Brussels Sprouts, Cranberry, Quinoa Salad

It’s not every day that I crave a salad, but a few weeks ago, it happened. I was inspired by a pin on Pinterest — Brussels Sprouts, Cranberry, Quinoa Salad. It has a fresh orange vinaigrette on it that keeps the flavor bright and clean.

You might be thinking horrible thoughts about the Brussels sprouts, but wait for it, they’re also RAW. I urge you to try the salad anyway! The dried cranberries are sweet, and the pecans are so tasty!

I started out with cooking 2 cups of quinoa according to the package instructions.

Salad Quinoa

Then I trimmed and sliced 1 pound of Brussels sprouts. It’s a labor of love!

Salad Brussels Sprouts

I added 1 cup of dried cranberries and 2/3 cup of chopped pecans to the mix along with the quinoa.

Salad Finished

I had my husband, David, mix up the vinaigrette for me. He combined 1/4 cup of freshly-squeezed orange juice with 1/4 cup olive oil, 2 tablespoons apple cider vinegar, and a pinch of salt and pepper.

Salad Orange Juice

As far as my personal taste, I decided the salad needed a little more sweetness, so I added a more orange juice until I thought it tasted right.

Brussels Sprouts, Cranberry, Quinoa Salad

  • 1 pound brussels sprouts, rinsed and ends trimmed, then halved lengthwise and thinly sliced crosswise
  • 2 cups cooked quinoa
  • 1 cup dried cranberries
  • 2/3 cup chopped pecans, toasted
  • orange vinaigrette (see below)

Orange Vinaigrette

  • 1/4 cup freshly-squeezed orange juice
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • pinch of salt and pepper

To make the salad:

Toss all ingredients together until combined.

To make vinaigrette:

Whisk all ingredients together until combined.

Recipe Credit


Happy cooking,
Laura 

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