This Warm Quinoa Brussels Sprouts Salad is made with sauteé brussels sprouts, dried cranberries, chopped pecans and it’s tossed with a delicious orange vinaigrette.
This warm brussels sprouts quinoa salad is about to become your favourite salad during this season, because this salad will warm your heart and soul with these yummy and good-for-you ingredients!! Inside of this delicious bowl you are going to have quinoa and brussels sprouts, which go really well with the sweetness of the dried cranberries. On top of that I brought some chopped pecans to add some crunch to the salad.
I know I could make this salad with raw brussels sprouts because it would be faster, but since it’s winter time I think sauté brussels sprouts in a good quality extra-virgen olive oil makes more sense. This salad is great to eat for lunch and before dinner during the entire year. During summer time I love fresh and cold salads, but warm salads are the best for winter, don’t you think?
This salad also is great as a side dish for the Holidays dinner because it goes really good with turkey. I have to say we love to eat this salad as it is because it is very filling. You also can replace the ingredients easily if you don’t have all the ingredients listed below. For example, you can use walnuts, cashews and almonds instead of pecans or you can use broccoli, zucchini and etc… So, this salad is very versatile, easy and quick to make, gluten-free, vegan, and very nutritious.
Want another holiday dinner recipe? Try this Roasted Brussels Sprouts Quinoa Salad, Parmesan Brussels Sprouts Salad, Brussels Sprouts Casserole Recipe, Sausage with Brussels Sprouts Skillet, or Brussels Sprouts Casserole. These are some of my favourite side dishes that also go well with turkey!
Please, if you recreate this recipe, please take a picture and hashtag #primaverakitchen on Instagram! I would love to see your version.
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For the Salad
For the Salad:
For the Orange Vinaigrette:
- Add all the ingredients in a mason jar. Close the lid and share well.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
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