Brussels Sprouts, Cranberry and Quinoa Salad

Why You’ll Love This Recipe

Brussels Sprouts, Cranberry and Quinoa Salad is a wholesome and vibrant dish that brings together the nutty flavor of quinoa, the crunch of shaved Brussels sprouts, and the sweet-tart bite of dried cranberries. It’s perfect as a light lunch, side dish, or make-ahead meal, offering a satisfying blend of textures and flavors in every bite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

quinoabrussels sprouts (shredded)dried cranberriessliced almondsred onion (finely diced)olive oillemon juiceDijon mustardsaltblack peppermaple syrup (optional for added sweetness)

directions

Rinse the quinoa thoroughly under cold water. In a medium saucepan, cook it according to package instructions. Fluff with a fork and let it cool.

While the quinoa is cooking, shred the Brussels sprouts using a food processor, mandoline, or sharp knife.

In a large bowl, combine the cooled quinoa, shredded Brussels sprouts, cranberries, almonds, and diced red onion.

In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, salt, pepper, and maple syrup if using.

Pour the dressing over the salad and toss well to combine.

Let the salad sit for at least 15 minutes before serving to allow flavors to meld.

Servings and timing

This recipe yields approximately 4-6 servings.Preparation time: 15 minutesCooking time: 15 minutesResting time: 15 minutesTotal time: 45 minutes

Variations

Add crumbled feta or goat cheese for a creamy element.

Substitute walnuts or pecans for the almonds for a different crunch.

Include chopped apples or pears for a fruity twist.

Use balsamic vinegar instead of lemon juice for a deeper flavor.

Add chickpeas or grilled chicken for extra protein.

storage/reheating

Store the salad in an airtight container in the refrigerator for up to 4 days.Best served chilled or at room temperature.Stir before serving as dressing may settle at the bottom.

FAQs

Can I use frozen Brussels sprouts?

Fresh is best for texture, but thawed and well-drained frozen sprouts can work if finely chopped.

Is this salad gluten-free?

Yes, quinoa is naturally gluten-free, making this dish suitable for gluten-sensitive diets.

Can I make this salad ahead of time?

Absolutely. In fact, it tastes better after the flavors have had time to blend.

What protein can I add to make it a full meal?

Grilled chicken, tofu, or chickpeas are excellent additions for protein.

How do I shred Brussels sprouts easily?

A food processor with a slicing blade or a sharp knife both work well for shredding.

Can I use a different grain instead of quinoa?

Yes, farro, couscous, or brown rice can be used as alternatives.

Does the dressing need maple syrup?

It’s optional—use it if you like a touch of sweetness to balance the tangy lemon and mustard.

Is this salad kid-friendly?

Yes, especially with the sweet cranberries and mild dressing, it’s appealing to many children.

Can I serve this warm?

It’s best chilled or room temperature, but you can serve it slightly warm if preferred.

Do I need to cook the Brussels sprouts?

No, they’re served raw and shredded, providing a crunchy texture.

Conclusion

Brussels Sprouts, Cranberry and Quinoa Salad is a fresh, nutritious, and colorful dish perfect for any time of the year. Whether you’re meal prepping or looking for a delicious side, this salad is a flavorful way to enjoy wholesome ingredients in a satisfying way.

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