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Fall Brussel Sprout & Quinoa Salad

A bright and wonderful salad full of fall ingredients.
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.