• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Vegetarian Recipes
    • Beans and Legumes
    • dairy-free
    • Freezer-friendly
    • Make Ahead Recipes
    • Whole Grain Recipes
  • Weeknight Meals
    • Quick & Easy
    • Slow Cooker
  • Baked Goods and Desserts
    • Breads
    • Cakes and Pastries
    • Cookies
    • Egg-Free Baking
    • Muffins
  • Vegan Recipes
    • Beans and Legumes (V)
    • Breads (v)
    • Breakfast (V)
    • Vegan Cookie Recipes
    • Desserts (v)
    • Mains and Dinners (V)
    • Salads (V)
    • Snacks (v)
    • Soup (V)
    • Whole Grains (V)
  • Gluten-Free Recipes
  • about
    • Subscribe
    • Contact
    • Disclaimer
    • Privacy Policy

The In Fine Balance Food Blog logo

menu icon
go to homepage
  • Vegetarian
  • Vegan
  • WFPB
  • GF
  • Sweet Things
  • Subscribe
  • Contact
  • Recipe index
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Vegetarian
    • Vegan
    • WFPB
    • GF
    • Sweet Things
    • Subscribe
    • Contact
    • Recipe index
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    You are here: Home » Recipes » Fresh Salads

    Published: Nov 18, 2016 · Modified: Jan 2, 2021 by Trish · This post may contain affiliate links · This blog generates income via ads ·

    Shaved Brussels Sprout Salad with Quinoa

    Shaved Shaved Brussels Sprout and Cranberry Salad | www.infinebalance.com
    Jump to Recipe Print Recipe
    A bright and colourful holiday salad that can be mostly prepared ahead of time. Just toss with the dressing before serving.
    Prep Time25 mins
    Total Time25 mins
    Servings: 12 servings
    Calories: 215kcal
    Gluten-free, Vegan, Vegetarian
    Salad
    Shaved Shaved Brussels Sprout and Cranberry Salad | www.infinebalance.com

    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.

    brussels sprout and quinoa salad with lemon dressing poured over top


    This might be my favourite way to eat Brussels Sprouts. I just love the crunch of shaved, raw Brussels Sprouts. And don't be scared, they are not bitter at all.  I am of the opinion that if you think you don't like cooked Brussels Sprouts you very well might like them raw. They are sweet and crunchy... not that much different than a cabbage.

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

    raw brussels sprout and quinoa salad with cranberries and walnuts in a white bowl

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

    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's 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.

    So ahead of time, make the dressing and prep all the parts of the salad. Clean and slice the sprouts and toast the walnuts. Pack everything up (keep the toasted walnuts separate for maximum crunch and toasty-ness) and just toss together in a pretty bowl before serving.

    More Brussels Sprout recipes:

    • Miso Glazed Brussels Sprouts
    • Roasted Potato and Chickpea Bowls with Brussels Sprouts
    • Parmesan and Walnut Raw Brussels Sprout Salad
    top view of shaved brussels sprouts and cranberry salad with quinoa

    Meal-prep and holiday prep 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 only 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 container in the fridge for a day or two.

    slicing raw brussels sprouts on a cutting broard

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

    easy lemon and orange vinagrette salad dressing

    ➨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 and keep 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.  

    tossing brussels sprouts, quinoa, cranberries and walnuts together in a large wooden 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.

    Shaved Shaved Brussels Sprout and Cranberry Salad | www.infinebalance.com
    5 from 2 votes

    Raw Brussels Sprout Salad with Quinoa, Cranberry & Walnuts

    A bright and colourful holiday salad that can be mostly prepared ahead of time. Just toss with the dressing before serving.
    Prep Time25 mins
    Total Time25 mins
    Servings: 12 servings
    Calories: 215kcal

    Ingredients

    • For the vinaigrette:
    • ½ lemon juiced
    • 1 orange juiced
    • 2 tablespoons finely minced shallot or red onion
    • ⅓ cup oil olive, avocado or walnut, or some combination
    • 1 tablespoon sugar
    • ¼-1/2 teaspoon of salt
    • freshly grated black pepper to taste

    for the salad:

    • 16 oz of finely shredded Brussels Sprouts
    • 2 cup cooked quinoa I used black quinoa, red would be nice too, but white is fine
    • 1 cup dried cranberries
    • 1 cup toasted walnuts pecans or almonds work nicely too

    Instructions

    • In a 500ml mason jar or small bowl add all dressing ingredients and whisk to combine. Or place lid on mason jar and shake well.
    • In a large mixing bowl combine all salad ingredients and toss well. Just before servings, toss dressing over salad greens and toss until well combined and evenly coated. Serve.

