When it comes to salads I like mine to be hearty, filled with a variety of flavors and textures, and as interesting as possible. I never have liked traditional salads because they can be very boring and simple. This is why I prefer salads that I make at home. One I have been loving during these winter months is this quinoa and brussels sprout salad. It is hearty, packed with different textures that make it intersting, and very flavorful.

Ingredients and Substitutions:

  • Quinoa – quinoa is one of my favorite carbs to use in salads. It is hearty, fluffy, and holds dressing very well. If you don’t like quinoa, you can also use long grain rice, farro or orzo.
  • Brussels sprouts – these are the perfect winter vegetable for this salad. I like to roast them until they are golden brown and crispy. You can also use raw brussels sprouts if you shave them finely. If you don’t like brussels sprouts, you can use roasted broccoli, roasted caulfilower, roasted carrots, or veg of your choice.
  • Pomegranate seeds – another fantastic winter produce to use in this salad, pomegranate seeds add a sweet flavor and fun texture. You can also use chopped apples, dried figs, or cranberries in this recipe.
  • Maple candied pecans – these pecans are simply the best in salads. They aren’t overly sweet like some candied nuts because they are candied with maple syrup instead of white sugar. You can use any nut here as well! I love using walnuts, almonds or pistachios here too.
  • Balsamic Vinaigrette – any vinaigrette would work in this recipe, however I love a vinegar based dressing here to pair well with the winter flavors.
@kellyscleankitchen

How to make a winter quinoa and brussels sprout salad #salad #cooking #recipe

♬ Hinoki Wood – Gia Margaret
  • SERVINGS:  6
  • PREP TIME: 20 Mins
  • COOK TIME: 30 Mins
  • TOTAL TIME: 45 Min

This recipe is great made ahead as well! I love bringing this to potlucks and making a few hour in advance.

Ingredients:

  • 1 cup quinoa
  • 24 oz brussels sprouts, halved
  • avocado oil
  • salt and pepper
  • 2 tsp garlic powder
  • 1 cup pomegranate seeds
  • 1 cup maple candied pecans

Vinaigrette:

  • 1/4 cup balsamic vinegar
  • 2 tsp dijon mustard
  • 2 tsp honey
  • 1 garlic clove, grated
  • 1/2 tsp salt
  • 1/2 tsp Italian seasoning
  • 3/4 cups avocado oil or neutral oil

Preparation:

STEP 1.

Preheat the oven to 400*F.

STEP 2.

Make the quinoa. In a small pot add the quinoa and 2 cups of water and 1/2 tsp salt. Bring it up to a low simmer and top with a lid, simmer for 15-18 minutes until cooked through. Set aside and cool to room temp.

STEP 3.

In a bowl add the brussels sprouts and coat with avocado oil, salt, pepper and garlic powder. Line a sheet tray with parchment paper and spread the brussels sprouts evenly on the sheet tray. Roast for 20 minutes in the oven, flip them over, and roast for another 10 minutes until golden brown. Set aside and cool to room temp.

STEP 4.

Make the balsamic vinaigrette.

 In a blender or container for your immersion blender, add the balsamic vinegar, mustard, honey, garlic, salt and Italians seasoning. Blend until mixed.

While blending, slowly add the oil a little bit at a time to emulsify. Add until you reach desired thickness.

STEP 5.

In a salad bowl or mixing bowl, add the quinoa, brussels, pomegranate seeds and pecans. Dress with the balsamic vinaigrette and mix. You may not need all of the dressing, so start with a little and work your way up! Serve and enjoy!

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