Go Back


  • 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


  • 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.