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Brussels Sprouts and Quinoa Salad
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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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