If you’re skeptical of the raw Brussels, don’t be!
I probably could have eaten the entire bowl in one sitting.
It has a little bit of everything you want in a salad – crunchy, chewy, sweet, tart, bitter, rich.
It makes a delicious lunch as well as a fuss-free dinner but the best part about this salad is that it actually tastes better the next day. The longer the Brussels sprouts marinate in the dressing, the more tender they becomes, so it’s the type of thing that you could easily make a big batch of on a Sunday and then eat for the next several days.
Long story short, this hearty, nutrient-packed meal is ridiculously amazing.
As far as salads go, this one looks impressive on a platter and I highly recommend serving it as wildly healthy Thanksgiving side.
Brussels Sprout Salad With Quinoa, Cranberries & Walnuts
for the salad:
1 cup uncooked quinoa, rinsed
1 pound Brussels sprouts, trimmed & shredded
1/3 cup dried cranberries
1/2 cup walnuts, toasted
1/2 cup red onion, thinly sliced
for the dressing, in a small bowl whisk together:
1/4 cup olive oil
2 tbsp. white balsamic vinegar
1 tsp. dijon mustard
juice of 1/2 lemon
Cook quinoa according to package directions or preference (I like to cook it in 1 1/2 cups vegetable broth, simmer for 15 minutes, then let stand, covered for 5). Let cool slightly.
In a large bowl, combine the shredded Brussels sprouts, cooked quinoa, dried cranberries, walnuts and red onion. Toss well with dressing and serve.