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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.
❤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.
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!
❤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 2014-2023 - 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 2014-2023 - Rachel Maser - CleanFoodCrush.com
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