Ingredients
Scale
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]
Instructions
- 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!
- Cook Time: 20 mins
Nutrition
- Serving Size: 2
- Calories: 682
- Sugar: 11g
- Sodium: 1299mg
- Fat: 48g
- Saturated Fat: 6g
- Unsaturated Fat: 40g
- Carbohydrates: 56g
- Fiber: 16g
- Protein: 15g