Name: Brussels Sprouts, Cranberry and Quinoa Salad
Prep time: 15 min
Total time: 15 min
Yield: 4-6 servings
Ingredients: 1 pound shredded Brussels sprouts; 2 cups cooked quinoa; 1 cup dried cranberries; 2/3 cup chopped pecans, toasted; 1 medium shallot, peeled and finely chopped; orange vinaigrette (see below); 1/4 cup freshly-squeezed orange juice; 1/4 cup olive oil; 2 tablespoons apple cider vinegar; 2 teaspoons Dijon mustard; generous pinch of fine sea salt and freshly-cracked black pepper