The Pioneer Woman Tasty Kitchen
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Brussels Sprouts and Quinoa Salad

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Level: Easy

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Description

Brussels sprouts and quinoa salad tossed with pomegranate seeds, pecans and coconut flakes and dressed with a honey orange vinaigrette. It’s light and easy and makes for a fabulous side this holiday season.

Ingredients

  • 1 pound Brussels Sprouts, Stems Removed, Sliced Into Thin Ribbons
  • 2 cups Cooked Quinoa
  • ½  Pomegrante, Peeled, Seeds Removed
  • ¼ cups Chopped And Toasted Pecans
  • ¼ cups Feta
  • ½ cups Fresh Orange Juice
  • ¼ cups Extra Virgin Olive Oil
  • 2 Tablespoons Honey
  • 1 Tablespoon Apple Cider Vinegar
  • Salt And Pepper, to taste
  • ¼ cups Toasted Coconut

Preparation

Combine the Brussels sprouts, quinoa, pomegranate, pecans and feta in a large bowl. In a small bowl whisk together the orange juice, olive oil, honey, vinegar and a dash of salt and pepper. Combine with the salad and top with toasted coconut flakes. Enjoy!

Inspired by Half Baked Harvest.

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