Tangy, juicy, and texture rich, Shaved Brussels Sprout Salad with a snappy Honey-Orange Dijon Vinaigrette is packed with winter citrus goodness! Ideal for meal prep, lunch and sharing, this vegetarian or vegan Brussels sprouts salad is simple to make. This salad is vegetarian, easily vegan and gluten free.
Celebrating Citrus in this Shaved Brussels Sprouts Salad
Winter citrus season is right on par with summer berry season as a highlight of fresh seasonal produce. I’m always on the lookout for ways to incorporate winter citrus into my diet, beyond a morning citrus ginger mint green smoothie or immune boosting smoothie.
Shaved Brussels sprouts salad packs a citrus punch with its plump, juicy citrus and a snappy orange based vinaigrette. It works well for meal prep because it can hang out in the fridge for up to three days so it’s ready when you are.
Pomegranate Arils, Worth the Effort
For this Shaved Brussel Sprout Salad, the recipe calls for pomegranate arils. An optional ingredient, but one that adds a nice burst of juicy flavor to the salad. While they do take a bit of effort to remove from their fleshy skin, their fresh pops of juice and flavor add so much to this salad.
There are several ways to extract the seeds from the pomegranate. I typically use a bowl to submerge a quarter cut pomegranate and gently tease out the seeds by tearing and ripping into the flesh. The seeds fall out and sink to the bottom while the bits of flesh float to the top. The juice stays in the bowl rather than all over the counter (and me!).
How to Make Shaved Brussels Sprouts
There are two methods I use to shred Brussels sprouts for a salad. Before I got a food processor, I shredded by hand using a knife. While this takes longer than a food processor, it’s effective and easy.
How to Shred Brussels Sprouts with a Food Processor:
- Trim the ends of the Brussels sprouts, and remove any soft or rough outer leaves.
- Attach the slicer attachment in the work-bowl of a food processor.
- Drop whole Brussels sprouts into the chute and turn the processor on, while using the chute press to force the spouts onto the shredder blade. Shred the Brussels sprouts in small batches, depending on the size of the processor chute.
- They’re now ready to be used in the recipe.
How to Shred Brussels Sprouts with a Knife:
- Trim the ends of the Brussels sprouts, and remove any soft or rough outer leaves.
- Slice the Brussels sprouts in half.
- Turn each half face down and slice the sprouts thin.
- They’re now ready to be used in the recipe.
Can I Shred / Shave Brussels Sprouts in Advance?
Brussels sprouts hold a bit of moisture, so shaving them fresh is best. However, I’ve shredded them up to two days ahead of when needed and while they are notably dryer, they’ll still work in this salad. Keep in mind you’ll be adding a juicy dressing that will combat some of that dryness.
Quick Guide: How to Make Shaved Brussels Sprouts Salad
There’s just a few steps to making this Shaved Brussels sprouts salad and it couldn’t be simpler to pull together.
- First, cook the quinoa: this takes about 15 minutes. Fluff with a fork then chill in the fridge.
- Second, shave / shred the Brussels sprouts using a knife of food processor.
- Third, toast the nuts and seeds.
- Fourth, peel and slice the citrus and prepare pomegranate arils.
- Next, whip up the dressing.
- Last, assemble the salad in a large mixing bowl, dress and toss. Chill for about 30 minutes so the flavors can marry.
Pro Tips
- Meal Prep Ready! The pomegranate seeds can be removed, quinoa cooked, dressing prepared and Brussels sprouts shaved up to two days in advance. Store these in separate lidded containers in the refrigerator.
- Make Ahead: Shaved Brussels Sprouts Salad stores beautifully in the fridge for about three days. Ideal for make ahead weekday lunches.
- Vegan Brussels Sprout Salad: The dressing calls for honey, but feel free to sub maple for delicious results!
- Variations: I’ve included toasted sunflower seeds and pecans in this salad, but have used all walnuts or pistachios as well! I think just about any nut is a delicious pairing in this salad.
- Sliced supremed citrus for garnish with a sprinkling of fresh micro greens makes a beautiful presentation. A mix of Blood Orange and Cara Cara are quite nice.
Shaved Brussels Sprouts Citrus Quinoa Salad with Honey-Orange Dijon Vinaigrette
Ingredients
For the Salad:
- 3/4 C (140g) Quinoa
- 1 1/3 C (295g) Water
- 3/4 C (100g) Pecans
- 1/4 C (40g) Hulled Sunflower Seeds
- 1/2 lb (227g) Brussels Sprouts about 5 C when shaved
- 5 Mandarins / Clementins / Satsumas / Blood Orange any small citrus
- 1 Pomegranate seeds/arils removed, about 1 C
- One Additional Orange and/or Micro Greens for Garnish (optional)
For the Dressing:
- 1/3 C (60g) Orange Juice fresh squeezed, about one large orange
- 2 Tbs Olive Oil
- 2 Tbs Dijon Mustard
- 1 1/2 Tbs Apple Cider Vinegar
- 3-4 tsp Raw Honey or Maple Syrup
- 1/4 tsp Fine Sea Salt
Instructions
For the Salad:
- Cook the Quinoa: Rinse quinoa throughly under running water. In a small sauce pot add the quinoa, water and a pinch of salt. Bring to a simmer, then turn heat to low. Cook unlidded for about 13-14 minutes or until the quinoa is tender and the 'tails' show. Remove from heat, lid the pot and let stand for 10 minutes. Fluff with fork and transfer to a large mixing bowl. Set in the refrigerator to cool.
