This harvest quinoa salad is perfect as a side dish for Thanksgiving, or it can be a quick weeknight dinner if you top it with some grilled chicken (or leftover turkey).
The dressing is a great one to add to any other salad and comes together quickly without any inflammatory seed oils.
We like to double the recipe when making this for our family because everyone loves it!
For the Brussels sprouts, it can be time-consuming to trim and shred them all yourself. You can buy bags of pre-shredded Brussels sprouts to save time, or I love to use our food processor to make the job super quick and easy!
Harvest Quinoa Salad
A delicious fall salad that is perfect as a Thanksgiving side dish, or as an easy weeknight meal anytime
Ingredients
For the salad:
- 1 lb Raw Brussels spouts shreddedÂ
- 1 small sweet potato roasted and cubed
- 1 cup quinoa cooked according to package directions (always rinse quinoa before cooking)
- 1 medium apple cubed
- 1/2 cup dried cranberries low sugar if possible
- 1 6 ounce package crumbled feta cheese
- 1/2 cup pecans
For the dressing:
- 1/4 cup orange juice about the juice of 1 orange
- 1/4 cup oliveoil
- 1 tbsp apple cider vinegar
- 1 tbsp real maple syrup
- 1 tsp mustard
- 1 tsp salt
Instructions
- Toss salad ingredients together in a bowl
- Whisk together dressing ingredients, toss into the salad, and serve!