Fall Quinoa Salad With Roasted Brussels Sprouts and Cranberries

This salad is a great nutritious indulgence this time of year.

Let’s face it, Brussels sprouts are not high on the veggie love list – they get made fun of and are definitely misunderstood. Those of you who love them as much as I do know well they do not have to be the boiled, bland version you might have been served as a child forced to shove down. They can be incredibly delicious and their nutritional benefits are mind blowing!

Roasting Brussels sprouts with olive oil, salt and pepper results in a caramelized goodness that brings out their nutty woody flavor. Add in quinoa and some tasty accompaniments like cranberries and walnuts, dress with a Maple vinaigrette and voila … a side dish or salad I have no doubt you will enjoy!


Why Healthy

  • Brussels sprouts are loaded with vitamin A & C, folacin, potassium, calcium. They also have 3-5 grams of fiber per cup, and are rich in protein.
  • Quinoa (aka Super Seed) is a gluten free seed that provides a complete protein as well as iron, phosphorous, magnesium, calcium, vitamin E, and folic acid.


Fall Quinoa Salad With Roasted Brussels Sprouts and Cranberries

Yield: Serves 4 - 6

Prep Time: 15 mins

Cook Time: 20 mins


12 Ounces Brussels Sprouts, Trimmed and Quartered
1 Tablespoon Extra Virgin Olive Oil
Freshly Ground Salt and Pepper
2 Cups Water
1 Cup Dry Quinoa
½ Cup Chopped Pecans, Toasted
½ Cup Dried Cranberries, Chopped

Maple Dressing:
1-1/2 Tablespoons Maple Syrup
2 Cloves Garlic, Minced Finely
1 Tablespoon Grainy Dijon Mustard
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Apple Cider Vinegar
Salt and Pepper


Preheat the oven to 400 degrees F.
Line a baking sheet with foil and spread the Brussels sprouts on it.
Drizzle with the olive oil and salt and pepper and toss to gently coat.
Roast in the preheated oven for 20 minutes, until browned and tender.
Toss once during the roasting time.
While the brussels sprouts are roasting, bring the water to a boil in a medium saucepan.
Add the quinoa, reduce the heat to simmer, and cover.
Cook the quinoa for about 15 minutes and remove from the heat.
Let the quinoa sit for a few minutes then fluff with a fork.
In a small container with a lid or a canning jar (my favorite for mixing dressings), add all dressing ingredients.
Tighten lid on and shake well.
In a large bowl place the quinoa, Brussels sprouts, cranberries and pecans in.
Give the dressing one quick shake again and add while gently tossing to coat well.
Serve warm or at room temperature.


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