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