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

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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

764 calories; protein 20.8g 42% DV; carbohydrates 91.4g 30% DV; fat 38.3g 59% DV; cholesterol 23.8mg 8% DV; sodium 702.1mg 28% DV. Full Nutrition
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