Warm Quinoa Brussels Sprouts Salad
Servings: 8 servings
Calories: 373kcal
Lots of texture and lots of flavor in this festive quinoa brussels sprouts salad. Who said salad can’t be the center of attention at Thanksgiving dinner?
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Ingredients
- 1 cup cubed winter squash acorn, butternut, or delicata works great
- 1-2 tablespoons olive oil
- ½ teaspoon coarse kosher salt
- ½ teaspoon ground black pepper
- ½ cup (100 g) red quinoa
- 12 oz (350 g) brussels sprouts
- 1 (15oz) can (425 g) chickpeas drained and rinsed
- 1/3 cup (45 g) chopped walnuts
- 1/3 cup dried cranberries
- 1 cup honey Dijon dressing
Instructions
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with a foil and toss the squash cubes with olive oil, salt and pepper. Roast for 30-40 minutes, or until tender.
- Place the quinoa in a small saucepan and rinse a few times. Add 1cup water, ¼ teaspoon of salt. Bring it to a boil over medium high heat. Reduce heat to medium low and simmer for about 15 minutes, or until the water is absorbed and quinoa is tender.
- Wash the Brussels sprouts thoroughly. Cut them in half, and then cut out the tough core, as pictures below. Then slice them as thin as you can.
- Once the quinoa is cooked, add shaved brussels sprouts, cover and let it sit for 10-15 minutes to soften.
- In a large bowl, combine shaved brussels sprouts, squash, quinoa, chick peas, walnuts and cranberries. Toss with honey Dijon dressing and serve warm.
Notes
Make-ahead tip: Mix everything, except for walnuts and dressing, and refrigerate it. Right before serving, warm the salad up a bit, and toss it with nuts and dressing.
Storing Tips:
- Mix everything except the walnuts and dressing, and refrigerate the salad in an airtight container for 1-2 days. To serve, warm the salad up a bit, and toss it with the nuts and dressing.
- Store the dressed salad in an airtight container in the fridge for up to 1 day, and give it a good toss before serving. It might be a little soggier, but it will still taste great!
- Mix everything except the walnuts and dressing, and refrigerate the salad in an airtight container for 1-2 days. To serve, warm the salad up a bit, and toss it with the nuts and dressing.
- Store the dressed salad in an airtight container in the fridge for up to 1 day, and give it a good toss before serving. It might be a little soggier, but it will still taste great!
Nutrition
Servings: 1 serving
Calories: 373kcal
Carbohydrates: 42.7g
Protein: 6.5g
Fat: 21.1g
Sugar: 25.4g
Sodium: 519.5mg
