Brussels Sprouts, Cranberry, and Quinoa Salad

By Our Recipe Contributor, Rebecca Spoolstra

This salad is light, full of flavor, and naturally vegan and gluten free. It’d be a perfect healthy side dish for your upcoming Thanksgiving feast!


▪   1 pound brussels sprouts, rinsed and ends trimmed, then halved lengthwise and thinly sliced crosswise

▪   2 cups cooked quinoa

▪   1 cup dried cranberries

▪   2/3 cup chopped pecans (toasted if wanted)

▪   1/4 cup freshly squeezed orange juice

▪   1/4 cup olive oil

▪   2 Tbsp apple cider vinegar

▪   Pinch of salt and pepper



1. Toss the brussels sprouts, quinoa, cranberries, and pecans together in a large bowl until combined.

2. Whisk the orange juice, olive oil, vinegar, salt, and pepper together in a bowl until combined.

3. Pour the dressing onto the salad and toss to combine. Serve immediately or refrigerate until ready to serve.


This recipe makes 6-8 servings.

Some fresh orange zest would also be a tasty addition to the dressing!

This recipe is originally posted here.