Shaved Brussels Salad with Apples, Crispy Quinoa and Maple Dijon
We promised you all things fall! And this fall salad delivers, showcasing some of our favorite fall ingredients. We loved serving it with the crispy quinoa for a meatless main, or without as a side. This is a sturdy salad, only getting better with a little time, so make enough so you can have it on hand for lunch the next day.
Serves 2-3 as a main, 4-6 as a side
For the crispy quinoa:
1/2 cup water
1/2 cup apple cider (you can sub water, but the cider gives extra flavor)
1/2 cup quinoa (we used red quinoa)
1/2 teaspoon salt
Bring liquid to a boil. Add quinoa, cover, reduce to a simmer. Cook for 12 minutes, then uncover and continue to simmer until liquid is gone. Once cooked, spread it out on a sheet pant to cool for about ten minutes. Turn broiler on high and crisp the cooked quinoa under the broiler for 3-5 minutes.
For the vinaigrette:
1/4 cup olive oil
2 Tablespoons grain mustard
2 Tablespoons maple syrup
1 Tablespoon apple cider vinegar
1 Tablespoon lemon juice
1 cloves garlic, minced
1 teaspoon kosher salt
Pepper to taste
While quinoa cooks, make the vinaigrette. Combine grain mustard, maple syrup, vinegar, lemon juice, garlic. Whisk together, then slowly add olive oil. Season with salt and pepper.
For the salad:
12 oz shredded Brussels ( if you buy the pre-sliced Brussels make sure to pick through and remove all pieces with large stems-we like to slice the Brussel sprouts ourselves )
2 cups arugula
1 apple, diced
1/2 cup cranberries
1/2 cup walnuts, diced
4 oz goat cheese
1/2 cup quick pickled onions (see our recipe below)
Combine all ingredients in a large salad bowl. Pour dressing and crispy quinoa on top, and toss. Season with flaky salt and pepper as desired. If possible, toss about 30 min before serving.
Quick Pickled Onions:
1 red onion
1/2 cup red wine vinegar
1/2 cup water
1 Tablespoon kosher salt
Peel onion and cut it in half. Very thinly slice by hand or on a mandolin.
Whisk together vinegar, water and salt and pour over onions. Let sit for at least ten minutes, but can be stored in fridge for weeks. They make everything better!
