With crisp apples, protein-packed quinoa, and a sweet-and-tangy orange vinaigrette, this Shaved Brussels Sprouts Salad works as a light meal or as a holiday side dish!
Brussels sprouts are so fabulous when they’re roasted (ahem: Maple Roasted Brussels Sprouts, Onions and Apples ) that I forgot they also make a stellar base for a salad. Evidence? This shaved Brussels sprout salad recipe! The sprouts have the hearty, crisp bite of cabbage, with a stronger flavour that works well when balanced with sweet ingredients. Think of this as a spin on Kale Slaw , but with extra fall vibes.
Why This Shaved Brussels Sprouts Salad Belongs on Your Menu
The first time I made this recipe, my husband and I ate it for five days straight—often right out of the Tupperware container with a fork. I’m pretty sure that is a testimony to this salad’s deliciousness!
- Bright, sweet, and tangy dressing . Raw unrefined sugar and apple cider vinegar add a beautiful sweet-tart flavour, with orange juice for a citrus kick.
- Awesome textures and flavours . Aside from the vinaigrette, the other ingredients provide a sweet and savoury flavour combination filled with lots of complementary textures. You get crunchy, crispy, chewy, and tender all in one dish.
- Versatile . The festive colours and seasonal flavours make this an awesome salad for Thanksgiving or Christmas to serve alongside Vegan Wellington . (You didn’t think I was going to say turkey did you?!). But this shaved Brussels sprouts salad is also easy enough to make for meal prep lunches or light dinners.
Notes on Ingredients
As with most salad recipes, this shaved Brussels sprout salad is versatile. I share some variations later in this post, but here’s how I usually make it. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Sweet Orange Vinaigrette:
Apple cider vinegar – In a fall salad, I just love using apple cider vinegar.
Orange – You’ll need the juice and if you’d like, you can also add the zest to the dressing for extra citrus flavour.
Sea salt and ground black pepper
Extra virgin olive oil
Dijon mustard – Even if you don’t like mustard, you’ll want to add this. It adds depth to the flavour of the vinaigrette.
Raw cane sugar or coconut sugar – Because Brussels sprouts can be bitter, I find that a sweeter vinaigrette is best for this recipe to bring everything into balance.
Brussels sprouts – You can shave Brussels sprouts by thinly slicing them, using a mandoline slicer, or shredding them in your food processor—or you can keep things easy by picking up pre-shredded sprouts from the produce section of your grocery store.
Gala apple – Or another crisp apple with a good sweet-tart balance like Honeycrisp.
Quinoa – Cook the quinoa before starting the recipe. You’ll need a cup of cooked quinoa , but if you have a little more or a little less, that’s fine.
Dried cranberries
Walnuts – You can toast these or keep them raw.
Salt and pepper
How to Make Shaved Brussels Sprouts Salad
This salad is a cinch to make! Here’s the process, step by step.
Make the vinaigrette.
- Make the vinaigrette . Add the ingredients to a jar or bowl. Shake (in a jar) or whisk (in a bowl) until the dressing emulsifies.
- Dress the sprouts . Add the Brussels sprouts to a bowl and toss with half the dressing. Let this sit while you prep the rest of the salad ingredients.
- Finish . Add the rest of the ingredients to the salad, season with salt and pepper, and toss to coat with the remaining vinaigrette. Serve immediately or chill for 30 minutes.
Tips and Variations
Here are a few more pointers for making this shaved Brussels sprouts salad.
- Let it marinate . I would recommend making this salad at least an hour ahead of time so that the vinaigrette marinates the salad and all the flavours come together perfectly.
- Try other fruits . Swap pears for the apples or pomegranate arils for the dried cranberries. Golden raisins would also work as a cranberry substitute!
- Swap out the quinoa . Hearty farro would be an awesome addition to this salad, as would freekeh, wheat berries, or wild rice.
- Make it nut-free . Use toasted pepitas instead of walnuts.
What to Serve With Brussels Sprouts Salad
This salad pairs beautifully with fall flavours like those in my Stuffed Butternut Squash or Creamy Pumpkin Soup . It’s also great with all your favourite vegan Thanksgiving dishes, from Vegan Turkey to Vegan Mashed Potatoes and Sweet Potato Soufflé .
How to Store Leftovers
Store this shaved Brussels sprouts salad in an airtight container in the fridge for up to 3 days. Toss it again before serving to redistribute the dressing.
