Banish winter’s gray skies with this bright, and oh so flavorful Brussels sprouts, pecan and cranberry salad. Packed with super foods and dressed with sweet garlic vinaigrette, this seasonal recipe makes for a light, yet filling meal. I like to prepare this gluten-free dish for lunch, then pair it with grilled chicken for dinner — it’s one of those recipes that gets more flavorful the longer it marinates!
Total time: 30 minutes
- 1 pound brussels 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, toasted
- T.Lish Sweet Garlic Vinaigrette
- Kosher salt and fresh ground black pepper, to tast
Helpful tip: when shopping for Brussels sprouts, the smaller the head the sweeter the taste!
Combine all ingredients. Toss with T.Lish Sweet Garlic Vinaigrette and serve.