Brussels Sprout Salad



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
  1. Toss the shaved brussels sprouts, quinoa, cranberries, almonds, and pecans in a large bowl to incorporate all ingredients. Set aside.
  2. Whisk orange juice, olive oil, vinegar, salt, and pepper together until combined.
  3. I recommend lightly dressing this salad 5-10 minutes prior to serving to allow the flavors of the salad & the dressing to really combine.