Brussel Sprouts and Pomegranate Salad
Salad
- 1 c. Brussels sprouts (halved)
- 1/2 c. cooked quinoa
- 1/2 c. pomegranate seeds
- 2 c. arugula
- 1/2 c. walnuts (crushed)
- 1 Tbsp. olive oil
- 1/2 tsp. sea salt
- 1/2 tsp. black pepper
Dressing
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. olive oil
- 1 Tbsp. hot mustard
- 1/2 tsp. sea salt
- 1/2 tsp. black pepper
- avocado slices [optional (for topping])
Preheat oven to 415º. Prepare a baking sheet with parchment paper. Wash and slice Brussels sprouts in half. Spray with olive oil and season with 1/2 tsp. of sea salt and 1/2 tsp. of pepper. Roast for 20 minutes.
While Brussels sprouts roast, cook the quinoa. Add 1/2 c. of uncooked quinoa to a medium pot along with 1 c. of water. Bring to a boil. Once boiling reduce heat to a simmer and cook for 15 minutes until done. Set aside to cool.
While the sprouts and quinoa cool, prepare the salad dressing. In a small bowl whisk together the balsamic, oil, salt, pepper, and mustard.
In a medium bowl, mix together sprouts, quinoa, and pomegranate seeds.
Serve in a bowl or on a plate atop a bed of arugula. Top with crushed walnuts and salad dressing. Enjoy!
Image and recipe created by The Fitchen. To view the full post and find more recipes go here.
