Healthy is not easy around the holidays that’s for sure. This salad is full of healthy ingredients and texture that is hearty enough and will get you in the festive spirit! This is a great salad on its own or perfect as a side dish.

There is no doubt I love salads. Especially beautiful ones. I definitely eat with my eyes.This makes healthily much more enjoyable. Let’s talk about all the good things in this one.

Brussel Sprouts– Not everyone’s favorite so if you would like to substitute you can replace it with cabbage. However, I think the way this is incorporated with all the other ingredients, topped with a bright dressing it’s hard to tell you’re eating Brussel sprouts. I’d say give it a try and you’d be surprised how great this dish is.

Roasted butternut squash– This is optional but compliments this dish so well and adds a sweet and soft element to the salad. I’ve made it with and without. It just looks so pretty and gives me all the fall feels.

Pecans- I love pecans! I’ve added them plain, roasted, and candied before. Either way is good but I highly recommend candied pecans. This adds a touch of sweetness to cut through the citrus dressing.

Time to shred

Slicing the Brussel sprouts can be a bit time-consuming. They are small but have a little patience for this step. First, you will slice in half and wedge out the tough core. Peel back any bad leaves and slice thinly. As shown in the images below 👇🏼

I hope you enjoy this salad as much as we did. Happy Holidays!!!

Fall Brussel Sprout & Quinoa Salad

A bright and wonderful salad full of fall ingredients.

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Course Salad

Cuisine American

Ingredients

  

Salad

• 1 pound brussel sprouts
• 1 cup tri-color quinoa
• 1 cup roasted diced butternut squash
• 1 cup chopped celery
• 1 cup pomegranate seeds
• 1/2 cup pecans
• 1/2 cup chickpeas
• 1/2 cup parsley

Dressing

• 1/2 cup olive oil
• 2 tbsp good quality honey
• 1/4 cup white wine vinegar
• 3 tbsp dijon mustard
• 2 tbsp lemon juice
• Salt and fresh cracked pepper

Instructions

 

Salad

• Roasted butternut squash- peel, slice and dice. Keep it simple just tossing with olive oil, salt and pepper.
• Shred Brussels-slice in half, core out, and shave. Set aside until quinoa is just about done.
• Cook quinoa according to package. When the quinoa is just about done and fluffing with a fork. Top the quinoa with the shaved Brussel sprouts and put the lid back on to warm and soften the Brussels.
• Next add quinoa/brussel sprouts to a bowl and top with all of the other ingredients.
• When you're ready to serve mix the salad with dressing and serve.

Dressing

• This dressing is simple… Mix all ingredients into a small food processor and blend or a small jar and shake, shake, shake until well incorporated.