Name: Fall Salad with Quinoa, Brussels Sprouts, and Pomegranate
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Butter - 1 tablespoon; Quinoa, rinsed and drained - 1 ½ cups; Vegetable broth - 1 ½ cups; Roughly chopped Brussels sprouts - 3 cups; Olive oil, divided - 6 tablespoons; Salt and ground black pepper to taste - 6 tablespoons; White wine vinegar - ⅓ cup; Honey - ¼ cup; Dijon mustard - 2 tablespoons; Garlic, minced - 1 clove; Herbes de Provence, or to taste - 1 pinch; Arugula - 4 cups; Pomegranate seeds - 1 ¼ cups; Roasted and salted shelled pistachios - ⅓ cup; Crumbled goat cheese - ½ cup; Multigrain bread, toasted - 4 slices

Ingredients for - Fall Salad with Quinoa, Brussels Sprouts, and Pomegranate

1. Butter 1 tablespoon

2. Quinoa, rinsed and drained 1 ½ cups

3. Vegetable broth 1 ½ cups

4. Roughly chopped Brussels sprouts 3 cups

5. Olive oil, divided 6 tablespoons

6. Salt and ground black pepper to taste 6 tablespoons

7. White wine vinegar ⅓ cup

8. Honey ¼ cup

9. Dijon mustard 2 tablespoons

10. Garlic, minced 1 clove

11. Herbes de Provence, or to taste 1 pinch

12. Arugula 4 cups

13. Pomegranate seeds 1 ¼ cups

14. Roasted and salted shelled pistachios ⅓ cup

15. Crumbled goat cheese ½ cup

16. Multigrain bread, toasted 4 slices

How to cook deliciously - Fall Salad with Quinoa, Brussels Sprouts, and Pomegranate

1 . Stage

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.

2 . Stage

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

3 . Stage

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.

4 . Stage

Roast Brussels sprouts in the preheated oven until browned and cooked through, but still firm, 15 to 20 minutes.

5 . Stage

Mix remaining olive oil, vinegar, honey, mustard, garlic, herbes de Provence, salt, and pepper together in a small bowl.

6 . Stage

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.

7 . Stage

Portion salad into 4 bowls and garnish with remaining pomegranate seeds and goat cheese. Serve each with 1 slice toasted bread.