More Satisfying Salad Recipes
- Farro Salad
- Fattoush Salad
- Beet “Feta” Salad
- Jennifer Aniston Salad
Ingredients
Sweet Orange Vinaigrette
- 2 tablespoons apple cider vinegar , 30 mL
- 3 tablespoons freshly squeezed orange juice , 45 mL
- ½ tablespoon orange zest , optional, 3 g
- ½ teaspoon sea salt , 3 g
- ½ teaspoon ground black pepper , 1 g
- 2 ½ tablespoons extra virgin olive oil , 37 mL
- 1 teaspoon dijon mustard , 5 mL
- 1 tablespoon raw cane sugar or coconut sugar , 12 – 15 g
Shaved Brussels Sprouts Salad
- 16 oz brussels sprouts, shaved , 453.5 g (about 6-7 cups)
- 1 Gala apple , cored and chopped
- 1 cup cooked quinoa , 185 g
- ⅓ cup dried cranberries , 40 g
- ⅓ cup chopped walnuts , toasted if preferred, 35 g
- salt & pepper to taste , don’t skip this!!
Instructions
Sweet Orange Vinaigrette
- Add all the ingredients to a mason jar or any jar fitted with a top. Shake vigorously until combined thoroughly. Set aside until ready to use. Feel free to double the dressing if desired.
Shaved Brussels Sprouts Salad
- To prepare the Brussels sprouts, wash thoroughly and dry. Remove the shrivelled outer leaves (if any) and cut the tough ends off of the Brussels sprouts. Using a mandoline, or a food processor fitted with a shredded top, shred the Brussels sprouts. Use a mandoline glove to protect your hands!
- Pour half the salad dressing onto the Brussels sprouts and mix to combine. Let it sit on the salad while you prepare the other ingredients (about 5 minutes, or 8 minutes if toasting the walnuts).
- Add all the other ingredients to the salad. Season with salt and Pepper (this really pulls out the flavours) and add the rest of the vinaigrette. Toss to combine.
- You can eat it immediately, but I highly recommend waiting at least 30 minutes while the salad marinates in the fridge. It tastes even better after a day in the fridge! Enjoy!
Notes
With crisp apples, protein-packed quinoa, and a sweet-and-tangy orange vinaigrette, this Shaved Brussels Sprouts Salad works as a light meal or as a holiday side dish!
Brussels sprouts are so fabulous when they’re roasted (ahem: Maple Roasted Brussels Sprouts, Onions and Apples ) that I forgot they also make a stellar base for a salad. Evidence? This shaved Brussels sprout salad recipe! The sprouts have the hearty, crisp bite of cabbage, with a stronger flavour that works well when balanced with sweet ingredients. Think of this as a spin on Kale Slaw , but with extra fall vibes.
Why This Shaved Brussels Sprouts Salad Belongs on Your Menu
The first time I made this recipe, my husband and I ate it for five days straight—often right out of the Tupperware container with a fork. I’m pretty sure that is a testimony to this salad’s deliciousness!
- Bright, sweet, and tangy dressing . Raw unrefined sugar and apple cider vinegar add a beautiful sweet-tart flavour, with orange juice for a citrus kick.
- Awesome textures and flavours . Aside from the vinaigrette, the other ingredients provide a sweet and savoury flavour combination filled with lots of complementary textures. You get crunchy, crispy, chewy, and tender all in one dish.
- Versatile . The festive colours and seasonal flavours make this an awesome salad for Thanksgiving or Christmas to serve alongside Vegan Wellington . (You didn’t think I was going to say turkey did you?!). But this shaved Brussels sprouts salad is also easy enough to make for meal prep lunches or light dinners.
Notes on Ingredients
As with most salad recipes, this shaved Brussels sprout salad is versatile. I share some variations later in this post, but here’s how I usually make it. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Sweet Orange Vinaigrette:
Apple cider vinegar – In a fall salad, I just love using apple cider vinegar.
Orange – You’ll need the juice and if you’d like, you can also add the zest to the dressing for extra citrus flavour.
Sea salt and ground black pepper
Extra virgin olive oil
Dijon mustard – Even if you don’t like mustard, you’ll want to add this. It adds depth to the flavour of the vinaigrette.
Raw cane sugar or coconut sugar – Because Brussels sprouts can be bitter, I find that a sweeter vinaigrette is best for this recipe to bring everything into balance.
