Sick of the same old spinach salads? It's time to try something new.

This Quinoa and Cranberry Salad features a not-so-secret ingredient—Brussels sprouts! This versatile vegetable is packed with nutrition: vitamin C, vitamin K, folate, fiber, potassium, omega-3 fatty acids and more. Pair that with the flavors of our tangy citrus vinaigrette for a delightful dish!

"This is the salad to bring to parties if you want to show your friends how serious you are about salad." — Jenna M.

Time: 20 minutes
Serves: 6
Serving size: 1 cup

Ingredients:

Salad

1 lb Brussels sprouts, rinsed & cut
2 cups quinoa, cooked (1/2 cup dry)
3/4 cup dried cranberries
1/4 cup pecans, toasted
1 avocado, chopped
1 granny smith apple, chopped

Citrus Vinaigrette

1/4 cup freshly squeezed orange juice
2 tablespoons extra virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon lemon juice

Instructions:

1. To prepare the Brussels sprouts, trim the ends, halve lengthwise and thinly slice crosswise.
2. Combine salad ingredients in a large bowl.
3. In a small bowl, whisk all vinaigrette ingredients until well combined.
4. Pour vinaigrette over salad and mix well.

Nutrition Facts (per serving):

• Calories 300
• Fat 14.2 grams [Saturated Fat 1.7g, Trans Fat 0g, Monounsaturated Fat 7g, Polyunsaturated Fat 1g]
• Protein 6.1 grams
• Sodium 32.8 mgs
• Carbohydrates 38.7 grams
• Fiber 7.8 grams

Featured Products

Quinoa	Dried Cranberries	Organic Pecans