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This salad lasts for 2-3 days in the fridge, so it’s perfect for meal prep, or a Sunday potluck alike!
In a quarter pint mason jar add all dressing ingredients.
â¤Rachel
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Shaved Brussels Sprouts + Quinoa Salad
With SPRING right around the corner, fresh salads will be making their appearance around here A LOT more often.
It’s time to wake up from our bundled-up winter hibernation, and re-energize our bodies with lots of FRESH foods!
This vibrant lemon juice and lightly-salty-tangy-crunchy combination tossed with the kale and Brussels REALLY makes the salad SUPER tasty, while also being packed-full of extreme goodness!
This salad lasts for 2-3 days in the fridge, so it’s perfect for meal prep, or a Sunday potluck alike!
Instructions:
- 4 cups shaved or thinly sliced Brussels sprouts
- 3-4 cups shredded fresh kale, stems removed
- 1/3 cup thin sliced almonds
- 1/3 cup dried cranberries
- 2 cups cooked quinoa
Dressing:
- 1/4 cup fresh squeezed lemon juice
- 3 Tbsps extra virgin olive oil
- 1 Tbsp apple cider vinegar
- 1 Tbsp raw honey
- 1/2 Tbsp dijon mustard
- 1-2 fresh garlic cloves, minced
- sea salt and fresh ground black pepper, to your taste (about 1/2 teaspoon each)
Instructions:
In a quarter pint mason jar add all dressing ingredients.
Place the lid on and shake vigorously to combine, OR simply whisk dressing ingredients together in a small glass bowl.
In a large bowl add your Brussels sprouts, kale, cranberries, almonds, and quinoa. Drizzle in the dressing and toss gently to combine well.
Enjoy!
â¤Rachel
Ingredients
- 4 cups shaved or thinly sliced Brussels sprouts
- 3-4 cups shredded fresh kale, stems removed
- 1/3 cup thin sliced almonds
- 1/3 cup dried cranberries
- 2 cups cooked quinoa
Dressing:
- 1/4 cup fresh squeezed lemon juice
- 3 Tbsps extra virgin olive oil
- 1 Tbsp apple cider vinegar
- 1 Tbsp raw honey
- 1/2 Tbsp dijon mustard
- 1-2 fresh garlic cloves, minced
- sea salt and fresh ground black pepper, to your taste (about 1/2 teaspoon each)
Instructions
- In a quarter pint mason jar add all dressing ingredients.
- Place the lid on and shake vigorously to combine, OR simply whisk dressing ingredients together in a small glass bowl.
- In a large bowl add your Brussels sprouts, kale, cranberries, almonds, and quinoa.
- Drizzle in the dressing and toss gently to combine well.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 4 cups shaved or thinly sliced Brussels sprouts
- 3-4 cups shredded fresh kale, stems removed
- 1/3 cup thin sliced almonds
- 1/3 cup dried cranberries
- 2 cups cooked quinoa
Dressing:
- 1/4 cup fresh squeezed lemon juice
- 3 Tbsps extra virgin olive oil
- 1 Tbsp apple cider vinegar
- 1 Tbsp raw honey
- 1/2 Tbsp dijon mustard
- 1-2 fresh garlic cloves, minced
- sea salt and fresh ground black pepper, to your taste (about 1/2 teaspoon each)
Instructions
- In a quarter pint mason jar add all dressing ingredients.
- Place the lid on and shake vigorously to combine, OR simply whisk dressing ingredients together in a small glass bowl.
- In a large bowl add your Brussels sprouts, kale, cranberries, almonds, and quinoa.
- Drizzle in the dressing and toss gently to combine well.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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