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
- 473 ml spinach roughly chopped
- 473 ml cooked quinoa
- 473 ml cooked black beans
- 237 ml brussels sprouts thinly sliced
- 1 red apple diced
- 59.1 ml red onion diced
- 29.6 ml dried cranberries
- 29.6 ml toasted pecans roughly chopped
- 0.5 lemon halved
- 118 ml 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.
- 473 ml cooked quinoa
- 473 ml cooked black beans
- 29.6 ml dried cranberries
- 118 ml Cilantro-Lime Dressing
Prepare
- 473 ml spinach, roughly chopped
- 237 ml brussels sprouts, thinly sliced
- Dice 1 red apple
- Dice 59.1 ml red onion
- 29.6 ml 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.