Brussel Sprouts, Squash, and Quinoa Salad

Make this flavorful and simple salad that’ll embrace you like a warm hug.

Ingredients

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

Instructions

1. Preheat oven to 375F. Line a baking sheet with parchment paper or grease with cooking spray.
2. Place Brussels sprouts and butternut squash on the pan.
3. Bake for 25 – 30 minutes
4. 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.
5. In a small bowl, add orange juice, balsamic vinegar, hemp seeds, salt, and pepper. Whisk to combine.
6. In the large bowl with the vegetables, add quinoa, pomegranate seeds, and pecans. Stir to combine. Pour in the dressing; stir.