Preheat the oven to 425° Fahrenheit. Line a baking sheet with parchment paper and set aside.

Core and chop the apple into bite-sized pieces. Place the apple in a medium bowl and cover with cold water and lemon juice. Let it sit while you prepare the rest of the salad. This keeps the apple from oxidizing and turning brown.

Thoroughly rinse the quinoa and drain well. Place the quinoa in a medium pot with the water. Bring to a boil, then cover and reduce heat to low. Let the quinoa cook for 15 minutes. Check the quinoa for tenderness. If it’s not quite tender and the water has evaporated, add a couple teaspoons and let it cook, covered, for a few more minutes. If it is tender and there’s still water, you can either drain it or turn up the heat a bit and let the water cook off. Keep an eye on it, though, so you don’t accidentally burn the quinoa.

Remove any loose or damaged leaves from the Brussels sprouts. Then thinly slice each sprout, discarding the tough stem end. Place the shredded sprouts on the prepared baking sheet and drizzle with a tablespoon or two of avocado oil. Season with salt and pepper and place in the preheated oven. Roast for 15 minutes, until softened and the edges are beginning to turn golden.

Toast the almonds in a dry skillet over medium heat. Stir often and keep an eye on them, as they can go from nothing to burned surprisingly fast. You want the almonds to be a nice golden brown, which should take 5-10 minutes. Err on the side of under-toasted. Remove from heat and set aside.

Drain the apples from the lemon water and place them in a large bowl. Add the cooked quinoa, roasted Brussels sprouts, toasted almonds, and dried cranberries to the bowl. Add about ½ cup of Honey Dijon Vinaigrette and toss to combine. Taste and adjust dressing and seasoning, as needed.

Serve the salad warm or at room temperature. Store leftovers in the fridge for 3-4 days.