Ingredients
Salad
- 16 oz. shredded Brussels sprout slaw mix
- 2 pints fresh blueberries
- 1 medium green apple, diced into matchsticks
- ½ medium red onion, minced
- 1 cup cooked quinoa
- 1 cup golden raisins
- 1 cup slivered almonds
- ½ cup sunflower seeds
Dressing
- ½ cup grapeseed oil (or olive oil)
- 2 teaspoons fresh grated ginger
- 1.5 tablespoons lemon juice
- 2 teaspoons apple cider vinegar
- 1 teaspoon honey
- 2 tablespoons fresh chopped parsley
- 2 tablespoons fresh chopped basil
- ¼ teaspoon ground turmeric
- ⅛ teaspoon salt
- Pinch cayenne pepper
Instructions
- Combine Salad Ingredients: Place all of the ingredients for the salad—shredded Brussels sprouts, blueberries, diced green apple, minced red onion, cooked quinoa, golden raisins, slivered almonds, and sunflower seeds—into a large salad bowl. Mix thoroughly until well combined, then set the bowl aside.
- Prepare the Dressing: Add all dressing ingredients—grapeseed oil, fresh grated ginger, lemon juice, apple cider vinegar, honey, chopped parsley, chopped basil, ground turmeric, salt, and cayenne pepper—into a mason jar. Secure the lid tightly and shake vigorously until the dressing is fully blended and emulsified.
- Toss Salad with Dressing: Pour the prepared dressing over the salad mixture. Toss everything together gently but thoroughly until each ingredient is evenly coated with the dressing, ensuring a harmonious blend of flavors throughout the salad.
Notes
- Use fresh, high-quality ingredients for best flavor and nutrition.
- Quinoa should be cooked and cooled before adding; prepare according to package instructions if not already made.
- Adjust honey and cayenne pepper amounts to taste for sweetness and spiciness.
- This salad can be served immediately or chilled for 30 minutes to enhance flavors.
- Store leftovers covered in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (for cooking quinoa, if not pre-cooked)
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
