Brussels Cranberry Quinoa Salad

Brussels quinoa salad with dried cranberries.

Even if you’ve never enjoyed those little cabbage-y orbs before, this crazy good Shaved Raw Brussels Sprouts Cranberry Quinoa Salad will change your mind. This mouthwatering shaved brussels sprouts recipe is quick and easy to make! I’ll show you how to shave brussels sprouts 4 ways and share my favorite way to cook quinoa, no measuring required! This shredded brussels sprouts salad is a great summertime side dish or vegetarian main course.

Why you’ll love this salad:

If I were writing this blog ten or fifteen years ago, you’d probably never see a shaved Brussels sprouts recipe.  You definitely wouldn’t see quinoa or even kale.  That’s because my cooking (and eating) has gone through a sort of metamorphosis.  

If you’re a modern cook who likes trying new things, your cooking has probably changed, too.  

Oh sure, we still love those homestyle favorites, but now, when I serve a Shaved Raw Brussels sprout Quinoa Salad next to our grilled chicken, I don’t get apprehensive looks from the diners.

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This change didn’t happen overnight.  It’s been gradual.  When my daughter was young, having a box (or two) of macaroni and cheese in our pantry wasn’t unheard of.  It is now.  Instead, most processed food has been replaced with whole grains and fresh vegetables.

That thinking shift opens the door to a bounty of new combinations, like this shaved raw brussel sprout salad.  Growing up, I’d only eaten Brussels sprouts boiled with butter, salt and pepper. A shredded Brussels sprouts salad would never have entered my mind.  Now, it’s a no-brainer.

How To Trim Brussels Sprouts

Depending on the method you use to shave the brussels sprouts, you may not need to trim them before hand (see methods below). However, if you do, here’s how to trim brussels sprouts:

Place the raw brussels sprouts on  a cutting board and use your favorite sharp knife to remove the stem. This is where the leaves are attached to the stem. Remove it to the point that the sprout is still held together, but most of the stem is removed and the brussels sprout. Discard the stem and any yellowed or damaged outer leaves.

Note: I’ve seen people use a paring knife to core out the stem, but it’s not necessary and usually ends with a band-aid or two.

Food processor method for shredded brussels sprouts salad.How to “shave” Brussels sprouts

For this shredded Brussels sprouts salad, you don’t need any specific tool; in fact, you can use any of these methods, depending on the equipment in your kitchen, so how to shave Brussels sprouts is really up to you.  

Sharp Chef’s Knife or Santoku – I prefer a santoku knife, but a chef’s knife works just as well. Place the Brussels sprout on a cutting board, holding the stem end and slice the sprout as thinly as you can in swift, up-and-down (not sawing) motions. Discard the woody stem.

Mandoline – A chef’s mandoline is a beautiful tool for uniformity. It allows the cook to slice, dice, and julienne, achieving perfectly even cuts.

To use a mandoline, determine how thick you want your slices to be and set the thickness on your device. Don’t trim your Brussels sprouts; you want to use that stem as a handle. Slide the Brussels sprout across the blade quickly until you get to the stem (be careful the more you shave off the sprout so the tip of your finger doesn’t accidentally become a casualty.)

Food Processor – Depending on how thick your slicer attachment is, you can use it or the grater attachment on your food processor.  One will give you identifiable cross-sections of the sprouts, and the other will make a coleslaw effect. Use whichever you prefer. Begin by trimming the tough stems from the sprouts, then drop them into the feeding tube of the food processor and turn it on. Voila, they’ll be ready to use in about 3 seconds.

Box Grater – Even if you don’t have a fancy chef’s knife, mandoline or food processor, you likely have a box grater. Use the largest holes on the box grater, and don’t bother to trim your Brussels sprouts — you’re using that stem as your handle. Run the Brussels sprouts down the box grater until shredded. Discard the stems.

Cooked and cooled quinoa

Cooking quinoa

Before I start, let me say that yes, you can follow the instructions on the package; however, if you’ve ever had your pot boil over, or worse, had the water evaporate too fast, leaving you with a burnt, crusty residue at the bottom of your pan, you’ll want to check out my favorite way to make quinoa. 

