If you’ve ever gone out to eat with me, you know that I choose
restaurants that serve Brussels sprouts. I (like most children) hated them
growing up…in fact, I don’t think there was ever a Brussels sprout in our
house. But I am playing catch up now as I serve them about 2x/week. So when I
was looking for a light dish to take to a party recently, this one caught my
eye and turned into a real crowd pleaser! The sweetness of the cranberries,
nuts, and dressing makes even the biggest Brussels skeptic into a fan!
Prep time: 15 mins
Total time: 15 mins
Ingredients
- 1 pound brussels sprouts, shaved or sliced
- 1 cup cooked quinoa
- 1 cup dried cranberries
- ½ cup sliced almonds
- ½ cup chopped pecans
- ½ cup orange juice
- ¼ cup olive oil
- 2 tbsp apple cider vinegar
- salt and pepper to taste
Instructions
- Toss the shaved brussels sprouts, quinoa, cranberries, almonds, and pecans in a large bowl to incorporate all ingredients. Set aside.
- Whisk orange juice, olive oil, vinegar, salt, and pepper together until combined.
- I recommend lightly dressing this salad 5-10 minutes prior to serving to allow the flavors of the salad & the dressing to really combine.