Although this is a warm salad by name, you can make this recipe the night before and serve it cold too (or warm it up). Instead of lettuce, this salad uses shredded Brussels sprouts for a crunchy green. Adding the warm quinoa and lentils on top lightly wilts the Brussels sprouts, making it absolutely delicious with a sweet bite of apples and dried cranberries in every forkful!
Chelsey Amer
Hi, I'm Chelsey! My mission is to help make nutrition easy, so you never have to diet again! I want you to feel your best, while improving your relationship with food — without giving up any of the foods you love.
https://www.chelseyamernutrition.com/
30MINS
Total Time
$3.08
Cost Per Serving
Ingredients
Servings
4
us / metric
Salad
1 cup
Green Lentils
to save time you can use 1 and 1/2 (15 oz.) cans of rinsed lentils.
or Black Lentils
4 cups
Vegetable Stock, divided
1 32-oz box
4 Tbsp
Dried Cranberries
Dressing
Nutrition Per Serving
Calories
592
Fat
20.8 g
Protein
28.9 g
Carbs
90.8 g
