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
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:
- 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):