brussels sprouts, cranberry, & quinoa salad.

I don’t know about you … but I’m ready for some clean eating and daily trips to the gym. Thank goodness I’ve got an easy, healthy recipe in the crockpot to come home to tonight.

For Thanksgiving, as for all holidays, my mom goes all out in the kitchen. She has a talent in there that I cannot even explain. Before heading to her house, D and I threw this easy salad together to take over there.

Brussels Sprouts, Cranberry, and Quinoa Salad

Ingredients:

(for salad)

  • 1 lb. brussels sprouts, rinsed and ends trimmed, then halved lengthwise and thinly sliced crosswise
  • 2 cups cooked quinoa
  • 1 cup dried cranberries
  • 2/3 cup chopped pecans, toasted
  • orange vinaigrette

(for orange vinaigrette)

  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • pinch of salt and pepper

Directions:

(for salad)

Toss all ingredients together until combined.

(for orange vinaigrette)

Whisk all ingredients together until combined.

FullSizeRender (2)

It’s a light, protein-filled salad that went well with the starches and meats of Thanksgiving.

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