Brussels sprouts – You can shave Brussels sprouts by thinly slicing them, using a mandoline slicer, or shredding them in your food processor—or you can keep things easy by picking up pre-shredded sprouts from the produce section of your grocery store.
Gala apple – Or another crisp apple with a good sweet-tart balance like Honeycrisp.
Quinoa – Cook the quinoa before starting the recipe. You’ll need a cup of cooked quinoa , but if you have a little more or a little less, that’s fine.
Dried cranberries
Walnuts – You can toast these or keep them raw.
Salt and pepper
How to Make Shaved Brussels Sprouts Salad
This salad is a cinch to make! Here’s the process, step by step.
Make the vinaigrette.
- Make the vinaigrette . Add the ingredients to a jar or bowl. Shake (in a jar) or whisk (in a bowl) until the dressing emulsifies.
- Dress the sprouts . Add the Brussels sprouts to a bowl and toss with half the dressing. Let this sit while you prep the rest of the salad ingredients.
- Finish . Add the rest of the ingredients to the salad, season with salt and pepper, and toss to coat with the remaining vinaigrette. Serve immediately or chill for 30 minutes.
Tips and Variations
Here are a few more pointers for making this shaved Brussels sprouts salad.
- Let it marinate . I would recommend making this salad at least an hour ahead of time so that the vinaigrette marinates the salad and all the flavours come together perfectly.
- Try other fruits . Swap pears for the apples or pomegranate arils for the dried cranberries. Golden raisins would also work as a cranberry substitute!
- Swap out the quinoa . Hearty farro would be an awesome addition to this salad, as would freekeh, wheat berries, or wild rice.
- Make it nut-free . Use toasted pepitas instead of walnuts.
What to Serve With Brussels Sprouts Salad
This salad pairs beautifully with fall flavours like those in my Stuffed Butternut Squash or Creamy Pumpkin Soup . It’s also great with all your favourite vegan Thanksgiving dishes, from Vegan Turkey to Vegan Mashed Potatoes and Sweet Potato Soufflé .
How to Store Leftovers
Store this shaved Brussels sprouts salad in an airtight container in the fridge for up to 3 days. Toss it again before serving to redistribute the dressing.
More Satisfying Salad Recipes
- Farro Salad
- Fattoush Salad
- Beet “Feta” Salad
- Jennifer Aniston Salad
Ingredients
Sweet Orange Vinaigrette
- 2 tablespoons apple cider vinegar , 30 mL
- 3 tablespoons freshly squeezed orange juice , 45 mL
- ½ tablespoon orange zest , optional, 3 g
- ½ teaspoon sea salt , 3 g
- ½ teaspoon ground black pepper , 1 g
- 2 ½ tablespoons extra virgin olive oil , 37 mL
- 1 teaspoon dijon mustard , 5 mL
- 1 tablespoon raw cane sugar or coconut sugar , 12 – 15 g
Shaved Brussels Sprouts Salad
- 16 oz brussels sprouts, shaved , 453.5 g (about 6-7 cups)
- 1 Gala apple , cored and chopped
- 1 cup cooked quinoa , 185 g
- ⅓ cup dried cranberries , 40 g
- ⅓ cup chopped walnuts , toasted if preferred, 35 g
- salt & pepper to taste , don’t skip this!!
Instructions
Sweet Orange Vinaigrette
- Add all the ingredients to a mason jar or any jar fitted with a top. Shake vigorously until combined thoroughly. Set aside until ready to use. Feel free to double the dressing if desired.
Shaved Brussels Sprouts Salad
- To prepare the Brussels sprouts, wash thoroughly and dry. Remove the shrivelled outer leaves (if any) and cut the tough ends off of the Brussels sprouts. Using a mandoline, or a food processor fitted with a shredded top, shred the Brussels sprouts. Use a mandoline glove to protect your hands!
- Pour half the salad dressing onto the Brussels sprouts and mix to combine. Let it sit on the salad while you prepare the other ingredients (about 5 minutes, or 8 minutes if toasting the walnuts).
- Add all the other ingredients to the salad. Season with salt and Pepper (this really pulls out the flavours) and add the rest of the vinaigrette. Toss to combine.
- You can eat it immediately, but I highly recommend waiting at least 30 minutes while the salad marinates in the fridge. It tastes even better after a day in the fridge! Enjoy!
