- 1 pound brussel sprouts, rinsed and ends trimmed, then halved lengthwise and thinly sliced crosswise
- 2 cups cooked quinoa
- 1 cup dried cranberries
- 2/3 cup chopped pecans or walnuts, toasted
- Orange vinaigrette
- 1/4 cup freshly-squeezed orange juice
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- Pinch of salt and pepper
To Make the Salad:
1. Toss all ingredients together until combined.
To Make the Orange Vinaigrette:
2. Whisk all ingredients together until combined.