Description
Brussels Sprouts, Cranberry and Quinoa Salad with orange vinaigrette is colorful, healthy, and perfect for holidays or weekday lunches.
Ingredients
Salad:
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1 pound Brussels sprouts, shredded
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2 cups cooked quinoa
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1 cup dried cranberries
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⅔ cup chopped pecans, toasted
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1 medium shallot, finely chopped
Orange Vinaigrette:
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¼ cup fresh orange juice
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¼ cup olive oil
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2 tablespoons apple cider vinegar
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2 teaspoons Dijon mustard
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Pinch of sea salt
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Pinch of freshly ground black pepper
Instructions
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Prepare the vinaigrette – In a small mixing bowl, whisk together orange juice, olive oil, apple cider vinegar, Dijon mustard, salt, and pepper until smooth and well combined.
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Assemble the salad – In a large bowl, combine shredded Brussels sprouts, cooked quinoa, dried cranberries, toasted pecans, and chopped shallot.
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Dress the salad – Drizzle the vinaigrette over the salad ingredients. Toss until everything is evenly coated.
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Season and serve – Taste and adjust with more salt or pepper if desired. Serve immediately or refrigerate in an airtight container for up to 3 days.