Fall Salad with Quinoa, Brussels Sprouts, and Pomegranate

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

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 764 Calories

Ingredients

• 1 tablespoon butter
• 1 clove garlic, minced
• salt and ground black pepper to taste
• 6 tablespoons olive oil, divided
• 2 tablespoons Dijon mustard
• 4 cups arugula
• 1 pinch herbes de provence, or to taste
• 4 slices multigrain bread, toasted
• 3 cups roughly chopped Brussels sprouts
• 0.25 cup honey
• 1.5 cups vegetable broth
• 0.5 cup crumbled goat cheese
• 1.5 cups quinoa, rinsed and drained
• 0.33333334326744 cup white wine vinegar
• 1.25 cups pomegranate seeds
• 0.33333334326744 cup roasted and salted shelled pistachios

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Step 2

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.

Step 3

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.

Step 4

Roast Brussels sprouts in the preheated oven until browned and cooked through, but still firm, 15 to 20 minutes.

Step 5

Mix remaining olive oil, vinegar, honey, mustard, garlic, herbes de Provence, salt, and pepper together in a small bowl.

Step 6

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.

Step 7

Portion salad into 4 bowls and garnish with remaining pomegranate seeds and goat cheese. Serve each with 1 slice toasted bread.