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