1/2cupbleu cheese crumbles(optional - I did not include)
1/2cupolive oil or avocado oil
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.
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!