Roasted Brussels Sprouts and Quinoa Cranberry Salad with Maple Dijon Dressing

This roasted Brussels sprouts and quinoa cranberry salad with maple dijon dressing is an easy side dish that’s packed with flavor and nutrition! It’s made with simple ingredients like quinoa, Brussels sprouts, dried cranberries and a delicious maple dijon dressing that comes together in just 35 minutes! Perfect for any meal!

Cooking Equipment:

Baking sheet lined with parchment paper; Large bowl; Small bowl; Whisk

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

American

Keywords:

Roasted Brussels Sprouts, Quinoa, Cranberry Salad, Maple Dijon Dressing

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

1 cup of quinoa

2 cups of Brussels sprouts, halved

1/4 cup of dried cranberries

2 tablespoons of olive oil

1 teaspoon of garlic powder

Salt and pepper to taste For the Maple Dijon Dressing:

2 tablespoons of olive oil

2 tablespoons of maple syrup

1 tablespoon of dijon mustard

1 tablespoon of apple cider vinegar

Cooking Instructions:

Preheat oven to 375°F (190°C).

In a large bowl, combine the quinoa, Brussels sprouts, dried cranberries, olive oil, garlic powder, salt and pepper. Toss until everything is evenly coated.

Spread the mixture onto a baking sheet lined with parchment paper. Bake for 25 minutes or until the Brussels sprouts are golden brown and crispy.

Meanwhile, make the dressing by combining all ingredients in a small bowl and whisking until combined.

Once the roasted vegetables are done cooking, transfer them to a large bowl and pour over the dressing. Toss until everything is evenly coated in dressing. Serve warm or cold!

Nutrition:

Calories – 350; Fat – 11g; Carbohydrates – 45g; Protein – 12g; Fiber – 8g

Rating:

Did You Know?

The state of Texas is famous for its barbecue, with beef brisket being a popular choice.