Looking for a fresh and vibrant salad that’s both healthy and delicious? Look no further! This Crunchy Vegan Shredded Brussels Sprouts Salad with Orange Vinaigrette is not only whole food plant-based and oil-free, but it also brings a delightful burst of flavor to your table.
Packed with nutrients and textures, this salad makes for a perfect side dish or a satisfying main course. Let’s dive into this refreshing recipe!
Everyone loves roasted Brussels sprouts, but have you tried eating them raw? Finely shaved into gossamer shreds, they form the crisp hearty foundation of this ode to autumn’s bounty. Combining juicy pears, crunchy toasted pecans, and bursts of tart pomegranate arils, a hint of orange zest adds a refreshing citrus note, making this salad a perfect balance of sweet, savory, and tangy.
Why You’ll Love This Shredded Brussels Sprouts Salad
- Nutritious: Brussels sprouts are loaded with vitamins C and K, fiber, and antioxidants, making this salad a powerhouse of nutrition.
- Oil-Free: This recipe uses a zesty orange vinaigrette that’s completely oil-free, keeping it light and healthy.
- Simple to Make: With just a few ingredients and minimal prep time, you can whip this salad together in no time.
- Crunchy and Flavorful: The combination of shredded Brussels sprouts, crunchy almonds, and sweet oranges creates a delightful texture and taste.
Health Benefits of Crunchy Vegan Brussels Sprouts Salad
- Brussels Sprouts: Rich in fiber, vitamins C and K, and antioxidants, they support immune function and overall health.
- Pecans: Regular consumption of nuts like pecans has been associated with a reduced risk of heart disease.
- Pears: Provide important vitamins such as vitamin C, which boosts the immune system and promotes skin health.
- Orange: Packed with vitamin C and natural sweetness, oranges boost immunity and brighten the dish.
Customization Ideas
Feel free to customize this salad to suit your taste! Here are a few ideas:
- Add Protein: Toss in some chickpeas or white beans for a protein boost.
- Different Nuts: Swap pecans for walnuts, almonds, or sunflower seeds for variety.
- Herbs: Fresh herbs like dill or basil can add a lovely flavor twist.
- Fruit: Instead of pears, use Granny Smith Apples.
This Crunchy Vegan Brussels Sprouts Salad with Orange Vinaigrette is a delicious, healthy, and visually appealing dish that’s perfect for any occasion. Whether you’re serving it at a family gathering, bringing it to a potluck, or enjoying it as a light meal, this salad is sure to impress. So grab your ingredients and enjoy a fresh and flavorful burst of nutrition today! 🥗✨
Other whole food plant-based recipes you might like:
- Hassle-Free Hasselback Zucchini
- Tabbouleh-Stuffed Mini Sweet Peppers
- Simple Summer Succotash
- Spicy Smashed Cucumbers Recipe
- Easy Mexican Street Corn
- Easy No-Oil Buffalo Cauliflower Bites
- Tangy Spinach Hummus
- Easy Instant Pot Turnip Greens
Crunchy Vegan Shredded Brussels Sprouts Salad with Orange Vinaigrette
Ingredients
Orange Vinaigrette
- 1/4 cup fresh orange juice
- 1 teaspoon orange zest
- 2 tablespoons apple cider vinegar
- 2 tablespoons finely minced shallots
- 2 teaspoons Dijon mustard
- 1/4 cup aquafaba
- 1/4 teaspoon black pepper
- salt to taste
Brussels Sprouts Salad
- 1 pound Brussels sprouts
- 5 ounces arugula
- 1 pear firm, cored, and thinly sliced
- 1/2 cup pomegranate arils
- 1/4 cup toasted pecans roughly chopped
- additional orange zest, to taste
Instructions
- To make the dressing, first zest and juice the orange. Place both in a large mixing bowl and add the vinegar, shallot, and mustard. Whisk vigorously while slowly drizzling in the aquafaba to emulsify. Season with black pepper and salt, to taste.
- Finely shave the Brussels sprouts using a mandolin, a food processor, or a very sharp knife. Slice them as consistently and thinly as possible. Place in the large bowl with the dressing, followed by the arugula, and toss to combine.
- Add the sliced pear and pomegranate arils and toss again to incorporate. Adjust seasonings if needed and transfer to a serving dish. Top with toasted pecans and orange zest and enjoy.
Notes
Nutrition
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I want to try this and the only way I have ever liked brussel sprouts was roasted —- so, I’m going to give this recipe a try , but with roasted ( unless you strongly advise against that!)
If you prefer them roasted, go for it! There is nothing wrong with that.
WOW. Testing recipes for Thanksgiving and I’m really enjoying this salad. I’m the only one, of the 13 I’ll cook for, that’s on plan but want to add new dishes for them to try, if they will
I’m happy to hear that!