Quinoa and Cranberry Salad
by Swanson Health
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
Serves: 6
Serving size: 1 cup
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
    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