Apple Brussels Sprouts Quinoa Crunch Salad
A delightful and crunchy fall salad featuring apples, Brussels sprouts, and quinoa.
Equipment
- 1 Medium Saucepan for cooking quinoa
- 1 Large mixing bowl
- 1 Skillet for toasting almonds
Ingredients
Salad
- 1 cup quinoa rinsed
- 2 cups water
- 2 cups Brussels sprouts thinly sliced
- 2 medium apples diced
- 1/2 cup toasted almonds sliced
- 1/4 cup dried cranberries
Dressing
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- Salt and pepper to taste
Instructions
Preparation
- Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is tender. Fluff with a fork and let cool.
- In a large mixing bowl, combine the cooled quinoa, sliced Brussels sprouts, diced apples, sliced almonds, and dried cranberries. Toss gently to combine.
- In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, and maple syrup. Season with salt and pepper to taste.
- Pour the dressing over the salad and toss to coat all ingredients evenly. Adjust seasoning as needed. Serve immediately or refrigerate for up to an hour before serving.
Serving
- Serve the salad in a decorative bowl or platter. Optionally, garnish with additional sliced almonds or cranberries for an extra pop of color and texture.
Storage
- Transfer any leftovers to an airtight container and refrigerate for up to 3 days. For best results, store the dressing separately and toss with the salad just before serving.
Notes
Pro Tips: Use fresh and firm apples for the best texture. Toast almonds in a dry skillet until golden. Dress the salad just before serving to keep it crisp.
Ingredient Substitutions: Substitute pecans for almonds or use pear instead of apple for a different flavor.
How to Serve: This salad is perfect as a side dish or a light main course.
Storage & Freshness: Store leftovers in an airtight container for up to 3 days. Keep dressing separate until ready to serve.
Make-Ahead Tips: Prepare the quinoa and dressing in advance for easy assembly later.
Ingredient Substitutions: Substitute pecans for almonds or use pear instead of apple for a different flavor.
How to Serve: This salad is perfect as a side dish or a light main course.
Storage & Freshness: Store leftovers in an airtight container for up to 3 days. Keep dressing separate until ready to serve.
Make-Ahead Tips: Prepare the quinoa and dressing in advance for easy assembly later.