Fall Salad With Quinoa Brussels Sprouts And Pomegranate Recipes

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FALL SALAD WITH QUINOA, BRUSSELS SPROUTS, AND POMEGRANATE



Fall Salad with Quinoa, Brussels Sprouts, and Pomegranate image

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

Provided by Collette Duck

Categories     Salad     Grains     Quinoa Salad Recipes

Time 55m

Yield 4

Number Of Ingredients 16

1 tablespoon butter
1 ½ cups quinoa, rinsed and drained
1 ½ cups vegetable broth
3 cups roughly chopped Brussels sprouts
6 tablespoons olive oil, divided
salt and ground black pepper to taste
⅓ cup white wine vinegar
¼ cup honey
2 tablespoons Dijon mustard
1 clove garlic, minced
1 pinch herbes de Provence, or to taste
4 cups arugula
1 ¼ cups pomegranate seeds
⅓ cup roasted and salted shelled pistachios
½ cup crumbled goat cheese
4 slices multigrain bread, toasted

Steps:

  • 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.

Nutrition Facts : Calories 764 calories, Carbohydrate 91.4 g, Cholesterol 23.8 mg, Fat 38.3 g, Fiber 11.8 g, Protein 20.8 g, SaturatedFat 9.4 g, Sodium 702.1 mg, Sugar 30.7 g

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