FALL BRUSSELS SPROUTS QUINOA SALAD

Enjoy the comforting flavors of the season in this Fall Brussels Sprouts Quinoa Salad! It’s sweet and salty in a healthy side dish. (vegan & gluten-free)

FALL BRUSSELS SPROUTS QUINOA SALAD

INGREDIENTS
  1. 1 pound Brussels sprouts, halved
  2. 3 cups butternut squash, cut into 1/2-inch chunks
  3. 2/3 cup dry quinoa
  4. 1 medium pomegranate, deseeded
  5. 1/2 cup pecans, chopped
  6. 1 small orange, juiced (about 1/4 cup)
  7. 2 tablespoons balsamic vinegar
  8. 1 tablespoon hemp seeds (optional)
  9. 1/2 teaspoon salt
  10. 1/4 teaspoon pepper

INSTRUCTIONS
  • Preheat oven to 375F. Line a baking sheet with parchment paper or grease with cooking spray.
  • Place Brussels sprouts on one side of the pan and butternut squash on the other side, or you can use two pans.
  • Bake for 25 minutes; remove Brussels sprouts and place into a large bowl. Return squash to the oven; bake for 15-20 more minutes, until tender. Add to the bowl with Brussels sprouts
  • While the vegetables are baking, rinse quinoa in a small mesh strainer. Heat a small saucepan over medium heat; add quinoa. Cook for 1-2 minutes until lightly toasted. Add 1 1/3 cups water; turn heat to high. Once boiling, cover and cook for 13-15 minutes, until fluffy.