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keto Brussels Sprouts and Broccoli Salad tossed with cranberries

Plant-Based Keto Brussels Sprout Broccoli Salad with Cranberry Vinaigrette

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5 from 4 reviews

Keto Brussels Sprout Broccoli Salad with Cranberries - This plant-based keto recipe only requires a quick, high-temperature oven roast to create crispy golden brown brussels sprouts and almost-charred, smoky broccoli. Then, this keto salad recipe is finished by tossing the vegetables in a sweet and tangy sauce studded with tart cranberries, and shallots.

  • Total Time: 25 minutes
  • Yield: 8 side servings 1x



For the Salad

  • 1 pound fresh brussels sprouts (about 3 cups), halved lengthwise
  • 6 cups fresh broccoli florets (about 14 ounces)
  • 1/4 cup avocado oil or canola oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper

For the Cranberry Salad Dressing

  • 1/4 cup thinly sliced shallot
  • 1 tablespoon oil
  • 1/4 teaspoon dired coriander
  • 1/2 cup red wine vinegar
  • 1/4 cup sugar-free honey (or sugar-free maple syrup)
  • 1 fresh or dried bay leaf (optional)
  • 1 cup whole cranberries, thawed


  1. Place a rimmed baking sheet in oven. Preheat oven to 450°F. (Leave the baking sheet in the oven as it preheats.)
  2. Place Brussels sprouts in a large bowl; drizzle with 1/4 cup oil, and sprinkle with 1 teaspoon salt and black pepper. Toss well to coat. Carefully remove the hot baking sheet from the oven. Add the Brussels sprout to the baking sheet; spread in an even layer. Roast in preheated oven until tender and browned, 15 to 18 minutes.
  3. In a large microwaveable bowl, place the broccoli florets and microwave on high for 2 minutes.  Allow the broccoli to cool to room temperature before squeezing out any excess water.  Set the broccoli to the side.
  4. Meanwhile, heat the remaining 1 tablespoon of oil in a small saucepan over medium. Add shallot, and coriander; cook, stirring occasionally until shallot starts to soften, about 3 minutes. Stir in the vinegar, honey, bay leaf, and remaining 1/4 teaspoon salt. Bring the sauce to a boil over medium. Reduce heat to medium-low, and simmer, stirring occasionally, until slightly syrupy, 6 to 8 minutes. Stir in cranberries; cook, stirring occasionally, until cranberries have plumped slightly, about 2 minutes. Remove from heat. Discard bay leaf.
  5. Combine the roasted Brussels Sprouts with the softened broccoli in a large bowl; add the cranberry vinaigrette, and toss to coat.   Taste and add any additional salt and pepper.  Serve warm or at room temperature.


    • you can always add the broccoli to the Brussels sprouts and roast in the oven instead of softening the broccoli in the microwave.
    • Author: Cat
    • Prep Time: 10 minutes
    • Cook Time: 15 minutes
    • Category: Salad, Side
    • Method: Baking
    • Cuisine: American, Fall, Holidays, Winter
    • Diet: Gluten Free


    • Serving Size: 1 serving
    • Calories: 127
    • Sugar: 1.8
    • Fat: 9
    • Carbohydrates: 9
    • Fiber: 4
    • Protein: 3.6
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