Gluten-Free | Vegetarian
For the Salad: Brussels sprouts garlic cloves avocado oil pecans dried cranberries shaved Parmesan cheese uncooked quinoa water
For the Vinaigrette: olive oil juice of an orange orange zest apple cider vinegar Dijon mustard pure maple syrup fresh thyme leaves fine salt and black pepper
On a baking sheet, combine the Brussels sprouts and garlic. Toss with olive oil, sprinkle with salt & pepper. Roast for 15-20 minutes.
While Brussels are roasting, in a small saucepan being 1 cup water plus pinch of salt to boil. Add dry quinoa. Reduce to simmer, cover, cook for 15 minutes. Remove from heat and let set for 10-15 minutes.
While Brussels and quinoa are cooking, in a small bowl, combine all vinaigrette ingredients and whisk together.
In a serving dish, combine the roasted Brussels sprouts, cooked quinoa, toasted pecans, and dried cranberries. Pour vinaigrette over all and gently toss to combine.
Sprinkle with shaved Parmesan cheese and serve. Can be served warm or cold!
Tender quinoa, perfectly roasted Brussels sprouts, toasted pecans, dried cranberries, and shaved Parmesan make this delightful salad for fall and winter!
PERFECT THANKSGIVING SALAD RECIPE TO SERVE!