This Brussels Sprouts, Cranberry and Quinoa Salad is super-easy to make with shredded fresh Brussels sprouts and a zippy orange vinaigrette. It’s also naturally gluten-free and vegan, so that everyone at the table can enjoy it.
Brussels sprouts are back in season! Which means it’s time we all make my favorite Brussels Sprouts, Cranberry and Quinoa Salad! ♡
This salad has been my go-to salad for holiday entertaining for years and years now. It’s quick and easy to make with fresh, healthy, seasonal, simple ingredients. It holds up really well in the fridge, if you would like to prep it up to 3 days ahead of time. It looks beautiful on any holiday table, especially with all of those vibrant reds and greens. And best of all — it’s quite simply so delicious!
Since many of you probably missed this recipe the first time I shared it five years ago, I thought I would bump it back to the top of the blog today for some holiday salad inspiration. I’ve updated the post with a fresh batch of new photos, and have also included a video tutorial on how to shred Brussels sprouts either by hand or with the help of a food processor. (Or nowadays, you can also buy Brussels pre-shredded at most grocery stores, if you would like to save a step!)
Tons of our readers have made and loved this recipe over the years, so I hope you enjoy it too!
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