Description
A vibrant salad celebrating the balance of sweet cherries, crunchy Brussels sprouts, and creamy goat cheese, all tied together with a maple-mustard dressing.
Ingredients
Scale
- 3/4 cup dry quinoa
- 1 lb. Brussels sprouts, trimmed and finely shredded
- Kosher salt and black pepper
- 1/2 head radicchio, finely chopped (optional)
- 1 1/2 cups fresh cherries, pitted and halved
- 1/2 cup toasted pecan halves, roughly chopped
- 2 Tbsp. pure maple syrup
- 1 Tbsp. Dijon mustard
- 2 Tbsp. sherry vinegar (or apple cider vinegar)
- 2 tsp. finely chopped fresh tarragon
- 1/3 cup extra-virgin olive oil
- 4 oz. goat cheese, crumbled
Instructions
- Cook the quinoa: Rinse under cold water, combine with 1 ½ cups water, add a pinch of salt, bring to a boil, cover, and simmer for 15 minutes. Remove from heat and let sit covered for 5 minutes.
- Prepare the Brussels sprouts: Trim and finely shred, then place in a large mixing bowl.
- Combine ingredients: Pour cooked quinoa over Brussels sprouts and toss to combine. Let sit for 10 to 15 minutes.
- Mix in other ingredients: Add chopped radicchio, cherries, and pecans. Season with salt and pepper.
- Prepare the dressing: Whisk together maple syrup, mustard, vinegar, tarragon, salt, and pepper. Slowly drizzle in olive oil while whisking.
- Dress the salad: Pour dressing over the salad and toss gently. Scatter goat cheese on top before serving.
Notes
Serve the salad slightly chilled or at room temperature for best flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 30mg