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!