- Toast the Nuts: Meanwhile, preheat oven to 325F (163C). To a medium pan, add the pecans and sunflower seeds. Toast for about 8-10 minutes. They can go from toasty to burnt quickly, so keep an eye on them. Transfer to a cutting board, give them a rough chop and allow to cool. Set aside.
- Shred/Shave the Sprouts: A. Using a Food Processor: Trim the ends of the Brussels sprouts, and remove any soft or rough outer leaves. Attach the slicer attachment in the work-bowl of a food processor. Shred the Brussels sprouts in about small batches, depending on the size of the processor chute. They're now ready to be used in the recipe. Set aside.B. Using a Knife: Trim the ends of the Brussels sprouts, and remove any soft or rough outer leaves. Slice the Brussels sprouts in half. Turn each half face down and slice the sprouts thin. They're now ready to be used in the recipe. Set aside.
- Peel the Citrus: removing as much white pith as possible. Slice each wedge piece in half. Supreme and slice any citrus that will be used for garnish.
For the Dressing:
- In a small bowl, whisk together the orange juice, olive oil, mustard, apple cider vinegar, honey (or maple syrup), and salt. Adjust sweetness to taste.
To Assemble:
- To the cool quinoa, add the Brussels sprouts, citrus pieces, cooled nuts/seeds, and pomegranate arils. Pour in about 3/4 the dressing and mix throughly. Taste to see if more dressing is desired (I like adding it all). Allow to chill for about 30 minutes before serving to allow the flavors to marry, if possible. Store in a lidded container in the refrigerator for up to three days.
This is wonderful! The different flavors blend so well together! I made it exactly as written- even cutting my first pomegranate! I do think I used more Brussels Sprouts than called for and used all the dressing! I can’t wait to try out more of your recipes.
Thank you for your note, rating and giving the salad a go, Helen! SO happy to hear you’re enjoying the salad, and you cut your first pomegranate! Hooray!!
gorgeous salad and really love the choice of ingredients, I like the different textures too, thank you!
Hi Sabrina! Thank you for your note and kind words. I hope you enjoy the salad. LMK if you give it a go!
Hi Traci, delicious recipe! in Belgium it is now the best season to eat Brussels sprouts. We are not used to eat them raw but I love it both ways. In a dhal with yellow lentils it also tastes very good.
Hi Anne! Thank you for you note and sharing! Indeed, it’s time for Brussels. Your dhal with lentils sound SO good!
DELICIOUS!
Made this exactly as written, I couldn’t believe that I had brussels and a pomegranate in the fridge when this recipe came along! Served it for company and everyone loved it! Going in the REPEAT file. I used my food processor for the brussels and it was super quick. Thank you for a keeper and super refreshing salad with protein!
Hi Shelly! Thank you for coming back and leaving a note. So happy to hear you enjoyed the recipe and it’ll be on repeat! Hooray! I love it’s juiciness too… and that it can hang out in the fridge :D And how about that – you had BS and poms! This salad was meant to be!
Yes, we let it sit for a bit before we ate it as you suggested and there was a little leftover that I at the next day that was just as good!
Hello , could you please let me know for how many people is this recipie ? I am planning to make this as it looks super healthy and delicious but I cannot see serving information ! Many thanks Mia
Hi Mia! Thank you for pointing that out to me… The salad serves about six for a side salad. I hope this helps and you enjoy this sunny salad!
I’m always drawn to vibrant, colourful food, like this. It looks a complete joy Traci. I’ve been trying a couple of different ways with Brussel sprouts, mostly roasted, though. I’m keen to give this shredded salad a try.
Hi Di! Thank you for your note! So nice to see you pop in :D I love BS roasted, pan fried and raw, but my hubby doesn’t like roasted (more for me!). I hope you’ll give shredded a go… the texture is really nice!
I absolutely love all the textures in this salad…. it’s SO vibrant for my eyes too, during these shorter winter days. I hope you’ll give it a go Mare!
This sounds delicious. About how many servings would you estimate this is?
Hi Alison! You can get about 6 lunch size servings out of. Probably more as a side. I hope this helps and you enjoy the recipe!
Such a lively salad to brighten up the winter days! I am all about the citrus offerings now, especially the blood oranges and the Cara Cara’s. I love the hearty layers of the shaved Brussels sprouts and quinoa and the fact that this salad can last a few days. The dressing is similar to one of my all time favorites. Thanks, Traci!
Agreed, Jean! Citrus fruit brings so much sunshine to the shorter winter days. I too love the heft of this salad and that it can hang out in the fridge for daaays! I hope you’ll give it a go and that you enjoy it!