Ingredients:

SALAD:

1 pound 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 (see below)

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:

Whisk all ingredients for the dressing together until combined.

Toss all ingredients together until combined.

Serve warm!