Fall Salad with Quinoa, Brussels Sprouts, and Pomegranate Popular Recipes

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Fall Salad with Quinoa, Brussels Sprouts, and Pomegranate

"This is a hearty fall salad with bright flavors from pistachios, pomegranate seeds, Dijon mustard, and honey."

Ingredients :

• 1 tablespoon butter
• 1 1/2 cups quinoa, rinsed and drained
• 1 1/2 cups vegetable broth
• 3 cups roughly chopped Brussels sprouts
• 6 tablespoons olive oil, divided
• salt and ground black pepper to taste
• 1/3 cup white wine vinegar
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 1 clove garlic, minced
• 1 pinch herbes de Provence, or to taste
• 4 cups arugula
• 1 1/4 cups pomegranate seeds
• 1/3 cup roasted and salted shelled pistachios
• 1/2 cup crumbled goat cheese
• 4 slices multigrain bread, toasted

Instructions :

Prep : 15M	Cook : 4M	Ready in : 55M

• Melt butter in a small saucepan over medium high heat. Add quinoa and saute until it begins to brown and pop, 1 to 3 minutes. Add broth and cover. Reduce heat to low and simmer until all liquid is absorbed, about 25 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• While quinoa is cooking, place Brussels sprouts on the prepared baking sheet. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Toss to coat.
• Roast Brussels sprouts in the preheated oven until browned and cooked through, but still firm, 15 to 20 minutes.
• Mix remaining olive oil, vinegar, honey, mustard, garlic, herbes de Provence, salt, and pepper together in a small bowl.
• Combine cooked quinoa, roasted Brussels sprouts, pistachios, and dressing in a large bowl. Add arugula, two-thirds of the pomegranate seeds, and two-thirds of the goat cheese and mix lightly.
• Portion salad into 4 bowls and garnish with remaining pomegranate seeds and goat cheese. Serve each with 1 slice toasted bread.

Notes :

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