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.
Then I trimmed and sliced 1 pound of Brussels sprouts. It’s a labor of love!
I added 1 cup of dried cranberries and 2/3 cup of chopped pecans to the mix along with the quinoa.
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.
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)
- 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.