Shaved Brussels Sprout Salad with Cranberry & Quinoa

Raw shaved Brussels sprout salad with quinoa, cranberries and walnuts is just perfect for family gatherings. Prepare most of the salad ahead of time and toss everything together just before servings. Easy!  Crunchy, sweet and good for you too. This one is a mainstay on my Christmas dinner table.

This might be my favourite way to eat Brussels Sprouts. I love the crunch of shaved, raw Brussels Sprouts. And don't be scared, they are not bitter at all. I have a theory when it comes to Brussels Sprouts. I believe that if you think you don't like them, you have only eaten overcooked, under-seasoned Brussels Sprouts. Try them raw and shaved and you very well might like them. They are sweet and crunchy... not that much different than a cabbage.

In fact, I've always considered them just little baby cabbages. 🤣

This Shaved Brussels Sprout and Cranberry Salad has a decidedly holiday twist with the dried cranberries and walnuts. I've used a basic, slightly sweet lemon dressing. Nothing crazy. Use maple syrup to keep this salad vegan. Otherwise, honey is nice. 

Why you will love this Brussels Sprouts Salad recipe

It has a decidedly holiday vibe with the bright red cranberries and fresh green Brussels Sprouts.

This salad is healthy and filling. You will not feel guilty filling your plate with this salad.

• Fresh shaved Brussels Sprouts add fresh crunch and bright greens that are often missing from the holiday table
• Walnuts add good healthy fats and crunch
• Quinoa adds a bit of protein, fibre and bulk to the salad - giving it a little extra to keep you feeling satisfied.
• And Cranberries -- well, dried cranberries just at that sweet brightness that make this salad fun to eat.

This is an easy recipe. This is easy stuff to throw together... which is ideal when you have dinner to get on the table for special guests or a special occasion or what have you.. It is that time of year! ...full of friends and visiting and all those things; it can be hectic. So making things easy is the name of the game.

This salad can mostly be prepped ahead of time. Up to two days before make the dressing, cook the quinoa, wash and slice the sprouts (you may even find them already shaved in some groceries these days) and toast the walnuts. Pack everything up (keep the toasted walnuts separate for maximum crunch and toasty-ness) and simply toss it all together in a pretty bowl before serving.

Meal-prep and holiday menu game plan

This is one of those dishes that is just perfect for adding to a holiday dinner for a large crowd. You can get everything ready ahead of time and assemble just before serving. 

➨ 2 days ahead of time

Cook the quinoa according to package directions and let cool in the refrigerator. It should be completely cooled before tossing the salad. I usually make it the day before. I cup raw quinoa will yield about 3 cups cooked.

My favourite brand of quinoa is available here. It is available in white, red or black. For this salad, I prefer red or black because the colour is a nice contrast, but you can use what you have on hand.

Clean and prep the Brussels sprouts. Remove the outer leaves. Thinly slice the sprouts. You can use a food processor to do this or do as I do and just use a very sharp knife. The sprouts will keep sliced, in a closed container, in the fridge for a day or two.

Make the dressing. The dressing will keep for about 5 days refrigerated in an airtight container.

➨The day before

Make the salad. In a large bowl with a tight-fitting lid, add the shaved sprouts, cooked and cooled quinoa and cranberries. Stash in the refrigerator until just before serving.

Toast the walnuts. Toast the walnuts in a hot, dry skillet until just fragrant. I like to chop them very roughly after I've toasted them. If doing this step ahead of time I find they stay the crunchiest if you pack them separately in an airtight container after they cool. Keep them at room temperature. Or you can leave the toasting step to just before serving.

➨Just before serving

Just before serving toss it all together with the dressing and transfer to a pretty bowl.  

This Brussels Sprout salad will keep, tossed, for a good hour or two without losing much crunch.

Storage and other recipe notes

I've been known to eat this salad the next day. Not quite as crunchy, but like any good slaw, it's still fairly sturdy. Don't expect to keep leftovers for more than a day.

I love this salad with a weeknight meal -- but the recipe as written makes far too much. Make half or even a third and serve for dinner. 

➨ Make this quinoa and brussel sprout salad as part of your family's menu and meal prep

Because the components for this raw brussel sprout salad can be assembled but not dressed ahead of time, this quinoa salad is great for meal prep and makes a nice packed lunch.

Just pack the dressing separately and you can make and eat smaller portions of this salad for lunch or part of busy weeknight meals for several days, if not all week. 

Make the dressing and keep it on hand for quick side-salads during the week. Just use the amount you need for smaller, family-sized meals.

TIP: I like to have "ready" salads tucked away in the refrigerator during busy weeks. This is one of those salads. Take out and toss together the amount you need - whether just for your lunch or as part of the weeknight family dinner. The rest of the salad components will wait until you need them later in the week. Throw some baked tofu on cooked chicken breast on top and you have an easy, complete meal.

📖 Recipe