I created this salad on our trip to Indiana last month as a sort of happy accident.
It was about 10 PM, and I was up, running on adrenaline and kombucha, quite literally throwing veggies and leftovers in Tupperware to pack for the trip the following day.
Somehow in my pre-travel anxiety I threw together the best the combination of perfectly roasted brussel sprouts, toasty white quinoa, dried cranberries, and chopped pecans, all mixed in with a creamy oil-free apple cider tahini that I whipped up on the spot.
I didn’t think I worked well under pressure, but this salad begs to differ.
You need to add this Brussel Sprout Cranberry Salad with Apple Cider Tahini to your weekly salad rotation!