Notes
Shaved Brussels Sprouts Salad
Ingredients
Sweet Orange Vinaigrette
- 2 tablespoons apple cider vinegar 30 mL
- 3 tablespoons freshly squeezed orange juice 45 mL
- ½ tablespoon orange zest optional, 3 g
- ½ teaspoon sea salt 3 g
- ½ teaspoon ground black pepper 1 g
- 2 ½ tablespoons extra virgin olive oil 37 mL
- 1 teaspoon dijon mustard 5 mL
- 1 tablespoon raw cane sugar or coconut sugar 12 - 15 g
Shaved Brussels Sprouts Salad
- 16 oz brussels sprouts, shaved 453.5 g (about 6-7 cups)
- 1 Gala apple cored and chopped
- 1 cup cooked quinoa 185 g
- ⅓ cup dried cranberries 40 g
- ⅓ cup chopped walnuts toasted if preferred, 35 g
- salt & pepper to taste don’t skip this!!
Instructions
Sweet Orange Vinaigrette
- Add all the ingredients to a mason jar or any jar fitted with a top. Shake vigorously until combined thoroughly. Set aside until ready to use. Feel free to double the dressing if desired.
Shaved Brussels Sprouts Salad
- To prepare the Brussels sprouts, wash thoroughly and dry. Remove the shrivelled outer leaves (if any) and cut the tough ends off of the Brussels sprouts. Using a mandoline, or a food processor fitted with a shredded top, shred the Brussels sprouts. Use a mandoline glove to protect your hands!
- Pour half the salad dressing onto the Brussels sprouts and mix to combine. Let it sit on the salad while you prepare the other ingredients (about 5 minutes, or 8 minutes if toasting the walnuts).
- Add all the other ingredients to the salad. Season with salt and Pepper (this really pulls out the flavours) and add the rest of the vinaigrette. Toss to combine.
- You can eat it immediately, but I highly recommend waiting at least 30 minutes while the salad marinates in the fridge. It tastes even better after a day in the fridge! Enjoy!
Notes
Nutrition
Shaved Brussels Sprouts Salad https://jessicainthekitchen.com/shaved-brussels-sprouts-quinoa-apple-salad-maple-orange-vinaigrette/ October 17, 2025
Moist and tender with a spicy kick, these vegan cornbread muffins are easy to make and have a simple gluten-free option, which means everyone at the table can enjoy them!
Whether it’s Jalapeño Cornbread Waffles or Cornbread Pudding , cornbread is total comfort food for me. I love the subtle sweetness combined with that moist, tender crumb and toasty corn flavor. These cornbread muffins have all that and more—and by more , I mean jalapeños, which give this recipe an amazing kick! My family loves these for Thanksgiving, but I also keep them in the freezer and warm them up whenever we’re making Vegan Chili for dinner.
Why These Vegan Cornbread Muffins Deserve a Spot on Your Table
It took me a few trials to get this cornbread muffin recipe just right, but it was worth the effort! I have to warn you: these muffins are incredibly addictive.
- Vegan with a gluten-free option . But also so perfect that the non-vegans and gluten eaters at the table will flip for them too. This is a recipe everyone can enjoy, making it perfect for holidays and parties!
- Spicy (or not) . I love the addition of jalapeño pepper, which adds a kick without being too much. But if you want a more traditional cornbread muffin, you can leave out the jalapeño!
- The perfect texture and tender crumb . These cornbread muffins are not at all grainy and work out amazingly well with the gluten-free flour. The vegan buttermilk and pumpkin puree help keep the muffins moist and tender.
Notes on Ingredients
Here’s everything you’ll need for a batch of fluffy, tender cornbread muffins. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Fine grain cornmeal – This is important to keep your cornbread muffins from being grainy.
- All-purpose flour – Or a 1:1 gluten-free flour blend.
- Baking soda and baking soda
- Sea salt
- Pumpkin puree – Butternut squash puree works too!
- Unsweetened almond milk – Or another unsweetened, unflavoured plant milk.
- Apple cider vinegar or white vinegar – This is combined with the plant milk to make Vegan Buttermilk .
- Vegan butter – I love to use my homemade Vegan Butter .
- Sugar – You can use cane sugar, coconut sugar , or organic brown sugar.
- Maple syrup
- Jalapeños – I add diced jalapeños to the batter and slices to the tops of the muffins.