Essentially, it’s just cooking the grains in more water than you have to. This ensures the quinoa floats loosely around in the pot, so there’s no risk of burning. This brussels cranberry quinoa salad uses a cup of quinoa. You can use this method to make a larger batch by following the same philosophy of 1-2 cups more water than is normally called for.

  1. For 1 cup of dry quinoa, fill a large saucepan about  ⅔ full with water and bring to a boil. (I use a 2-3 quart saucepan so it doesn’t boil over and leave a mess on the stovetop). 
  2. Add the quinoa and cook for the time suggested on the package.
  3. Pour the quinoa through a fine mesh strainer until all the liquid has been removed.
  4. Transfer the quinoa back to the pot and add the dried cranberries. Put the lid securely on the pot.
  5. Let the cranberry/quinoa mixture naturally steam in the pot (off the heat) for 10 minutes, remove the lid and fluff with a fork.
  6. Let the cranberry quinoa salad rest, uncovered, for 10-15 minutes while you prepare the rest of the salad. (This is important; you want the quinoa to be lukewarm to room temperature before you add it to the other ingredients — and you want it to be pretty dry. If it’s too wet, the salad will be goopy.) 

Pro Tip: This method also works for white rice, farro, barley, brown rice & wild rice.

You can also use a pressure cooker to make quinoa.  My friend, Erin at Platings and Pairings, has an Instant Pot Quinoa Recipe to show you how.

dressing for the quinoa salad.

Make the herbed vinaigrette

This is a simple vinaigrette with a TON of flavor. It makes more dressing than you’ll need for the brussels cranberry quinoa salad, but any leftovers are great tossed with greens, drizzled over steamed vegetables, or spooned over grilled chicken, fish or pork.

  1. Mince the shallots (you don’t want big chunks, so mince them as fine as you can)
  2. Combine the shallots, dijon mustard, honey, sherry vinegar, salt and pepper. Whisk to combine.
  3. Slowly drizzle in the olive oil while whisking until the dressing is emulsified.
  4. Add the chopped parsley and stir to combine.

Assembling the salad

  1. Add the cooled, cooked quinoa, brussels sprouts, chopped toasted walnuts, dried cranberries and parmesan cheese to a large bowl and toss well to combine. 
  2. Add dressing a little at a time until the salad is coated but not soupy. Don’t over-dress!
  3. Garnish with additional toasted walnuts, shaves of parmesan cheese and parsley.
Toss the quinoa and brussels sprouts salad with dried cranberries.

Storage:

One of the most significant benefits of raw Brussels sprouts cranberry quinoa salad is that it has staying power.  It doesn’t wilt when you dress it and lasts for several days, remaining crunchy and fresh.  

Store the salad in an airtight container for 2-3 days.

That makes it great for healthy brown bag lunches as well as an easy side dish with a rotisserie chicken! If you’re planning on brown bagging, don’t add the toasted walnuts until you’re ready to serve.

The quinoa brussels sprouts salad in a wooden serving bowl.

More brussels sprouts recipes:

A side view of the quinoa brussels sprout salad.

More quinoa salads you’ll love:

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Brussels Quinoa Salad
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4.82 from 11 votes

Shaved Raw Brussels Sprouts Cranberry Quinoa Salad

A hearty salad with dried cranberries, crunchy toasted walnuts and a sherry vinaigrette!
Author: Lisa Lotts
Course Side Dish
Cuisine American
Keyword brussels sprouts, quinoa
Dietary Restrictions Vegetarian
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8

INGREDIENTS:

For Shaved Raw Brussels Sprouts Cranberry Quinoa Salad

  • 1 cup uncooked quinoa
  • 2 cups brussels sprouts shaved, sliced or grated
  • ½ cup dried cranberries
  • cup toasted walnuts
  • ounces parmesan shaved, (about 1/3 cup)

For Sherry Vinaigrette

  • 1 shallot , minced
  • 1 tablespoon whole grain dijon mustard
  • 1 tablespoon honey
  • tablespoons sherry wine vinegar
  • ½ cup extra virgin olive oil
  • 3 tablespoons parsley chopped
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

