Raw Brussels Sprout Salad with Quinoa, Cranberry & Walnuts
A bright and colourful holiday salad that can be mostly prepared ahead of time. Just toss with the dressing before serving.
Prep Time25 minutesmins
Total Time25 minutesmins
Course: Salad
Cuisine: Gluten-free, Vegan, Vegetarian
Keyword: brussls sprouts, cranberries, quinoa
Servings: 12servings
Calories: 215kcal
Author: Trish Cowper | www.infinebalance.com
Ingredients
For the vinaigrette:
½lemonjuiced
1orangejuiced
2tablespoonsfinely minced shallotor red onion
⅓cupoilolive, avocado or walnut, or some combination
1tablespoonsugar
¼-1/2teaspoonof salt
freshly grated black pepper to taste
for the salad:
16ozof finely shredded Brussels Sprouts
2cupcooked quinoaI used black quinoa, red would be nice too, but white is fine
1cupdried cranberries
1cuptoasted walnutspecans or almonds work nicely too
Instructions
In a 500ml mason jar or small bowl add all dressing ingredients and whisk to combine. Or place lid on mason jar and shake well.
In a large mixing bowl combine all salad ingredients and toss well. Just before servings, toss dressing over salad greens and toss until well combined and evenly coated. Serve.
Notes
This recipe makes enough to serve a crowd, as a small side dish.The recipe can easily be scaled for smaller dinner parties. Although, I'd make the full dressing recipe, use what you need for the amount of salad on hand and then store the rest. The dressing with keep refrigerated for about 5 days.Salad is best if served just after tossing. So for gatherings and dinner parties, prepare everything ahead of time, including toasting the walnuts and cooking the quinoa. Toss the salad ingredients in a large bowl, but don't add the dressing until just before serving.