This Apple Cranberry Brussels Sprout Salad is dressed with an easy homemade maple-citrus vinaigrette and finished with crunchy bacon and sunflower seeds. Make-ahead friendly and absolutely delicious.
Brussels sprouts: once a childhood foe, now a grown-up favorite. They’re versatile — roasted with salt, baked with cheese, or shredded into a bright, crunchy salad like this one.
Choosing how to serve them is the fun part. Here we keep things fresh by shredding the sprouts and pairing them with crisp apple, tart dried cranberries, toasted sunflower seeds, and savory bacon, all tied together with a maple-citrus dressing.
Apple Cranberry Brussels Sprout Salad with Maple Citrus Dressing
This shredded sprout salad makes a great counterpoint to rich holiday treats — light, satisfying, and easy to scale. It’s perfect for weeknight dinners, potlucks, or meal prep.
TO THE CRISPER!
To the wall.
If you’re raiding the crisper for extras, try adding:
- Baby spinach
- Chopped broccoli
- Shredded carrots
- Fresh arugula
- Purple cabbage
Toasted chickpeas would also add great texture and savory depth — they make a fantastic vegetarian swap for bacon. You can also top the salad with crumbled feta or goat cheese if you want a creamy, salty contrast.
Apple Cranberry Brussels Sprout Salad with Maple Citrus Dressing
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Ingredients
- ½ cup dry quinoa
- ¾ cup water
- 8 oz Brussels sprouts (about 8 large sprouts)
- 3-4 slices cooked bacon (crumbled)
- 2-3 TBSP sunflower seeds
- ⅓ cup crumbled feta optional
- 1 Honeycrisp apple sliced or diced
- 1/3-1/2 cup dried cranberries
MAPLE CITRUS DRESSING:
- ¼ cup avocado oil
- juice of half a lemon
- 2 TBSP orange juice
- 1 TBSP pure maple syrup extra to taste
- ⅛ tsp salt
- ⅛ tsp pepper
Instructions
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Rinse and drain the quinoa in a fine mesh strainer.
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Toast the quinoa in a medium saucepan over medium heat for a few minutes to enhance its nutty flavor (optional).
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Add the water, bring to a boil over high heat, then reduce to low and simmer, covered with the lid slightly ajar, for 12–13 minutes until the liquid is absorbed and the quinoa is fluffy.
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While the quinoa cooks, prep the remaining ingredients. Combine all dressing ingredients in a jar and shake well.
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Trim the stem ends from the sprouts, halve each sprout lengthwise, lay the flat side down, and thinly slice crosswise to shred.
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Cool the quinoa in the fridge for a chilled salad or leave it warm for a slightly warm version — both are delicious.
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In a large bowl, combine quinoa, shredded Brussels sprouts, dried cranberries, half the bacon, and half the sunflower seeds. Toss with dressing to coat, then sprinkle the remaining bacon, seeds, and optional feta on top.
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Adjust seasoning with salt and pepper as desired and serve.
Notes
This bowl is a base recipe — feel free to add your favorites. For extra sweetness and crunch try candied pecans or candied walnuts.
Nutrition facts are estimates from an online calculator. Adjust as needed.
Nutrition
special diets and swaps
To make this salad vegetarian, replace the bacon with roasted chickpeas seasoned with smoked paprika for a smoky bite, or use store-bought vegan bacon bits. You can also try seasoned roasted mushrooms or toasted coconut flakes as alternative savory toppers.
For a paleo version, omit the quinoa and increase the shredded Brussels sprouts (about triple the amount listed) and skip the feta.
meal prep madness
This salad stores and travels well. Cook a double batch of quinoa to keep on hand for salads and bowls. To prep ahead, combine the salad ingredients and store in an airtight container. Keep the dressing in a separate jar in the fridge; when ready to eat, shake the dressing, pour over the salad, and toss.
If you try this Apple Cranberry Brussels Sprout Salad, leave a comment or tag @PEASandCRAYONS #PEASANDCRAYONS on Instagram — it’s always a joy to see your creations!