Balsamic Brussel Sprout Salad

photo 2


  • 2/3 Cup Balsamic Vinegar
  • 1 Red onion diced
  • 1/4 Cup dried Cranberries
  • 1/4 Cup Sunflower Seeds
  • 1 Tsp Honey
  • 1 Cup quinoa
  • 1 Cup Spinach
  • Just a Drizzle of olive oil
  • Salt & Pepper to taste

Directions:photo 1

Half Brussel Sprouts. Drizzle with olive oil & balsamic (not your 2/3 cup) and add salt and pepper. Pre-heat oven to 350. Bake on a sheet for about 30 minutes or until they look golden and roasted.

In a pan add 2/3 cup of balsamic vinegar, red onion, dried cranberries, and honey. Allow to reduce for about 10 minutes.

Mix in all cooked ingredients with your sunflower seeds, quinoa, and spinach. Enjoy!