Winter salads have a special charm, and this vegan shaved Brussels sprout cranberry salad is the perfect example of how fresh, bright, and cozy cold-weather produce can be. It’s crisp, colorful, and bursting with seasonal flavors: crunchy shaved sprouts, sweet dried cranberries, toasted pecans, and a maple dijon vinaigrette that ties everything together with warm, comforting notes.

This recipe fits perfectly into December and January trends. Holiday tables always need a refreshing dish to balance the richer festive foods, and January brings a jump in searches for healthy winter salads, Brussels sprout salads, and dairy-free fresh recipes. This salad checks every box — it’s nourishing, energizing, and still full of cozy flavors that feel right at home in cold weather.

The texture is what makes it irresistible. Shaved Brussels sprouts give you a crunchy slaw-like base, while toasted nuts add warmth and richness. The cranberries bring little pops of sweetness, and the maple dijon vinaigrette coats everything with a tangy, lightly sweet holiday glow. It’s the kind of salad that tastes even better as it sits and soaks up the dressing.

Whether you’re preparing a holiday feast, bringing a dish to a winter potluck, or starting a healthier January routine, this vegan Brussels sprout cranberry salad fits any moment. It’s simple, colorful, flavorful, and guaranteed to brighten up your table.

WHY YOU’LL LOVE THIS RECIPE

• Crisp, fresh, and full of winter flavor
• Vegan + dairy-free
• Great for holiday or New Year menus
• Nourishing without feeling heavy
• Comes together in minutes
• The leftovers taste even better

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Vegan Shaved Brussels Sprout Cranberry Salad (Crisp, Fresh & Winter-Friendly)

Courses: Appetizer

Difficulty: Beginner Prep Time 15 mins Total Time 15 mins

Best Season: Winter

Description

A bright, crunchy, sweet-and-tangy winter salad made with shaved Brussels sprouts, dried cranberries, toasted pecans, and a maple dijon vinaigrette. Vegan, fresh, and perfect for holiday tables or January reset meals.

Ingredients

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Scale

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• Salad
• 4 cups shaved Brussels sprouts
• ½ cup dried cranberries
• ½ cup toasted pecans, chopped
• ¼ cup thinly sliced red onion (optional)
• Salt & pepper to taste

Maple Dijon Vinaigrette

• 3 tbsp olive oil
• 2 tbsp maple syrup
• 1 tbsp dijon mustard
• 1 tbsp apple cider vinegar
• Salt & pepper

Instructions

Step 1 — Shave the Brussels sprouts

1. Thinly slice sprouts or pulse them in a food processor.
   

Step 2 — Toast the pecans

1. Lightly toast chopped pecans in a pan for 2–3 minutes.
   

Step 3 — Mix the salad base

1. Combine shaved sprouts, dried cranberries, pecans, and red onion in a large bowl.
   

Step 4 — Make the dressing

1. Whisk maple syrup, dijon, oil, vinegar, salt, and pepper.
   

Step 5 — Toss and serve

1. Pour dressing over salad and toss until evenly coated.
   

Note

TIPS

• Slice sprouts very thin for best texture
• Add apple slices for sweetness
• Use roasted chickpeas for protein
• Let the salad sit 10 minutes before serving