15-Minute Brussels Sprouts Salad
A vibrant, nutrient-packed salad featuring crisp raw Brussels sprouts tossed with sweet dried cranberries, crunchy toasted pistachios, and protein-rich quinoa. The bright cranberry orange vinaigrette combines fresh orange juice, apple cider vinegar, and a touch of cranberry sauce for a perfect balance of sweet and tangy flavors. This colorful salad works beautifully as a light lunch, healthy side dish, or holiday table centerpiece. The combination of textures and flavors creates a satisfying dish that's both refreshing and filling.
Ingredients
- 2 cups brussels sprouts, chopped, stems removed
- ¼ cup dried cranberries
- ¼ cup pistachios, chopped, toasted
- ¼ cup quinoa, cooked
- 1 tbsp chia seeds
- ½ cup orange juice, fresh squeezed
- ¼ cup apple cider vinegar
- 1 tbsp cranberry sauce
- ½ tbsp Dijon mustard
- ¼ tsp salt, or more to taste
- ¼ tsp black pepper
- ½ cup olive oil
Instructions
- 1
Combine orange juice, vinegar, cranberry sauce, Dijon mustard, salt, and black pepper in a blender and blend until combined
- 2
Gradually add olive oil and blend on low until creamy
- 3
Wash and chop Brussels sprouts, leaving the stems out
- 4
Place chopped Brussels sprouts, cranberries, quinoa, and pistachios in a bowl
- 5
Top with chia seeds if using
- 6
Pour dressing over salad and toss to combine
Tips
Massage the chopped Brussels sprouts with a pinch of salt before adding other ingredients to soften them slightly and reduce bitterness.
Toast the pistachios yourself for maximum flavor - heat them in a dry skillet for 2-3 minutes until fragrant.
Make the dressing ahead and store refrigerated for up to a week for quick salad assembly.
Good to Know
Refrigerate covered for up to 3 days. Dressing may separate - whisk before serving.
Prepare all components separately up to 2 days ahead. Assemble just before serving to maintain crispness.
Serve chilled or at room temperature as a side dish or light lunch.
Common Mistakes
Don't overdress the salad initially - you can always add more dressing but can't take it away.
Substitutions
FAQ
Can I use frozen Brussels sprouts?
Fresh Brussels sprouts work best for this raw salad as they provide the ideal crisp texture. Frozen would be too soft when thawed.
How long will this salad keep?
Store covered in the refrigerator for up to 3 days. The Brussels sprouts will soften slightly but remain delicious.
Can I make this ahead for a party?
Prepare the dressing and chop vegetables up to 2 days ahead, but combine just before serving to maintain the best texture.