7 Days Fun of Clean RecipesDownload
12Mar, 19
Clean Food Love
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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!


  • 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


  • 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)


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.



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