Roasted Brussels Sprouts and Quinoa Salad
This recipe was written by Rachel Morningstar. The holiday season is upon us, and what better way to celebrate by contributing this fresh, hearty, seasonal dish to the menu. Throughout most of Arizona, pomegranates, Brussels sprouts, greens, and oranges will be in season through November and December, making this dish a great way to celebrate!
2 cups small Brussels sprouts, outer leaves and stems removed, cut in half ½ large red onion, sliced pole-to-pole 2 teaspoons olive oil 1 teaspoon agave nectar, honey, or pure maple syrup Salt and pepper 1 cup quinoa, rinsed and drained 4 cups mixed salad greens or spinach ½ cup hazelnuts, coarsely chopped ½ cup pomegranate seeds from ½ of a pomegranate, peel and inner pith removed in a bowl of water
2 teaspoons red wine vinegar 4 teaspoons orange juice 1 teaspoon orange zest 4 tablespoons olive oil 2 tablespoons shallot, finely minced 1 teaspoon Dijon mustard 1 teaspoon agave nectar, honey, or pure maple syrup Salt and pepper
- Roast Brussels sprouts. Preheat oven to 375?. In a 9 x 9 inch glass baking dish, mix the Brussels sprouts and red onion with olive oil and agave nectar to coat. Season with salt and pepper. Roast for 20 minutes until you are able to easily pierce Brussels sprouts with a fork and onions are caramelized. Do not overcook. Allow to cool while you prepare the salad.
- Prepare quinoa. Bring 1 cup rinsed quinoa and 2 cups water to a boil in a saucepan. Lower heat and simmer quinoa for 20-25 minutes until all the water is evaporated. Fluff with a fork.
- Make salad dressing. Combine all ingredients for dressing in a jar with a tight fitting lid. Season with salt and pepper. Shake to combine.
- Assemble salad. Place 1 cup salad greens, ¼ of quinoa, and ¼ of roasted Brussels sprouts on each of 4 plates. Top with ¼ of chopped hazelnuts and ¼ of pomegranate seeds. Drizzle about 1 tablespoon of dressing on each salad.