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Home » Sides » Salads

Shaved Brussels Sprouts Citrus Quinoa Salad

By Traci · Jump to Recipe

Tangy, juicy, and texture rich, Shaved Brussels Sprouts Citrus Quinoa Salad with a snappy Honey-Orange Dijon Vinaigrette is packed with winter citrus goodness! Ideal for meal prep, lunch and sharing, Shaved Brussels Sprouts Salad is simple to make. This salad is vegetarian, easily vegan and gluten free.

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Overhead shot of Shaved Brussels Sprouts Citrus Quinoa Salad with Honey-Orange Dijon Vinaigrette in a large serving bowl ready to be shared.

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 Citrus Quinoa 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. 

Winter citrus with leaves on a marble board.    Removing Pomegranate seeds and putting them in a bowl of water.

Pomegranate Arils are Worth the Effort

This shaved Brussels sprouts salad calls for pomegranate arils. 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. BBC Good Food has a video to show us how. 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!). 

 Brussels Sprouts in a blue bowl.      Shaved Brussels Sprouts in a blue bowl.

How do I Make Shredded 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. 

Ingredients for the salad with chopped citrus on a cutting board.     Ingredients for Shaved Brussels Sprouts Citrus Quinoa Salad with chopped pecans on a cutting board. Pouring the dressing over the Shaved Brussels Sprouts Citrus Quinoa Salad in a large mixing bowl.     Mixing the Brussels sprout salad in a large bowl.

How to Make Shaved Brussels Sprouts Salad

There’s just a few steps to making this Shaved Brussels Sprouts Citrus Quinoa 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.
  • 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.

Overhead shot of Shaved Brussels Sprouts Citrus Quinoa Salad with Honey-Orange Dijon Vinaigrette in a large serving bowl ready to be shared. Closeup of Shaved Brussels Sprouts Citrus Quinoa Salad with Honey-Orange Dijon Vinaigrette in a large serving bowl ready to be shared.

A Few Recipe Notes for Shaved Brussels Sprouts Citrus Quinoa 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. 
  • Shaved Brussels Sprouts Citrus Quinoa Salad stores beautifully in the fridge for about three days. Ideal for make ahead weekday lunches. 
  • Honey-Orange Dijon Vinaigrette will vary in sweetness depending on how sweet the orange used is. I find Cara Cara, Mandarins, Navels, Clementines or Blood Orange to be my favorites. Choose your favorite and go with it! But because oranges vary on their sweet/acid balance, be sure to adjust the honey in the dressing to taste. 
  • 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. 

RELATED: Looking for another seasonal Shaved Brussels Sprouts Salad recipe? My friend from Foolproof Living has a fabulous Shaved Brussel Sprout Salad with Apples and Goat Cheese recipe you’re going to love!

More Citrus Recipes to Love

  • Blood Orange Chocolate Chunk Scones
  • Citrus Avocado Salad with Quick Pickled Fennel – by Kitchen Confidant
  • Carrot Ginger Citrus Immune Boosting Smoothie
  • Beet, Citrus, & Chicory Salad with Ricotta Salata and Pistachios – by Bojon Gourmet
  • Baby Spinach Salad with Blood Oranges – by Foolproof Living
Tangy, juicy, and texture rich, Shaved Brussels Sprouts Citrus Quinoa Salad with a snappy Honey-Orange Dijon Vinaigrette is packed with winter citrus goodness! Perfect for meal prep, lunch and sharing, Shaved Brussels Sprouts Salad is simple to make. #VegetarianLunch #VeganSalad #VeganLunch #GlutenFree #ShavedBrusselsSproutSalad
Print Recipe

the recipe

Shaved Brussels Sprouts Citrus Quinoa Salad with a snappy Honey-Orange Dijon Vinaigrette

Prep Time:20 minutes
Cook Time:15 minutes
Total Time:35 minutes
Servings:6 Servings
Calories:353kcal
Author:Traci York | Vanilla And Bean
Tangy, juicy, and texture rich, Shaved Brussels Sprouts Citrus Quinoa Salad with a snappy Honey-Orange Dijon Vinaigrette is packed with winter citrus goodness! Perfect for meal prep, lunch and sharing, Shaved Brussels Sprouts Salad is simple to make. gluten free + vegetarian or vegan *See blog post for additional tips! 

