After almost a week of eating Thanksgiving leftovers, I was craving something light & fresh. I came across this brussels sprout, quinoa, cranberry & pecan salad on Pinterest (where else?!) I followed the original recipe via Gimme Some Oven, which is so easy to throw together! The orange dressing is delicious and really brings out the flavor of the dried cranberries! I had never tried a brussels sprout salad but absolutely loved it! I will definitely be making versions of this salad in the future - a few slices of avocado take it to another level!
1 pound Brussels sprouts, rinsed, ends trimmed, cut in half then thinly sliced lengthwise
2 cups cooked quinoa
1 cup dried cranberries
2/3 cup chopped pecans, toasted
1/4 cup fresh-squeezed orange juice
1/4 cup olive oil
2 tablespoons apple cider vinegar
pinch of salt & pepper
Toss all ingredients together until combined.
Whisk all ingredients together.