    Notes

    This recipe makes enough to serve a crowd, as a small side dish.
    The recipe can easily be scaled for smaller dinner parties. Although, I'd make the full dressing recipe, use what you need for the amount of salad on hand and then store the rest. The dressing with keep refrigerated for about 5 days.
    Salad is best if served just after tossing. So for gatherings and dinner parties, prepare everything ahead of time, including toasting the walnuts and cooking the quinoa. Toss the salad ingredients in a large bowl, but don't add the dressing until just before serving. 
    Calories: 215kcal (11%) Carbohydrates: 23g (8%) Protein: 4g (8%) Fat: 13g (20%) Saturated Fat: 1g (6%) Sodium: 61mg (3%) Potassium: 279mg (8%) Fiber: 4g (17%) Sugar: 10g (11%) Vitamin A: 310IU (6%) Vitamin C: 41mg (50%) Calcium: 37mg (4%) Iron: 1mg (6%)
    Trish Cowper | www.infinebalance.com
    Tried this recipe?Mention @infinebalance or tag #infinebalance!

    More Fresh Salad Recipes

    • Make-Ahead Kale Salad
    • High Protein Pasta and Carrot Salad with Cumin
    • All-Purpose Lemon Tahini Dressing
    • Cannellini Bean Salad with Roasted Red Pepper

    The latest recipes

    top side view of dark chocolate pot de creme with whipped cream and chocolate covered espresso beans

    Dark Chocolate Pots de Creme with Espresso

    roasted banana bundt cake with vanilla glaze on a white table

    Roasted Banana Cake with Spiced Rum

    dark chocolate blondies with walnuts on parchment paper

    Dark Chocolate Walnut Blondies

    a chip dipping into a hot and cheezy spinach and artichoke dip

    The best hot artichoke dip

    chia seed pudding in 2 glass jars with blueberries, strawberries and kiwi

    Easy Vanilla Chia Seed Pudding

    Apple Cinnamon French Toast Casserole

    Reader Interactions

    Leave a reply: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Trish Cowper

    Hi. I'm Trish.

    I'm a curious home cook, just as enthusiastic about healthy ingredients and whole foods as I am about cookies.

    more about me →

    Popular

    • Dark Chocolate Pots de Creme with Espresso
    • Roasted Banana Cake with Spiced Rum
    • Dark Chocolate Walnut Blondies
    • The best hot artichoke dip
    • Easy Vanilla Chia Seed Pudding
    • Apple Cinnamon French Toast Casserole
    • Carrot Cashew Paté
    • Apple Butter Bars (vegan)

    • About
    • Contact
    • Subscribe
    • Privacy Policy
      • Cookie Policy
      • Disclosures
    • Disclaimer

    recent posts

    • Dark Chocolate Pots de Creme with Espresso
    • Roasted Banana Cake with Spiced Rum
    • Dark Chocolate Walnut Blondies
    • The best hot artichoke dip
    • Easy Vanilla Chia Seed Pudding
    Trish Cowper

    Hi. I'm Trish.

    I'm a curious home cook, just as enthusiastic about healthy ingredients and whole foods as I am about cookies.

    more about me →

    Popular

    • Healthy Vegan Oatmeal Cookies with Dark Chocolate
    • Vegan Cream of Celery Soup
    • Raspberry Lemon Muffins
    • Perfect Lemon Muffins
    • Spiced Cranberry Rum Sauce
    • Tahini and Greek Yogurt Dip
    • Mediterranean Eggplant Stew
    • Strawberry Banana Jam

    Footer

    About

    • About
    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up!! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme

    7ads6x98y