Roasted Brussels Sprouts and Quinoa Cranberry Salad with Apple Cider Vinaigrette

This delicious roasted Brussels sprouts and quinoa cranberry salad with apple cider vinaigrette is the perfect side dish for any meal! It’s easy to make and full of flavor and nutrition!

Cooking Equipment:

Baking sheet lined with parchment paper; medium bowl; spoon or spatula for mixing ingredients together

Preparation Time:

10

Cooking Time:

Total Time:

35

Cuisine:

American

Keywords:

Keywords:

Roasted Brussels Sprouts, Quinoa, Cranberries, Apple Cider Vinaigrette

Meal:

Side Dish

Cooking Method:

Roasting in oven

Dietary Restrictions:

Vegetarian

Servings:

1

Ingredients:

1 cup Brussels sprouts, halved
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon pepper
½ cup cooked quinoa
2 tablespoons dried cranberries
2 tablespoons apple cider vinegar
1 tablespoon honey

Cooking Instructions:

Preheat oven to 400°F.
Place the halved Brussels sprouts on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
Roast in preheated oven for 20-25 minutes or until golden brown and tender.
In a medium bowl, combine the cooked quinoa, roasted Brussels sprouts, dried cranberries, apple cider vinegar, and honey. Mix until everything is evenly combined.
Serve warm or cold as desired! Enjoy!

Nutrition:

Calories – 250; Fat – 8g; Carbohydrates – 35g; Protein – 8g; Fiber – 6g

This delicious roasted Brussels sprouts and quinoa cranberry salad with apple cider vinaigrette is the perfect side dish for any meal! It’s easy to make and full of flavor and nutrition!

Rating:

4

Did You Know?

The state of Louisiana is famous for its Cajun and Creole cuisine, which includes dishes such as gumbo and jambalaya.