Ingredients
For the salad:
- 1 lb. Brussels sprouts, ends trimmed and halved (or quartered, if large)
- 3 garlic cloves, minced
- 1 tablespoon avocado oil or olive oil
- ⅓ cup pecans, chopped and toasted
- ¼ cup dried cranberries or dried cherries
- ¼ cup shaved Parmesan cheese*
- ½ cup uncooked quinoa
- 1 cup water
For the vinaigrette:
- 2 tablespoons olive oil
- Juice of ½ orange
- ½ teaspoon orange zest
- 2 teaspoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon pure maple syrup
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Fine salt and black pepper to taste
Instructions
- Preheat the oven to 400℉.
- On a sheet pan, combine the Brussels sprouts and minced garlic. Toss with 1 tablespoon olive oil and sprinkle with salt and pepper. Arrange the Brussels so they are all cut-side down on the baking sheet (Tip: This helps them roast better and get more evenly browned).
- Roast in the oven until Brussels sprouts are tender and golden brown, 15-20 minutes.
- While the Brussels sprouts are roasting, in a small saucepan, bring 1 cup of water plus a pinch of salt to a boil. Once the water is boiling, add the quinoa and stir. Reduce the heat to a simmer, cover, and continue to cook for 15 minutes or until quinoa is tender and liquid is absorbed. Remove pan from heat and let set for 10-15 minutes covered.
- While the Brussels sprouts and quinoa are cooking, in a small bowl, combine the 2 tablespoons olive oil, orange juice, zest, vinegar, mustard, maple syrup, and thyme; whisk to combine. Season with salt and pepper to taste.
- In a serving dish, combine the roasted Brussels sprouts, cooked quinoa, toasted pecans, and dried cranberries. Pour the vinaigrette over all and gently toss to combine. Sprinkle with Parmesan cheese. Serve warm or cold.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
*May substitute soft goat cheese or feta cheese crumbles for the shaved parmesan. For vegan or dairy-free, omit the cheese or use your favorite vegan cheese.
**May substitute roasted pumpkin seeds for the pecans for a nut-free option, or omit pecans.
How To Toast Pecans On The Stovetop:
Place a skillet over medium heat. Add nuts to the hot skillet, and then heat until the nuts give off a toasted aroma, 4-6 minutes. Be sure to stay near the stove, watch them closely, and stir often to avoid burning. Once the pecans are fragrant and golden brown, remove from heat.
How To Toast Pecans In The Oven:
Preheat the oven to 400℉. Place the pecans on a small sheet pan. Toast in the oven for 4-5 minutes, watching closely to avoid burning. Once pecans are fragrant and golden brown, remove from the oven.
Nutrition Information
- Serving Size: 1/8 of recipe (a generous 1/2 cup)
- Calories: 166
- Fat: 8 g
- (Sat Fat: 1 g)
- Sodium: 190 mg
- Carbohydrate: 20 g
- (Fiber: 4 g
- Sugar: 7 g)
- Protein: 5 g
- Cholesterol: 2 mg