Cranberry Pecan Brussels Sprout Salad is fresh & absolutely packed with flavour & interesting textures. It's also hearty & warming thanks to the orangey cinnamon dressing. This vegan Brussels sprout salad is just perfect for all of your fall & winter entertaining!
This Vegan Brussels Sprout Salad with cranberries, pecans and a creamy orange cinnamon dressing is what it's all about now. It's so good!
Remember the soggy, smelly, overcooked Brussels sprouts of your childhood? Well this could not be more different. No stinky soggy sprouts are allowed here!
Instead we have beautiful, paper thin, shredded Brussels sprouts so we get a shaved brussels sprout salad that's naturally gluten-free. Something about the shredding makes them fresher and milder and their texture is kind of crunchy, slightly chewy.
These little green ribbons work unbelievably well in salads, especially with the orange cinnamon dressing, the chewy dried cranberries (sour dried cherries would work really well too) and the crunchy nuts. So fresh, super yummy and packed with protein. I have been eating this vegan Brussel's sprout salad for lunch everyday for a week and it's such a great side dish to serve for Thanksgiving and Christmas. Almost like a brussels sprout slaw.
Now we could go all old fashioned and use a mandolin to shave our raw Brussels sprouts. Maybe lose a finger tip or two along the way? I have never ever used one because I just know that would happen to me if I did. They kind of scare me quite a lot. Or you could take the easy way out and use a food processor.
How to make Cranberry Pecan Brussels Sprout Salad
- Shred the raw Brussels sprouts in a food processor.
- Transfer to a bowl and mix in the cranberries.
- Chop the nuts and add them to the salad.
- Blend the dressing ingredients
- Pour over and toss to combine.
- Sprinkle with more nuts, more cranberries and optional pomegranate arils to pretty it up! Maybe some vegan croutons or some salty vegan feta cheese too?
So easy, fresh and flavourful and unlike salads made with lettuce, this Cranberry Pecan Brussels Sprout Salad won't get really soggy if you don't eat it right away or if you have leftovers. This makes it great for meal prep.
The sweet orange and cinnamon balance with the sprout flavour perfectly and the cranberries and nuts provide chewy, crunchy texture and contrasting fruity nutty flavours. Optional pomegranate arils add more colour, texture and bursts of fresh juicy flavour.
It's all there, together in a bowl ready to make your fall salad dreams come true and with it's festive colours and flavours it will make a great addition to your holiday table!
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Vegan Brussels Sprout Salad
Author:
Ingredients
Salad
- 600g / 5 heaping cups Brussels sprouts
- 90g / ¾ slightly heaping cup pecan nuts , walnuts make a good sub.
- 120g / 1 cup dried cranberries
- 1 pomegranate , optional
Dressing
- 1 large orange , zest and juice
- 1 shallot , or a small chunk of sweet onion
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar , or white wine vinegar
- 5 pecan nuts , walnuts make a good sub. For a nut-free option see recipe notes.
- ¼ teaspoon ground cinnamon
- salt , to taste
- black pepper , to taste
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- Wash the Brussels sprouts, removing any old leaves and the stubby bit of stalk.
- Shred the Brussels sprouts as finely as you can and put them into a large bowl. I use a food processor to do this as it makes it so quick and easy. Chop the nuts into small pieces and add them too along with the dried cranberries.
- Blend the dressing ingredients together until completely smooth. If you prefer a slightly thinner dressing just add a few drops of water until you get to the consistency you like.
- Pour the dressing over the salad and toss to distribute evenly. Sprinkle with a few extra cranberries and pecans if you wish and also some optional pomegranate arils too if you have them.
NOTES
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
Gerry says
Loved this salad. Wow amazing flavours. Thanks so much. I enjoy your recipes so much because they use such common ingredients (at least for me) and are simple. Always looking for new ways to use brussels.
Chessie says
Really good. I made this for Thanksgiving and people seemed to like it -- even people who said they hated Brussels sprouts.
The food processor makes this pretty darn easy once you've pared the Brussels sprouts. I like that using pecans in the dressing makes this an oil-free dish, and the zing of the orange zest is a nice accent.
A Virtual Vegan says
I'm really pleased you enjoyed it Chessie. Thank you!
Kathy says
I have chopped walnuts. The recipe calls for “5”. Would you say that’s about 1/4 cup or more? Thanks.
A Virtual Vegan says
I think 1/4 cup should be fine.
Darlene Killian says
Help! Want to make your stuffed pumpkin...cant find a pumpkin or round squash. Will butternut or acorn work?
A Virtual Vegan says
Any squash or pumpkin will be fine. I'd go for a rounder one to make life easier for stuffing and serving, so acorn would be better than butternut. You'll just need to scale down the filling, or make it all and serve leftovers of it as a side like stuffing.
Chessie says
Brussels sprouts for the win! This is a great salad. It's chilling in the fridge right now, and I can't wait to eat it. I confess I thoroughly "tasted" it before sticking it in the fridge. :) Great dressing, too. I used a cara-cara orange, since that's what I had, but I suspect a more strongly flavored orange would work even better.
Now I will always know exactly what to do whenever I encounter Brussels sprouts. Thank you!
A Virtual Vegan says
Oooo lucky you! I'm jealous. I haven't made this in ages. The flavours get better once it sits for a little while so you'll enjoy it even more when you eat it properly later! Thanks so much for stopping by to leave feedback Chessie!
Judy Chaffee says
This recipe is AMAZING! And it is so much better if you shred it yourself. I tried some from the store, and the author is correct, it tends to be “woody”. I used the gloves which do not get cut when using the micro plane. Make it the day before. Thanks for a great recipe!!!
A Virtual Vegan says
I'm thrilled you enjoyed it so much Judy and thank you for stopping by to leave feedback. It's much appreciated!
Lori says
Sounds delicious! I am currently doing the Whole30 diet and wondered what you thought about subbing the maple syrup for just olive oil?
A Virtual Vegan says
Thank you! You could use olive oil instead. A little sweetness in the dressing is nice though. I'm not familiar with Whole30 so am not sure if you are allowed sweetener of any kind. If you are, a little bit of artificial sweetener or even a date blended up in the dressing would be good. If not though, don't worry, it will still be good without!
Sarah says
Everyone loved it on CHristmas.
Jenn says
I love Brussels sprouts so much an this was really delicious!
Mary Ellen says
Who'd have thought you could eat raw brussels. We loved it. I was really suprised!
Cadry says
Oh, I've never thought about putting cinnamon in a salad dressing until now. It's the perfect fall salad. THank you!
Agness says
Yum! Such a nutrient-dense and healthy dish which I have to try as soon as possible. Is it possible to use lemon rather than orange juice and zest?
A Virtual Vegan says
Thank you! You could use lemon. Personally I think that orange works better with the other flavours though. I hope you enjoy it whichever way you decide to make it!
Amy says
I'm a big fan of raw Brussels sprouts and loved this salad.
Sarah Newman says
What a great fall salad! I love my immersion blender. I just bought brussels sprouts - great timing! :D
A Virtual Vegan says
Thank you! I hope you enjoy it!
Jasmine says
That is definitely the EASIEST way to shred Brussels! I have cut myself on my mandoline doing so, and I need to try that method. This sounds so good!
A Virtual Vegan says
Thanks Jasmine! The MultiQuick 9 is certainly a great and very versatile product. Much safer than a mandolin!