chopped brussels sprouts salad
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5 from 1 vote
Chopped Brussels Sprouts Salad with Orange Vinaigrette
Prep Time:
30 mins
Total Time:
30 mins
 
Author: As Easy As Apple Pie
Course: Salad
Servings:3

Chopped Brussels sprouts, kale, quinoa, pomegranate and pecans, tossed with an orange vinaigrette: a light-yet-filling meal.

Ingredients
  • For the citrus vinaigrette:
  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons freshly squeezed orange juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon salt
  • a pinch of pepper
  • For the salad:
  • 100 grams (1/2 cup) uncooked quinoa
  • 200 ml (3/4 cup+1 tablespoon) water
  • 90 grams (1 1/2 cup) curly kale center stem discarded, leaves thinly sliced
  • 1/2 tablespoon extra virgin olive oil to massage the kale
  • 250 grams (3 cups) raw brussels sprouts rinsed, ends trimmed and finely chopped
  • 1 large pomegranate arils only
  • 50 grams (1/2 cup) pecans chopped and toasted
Instructions
  1. Make the dressing. Place all the ingredients in a small jar, put the lid on and shake.
  2. In a strainer, rinse the quinoa well and drain. In a small saucepan, combine the quinoa with water and bring to a boil uncovered.
  3. When it starts to boil, turn the heat down to the lowest setting, cover and simmer for 20 minutes or until the water is absorbed and the quinoa is light and fluffy.
  4. In a small skillet, toast the pecans on low-medium heat until lightly brown, about 5 minutes. Stir frequently and watch closely not to burn them.
  5. Thinly slice the brussels sprouts. You can use a food processor with the blade attachment, a box grater, a mandoline or a sharp knife.
  6. Put 1/2 tablespoon of extra virgin olive oil over the thinly sliced kale and use your hands to massage the leaves by lightly scrunching them in your hands. Release and repeat until the leaves soften and the color changes a bit.
  7. Put the cooled quinoa in a large bowl, add the kale, brussels sprouts, pomegranate and pecans.
  8. Pour the dressing over the chopped brussels sprouts salad just before serving.
  9. Enjoy!
Notes

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Calories: 436, Fat: 27g, Saturated Fat: 3.3g, Sodium: 54mg, Carbohydrates: 43.9g, Fiber: 8.7g, Sugar: 11g, Protein: 11.1g

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