Shaved Raw Brussels Sprouts Cranberry Quinoa Salad

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
Calories: 376kcal
A hearty salad with dried cranberries, crunchy toasted walnuts and a sherry vinaigrette!
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For Shaved Raw Brussels Sprouts Cranberry Quinoa Salad

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

For Sherry Vinaigrette

  • 1 shallot , minced
  • 1 tablespoon whole grain dijon mustard
  • 1 tablespoon honey
  • 3 1/2 tablespoons sherry wine vinegar
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons parsley chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


  • 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.


  • 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.


  • 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.


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