Vegan Brussels Sprouts Salad with Lemon Vinaigrette

Crisp, tangy, and full of vibrant flavors, this Vegan Brussels Sprouts Salad with Lemon Vinaigrette is a wholesome dish that's as satisfying as it is nourishing. Shredded Brussels sprouts form the hearty base, complemented by sweet bursts of dried cranberries, crunchy toasted pecans, and the subtle bite of thinly sliced red onion. Tossed in a zesty homemade lemon vinaigrette made with Dijon mustard and maple syrup, this salad strikes the perfect balance of savory, sweet, and tangy. Ready in just 20 minutes and brimming with nutrient-rich ingredients, it’s an ideal healthy side dish or light lunch option. Perfect for vegans and salad lovers alike, this recipe highlights fresh, seasonal ingredients in the most delicious way.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 500 grams Brussels sprouts
• 0.5 Red onion
• 50 grams Dried cranberries
• 75 grams Pecans
• 60 ml Lemon juice
• 60 ml Extra virgin olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon Maple syrup
• 1 Garlic clove
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Begin by preparing the Brussels sprouts: trim the ends and remove any yellowed outer leaves. Use a sharp knife or a mandoline slicer to thinly slice the Brussels sprouts crosswise. Place the shredded Brussels sprouts in a large mixing bowl.

Step 2

Finely slice the red onion and add it to the bowl with the Brussels sprouts.

Step 3

Add the dried cranberries to the mixing bowl.

Step 4

Roughly chop the pecans and toast them lightly in a dry pan over medium heat for about 3-4 minutes, stirring frequently until they are fragrant. Allow them to cool slightly before adding them to the salad.

Step 5

To prepare the lemon vinaigrette, combine the lemon juice, extra virgin olive oil, Dijon mustard, maple syrup, minced garlic, salt, and black pepper in a small bowl. Whisk together until the dressing is emulsified and thickened.

Step 6

Pour the lemon vinaigrette over the Brussels sprouts, red onion, cranberries, and pecans. Toss everything together until the salad is well-coated with the vinaigrette.

Step 7

Allow the salad to sit for about 10 minutes before serving to let the flavors meld.

Step 8

Serve the Vegan Brussels Sprouts Salad as a refreshing side dish or light lunch.

Nutrition Facts

Serving size	(861.6g)

Amount per serving	% Daily Value*
Calories	1509.1

Total Fat 113.3g	0%
Saturated Fat 12.7g	0%
Polyunsaturated Fat 16.2g
Cholesterol 0mg	0%
Sodium 1639.6mg	0%
Total Carbohydrate 119.1g	0%
Dietary Fiber 30.3g	0%
Total Sugars 69.2g
Protein 25.9g	0%

Vitamin D 0IU	0%
Calcium 216.1mg	0%
Iron 4.8mg	0%
Potassium 533.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.7%

Protein: 6.5%

Carbs: 29.8%