Brussel Sprout, Cranberry and Quinoa salad with Apples, Roasted Sweet Potatoes

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  • 1 cup quinoa, cooked
  • 1 lb brussel sprouts, shredded
  • 1 sweet potato, cubed
  • 1 apple, sliced
  • 1/2 shallot, minced
  • 1/2 cup dried cranberries
  • 1/4 cup pumpkin seeds
  • 1/2 cup shredded parmesan (optional)
  • olive oil
  • salt & pepper


  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 1/2 shallot, minced
  • 2 tbsp dijon mustard
  • 2 tbsp honey
  • 1/2 orange, juiced
  • pinch salt & pepper, to taste
  • Preheat the oven to 425. Toss the sweet potatoes in olive oil and season with salt and pepper, to taste. roast for 20-25 minutes or until they begin to get crispy, turning halfway.
  • Meanwhile, cook the quinoa to package instructions, and set aside. Blend the ingredients for the dressing.
  • Toss the shredded Brussel sprouts with half the dressing to coat, then assemble the rest of the salad. Add the quinoa, apples, dried cranberries, shallot, pumpkin seeds, parmesan, and roasted sweet potatoes, and toss with the remaining dressing.
Serves: 4