Vegan Brussels Sprouts Salad with Lemon Vinaigrette
Bright, tangy, and delightfully crunchy, this Vegan Brussels Sprouts Salad with Lemon Vinaigrette is a refreshing twist on classic salad recipes. Shredded fresh Brussels sprouts provide a hearty base, complemented by the sharpness of red onion, the sweetness of dried cranberries, and the buttery crunch of toasted pecans. The zesty lemon vinaigrette, made with Dijon mustard and a touch of maple syrup, ties the flavors together with a perfect balance of acidity and sweetness. This no-cook salad is quick to prepare, ready in just 20 minutes, and ideal for serving as a vibrant side dish or a light, nutrient-packed lunch. Packed with plant-based goodness, this recipe is perfect for vegans and anyone looking to add more wholesome, seasonal ingredients to their menu.
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Recipe Information
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
Instructions
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.
Finely slice the red onion and add it to the bowl with the Brussels sprouts.
Add the dried cranberries to the mixing bowl.
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.
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.
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.
Allow the salad to sit for about 10 minutes before serving to let the flavors meld.
Serve the Vegan Brussels Sprouts Salad as a refreshing side dish or light lunch.
Nutrition Facts
Calories |
1509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.3 g | 145% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 16.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1640 mg | 71% | |
| Total Carbohydrate | 119.1 g | 43% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 69.2 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 533 mg | 11% | |
*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.
