Autumn Chopped Salad Bowl With Cilantro-Lime Dressing
- 15m Prep Time
- 0sCook Time
- 15m Ready In
A crisp and refreshing autumn salad bowl with spinach, quinoa, black beans, brussels sprouts, apple, cranberries, and pecans, drizzled with a creamy cilantro-lime dressing.
Ingredients
- 2 cup spinach roughly chopped
- 2 cup cooked quinoa
- 2 cup cooked black beans
- 1 cup brussels sprouts thinly sliced
- 1 red apple diced
- 1/4 cup red onion diced
- 2 tbsp dried cranberries
- 2 tbsp toasted pecans roughly chopped
- 0.5 lemon halved
- 1/2 cup Cilantro-Lime Dressing
Nutrition (per serving, estimated)
Estimated based off 7 of 10 identified ingredients (per 100 g food data, scaled by amount).
Energy
1383 cal
Protein
69.5 g
Carbohydrate
243 g
Fiber
46.6 g
Sugars
8.62 g
Sodium
54.1 mg
Total fat
18.4 g
Saturated fat
2.4 g
Monounsaturated fat
5.79 g
Polyunsaturated fat
8.42 g
Vitamins & minerals
- Calcium: 385 mg
- Iron: 19.4 mg
- Magnesium: 713 mg
- Phosphorus: 1532 mg
- Potassium: 4275 mg
- Zinc: 13 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 cup cooked quinoa
- 2 cup cooked black beans
- 2 tbsp dried cranberries
- 1/2 cup Cilantro-Lime Dressing
Prepare
- 2 cup spinach, roughly chopped
- 1 cup brussels sprouts, thinly sliced
- Dice 1 red apple
- Dice 1/4 cup red onion
- 2 tbsp toasted pecans, roughly chopped
- Halve 0.5 lemon
Let's Cook
-
Step 1.
Divide the spinach, cooked quinoa, cooked black beans, thinly sliced brussels sprouts, diced red apple, diced red onion, dried cranberries, and toasted chopped pecans evenly between two serving bowls.
-
Step 2.
Place a lemon wedge on the side of each bowl and serve with the Cilantro-Lime Dressing on the side, or drizzle the dressing over the salad just before eating.