Brussels Sprouts, Cranberry and Quinoa Salad at home
- Yield 4
- Prep 15 minutes
- Total 15 minutes
Brussels Sprouts, Cranberry and Quinoa Salad at home is a salad recipe on Avoteb. The yield on the card is 4. Plan on 15 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 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)
- 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
Method
Make the vinaigrette. In a small bowl, whisk all of the ingredients together until combined.
Make the salad. Mix the shredded Brussels, cooked quinoa, dried cranberries, chopped pecans and shallot in a large bowl. Spoon evenly with the vinaigrette, then tossed until completely combined.
Salt Taste and season the salad with extra salt and pepper, as needed.
Plate Plate while it is hot, or refrigerate in a sealed container for up to 3 days.
