Brussels Sprouts, Cranberry and Quinoa Salad

As seen on

Gimme some Oven

Total Time

15 minutes

Prep Time

15 minutes

Cook Time

0 minutes

Rating

(13)

Ingredients

4-6 servings

1 pound shredded Brussels sprouts
2 cups cooked quinoa
1 cup dried cranberries
2/3 cup chopped pecans, toasted
1 medium shallot, peeled and finely chopped
1/4 cup freshly-squeezed orange juice
1/4 cup olive oil
2 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
Generous pinch of fine sea salt and freshly-cracked black pepper

How would you rate this recipe?

Preparation

Inline ingredients (beta)

Cook mode

Click to complete

Step 1

Make the vinaigrette. In a small bowl, whisk all of the ingredients together until combined.

Step 2

Make the salad. Combine the shredded Brussels, cooked quinoa, dried cranberries, chopped pecans and shallot in a large bowl. Drizzle evenly with the vinaigrette, then tossed until completely combined.

Step 3

Season. Taste and season the salad with extra salt and pepper, as needed.

Step 4

Serve. Serve immediately, or refrigerate in a sealed container for up to 3 days.

Chef’s notes

*Recipe update:

Shallots and Dijon were added to this recipe in the fall of 2019. Otherwise, the recipe is the same as always!

*Cook time:

Cooking time does not include the time required to cook the quinoa.

Categories

Cuisines

Meal Types

Dietary

Cooking Methods

Occasions

Ingredients

Seasonal Recipes

Skill Level

other

Brussels Sprouts, Cranberry and Quinoa Salad

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Chef’s notes

More recipes by Gimme some Oven