Gluten & Dairy-Free Warm Brussels Sprout Salad
The Wrote Oat
December 23, 2023
Hello and happy Saturday! I had been craving a savory salad and decided to make one with Brussels sprouts. This turned out much better than I expected and am delighted to share this recipe with you! Leave a comment below on what you think of the recipe.
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Ingredients
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| 10 oz Brussels sprouts, whole and fresh | |
| 1/2 cup quinoa | |
| 1/2 cup bacon bits make sure it's gluten-free | |
| 1/2 cup dried cranberries | |
| 1/2 cup walnuts, chopped or whatever nuts you prefer | |
| 1 cup beef broth make sure it's gluten-free or use water |
Honey Mustard Vinaigrette
| 2 Tbsp mustard | |
| 2 Tbsp honey | |
| 2 Tbsp olive oil | |
| 2 Tbsp apple cider vinegar | |
| 2 Tbsp cherry preserves or other desired preserves or jam | |
| 1 tsp black pepper, ground | |
| 1/4 tsp onion powder | |
| 1/4 tsp garlic powder |
Directions
1.
Cook to Quinoa
Into a large pot, add the uncooked quinoa and beef broth and cook until done, according to package instructions.
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2.
Prepare the Salad Ingredients
While the quinoa is cooking, thinly slice the Brussels sprouts.
Once the quinoa is done cooking, turn the burner to low and add the sliced Brussels sprouts and allow to warm.
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3.
Add the Remaining Salad Ingredients
Add the bacon bits, chopped walnuts, and dried cranberries to the warm pot and stir to combine.
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4.
Make the Vinaigrette
Into a glass jar, combine the vinaigrette ingredients. Shake vigorously to combine until homogenous and pale yellow-colored.
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5.
Assemble the Salad
Pour the warm salad ingredients into a medium or large-sized bowl. Drizzle over the vinaigrette and stir/toss to combine. Serve warm.
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