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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.