This Vegan Thanksgiving Side Dish Takes Just 10 Minutes To Make

Contributing Food Editor By Liz Moody
Contributing Food Editor
Liz Moody is a food editor, recipe developer and green smoothie enthusiast. She received her creative writing and psychology degree from The University of California, Berkeley. Moody is the author of two cookbooks: Healthier Together and Glow Pops and the host of the Healthier Together podcast.
This Detoxifying (Vegan!) Thanksgiving Side Dish Takes Just 10 Minutes To Make
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Thanksgiving, with it's emphasis on giving back, gratitude, and community, might be the ultimate You. We. All. holiday. We reached out to Jeanine Donofrio, the brains behind the mega-popular, award-winning food blog, Love & Lemons, and the gorgeously produce-rich The Love and Lemons Cookbook: An Apple-to-Zucchini Celebration of Impromptu Cooking about her favorite healthy Thanksgiving recipe, and weren't disappointed.

"Get some colorful vegetables on the table! Thanksgiving can be all about brown foods (not to mention boxed and canned foods)," she told mindbodygreen, "but there’s a plethora of amazing produce that’s in season this time of year: Brussels sprouts, all types of squashes, dark leafy greens, and herbs like sage and rosemary (just to name a few). Incorporate gorgeous seasonal produce, and the meal will automatically be healthier and more flavorful."

This recipe from Jeanine’s cookbook will wow people who love vegetables already but are also crave-worthy enough to woo even the most fervent vegetable hater (we all have that relative). Her insanely simple Brussels Sprout and Cranberry Salad is done in 15 minutes, leaving you more time to enjoy with your family and friends.

Shredded Brussels Sprout and Cranberry Salad

This is my favorite dish to bring to any holiday dinner. I love to show people that salads don’t always have to include lettuce. Brussels sprouts are packed with vitamins and fiber, while cranberries have some wonderful antioxidant properties. It’s a great way to get a little green food onto the table during the holidays.

Serves 4 as a side


  • 4 cups (1 L) Brussels sprouts
  • ¼ cup (60 mL) extra-virgin olive oil, plus extra for drizzling
  • ¼ cup (60 mL) fresh lemon juice
  • ½ cup (125 mL) pine nuts, toasted
  • ⅓ cup (75 mL) dried cranberries
  • ⅓ cup (75 mL) grated pecorino cheese (optional)
  • ⅓ cup (75 mL) chopped chives
  • Sea salt and freshly ground black pepper


  1. Thinly slice the Brussels sprouts using a mandoline if you have one. Place them into a medium bowl and toss with the olive oil, lemon juice, pine nuts, cranberries, pecorino cheese, chives, and pinches of salt and pepper.
  2. Let the salad sit at room temperature for 15 minutes, then taste and adjust the seasonings. Finish with an additional drizzle of olive oil if you like.

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