Shredded Brussels Sprouts, Citrus, & Cranberry Salad

Fresh & Festive Brussels Sprout Salad

This bright and crunchy salad celebrates seasonal flavors and textures making it the perfect recipe for fall and winter gatherings as a festive side dish or light, refreshing main. Shredded Brussels sprouts provide fiber, vitamin C, and phytonutrients that support detoxification and immune health. A light citrusy honey-Dijon vinaigrette brings additional antioxidants and a balance of tangy sweetness to round out this nourishing dish.

Prep time: 15 minutes
Serves 4-6

Recipe courtesy of
  • Lisa Markley Director of Culinary Medicine | AdventHealth Whole Health Institute

Recipe Ingredients

  • 4 cups shaved Brussels sprouts
  • 1/3 cup extra-virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons honey
  • 1 1/2 teaspoons Dijon mustard
  • 1/2 teaspoon iodized sea salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup chopped dried cranberries
  • 1/2 cup chopped toasted almonds or pecans
  • Optional: 1/3 cups grated parmesan cheese or crumbled goat cheese
  • 1 orange peeled and sliced horizontally into rounds

Preparation

  1. Trim off the stem from bottom of each Brussel sprout and remove any outer leaves that are damaged or blemished. Thinly slice the Brussels sprouts using a mandolin (don’t forget the finger guard when using mandolin!) or the slicing blade on a food processor. You can also thinly slice them carefully by hand, but this may take a little more time. Place in a medium bowl.
  2. In a small bowl or jar with a lid, whisk or shake together the olive oil, apple cider vinegar, lemon juice, honey, Dijon, salt and pepper.
  3. Add the dried cranberries, almonds or pecans, and optional cheese to the large bowl with Brussels sprouts and toss with dressing to taste. Garnish with orange rounds. If possible, allow salad to chill in the refrigerator for 15-20 minutes before serving.

Category Tags

Appetizers and Sides
Entrees
Good source of plant protein
High fiber
Low calorie
Salads
Vegan
Vegetables
Vegetarian
Whole food, plant-based

About the Recipe Author

Lisa Markley, MS, RDN, LD, is an integrative dietitian culinary nutrition expert with nearly two decades of experience working towards improving the health of others. She is passionate about educating others how to harness the healing power of food and healthful lifestyle changes.

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