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The Fitchen

Brussels Sprout and Pomegranate Salad

It’s around this time of year that food starts to get heavy – first Halloween candy, then eggnog, then all manner of baked goods, and of course, holiday drinking usually fits in there somewhere.
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Cook Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 170
Ingredients Method

Ingredients
  

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]

Method
 

  1. 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.
  2. 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.
  3. While the sprouts and quinoa cool, prepare the salad dressing. In a small bowl whisk together the balsamic, oil, salt, pepper, and mustard.
  4. In a medium bowl, mix together sprouts, quinoa, and pomegranate seeds.
  5. Serve in a bowl or on a plate atop a bed of arugula. Top with crushed walnuts and salad dressing. Enjoy!