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.
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Citrus Season
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 do I 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.
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.
A Few Recipe Notes for Shaved Brussels Sprouts Salad
- 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.
More Citrus Recipes to Love
- Blood Orange Chocolate Chunk Scones
- Wheat Berry Salad with Roasted Beets and Citrus
- Carrot Ginger Citrus Immune Boosting Smoothie
- Farro Kale and Olive Salad
- Healthy Almond Orange Oat Waffles
Shaved Brussels Sprouts Citrus Quinoa Salad with a snappy 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.