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 the dressing and mix throughly. 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. 
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 353kcal | Carbohydrates: 43g | Protein: 8g | Fat: 19g | Saturated Fat: 2g | Sodium: 171mg | Potassium: 621mg | Fiber: 8g | Sugar: 20g | Vitamin A: 810IU | Vitamin C: 63.4mg | Calcium: 74mg | Iron: 2.4mg
Tried this recipe?Loved it? Take a snap of what you made and share on social: @VanillaAndBean, tag #VanillaAndBean!
Tangy, juicy, and texture rich, Shaved Brussels Sprouts Citrus Quinoa Salad with a snappy Honey-Orange Dijon Vinaigrette is packed with winter citrus goodness! Perfect for meal prep, lunch and sharing, Shaved Brussels Sprouts Salad is simple to make. #VegetarianLunch #VeganSalad #VeganLunch #GlutenFree #ShavedBrusselsSproutSalad

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  1. MARGARET

    May 7, 2020 at 5:28 pm

    DELICIOUS!

    Reply
  2. Shelly L

    January 27, 2019 at 2:22 pm

    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!

    Reply
    • Traci

      January 27, 2019 at 5:53 pm

      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!

      Reply
      • Shelly L

        January 28, 2019 at 1:33 pm

        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!

        Reply
      • Mia

        April 23, 2019 at 10:28 am

        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

        Reply
        • Traci

          April 23, 2019 at 2:23 pm

          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!

          Reply
  3. [email protected]

    January 25, 2019 at 11:41 am

    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.

    Reply
    • Traci

      January 25, 2019 at 11:46 am

      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!

      Reply
  4. Geraldine | Green Valley Kitchen

    January 19, 2019 at 12:45 pm

    Yum – I love everything about this salad, Traci. The shaved brussels sprouts, citrus, nuts, quinoa – all my favorites. I’ll probably throw some feta in there too – since I love feta. A friend gives me Harry and David monthly gift boxes every Christmas and February is citrus – so will definitely be trying this when I get them – a great way to use them up!

    Reply
  5. Aysegul Sanford

    January 19, 2019 at 8:00 am

    This is such a stunning recipe my friend. The color and the sweetness coming from blood oranges make it incredibly beautiful. I can only imagine how delicious it must be.

    Reply
  6. Sarah @ Making Thyme for Health

    January 15, 2019 at 7:12 pm

    What a gorgeous winter salad, Traci! I just love all of the delicious flavors you’ve got going on here. So fresh and vibrant.

    Also, have you ever tried spanking your pomegranate? It’s a fun way to remove the arils, haha!

    Reply
    • Traci

      January 18, 2019 at 3:27 pm

      Haha! I did, once. But I had pomegranate juice all over the place – it was a mess! lol…

      Reply
  7. [email protected]

    January 12, 2019 at 1:09 pm

    Precisely the colors and flavors we need for these slate-colored days! Makes me happy, my friend! Pinned!

    Reply
  8. Mary Ann | The Beach House Kitchen

    January 12, 2019 at 10:04 am

    Such a bright and cheery winter citrus salad Traci! What a fantastic list of ingredients. And that dressing certainly is snappy! I’d love it all and can’t wait to try it!

    Reply
    • Traci

      January 12, 2019 at 11:05 am

      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!

      Reply
  9. Liz @ Floating Kitchen

    January 12, 2019 at 8:13 am

    OMG those colorful gems! Citrus season is the bright spot of Winter. Makes me so happy! What a delicious combo. No sad desk lunches here!

    Reply
    • Traci

      January 12, 2019 at 11:04 am

      Don’t they just make your eyes happy? And for me too, Liz :D I’ve been munching on this for daaaays (Rob doesn’t like the poms… boooo!) lol!

      Reply
  10. Alison

    January 12, 2019 at 6:13 am

    This sounds delicious. About how many servings would you estimate this is?

    Reply
    • Traci

      January 12, 2019 at 11:03 am

      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!

      Reply
  11. Jean

    January 12, 2019 at 5:31 am

    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!

    Reply
    • Traci

      January 12, 2019 at 11:02 am

      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!

      Reply
  12. Laura | Tutti Dolci

    January 11, 2019 at 8:49 pm

    Such a fresh and gorgeous salad! I love this for January!

    Reply
    • Traci

      January 12, 2019 at 11:01 am

      Thank you Laura! So much juicy in this salad!

      Reply

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