Warm Brussels Sprout Salad

1 lb Brussels Sprouts

1 cup Butternut Squash

1/2 cup Quinoa, rinsed

1 cup Spinach

2.5 tablespoons Olive Oil (optional)

1 tablespoon Balsamic Vinegar

1/3 cup Pomegranate Seeds

1/2 cup Pecans

1) Slice brussels sprouts, dice butternut squash into small cubes, and line them on a baking sheet.

2) Preheat the oven to 400°F/200°C. Toss brussels sprouts and butternut squash with 1.5 tablespoons of olive oil (optional). Roast for 35-40 minutes or until tender.

3) Mix 1/2 cup of quinoa with 1 cup of water and bring to a boil. Reduce to simmer, cover, and allow to cook for approximately 15 minutes or until quinoa is fluffy.

4) Combine all ingredients in a bowl and mix. Combine one tablespoon olive oil (optional) and 1/2 tablespoon balsamic vinegar, and add to the mixture. Stir well. Drizzle more oil (if using) or balsamic vinegar to taste preference.

NOTES:  To reduce hands-on time you can do a few things. You can buy your Brussels sprouts and squash pre-cut.  You can buy your quinoa pre-rinsed (Costco sells a pre-rinsed quinoa). You can also buy quiona pre-cooked and frozen so that all you have to do is microwave it.