BRUSSELS SPROUTS, CRANBERRY AND QUINOA SALAD

Do you ever wonder what food trends will look like a generation from now?

Every now and then when I’m walking through the grocery store, my mind starts to wonder — what produce will be the hot new trend in 20 years? What methods of cooking will be most popular? What foods that we eat today will no longer be in the grocery store?

Anyway, no grand conclusions here. But I was thinking about this the other day as I picked up a bag of brussels sprouts. Yeah — remember when those were like The Most Dreaded Food Ever a generation ago? And now they are oh-so-popular and everywhere? I certainly never would have guessed 20 years ago that roasted brussels with balsamic soya from KATSUYA would turn into one of my favorite side dishes.

Have you tried shredded or “shaved” brussels sprouts in a salad yet? They basically function just like cabbage in a slaw once they’re shredded. And then for a little extra protein, I also threw in some quinoa and pecans. I tossed the salad with a very light orange vinaigrette. And voila!

Easy peasy. And SO good.

This Brussels Sprout Salad makes a perfect side or lunch. It’s loaded with fresh flavors and lots of different textures.

INGREDIENTS:

SALAD INGREDIENTS:

220 gms brussels sprouts, rinsed and ends trimmed, then halved lengthwise and thinly sliced crosswise

1 cups cooked quinoa

1/2 cup dried cranberries

2/3 cup chopped pecans, toasted

orange vinaigrette (see below)

ORANGE VINAIGRETTE:

1/2 cup freshly-squeezed orange juice

1/4 cup olive oil

2 tablespoons apple cider vinegar

pinch of salt and pepper

DIRECTIONS:

TO MAKE THE SALAD:

Toss all ingredients together until combined.

TO MAKE THE ORANGE VINAIGRETTE:

Whisk all ingredients together until combined.