Harvest Bowl With Orange Vinaigrette
Print RecipeIngredients
- ¼ cup navel orange juice freshly squeezed from Limoneira navel oranges
- 1 tablespoon champagne vinegar
- ½ cup olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon crushed ginger root or ½ teaspoon powdered ginger
- 2 cups shredded brussels sprouts
- ½ cup dry quinoa
- 1 apple
- ½ cup pecans
- ¼ cup dried cranberries
- 2 tablespoons pumpkin seeds
Instructions
- Cook quinoa according to directions.
- While quinoa cooks, make the dressing in a glass jar by adding orange juice, olive oil, champagne vinegar, sea salt, black pepper and ginger root. Whisk to combine.
- Chop your apple, add to a small bowl and squeeze 1 tablespoon orange juice on top. Stir to combine.
- Assemble your harvest bowl with brussels sprouts, chopped apple, cooked quinoa, pecans, dried cranberries and pumpkin seeds. Drizzle dressing over top and enjoy!