Shaved Brussels Sprouts Salad with Crispy Quinoa & Vegan Honey Dijon
This shaved Brussels sprouts salad is packed with crispy baked quinoa, roasted chickpeas, carrot ribbons, and a creamy vegan honey Dijon dressing. A crunchy, high-protein winter salad that’s perfect for meal prep.
This recipe started because I was roasting Brussels sprouts for something else… and when I chopped them, I had a pile of loose leaves left on the cutting board.
Absolutely not throwing those away.
So I shaved them into a salad.
Then I remembered I had leftover cooked quinoa in the fridge. Instead of reheating it (again), I baked it until golden and crispy — basically turning it into little crunchy croutons.
Add chickpeas, sweet carrot ribbons, dried cranberries, toasted almonds, and a creamy vegan honey Dijon…
And suddenly we have a winter salad that actually feels exciting.
Why You’ll Love This Brussels Sprouts Salad
Naturally gluten-free
Plant-based and high in protein
Uses leftover cooked quinoa
Full of texture (crunch x 3)
Perfect for winter meal prep
Balanced sweet + savory + tangy
This is not a sad salad. This is a crunchy, cozy, satisfying bowl.
The Secret to Making Raw Brussels Sprouts Taste Better
If you’ve ever thought raw Brussels sprouts taste bitter, here’s the fix:
✨ Massage them with olive oil and salt.
After shaving, drizzle with a little olive oil and sprinkle with sea salt. Gently massage for 1–2 minutes. This softens the texture and removes the bitter edge.
It completely transforms them.
Ingredients
For the Salad
4 cups shaved Brussels sprouts
1 cup cooked quinoa
1 cup chickpeas (drained and patted dry)
1 tablespoon olive oil
½ teaspoon sea salt
1 cup carrot ribbons (use a vegetable peeler)
¼ cup dried cranberries
¼ cup toasted sliced almonds or pecans
For the Vegan Honey Dijon Dressing
3 tablespoons vegan mayo
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
1 teaspoon olive oil
Pinch sea salt
Fresh cracked pepper
Whisk until smooth and creamy. Add 1–2 teaspoons warm water if you prefer a thinner dressing.
How to Make Crispy Baked Quinoa
Preheat oven to 400°F.
Spread cooked quinoa on a towel and let dry for 20–30 minutes (this helps it crisp).
Toss quinoa and chickpeas with olive oil and sea salt.
Spread evenly on a parchment-lined baking sheet.
Bake on the top rack for 20–30 minutes, stirring halfway through.
Let cool completely — it crisps as it cools.
You want golden, crunchy bits that act like salad croutons.
Assemble the Salad
Massage shaved Brussels sprouts with olive oil and a pinch of salt.
Toss with half of the dressing and let sit 5–10 minutes.
Add carrot ribbons, dried cranberries, and toasted nuts.
Top with crispy quinoa and chickpeas just before serving.
Drizzle with remaining dressing and toss lightly.
Protein Content
Thanks to quinoa, chickpeas, and nuts, this salad provides approximately 10–14 grams of plant-based protein per serving, depending on portion size.
Variations
Add thinly sliced apple for extra sweetness
Toss in roasted delicata squash for a heartier winter version
Add avocado for creaminess
Sprinkle with vegan parmesan-style cheese
Mix in arugula for a softer base
Meal Prep & Storage Tips
Store dressing separately for best texture.
Crispy quinoa stays crunchy for 2–3 days in an airtight container.
Shaved Brussels sprouts can be prepped up to 24 hours in advance.
FAQs
Can you eat raw Brussels sprouts in salad?
Yes! When thinly shaved and massaged with olive oil, they become tender and mild.
How do you make quinoa crispy for salad?
Dry it thoroughly before baking and spread in a thin layer. Let it cool fully after baking for maximum crunch.
Is this salad gluten-free?
Yes — it’s naturally gluten-free and fully plant-based.
If you make this Shaved Brussels Sprouts Salad with Crispy Quinoa, tag @kellysgreenkitchen_ so I can see your crunchy creations 🤍
