Thanksgiving is around the corner, believe it or not, and I am starting to drool over all the decadent recipes I’m seeing for the feast in two weeks. I believe that Thanksgiving is no longer about history, but that it has transformed into a time to be thankful for family get togethers and good food (I celebrate that all year long, though).
It includes the regulars, like a turkey, garlic studded mashed potatoes, tangy cranberry sauce, and other culprits, but the veggies to me are never that exciting. A plate of green beans or an average green salad won’t cut it for my taste buds- so I made you all this shredded brussel sprout salad with quinoa, because we need veggies to shine on that table too!
The combination of crunchy raw shredded brussel sprouts studded with quinoa, crisp red onion, zesty cranberries and juicy orange segments will set you over the edge. I whisked together an easy apple cider vinegar dressing that is lightly sweetened and then drizzled over everything.
While the salad is best eaten immediately, the brussel sprouts are sturdy enough to hold up in the fridge overnight if you want to prep them ahead of time.
I ate this as a meal on its own, but it would be beautiful on your festive table alongside a bowl of marshmallows (is there even any sweet potato under there?).
- 2 cups whole brussel sprouts
- 1 cup cooked quinoa
- ½ red onion
- 2 oranges
- ¼ c dried cranberries
- sprinkle of pumpkin seeds
- Dressing: equal parts apple cider vinegar, olive oil, orange juice, drizzle of honey or maple syrup
- To begin, cook about ½ cup dry quinoa according to package instructions and let it cool. Measure out 1 cup for the recipe.
- Using a sharp knife, cut the brussel sprouts into slivers so that they fall apart. You can also use a food processor to shred for you, but I find it goes quickly.
- Chop up your red onion as well, and segment your oranges over a bowl to catch the extra juice (also squeeze the extra discarded center of the orange to release more juice).
- In a large bowl, throw all your ingredients together, including the dried cranberries and pumpkin seeds.
- Using the juice you collected from segmenting your orange, add equal parts apple cider vinegar, olive oil, and a drizzle of honey or maple syrup into a separate bowl and whisk together your dressing.
- When you are ready to serve your salad, dress it with your homemade dressing and add a few extra cranberries and pumpkin seeds to the top along with salt and pepper.
Eat up those veggies and convert your family to brussel sprout lovers!