Brussels Sprouts, Cranberry, and Quinoa Salad

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.