Fall Apple Brussel Sprouts Salad + #BillionDinners

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An easy fall apple brussels sprout salad that is gluten-free. Filled with apples, shaved brussels spourts, bacon, apple cider vinaigrette, and MORE!

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I’m a busy girl. Between my full time job in accounting and my fun part-time job running this blog, I’m always short on time. I frequently say I could really use an extra 6 hours in my day to get everything done! So when it comes time to sit down to a nice home cooked meal with my boyfriend that’s unplugged – no phones, no TV, no computer – it’s no surprise that it just doesn’t happen as often as I would like. We’re just always on the go, always multitasking. So when I heard about the Billion Dinners Challenge, I was super intrigued (and extremely excited)! 

The goal of the Billion Dinners Challenge is to get families (two or more people, whether you’re related or not) eating together for 30 minutes a day.  Now more than ever, especially in this digital age, families need time to sit down and connect with each other without other distractions. Spend time together, focus on those around you, ask how each other’s days were, and really just be in the moment! 

Now for the challenge part. The Billion Dinners Challenge wants to do just that – reach ONE BILLION dinners! If every household had just 10 family meals together, we would reach that goal easily. Think about how much impact that could have on the relationships we have with each other! Such a simple task – 30 minutes a day – could make such a difference in our lives.

I’m ready to take the challenge, are you? Over the next two weeks, I plan on having 10 family dinners, whether that be with my parents and sisters, my boyfriend, or my friends. I would love it if you would join me!

Are you ready to join me? First, download the DinnerCall app here (it’s free!) to track your progress. Each time you sit down to dinner, open up the DinnerCall app to start your meal. The app will record your time spent at the table, allow you to take a picture of your dinner and the people around the table, and even give you a prompt to spark discussion over dinner. Once you’re done eating, you’ll be able to log your time and share your picture to social media! Use the hashtag #BillionDinners to share with everyone taking the challenge and to inspire others to join you! Each meal tracked on the app will count towards our goal of 1 billion dinners!

Two weeks, 10 meals. Let’s do it together! Download the free app here and start logging your meals today. You can follow along with me on Instagram and Twitter to see my meals each day! I would also love it if you could tag me @adashofmegnut (Facebook, Twitter, Instagram) on social media so I can check in with you!

If you’re in need of a family meal idea, try my fall apple brussels sprout salad! It’s really easy to make and so delicious! All of the flavors of fall in one dish. This would be a perfect starter to your family meal or served as the main event with some grilled chicken on top! 

{This post is brought to you by the Billion Dinners Challenge. I’m so excited to be partnering with such a great cause!}

Fall Apple Brussel Sprouts Salad

An easy fall apple brussels sprout salad that is gluten-free. Filled with apples, shaved brussels spourts, bacon, apple cider vinaigrette, and MORE!

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Course: Main Course, Salad, Side Dish

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 8 servings

Calories: 463kcal

Author: Megan

Ingredients

• 1.5 - 2 lbs. brussel sprouts (shaved)
• 1 1/2 cups shredded red cabbage
• 1 cup uncooked quinoa (rinsed and drained)
• 2 cups chicken stock or water
• 2 medium apples (diced (about 2 cups))
• 1 cup chopped pecans
• 3-4 pieces thick cut bacon (cooked and diced)
• 1/2 cup dried cranberries
• 1/4 cup apple cider vinegar
• 1/2 cup bleu cheese crumbles (optional - I did not include)
• 1/2 cup olive oil or avocado oil
• 1-2 tbsp honey (to taste)
• 1 clove garlic (minced)
• 2 tbsp lemon juice
• pinch of salt

Instructions

• Add quinoa and water/stock to a medium pot over medium high heat. Bring to a boil. Once boiling, reduce to low and cover with a lid. Cook for 15-20 minutes until quinoa is fluffy and water is evaporated.
• In the meantime, cook the bacon in a skillet or in the oven. Dice and set aside.
• To make the salad dressing, add apple cider vinegar, oil, honey, garlic, lemon juice and salt to a jar and close with a lid (mason jars work great for this). Shake the jar vigorously until everything is combined. Taste and adjust sweetness level based on your preferences. You can also do this in a bowl with a whisk or in a food processor and stream in the oil.
• To assemble, combine shaved brussels sprouts and cabbage to a large bowl. Toss in diced bacon, dried cranberries, quinoa, pecans, and apples.
• Drizzle with apple cider vinaigrette.

Notes

I did not add cheese to my salad to keep it dairy-free but it would make this salad just over the top good if you did!

Nutrition

Calories: 463kcal | Carbohydrates: 34g | Protein: 9g | Fat: 33g | Saturated Fat: 6g | Cholesterol: 17mg | Sodium: 299mg | Potassium: 381mg | Fiber: 4g | Sugar: 14g | Vitamin A: 285IU | Vitamin C: 13.4mg | Calcium: 76mg | Iron: 1.7mg

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