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5 from 16 votes
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Cranberry Pecan Brussels Sprout Salad is fresh & absolutely packed with flavour &interesting textures. It's also hearty & warming thanks to the orangey cinnamon dressing. This vegan Brussels sprout salad is just perfect for all of your fall & winter entertaining!
VeganBrussels Sprout Salad with cranberries, pecans and a creamyorange cinnamon dressing is what it's all about now. It's so good!
Shredded Brussels sprouts work unbelievably well in salads, especially with the orange cinnamon dressing, chewy dried cranberries (sour dried cherries would work really well too) and the crunchy nuts.
So fresh, super yummy and packed with protein. Like my Caramelized Brussels Sprouts it's such a great side dish to serve for Thanksgiving and Christmas.
The sweet orange and cinnamon balance with the sprout flavour perfectly and the cranberries and nuts provide chewy, crunchy texture and contrasting fruity nutty flavours. Optional pomegranate arils add more colour, texture and bursts of fresh juicy flavour.
It's all there, together in a bowl ready to make your fall salad dreams come true and with it's festive colours and flavours it will make a great addition to your holiday table!
How to make Cranberry Pecan Brussels Sprout Salad
- Shred the raw Brussels sprouts in a food processor.
- Transfer to a bowl and mix in the cranberries and nuts.
- Blend the dressing ingredients and pour over the salad.
- Sprinkle with more nuts, more cranberries and optional pomegranate arils to pretty it up! Maybe some vegan croutons or some salty vegan feta cheese too?
Success Tip - I don’t recommend you buy pre-sliced Brussel’s sprouts for this salad. They are generally cut quite thickly and having thin slices really makes a difference to flavour and eatability. Pre-chopped veggies also are often a bit dry and withered around the edges. Fresh is best and will pay dividends in flavour, texture and appearance.
So easy, fresh and flavourful and unlike salads made with lettuce, this Cranberry PecanBrussels Sprout Salad won't get really soggy if you don't eat it right away or if you have leftovers. This makes it great for meal prep.
Hungry for more?
Love salad recipes? You might also enjoy these seasonal favorites:
- Vegan Broccoli Salad
- Quinoa Butternut Squash Salad
- Green Bean Potato Salad
- Quinoa Cranberry Salad
Recipe
Vegan Brussels Sprout Salad
Author: Melanie McDonald5 from 16 votes
Cranberry Pecan Brussels Sprout Salad is fresh & absolutely packed with flavour &interesting textures. It's also hearty & warming thanks to the orangey cinnamon dressing. This vegan Brussels sprout salad is just perfect for all of your fall & winter entertaining!
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PREP: 15 minutes minutes
Total 15 minutes minutes
Serves 6 servings
Ingredients
Salad
- 5 heaping cups (600 grams) Brussels sprouts
- ¾ slightly heaping cup (90 grams) pecan nuts , walnuts make a good sub.
- 1 cup (120 grams) dried cranberries
- 1 pomegranate , optional
Dressing
- 1 large orange , zest and juice
- 1 shallot , or a small chunk of sweet onion
- 2 tablespoons maple syrup
- 2 tablespoons apple cider vinegar , or white wine vinegar
- ¼ cup (about 5 nuts) pecan nuts , walnuts make a good sub. For a nut-free option see recipe notes.
- ¼ teaspoon ground cinnamon
- salt , to taste
- black pepper , to taste
RECOMMENDED EQUIPMENT
INSTRUCTIONS
Wash the Brussels sprouts, removing any old leaves and the stubby bit of stalk.
Shred the Brussels sprouts as finely as you can and put them into a large bowl. I use a food processor to do this as it makes it so quick and easy. Chop the nuts into small pieces and add them too along with the dried cranberries.
Blend the dressing ingredients together until completely smooth. If you prefer a slightly thinner dressing just add a few drops of water until you get to the consistency you like.
Pour the dressing over the salad and toss to distribute evenly. Sprinkle with a few extra cranberries and pecans and also some optional pomegranate arils too if you have them.
NOTES
Nut-free? Omit the nuts from the dressing. It is still really good without them. And in the salad you can either omit the nuts completely or use some pumpkin seeds or sunflower seeds instead.
NUTRITION
Serving: 1serving | Calories: 147kcal | Carbohydrates: 35g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 216mg | Fiber: 4g | Sugar: 27g | Vitamin A: 76IU | Vitamin C: 22mg | Calcium: 30mg | Iron: 1mg
Did you make this recipe?Rate it & leave feedback in the comments section below. I love seeing your remakes too. Tag @avirtualvegan on Instagram! 🌟
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Reader Interactions
Comments
Gerry says
Loved this salad. Wow amazing flavours. Thanks so much. I enjoy your recipes so much because they use such common ingredients (at least for me) and are simple. Always looking for new ways to use brussels.Reply
Chessie says
Really good. I made this for Thanksgiving and people seemed to like it -- even people who said they hated Brussels sprouts.The food processor makes this pretty darn easy once you've pared the Brussels sprouts. I like that using pecans in the dressing makes this an oil-free dish, and the zing of the orange zest is a nice accent.
Reply
A Virtual Vegan says
I'm really pleased you enjoyed it Chessie. Thank you!
Reply
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