Warm Brussels Sprout SaladJan 04, 2023
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.
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