brussel sprout, dried cranberry, and quinoa salad with apples, roasted sweet potatoes, and apple cider vinaigrette
brussel sprout, dried cranberry, and quinoa salad with apples, roasted sweet potatoes, and apple cider vinaigrette
trust me when i say you will not make anything easier this week (don’t @ me with cereal pours) and that it will be zippy, delicious, full of texture, and hearty, but like hearty in a way that doesn’t involve heavy cream and becoming a beached whale on the couch post-eating (which, hey, is great and has it’s place but just not tonight, ok? we’ll circle back come november.)
in between wanting soup for every meal and double-fisting hot tea and pumpkin beer, this salad nestled it’s way into my weekly routine and i’ve been de-lighted that it’s become such a quick staple. it’s a really straightforward salad; raw brussel sprouts as the base, crisp apples provide a bright crunch, roasted sweet potatoes because fall, quinoa because a grain in a salad is always a superb addition, and all the goodies on top are sort of like perfect autumnal confetti.
it’s the sort of thing i like to eat while i tuck myself in cross-legged at my kitchen counter, leafing through harry potter - i’m just starting the OoftP for the 287834th time and harry is at PEAK teenage moodiness and it’s truly a vibe - and also the sort of thing i appreciate having at the ready for packed lunches during the week.
a few notes about this recipe before we get started:
- shred your brussel sprouts by putting them in a food processor and pulsing for a few seconds. this is life changing!!! it takes approx. 10 seconds to have beautifully shredded sprouts, no chopping involved
- if you’d like to boost the flavor of your quinoa, simmer it in broth or stock instead of water
- this salad will keep (dressed, even) in the fridge for 5 days. amaaaazing option to pack for lunch or if you need to get dinner served at light speed
- big fan of honeycrisp or pink lady apples here; not tart and not too sweet!
brussel sprout, dried cranberry, and quinoa salad with apples, roasted sweet potatoes, and apple cider vinaigrette
makes: 4 servings
prep time: 5 minutes
cook time: 25 minutes
1c quinoa, cooked
1lb brussel sprouts, shredded
1 large sweet potato, cubed
1 apple, sliced
1/2 a shallot, minced
1/2c dried cranberries
1/4c pumpkin seeds
1/4c shredded parmesan, optional
drizzle of oil
salt and pepper, to taste
for the dressing:
1/4c apple cider vinegar
1/4c olive oil
the other 1/2 of the shallot, minced
2tbsp dijon mustard
2tbsp honey
juice from 1/2 an orange
pinch of salt
pinch of pepper
preheat the oven to 425. toss the sweet potatoes in olive oil and season with salt and pepper, to taste. roast for 20-25 minutes or until they begin to get crispy, turning halfway.
meanwhile, cook the quinoa to package instructions, and set aside. blend the ingredients for the dressing.
toss the shredded brussel sprouts with half the dressing to coat, then assemble the rest of the salad. add the quinoa, apples, dried cranberries, shallot, pumpkin seeds, parmesan, and roasted sweet potatoes, and toss with the remanining dressing.