Shaved Brussels Sprout Salad with Orange Poppyseed Dressing is the best autumn dish! With only a handful of ingredients and no cooking required, this salad comes together in minutes for a stress-free salad. Enjoy it as a Thanksgiving side dish or a healthy lunch or dinner.
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How to make this recipe
- The first step in making this Shaved Brussels Sprout Salad with Orange Poppyseed Dressing is to combine the orange juice, white wine vinegar, olive oil, poppyseeds, maple syrup, and grated shallot into a small bowl or mason jar. I personally like to add all the ingredients to a mason jar and give the dressing a good shake.
- Next, chop the ends of the brussels sprouts and cut them in half. Make sure the food processor is set up for shaving/shredding. Add the brussel sprouts and shave. Remove from the food processor and place in a large mixing bowl. To the mixing bowl add the dried cranberries, slivered almonds, and toasted sunflower seeds.
- Pour the orange poppyseed dressing over top and toss to combine. Enjoy right away or cover and place in the fridge until ready to serve.
Equipment you will need
- Food processor
- Microplane
- Large mixing bowls-I have had these All Clad mixing bowls for almost ten years. They are my favorite!
- Measuring spoons
- Measuring cups or buy them as a set!
Recipe variations
- Add chopped gala or honeycrisp apples
- Toss in cooked and chopped thick-cut bacon for a salty addition
- Use half the amount of brussels sprouts and use raw broccoli for the other half. The addition of broccoli gives this salad a richer green color
- Use dried cherries instead of dried cranberries and add toasted pine nuts instead of the sunflower seeds
- Add chopped seasoned chicken for an easy lunch or dinner
How to store leftovers
Leftovers will last up to three days when placed in an airtight container or covered in the refrigerator.
This recipe can be made a day ahead of eating. The longer the salad sits, the more flavor the brussels sprouts will absorb. I do not recommend making this salad more than a day in advance to ensure the brussel sprouts stay firm and crispy.
The orange poppyseed dressing can be made up to three days in advance.
Are you looking for more easy side dish recipes? Make sure to check out this veggie-packed Panzanella Salad and Root Vegetable Salad with Maple Cumin Vinaigrette.
Let's stay connected on social media! Please leave a star rating on the recipe card and comment below! Tag @LoveChefLaura on Instagram and hashtag #lovecheflaura so I can see your creations!
Shaved Brussels Sprout Salad with Orange Poppyseed Dressing
Ingredients
For the salad:
- 15-20 large brussel sprouts, or 6 cups shredded
- 1 cup dried cranberries
- ⅓ cup slivered almonds
- ½ cup sunflower seeds
For the vinaigrette:
- ¼ cup orange juice
- 1 tsp poppyseeds
- 2 tbsp white wine vinegar
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp grated shallot
Instructions
- Combine the orange juice, white wine vinegar, olive oil, poppyseeds, maple syrup, and grated shallot into a small bowl or mason jar. I personally like to add all the ingredients to a mason jar and give the dressing a good shake.
- Next, chop the ends of the brussel sprouts and cut in half. Make sure the food processor is set up for shaving/shredding. Add the brussel sprouts and shave. Remove from the food processor and place in a large mixing bowl.
- To the mixing bowl add the dried cranberries, slivered almonds, and toasted sunfloweer seeds. Pour the orange poppyseed dressing over top and toss to combine. Enjoy right away or cover and place in the fridge until ready to serve.
Our family made this on Thanksgiving and it was awesome! The cranberries with the brussel sprouts was perfection!! Will for sure be making this one all winter long.
Thank you for including my recipe on your Thanksgiving table!