Ingredients
- 1 bag Brussels sprouts
- 1 1/2 cups cooked quinoa
- 2 TBS apple cider vinegar
- 1/2 cup toasted pecans
- 1/4 cup dried cranberries
- 2 apples, cored and chopped into small pieces
- dressing:
- 2 TBS olive oil
- 2 TBS lemon or orange juice
- 1/2 tsp dijon mustard
- 1 tsp pure maple syrup
- 1 teaspoon garlic powder
- Salt & pepper to taste
Instructions
- Roast Brussel Sprout per recipe
- While the brussels sprouts are cooking, whisk together the dressing ingredients: the remaining olive oil, lemon juice, apple cider vinegar, mustard, syrup. Taste and adjust seasonings as needed.
- Chop apples and give them a dip in water to keep them from turning brown.
- Add roasted brussels sprouts to a large mixing bowl followed by the quinoa, pecans, cranberries and apple. Drizzle with dressing and toss gently until the salad is fully combined. Enjoy warm or cooled.
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