Apple Cranberry Brussels Sprout Salad with Maple Citrus Dressing

User Reviews

5.0

6 reviews
Excellent
  • Prep Time

    15 mins

  • Cook Time

    15 mins

  • Total Time

    27 mins

  • Servings

    4 servings

  • Calories

    355 kcal

  • Course

    Salad

  • Cuisine

    American

Apple Cranberry Brussels Sprout Salad with Maple Citrus Dressing

This Apple Cranberry Brussels Sprout Salad is drizzled with an easy homemade maple citrus dressing and sprinkled with with crunchy bacon and sunflower seeds! Make-Ahead + totally delicious!

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Ingredients

Servings
  • ½ cup dry quinoa
  • ¾ cup water
  • 8 oz Brussels sprouts (about 8 large sprouts)
  • 3-4 lices cooked bacon (crumbled)
  • 2-3 TBSP sunflower seeds
  • cup crumbled feta, optional
  • 1 honey crisp apple, sliced or diced
  • 1/3-1/2 cup dried cranberries

MAPLE CITRUS DRESSING:

  • ¼ cup avocado oil
  • Juice of half a lemon
  • 2 TBSP orange juice
  • 1 TBSP pure maple syrup extra to taste
  • tsp salt
  • tsp pepper
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Instructions

  1. First rinse and drain your quinoa using a mesh strainer or sieve.
  2. Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
  3. Next add your water, set burner to high, and bring to a boil.
  4. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
  5. While the quinoa cooks, chop and prep the remaining ingredients and whisk together your dressing by combing all dressing ingredients in a mason jar and shaking well.
  6. After rinsing, remove the stem/base from the sprouts. Next grab a sprout, cut in half lengthwise and lay each half flat on your cutting board. Thinly slice crosswise to create shreds. Repeat for each sprout.
  7. Once quinoa is ready, pop in the fridge to cool for a chilled salad or leave warm for a slightly warm salad, either option tastes great so choose your favorite.
  8. Combine quinoa, brussels sprouts and dried cranberries, along with half the bacon and sunflower seeds. Top with dressing and toss to coat. Sprinkle remaining bacon and sunflower seeds on top, as well as the optional feta if you're adding it.
  9. Season with any additional salt and pepper desired and dig in!

Notes

  • See post below for vegetarian + paleo swaps + make-ahead tips and tricks.
  • As with any salad, let this bowl of deliciousness be your base recipe. Start with the measurements above, then add extras of any of your favorites. For a touch of sweetness, try it with candied pecans or candied walnuts, both of which can be purchased or made at home in about 5 minutes.
  • candied pecans
  • candied walnuts
  • Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition Information

Show Details
Calories 355kcal (18%) Carbohydrates 31g (10%) Protein 10g (20%) Fat 23g (35%) Saturated Fat 5g (25%) Cholesterol 17mg (6%) Sodium 334mg (14%) Potassium 480mg (14%) Fiber 5g (20%) Sugar 10g (20%) Vitamin A 522IU (10%) Vitamin C 56mg (62%) Calcium 108mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 355 kcal

% Daily Value*

Calories 355kcal 18%
Carbohydrates 31g 10%
Protein 10g 20%
Fat 23g 35%
Saturated Fat 5g 25%
Cholesterol 17mg 6%
Sodium 334mg 14%
Potassium 480mg 10%
Fiber 5g 20%
Sugar 10g 20%
Vitamin A 522IU 10%
Vitamin C 56mg 62%
Calcium 108mg 11%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

6 reviews
Excellent

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