How to Make Cornbread Muffins
The process of making these is similar to my Vegan Cornbread Recipe , just in a muffin pan! Here’s a step-by-step guide to what you’ll need to do.
Mix the buttermilk.
- Prepare . Preheat your oven to 350°F and line a muffin pan with liners or grease it well.
- Make the vegan buttermilk . Whisk together the vegan milk and vinegar and set aside to thicken.
- Mix the dry ingredients . Whisk together the dry ingredients in a large bowl.
Combine wet and dry.
- Mix the wet ingredients . In a second, smaller bowl, whisk together the wet ingredients until combined.
- Finish the batter . Stir the wet ingredients into the dry ingredients, then fold in the diced jalapeños.
Divide batter into muffin pan.
- Bake . Divide the batter into the muffin pan and add a slice of jalapeño on top of each. Bake for 18 to 22 minutes, or until the muffins spring back when gently poked.
Variation Ideas for Vegan Cornbread Muffins
Want to switch things up? You’ve got lots of options!
- Make them with green chiles . Canned green chiles have a unique flavour and they are milder than jalapeños. Feel free to swap those in for cornbread muffins with a more subtle kick.
- Tame the heat a bit . If you want to cut down the heat level, just remove the jalapeños from the tops of the muffins but leave them in the batter. (As mentioned above, you can also leave the jalapeños out altogether.)
- Add some cheesiness . Fold your favourite vegan cheddar shreds into the batter or sprinkle some on top of the muffins before baking.
Serving Suggestions
If you have the time, make some compound butter with your favourite vegan butter—stir together softened butter with maple syrup, brown sugar, and/or minced jalapeños. It’s awesome for slathering over the warm cornbread muffins!
I love these muffins for a vegan Thanksgiving with Cranberry Orange Sauce and Vegan Turkey . And on a weeknight, they’re perfect with Vegan Pumpkin Chili or Enchilada Soup .
How to Store
- Room temperature : These cornbread muffins can be stored in an airtight container on the counter for up to 5 days. (Pro-tip: If they go stale, you can use them as a base for my Cornbread Stuffing recipe!)
- Freezer : Store your cornbread muffins in an airtight container or freezer bag for up to 2 months. Thaw at room temperature or heat individual muffins in the microwave before serving.
More Cornbread, Roll, and Biscuit Recipes
- Vegan Biscuits
- Pumpkin Cornbread
- Gluten-Free Dinner Rolls
Ingredients
- 1 ¼ cups fine grain cornmeal , 150 g
- 1 cup all purpose flour , ( 148 g) OR All Purpose Gluten Free Flour Mix (NOT Baking Mix)
- ½ teaspoon baking soda , 2 g
- 1 ½ teaspoons baking powder , 6 g
- ¾ teaspoon sea salt , 4 g
- ⅓ cup pumpkin puree , 80 g
- 1 cup unsweetened almond milk , any vegan milks, 240 mL
- 2 teaspoons apple cider vinegar or white vinegar , 10 mL
- ¼ cup melted vegan butter , 44 g
- 3 tablespoons cane sugar , or coconut sugar or organic brown sugar ( 38 g)
- 3 tablespoons maple syrup , 69 g
- 2 jalapeños , de-seeded and finely diced plus slices for the tops
Instructions
- Preheat oven to 350°F/180°C.
- Line a muffin tin with cupcake liners. If not using liners, grease lightly with coconut oil or spray with baking spray. Set aside.
- Mix the almond milk and apple cider vinegar together. Let sit for at least 3 minutes to create a vegan buttermilk.
- In a large bowl, mix all the dry ingredients together. Set aside.
- In a smaller bowl, mix all the wet ingredients together slow to incorporate, then a bit quicker to mix together properly.
- Pour the wet ingredients into the wet and mix until combined.
- Add in the diced jalapeños and mix gently.
- Spoon equally throughout the 12 muffin cups.
- Add a thin slice of jalapeño to the top of each and press down gently.
- Bake for 18-22 minutes. The muffins are done when they bounce back slightly to touch.
- Serve immediately and enjoy!
Notes
- Room temperature : These cornbread muffins can be stored in an airtight container on the counter for up to 5 days. (Pro-tip: If they go stale, you can use them as a base for your cornbread stuffing recipe!)
- Freezer : Store your cornbread muffins in an airtight container or freezer bag for up to 2 months. Thaw at room temperature or heat individual muffins in the microwave before serving.
