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
Ingredients:
Salad
Citrus Vinaigrette
- 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
- 1/4 cup freshly squeezed orange juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon lemon juice
Instructions:
- To prepare the Brussels sprouts, trim the ends, halve lengthwise and thinly slice crosswise.
- Combine salad ingredients in a large bowl.
- In a small bowl, whisk all vinaigrette ingredients until well combined.
- 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