This Brussels sprouts, quinoa and apple salad may be your new go-to healthy recipe

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Welcome to Best Bites, a twice-weekly video series that aims to satisfy your never-ending craving for food content through quick, beautiful videos for the at-home foodie. Check back on Tuesdays and Thursdays for new episodes!

This colorful shaved Brussels sprouts and apple salad is packed with nutrients and textures! Check out this elegant salad on this episode of Best Bites.

Ingredients

For sweet orange vinaigrette:

  • 2 tablespoons apple cider vinegar

  • 3 tablespoons freshly squeezed orange juice

  • ½ tablespoon orange zest (optional)

  • ½ teaspoon sea salt

  • ½ teaspoon ground black pepper

  • 2 ½ tablespoons extra virgin olive oil

  • 1 teaspoon dijon mustard

  • 1 tablespoon raw cane sugar or coconut sugar

For shaved Brussels sprouts salad:

  • 16 ounce Brussels sprouts, shaved (about 6-7 cups)

  • 1 Gala apple, cored and chopped

  • 1 cup cooked quinoa

  • ⅓ cup dried cranberries

  • ⅓ cup chopped walnuts (toasted if preferred)

  • salt and pepper to taste

Helpful tools

Instructions

For the sweet orange vinaigrette:

  1. Add all the ingredients to a mason jar or any jar fitted with a top. Shake vigorously until combined thoroughly. Set aside until ready to use. Feel free to double the dressing if desired.

For shaved Brussels sprouts salad:

  1. To prepare the Brussels sprouts, wash thoroughly and dry. Remove the shriveled outer leaves (if any) and cut the tough ends off of the Brussels sprouts. Using a mandolin, or a food processor fitted with a shredded top, shred the Brussels sprouts. Use a mandolin glove to protect your hands!

  2. Pour half the salad dressing onto the Brussels sprouts and mix to combine. Let it sit on the salad while you prepare the other ingredients (about 5 minutes, or 8 minutes if toasting the walnuts).

  3. Add all the other ingredients to the salad. Season with salt and Pepper (this really pulls out the flavors) and add the rest of the vinaigrette. Toss to combine.

  4. You can eat it immediately, but I highly recommend waiting at least 30 minutes while the salad marinates in the fridge. It tastes even better after a day in the fridge! Enjoy!

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