This Brussels Sprouts, Cranberry and Quinoa Salad is super-easy to make with shredded fresh Brussels sprouts and a zippy orange vinaigrette. See notes above for possible ingredient variations.
INGREDIENTS
SALAD INGREDIENTS:
1 pound shredded Brussels sprouts
2 cups cooked quinoa
1 cup dried cranberries
2/3 cup chopped pecans, toasted
1 medium shallot, peeled and finely chopped
orange vinaigrette (see below)
ORANGE VINAIGRETTE:
1/4 cup freshly-squeezed orange juice
1/4 cup olive oil
2 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
generous pinch of fine sea salt and freshly-cracked black pepper
INSTRUCTIONS
Make the vinaigrette. In a small bowl, whisk all of the ingredients together until combined.
Make the salad. Combine the shredded Brussels, cooked quinoa, dried cranberries, chopped pecans and shallot in a large bowl. Drizzle evenly with the vinaigrette, then tossed until completely combined.
Season. Taste and season the salad with extra salt and pepper, as needed.
Serve. Serve immediately, or refrigerate in a sealed container for up to 3 days.
INGREDIENTS
SALAD INGREDIENTS:
1 pound shredded Brussels sprouts
2 cups cooked quinoa
1 cup dried cranberries
2/3 cup chopped pecans, toasted
1 medium shallot, peeled and finely chopped
orange vinaigrette (see below)
ORANGE VINAIGRETTE:
1/4 cup freshly-squeezed orange juice
1/4 cup olive oil
2 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
generous pinch of fine sea salt and freshly-cracked black pepper
INSTRUCTIONS
Make the vinaigrette. In a small bowl, whisk all of the ingredients together until combined.
Make the salad. Combine the shredded Brussels, cooked quinoa, dried cranberries, chopped pecans and shallot in a large bowl. Drizzle evenly with the vinaigrette, then tossed until completely combined.
Season. Taste and season the salad with extra salt and pepper, as needed.
Serve. Serve immediately, or refrigerate in a sealed container for up to 3 days.
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