?