DIRECTIONS:

  • Preheat the oven to 325°. Lay the walnuts on a baking sheet and bake for 8-10 minutes or until fragrant and toasted. Remove from oven and set aside.
  • Fill a large saucepan with about 4 cups of water and bring to a boil. Add the quinoa and cook for the recommended time according to the package. Drain the quinoa through a fine mesh sieve and return it to the pot. Cover the pot tightly with the lid and set aside for 10 minutes to steam. Remove the lid and fluff the quinoa with a fork. Let the quinoa cool with the lid off while you prepare the rest of the salad.
  • Slice, grate or shred the brussels sprouts according to one of the methods listed above. (your choice depending on your kitchen equipment).
  • Roughly chop the walnuts.
  • In a large bowl, combine the cooled cooked quinoa, shaved brussels sprouts, cranberries, walnuts and parmesan cheese.  Set aside.

FOR THE SHERRY VINAIGRETTE:

  • In a small bowl combine the shallots, mustard, honey and sherry.  Mix to combine and slowly add the olive oil while whisking constantly until emulsified.  Stir in the kosher salt, black pepper and chopped parsley.

ASSEMBLE THE RAW BRUSSELS SPROUTS QUINOA SALAD

  • Add about 4 tablespoons of dressing to the salad and toss to coat.  Taste for seasoning and if it needs more dressing, add it one tablespoon at a time.  This makes more dressing than you’ll need for one salad, but you can use the remainder on other salads or to top chicken, fish or steamed or roasted vegetables.

NUTRITION:

Calories: 376kcal | Carbohydrates: 37g | Protein: 9g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 276mg | Potassium: 381mg | Fiber: 4g | Sugar: 6g | Vitamin A: 220IU | Vitamin C: 19.9mg | Calcium: 105mg | Iron: 2.8mg

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14 Comments

  1. 5 stars
    It’s amazing! I tried it once and I can’t stop making it. It’s simple enough, I make it for my family for every day dinner yet elaborated to be a side dish for when I have guests for dinner. It’s light, delicious and refreshing.

  2. 5 stars
    This salad looks absolutely stunning and perfect for summer. And you’re right about all of our tastes evolving over time. I remember Brussel sprouts as a sad looking side dish we ate on Thanksgiving and Christmas. This is SO much better!!!! 🙂 I can’t wait to try this recipe very soon. Sort of unrelated, but I just love your food photography.

    1. I’m glad you like it Maike! This salad has long been a fave with our family. As far as my photography, I’ve been working on it for years… and thankfully it has improved.

  3. Pat Stoddard says:

    5 stars
    I served this salad with pork spareribs last night and our 6 year old granddaughter murmured, dinner is delicious. Mom loved it too, so I packed up a container of the salad and some ribs for them to take home for another meal. Even Bud, my partner, raved about it. I used red quinoa and I sautéed it in a smidge of oil for 5 minutes before adding the water.

    1. Pat, I’m so happy to hear that your family enjoyed it. Love the tip on sauteeing in oil before adding water — that’s very much like the way I make my rice pilafs. Will have to try your method.

  4. 5 stars
    I bought a box of quinoa a while ago but still haven’t used it. I know my husband will make some comment that will aggravate me! 🙂 This may be the recipe to try it with! He loves sprouts and all the rest of the ingredients! Thanks for sharing, Lisa!

    1. Well, you’ll have to let me know what he thinks….

  5. 5 stars
    This dish looks delicious and my hubby would love it! I agree, we do change over the years with our cooking, tastes, etc! Beautiful photos!!

    1. Brussels sprouts got a bad rap for a long time, but we love them!

  6. 5 stars
    Eating quinoa is difficult for members of my family. The idea of adding these ingredients to amp up the flavor is perfect. Healthy grains with all the yummy extras. Saving this dish for summer. Yum.

  7. 5 stars
    I still remember the first time I tried quinoa. It was one of those things I thought I would hate but knew I should try – luckily I was wrong about hating it 🙂 These flavors all look delicious and so healthy together in one bowl!

    1. Thank you, Kelly! Definitely healthy, but really very tasty and satisfying, too!