Shaved Brussels Sprout Salad with Orange Poppyseed Dressing
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.
Prep Time30 minutes mins
Total Time30 minutes mins
Course: Side Dish
Cuisine: American
Keyword: dairy-free, gluten-free, grain-free, side dish, vegan, vegetarian
Calories: 1445kcal
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
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.
Serving: 6g | Calories: 1445kcal | Carbohydrates: 167.4g | Protein: 32.3g | Fat: 84.2g | Saturated Fat: 8.6g | Polyunsaturated Fat: 24.9g | Monounsaturated Fat: 44.5g | Trans Fat: 0.1g | Sodium: 87.4mg | Potassium: 2045.6mg | Fiber: 28.6g | Sugar: 105.5g | Vitamin A: 2306.8IU | Vitamin C: 274.6mg | Calcium: 353mg | Iron: 10.2mg