Ingredients
4
4 servings
- •2 teaspoons dijon mustard
- •1 tablespoon maple syrup
- •1 tablespoon tahini
- •3 tablespoons apple cider vinegar
- •1 teaspoon kosher salt
- •⅓ cup neutral oil, such as canola or avocado oil
- •5 cups brussels sprouts, thinly sliced
- •½ teaspoon kosher salt, plus more to taste
- •½ teaspoon black pepper, freshly ground, plus more to taste
- •2 cups quinoa, cooked, warm
- •½ cup craisins
- •½ cup toasted pecans, roughly chopped
- •½ cup parmesan cheese, shaved, plus more for serving
Instructions
- Make the dressing: In a medium bowl, whisk together the mustard, maple syrup, tahini, apple cider vinegar, and salt. Starting with a few drops and steadily increasing the stream, slowly drizzle in the oil, whisking continuously, until the dressing is thickened and emulsified.
- Make the salad: Add the shaved Brussels sprouts to a large bowl and season with the salt and pepper. Add 3 tablespoons of the dressing to the Brussels and toss well to coat.
- Add the warm quinoa, craisins, toasted pecans, shaved Parmesan, and 2 additional tablespoons of dressing to the brussels and toss well. Season to taste with salt and pepper
- Top the salad with more shaved Parmesan and serve with the remaining dressing alongside.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 643
- Carbohydrate: 81g
- Fat: 28g
- Fiber: 13g
- Protein: 21g
- Sugar: 15g
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