This is a filling, and delicious salad, for fall or winter! I eat it alone, but you could add chicken or fish or shrimp, on top.
INGREDIENTS
SALAD INGREDIENTS:
- 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
- orange vinaigrette (see below)
ORANGE VINAIGRETTE:
- 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
INSTRUCTIONS
- Make the vinaigrette. In a small bowl, whisk all of the ingredients together until combined.
- 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.
- Season. Taste and season the salad with extra salt and pepper, as needed.
- Serve. Serve immediately, or refrigerate in a sealed container for up to 3 days.
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