Brussels Sprout Cranberry Salad with kale, roasted brussels sprouts, quinoa, cranberries, and pecans in a sweet no-oil-added apple cider tahini.
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 Brussels Sprout Cranberry Salad with Apple Cider Tahini to your weekly salad rotation!
While traveling the next day, we happened to stop at a cute plant-based restaurant in Pennsylvania for Dan to grab some grub, and I was surprised to the see that the menu had italicized words under the entrée that read “Gluten Free“, “Vegetarian“, and “Vegan“.
I stubbornly turned down the options, though, recalling how much time and energy went into my Tupperware party the night before.
I wasn’t about to let that salad go to waste, friends!
When we got back to the car, I pulled out red-lidded square Tupperware, determined to love its contents.
But I didn’t have to try hard.
I was practically swooning before we got back on the highway.
I told Dan “OH MY GOD, THIS IS SO GOOD,” between brusselin’ bites more than he cares to remember.
The only consolation in finishing it was that I had two left to nosh on the rest of the trip!
What You Need to Make Brussels Sprout Cranberry Salad
Here’s what you need to make a Brussels Sprout Cranberry Salad:
- kale
- brussels sprouts
- avocado oil spray
- Himalayan sea salt
- black pepper
- toasted quinoa
- dried cranberries
- chopped pecans
That’s it!
What You Need to Make No-Oil-Added Apple Cider Tahini Dressing
Here’s what you need:
- tahini
- apple cider vinegar
- filtered water
- maple syrup
That’s it!
Are you guys tired of my oil-free tahini dressings yet?
They all follow a sort of basic formula, as I’m sure you’ve picked up on if you’ve made a few of mine.
It starts with a creamy tahini (the runnier the better!), followed by an acidic component, like lemon, citrus, or vinegar, and balanced out by filtered water to get the consistency just right.
I usually like an equal ratio of 1:1:1, with about 1/4 cup of each, but I’ve heard some of you let me know that you like the cut back on the acidic component a bit.
Tahini dressings are such a personal thing so you do you, boo!
Then from there you can add in your flavorings– spices, herbs, or in this case, a little maple syrup for sweetness.
How to Make No-Oil-Added Apple Cider Tahini Dressing
My usual go-to tahini is a lemon-tahini, so I loved mixing it up with this one using apple cider tahini.
It’s got all the tartness of sweet apples balanced out by creamy tahini and sweetened up with a dash of maple syrup.
I’m honestly not usually much of a dressing person, which is why at restaurants as a child and to this day, I ALWAYS ask for my dressing on the side.
I will say, though, that I was pretty liberal with my pours on this one, friends.
It’s that good!
How to Serve Brussels Sprout Cranberry Salad
Enjoy this Brussels Sprout Cranberry Salad anytime, anywhere.
The fact that these salads stayed good on the road in a cooler across the Midwest means I can 100% vouch for their meal-prep capacity.
I like to prep the roasted brussels sprouts, quinoa, chopped kale, and apple cider tahini in advance so I can throw them together for a couple stress-free salads throughout the week.
While traveling, I packed the quinoa, roasted brussels sprouts, dried cranberries and pecans on the bottom of my Tupperware containers and packed the top with fresh chopped kale.
(This way the chopped kale doesn’t get all smashed and soggy!)
Before serving, add a bit of apple cider tahini to the Tupperware (also stored separately to prevent sogginess) and then mix it up with a fork or replace the lid and shake it up!
More Fall Salad Recipes
-
Sweet Potato Black Bean Collard Bowl
-
Fall Harvest Salad
-
Delicata Pesto Quinoa Power Bowl
-
Wintergreen Salad with Maple Dijon Vinaigrette
-
Roasted Squash & Arugula Salad
-
Roasted Fig & Arugula Salad
-
Cran-Apple Tempeh Kale Salad
I Want to Hear From You
If you make this Brussels Sprout Cranberry Salad recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
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XO Lauren
Cranberry Quinoa Brussels Sprout Salad with Apple Cider Tahini
- Total Time: 25 mins
- Yield: 2-3 salads
- Diet: Vegan
Description
Brussels Sprout Cranberry Salad with kale, roasted brussels sprouts, quinoa, cranberries, and pecans in a sweet no-oil-added apple cider tahini.
Ingredients
Cranberry Quinoa Brussels Sprout Salad
- 1 bunch kale, washed and shredded
- 3 cups brussels sprouts, washed, trimmed, and halved
- avocado oil spray
- Himalayan sea salt
- black pepper
- 1 1/2 cups toasted quinoa, cooked
- 1/3 cup dried cranberries
- 1/3 cup chopped pecans
Apple Cider Tahini
- 1/4 cup runny tahini
- 2 TBSP apple cider vinegar
- 1/4 cup filtered water (add more for thinner dressing)
- 2–3 tsp pure maple syrup
Instructions
- Preheat the oven to 425°F and line a baking pan with parchment paper.
- Place the brussels sprout halves on the baking sheet, spray them lightly with avocado oil, and season with Himalayan sea salt and black pepper.
- Bake them for 20-25 minutes, checking after 20 minutes for tenderness and crispiness. You want crispier sprouts for this salad for texture!
- Cook the quinoa according to package instructions and refrigerate until ready to use.
- Prepare the apple cider tahini by whisking together the apple cider vinegar, water, tahini, and maple syrup until it’s smooth and creamy. Add more water for thinner dressing. Refrigerate the dressing until it’s ready for use.
- Add the kale, cooked quinoa, dried cranberries, and chopped pecans to a large mixing bowl. Drizzle the bowl with apple cider tahini and toss until everything is well-combined. Massage the dressing into the tougher kale leaves with your hands to ensure it’s well coated. Set the bowl aside for 10 minutes to allow flavors to meld and kale to soften.
- Divide the mixture between 2-3 bowls, then top with the roasted brussels sprouts, and serve immediately.
- Store the leftovers and dressing separately in the refrigerator for 2-3 days and reassemble before serving.
Notes
Recipe adapted from Tone It Up
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Entree, Salad, Side
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free
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